There was more work with eggs to be done this morning!
I made french toast with two slices of whole wheat bread that my coworker Jessica gave to me earlier in the week and a batter that consisted of an EB egg, vanilla, cinnamon, nutmeg, and a splash of soymilk. I turned the french toast into a sandwich with a tbsp of the spicy “south of the border” pistachio butter I made yesterday:
Salty, sweet, and spicy … my favorite combination!
On the side, I immersion blended 1/2 cup yogurt, just under 1/4 cup part-skim ricotta, 1/2 cup pumpkin, the usual spices, and one chopped date. Joining the pumpkin yogurt this morning was a tbsp of ground flax and a sprinkle of unsweetened coconut:
One at work, I broke out my Passover sponge cake and, coincidentally, Heather had brought in some farfel kugel that she had made from leftover Passover ingredients as well. Our second Passover took over the conference room. Here’s the view from my desk:
Have I mentioned that the agency where I work was started by nuns?
Moving on, I had some Jewish cake and kugel:
And then I had seconds of each:
Since I sit right there, I kept taking more teeny pieces of each all day long. I don’t even want to guess how much of that is in my belly right now!
Lunch was my last serving of the mushroom agnostuff:
And a couple of spoonfuls of Mildred’s gandules:
And a piece of her bollo, which is made of cornmeal and milk, among other things. The texture was like polenta, but the taste was more like slightly sweet cornbread to me.
And the piece of cheesecake flan that Vianni made and brought in yesterday in honor of Mildred’s birthday. I had asked her to save me a piece since I knew I would miss it!
It was amaaaaazing. I shared a couple bites with Deborah, but mostly I inhaled the whole thing.
After lunch, I headed downstairs to work on an event I had helped organize. Some volunteer moms and their children came to the agency to do an art project with our families. At the end, we had snacktime with oranges and Girl Scout cookies …
I had two plates like that … and then about four more of those little cookies in the background. Out of control, I tell you!
When I came up from the event, Mildred had put out leftovers of her actual birthday cake from her celebration at home. I know, does it ever end? 😀
It was a pineapple cake with marshmallow frosting and sugar flowers. Maybe I’ll be sick of cake someday, but it hasn’t happened yet!
When I got home tonight, I had the final piece of sponge cake (I rescued it from its solitary perch on the conference room table as I walked out of the office) with the pumpkin banana yogurt I brought to work today but never got a chance to eat. The yogurt turned the cake healthy by association.
And to end this post on a slightly healthier note, I did go to the gym this morning. I have special strength plans for tomorrow, so I focused on cardio today with 20 minutes on the Stepmill, 10 minutes on the rower, and 15 minutes on the elliptical (plus the usual jogs there and back, stretching, and abs). Stats: 1 hour and 16 minutes, 536 calories, 137 average heart rate, 174 max.
While at the gym, I did some interesting reading. Did you know that you would have to eat 11 pounds of rhubarb leaves in order to die of rhubarb poisoning? That’s word on the street, according to The Oprah Magazine. I had always kind of envisioned taking one bite of rhubarb leaf and collapsing unceremoniously to the ground. I guess I was wrong. Interesting fact #2 from the same magazine: apparently, the fatty acids that are stored in hip fat aid fetal brain development. So, ummmm, let’s get the fat flowing. Enjoy your cake!