Harro everbody! How was your weekend? Mine was just fine, thank you very much. I finally got to the grocery store and stocked up on regular supplies, as well as getting some specialty items I had been looking for. We have a health food store in our little town that carries all kinds of interesting things. Some are quite reasonable, and others are priced out of this world.
Anyway, on Friday I was in the mood for some real pasta (probably because my brother had mentioned it to me the night before.) I rarely eat pasta any more, but I still had some Barilla Plus thin spaghetti in the cupboard. This stuff looks and tastes like regular pasta but has 10g protein and 4g fiber per serving. Anyway, I tried to make a simple mix of fresh tomatoes, spinach, garlic, and olive oil, along with a little mozarella. This was okay, but didn’t taste as good as it looks–kinda bland. Anybody have any ideas about what was missing? I actually added about a teaspoon of the pizza sauce to 1/2 of it, and that actually perked it up a little. Now that I’m thinking about it, just some italian seasonings would have been a good addition.
Mozzarella added in:
Mozzarella melted and mixed in:
So I picked up some of that vital wheat gluten and finally had all the ingredients to try Lori’s Magic Rolls. Oh my goodness. Those are quite magical. Enough so that I ate two of them the first night. Then they went in the freezer. I’m anxious to try one as a hamburger bun. Its fascinating that they only have about 3g of carbs. And like Lori said, they definitely have the taste and texture of cream puff pastry, or the other thing I thought of was that they tasted a bit like French Crullers (donuts.) Only my very most favorite donuts in the world. I never eat them, except maybe 3 or 4 times a year when I treat my dad to one. Another interesting fact: I looked up French Cruller recipes, and they only have 131 calories each. That’s because they’re mostly air! But the difference between the Magic Rolls and the French Cruller is that the Magic Rolls don’t have sugar, and they DO have protein. A much better choice, IMO.
Next experiment. I had an idea to use the Ginger Cookie recipe as a jumping off place for creating my own version of Vicky’s Fiber Doodles. So I picked up some chia seeds and some psyllium fiber at the Health Food store and set about manipulating the recipe. I halved the amount of sugar in the recipe, and used half the amount of flour, substituting chia seeds, psyllium fiber, and flaxseed meal for the other half of the flour. I am very happy with the results. Just mildly sweet, crunchy on the outside and chewy on the inside. The recipe is over on the other blog.
I didn’t even remember, but I took quite a few photos of the doggies this weekend. I tried to get all of them in one shot, but something about the angle makes Noah look oddly smaller than the little ones.
Then I tried to just take pictures of Noah. He gives me the funniest looks sometimes. But as soon as I get the camera out he becomes a moving target.
Then, I tried to take a picture of Mr. Monk on his pillow. But as soon as the camera comes out, the photog whore jumps in front!
Sometimes, Mr. Monk just tolerates Her Majesty.
My moods have been playing havoc with me. Down one day, up the next. I blame it on stress/being tired. Maybe it is hormones making their last stand! I’ve gotten in a decent amount of exercise–mostly walks with the dogs, but went to the gym on Thursday morning and this morning. A few less-than-stellar food choices, including some trail
crack mix on the way home from church. We’ll just call that lunch…