Tag: Leftovers

Tea tragedy

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While I was away, my hand-painted teapot mysteriously exploded. I spent the morning trying to glue it back together:

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So, instead of drinking tea this morning, I enjoyed my breakfast in a teacup:
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Plain yogurt with the rest of last night’s vitatop mixed in (I think I will call it cookies ‘n’ cream yogurt) and cherries from MA on the side. From above, along with a poinsettia leaf:

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There may be nothing more photogenic than a cherry:

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I kept it light because a big brunch with the NYU girls is just around the corner!

City farming

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Hauling (almost) the entire contents of a refrigerator along with two weeks worth of (now clean) laundry across NYC boroughs via the subway system is SO fun. Once isn’t enough, so I do it about four times a year. The best part of today’s journey was when I got stuck with my bags in the turnstile at Port Authority. I couldn’t move forward. I couldn’t move back. My bags were clearly too big for the small space. I had visions of spending the night trapped between the bars, hearing Brooklyn-bound A trains (or “D trains running on the E line in place of the A due to track construction”) whizzing by without me on board. The more I struggled, the more I seemed to stick. Passersby glanced at me with amusement as they uselessly shuffled along. I heart New York.

Finally, something in the refrigerator on my back gave way, and I stumbled through. Both of my trains arrived promptly, a fellow passenger helped me carry my bags up to street level in Brooklyn, and I arrived at my apartment just under an hour later. Phew.

After all of that urban excitement, I felt the need to get some dairy farming underway. It’s an overnight process, but here’s a hint for now:

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Details to come tomorrow …

Once I’d gotten my dairy project settled in its incubation stage, I unpacked my refrigerator bag from MA and threw a very quick dinner together. Turkey soup:

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Peach pie:

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And homemade chocolate pb froyo (a partially frozen mash of plain yogurt, vanilla, and chocolate peanut butter Vitatop:

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Good night!

In transit

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As planned, I boarded the 11 am bus today fully armed with a special mom-prepared lunch. Here it is pre-assembly last night:

turkey salad, 1/4 avocado, toasted whole wheat pita

turkey salad, 1/4 avocado, toasted whole wheat pita

And professionally arranged on a plate because I didn’t think the bus would have the right ambience (and because I would have felt silly taking 20 pictures of my sandwich in front of the little old lady sitting next to me):

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I held off on breaking into it as long as possible (a whole hour and 20 minutes!) because I was worried about the onion causing smell drama on the bus. But hunger won out at 12:20, and I daintily opened the baggie . . . and inhaled the sandwich in approximately 30 seconds:

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Notice the expertly chopped cabbage throughout (that was my contribution to the meal). Mmmmmmm. On the side, I had some crunchy green beans, a kitchen sink muffin, and a two hour nap (my other great love, after food and babies).

Next stop: Brooklyn!

Last hurrah!

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My inventiveness was back in time for breakfast this morning. I rounded up the last of the grainmeal:

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And the last of the lavender candies:

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And I pitted lots of cherries:

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And made the most deeeeeeelicious Cherry-Lavender Grainmeal:

topped with 1/3 cup Greek yogurt and accompanied by my Nutcracker Sweet tea

topped with 1/3 cup Greek yogurt and accompanied by my Nutcracker Sweet tea

If you look closely, you can actually see the pool of melty lavender syrup:
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And with that, it was time to begin the journey back to regular life! (Whyyyyyyyyyyyyyyyyyyyy does my vacation have to end????)

Midnight snack

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My mom was on a roll last night with the cooking. She couldn’t stop (now you see where I get it). After dinner, she started throwing together ingredients for a grapenut pudding recipe she recently discovered.

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The recipe supposedly comes from Paula Deen, but I couldn’t find it anywhere online. As usual (and as is necessary when you’re working with a Paula Deen recipe and don’t want to die of a heart attack tomorrow), mom made several adjustments. The recipe called for four cups of milk — mom used two cups of skim and two cups of light eggnog (to finish the carton, yay!). The recipe called for four eggs — mom used two eggs and two egg whites. Finally, the recipe called for one cup of sugar — mom used 1/4 cup of her mixture of erythritol and xylitol because the eggnog already added sugar and also because no one really needs that much sugar anyway.

A crazy chemical reaction sort of thing happened when she added the ‘itols and the vanilla. The whole mixture started bubbling and swirling, almost like that baking soda volcano you made in 3rd grade:

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Finally, after two hours of baking (mom doubled the recipe, so the custard needed twice as much time to set), the pudding was done!

mmm, perfectly golden brown

mmm, perfectly golden brown

look at all that custard!

look at all that custard!

I had to sample some right away:
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And then I scraped all of the “crumbs” from the baking dish and ate them, too. Soooo good. You can bet I packed some to-go containers of this to bring back to NY with me!