Jill
Last night was one of those nights where it was really just too hot to think. I went to the store planning to get a couple of nice pieces of tuna to marinate and sear, but when I got there, the tuna didn't look so hot. Instead, I grabbed some haddock, a fish that I'm familiar with cooking. I usually bake the stuff in a hot oven with tons of heavy ingredients on top, but there was no way I was going to heat up my whole apartment.
Sunday, July 25, 2010
Monday, July 19, 2010
Healthy Breakfast. No, Really.
Jill
So I love food. I love a LOT of food. However, this poses a little problem, or a big problem, depending on how you want to look at it. It occurred to me a month or two ago that I had reached the heaviest weight I'd ever been in my entire life. I couldn't understand how this could be possible. I cut out every single scrap of dairy from my whole diet. I stopped consuming the obscene amounts of meat I used to consume. I hardly ever ate candy, cake, or cookies, simply because I couldn't due to the dairy, and yet my weight was still gradually climbing.
So I love food. I love a LOT of food. However, this poses a little problem, or a big problem, depending on how you want to look at it. It occurred to me a month or two ago that I had reached the heaviest weight I'd ever been in my entire life. I couldn't understand how this could be possible. I cut out every single scrap of dairy from my whole diet. I stopped consuming the obscene amounts of meat I used to consume. I hardly ever ate candy, cake, or cookies, simply because I couldn't due to the dairy, and yet my weight was still gradually climbing.
Saturday, July 10, 2010
Blackberry Gel Pudding
Jill
Chocolate has always been my favorite dessert flavor, but the older I get, the more I start veering away from chocolate and heading into fruit-related territory. I had some blackberries hanging around in my fridge and decided to try out a blackberry pudding because hey, why not. This is actually more like a blackberry gel dessert. If you want something with a more pudding-like consistency, halve the amount of cornstarch. The texture may be a bit deceiving after first cooking the pudding, but the after a few hours in the fridge, the gel really sets up.
Chocolate has always been my favorite dessert flavor, but the older I get, the more I start veering away from chocolate and heading into fruit-related territory. I had some blackberries hanging around in my fridge and decided to try out a blackberry pudding because hey, why not. This is actually more like a blackberry gel dessert. If you want something with a more pudding-like consistency, halve the amount of cornstarch. The texture may be a bit deceiving after first cooking the pudding, but the after a few hours in the fridge, the gel really sets up.
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