I’ve been so boring lately, I admit it.
I’ve just been slacking on the photos because I’m never sure if I’ll feel like dealing with the slow internet come night time.
It’s sort of reminiscent of the dial-up days, actually.
I guess I’m just sort of giving myself a slacker week – telling myself it’s okay to just post if I want to.
And while I’ve been enjoying not being so connected in the mornings like I used to be, I’m pretty happy to discover that I cook, bake, and blog because I love it – I don’t cook and bake just to blog, and I don’t blog just to take up some free time. I wasn’t sure if I would still be as motivated to cook and bake creative things without the thought of having a blog to post to. Sure, I don’t make things just because I want to post things. I make what I crave. I guess what I’m trying to say is that it’s nice to know that nothing changes even though I’m not photographing every meal and creation. Am I making any sense? I hope so. It’s been a long day.
That all being said, I wasn’t certain I’d post tonight, and almost didn’t. But here it is, 9:00…and I have nothing else to do besides watch the Food Network anyways, and I want to.
I think the hardest thing about this lousy connection is not being able to read my favorite blogs. I’ll be back to visit you all in a couple days, methinks! I’ve been having better luck with wordpress blogs loading, not so much any others.
I’ve written a novel, here – so lets get on to the best part of my day.
Yes. The waffles. Easily the best waffles I’ve made thus far. Imagine my excitement when I found blueberries for BOGO yesterday. I must have known these would be superb, too – I even measured as I mixed! That doesn’t mean I did something s sensible as jotting that down, though – so I’m working off memory.
Funny how I can’t remember phone numbers and what I did yesterday, but I can remember a list of ingredients. Go figure.
- 1/4 c. rolled oats
- 2 T. wheat bran
- 1 T. WW flour (I wanted to try Buckwheat – but the WW was easier to grab!)
- 1 T. wheat germ
- baking powder
- 1 T. shredded unsweetened coconut
- 1 flax egg (1 T. flax + 3 T. water, allowed to sit for a couple minutes)
- 1/2 T. maple syrup, or to taste
- 1.5 T. plain greek yogurt
- 1 T. applesauce
- 1/4 c. + 1 T. almond milk
Mix dry and wet seperately before combining together.
Add in fresh blueberries and 1/2 a date, chopped – and spoon onto nonstick or sprayed waffle iron.
And some of miss Mae’s coconut butter.
And some more coconut.
And some crystallized ginger.
And some walnuts joined the party post-photo.
And then I had to check to see if I’d died and gone to heaven. Which leads me to my new discovery yesterday which lended a helping hnd in today’s tempeh, goat cheese, jam, and spinach panini:
Alouette must have heard me when I said I hated touching cheese, and how glad I was that they made feta in a shake container.
Now I found they have goat cheese in a shake container, too! And good goat cheese, too. Love the flavor. Sure, I’ve already sung my praises to the local goat cheese I can get – but it’s not always easy to get if I don’t feel like running into town on a Saturday morning for the farmer’s market.
This will do for now.
Another foodie highlight of the day? A Blueberry Coconut PranaBar that Nicole sent me. I seriously adore these bars…and this flavor was no disappointment. I mean, how many times have you seen me eating blueberry-coconut oats, or waffles, as demonstrated this morning?
That’s what I thought.
This tasted like I was eating a delicious and nutritious bowl of oats – wonderfully fresh blueberry flavor explosion, and coconut not far behind.
My only slightly negative thoughts were that it’s a bit too sweet. Agave is the first ingredient – and towards the end it got to be a bit overpowering. I tend to believe that date-based bars really don’t need much added sweetener, if any at all.
In other news, I may need to bake some SuperCharge Me cookies for home consumption tomorrow – they were good.