I went to the canteen for lunch, rather excited because I could once again eat whatever the hell I wanted.
When I got there I saw at the hot food bar there was a chicken meal but it looked (and smelled) a bit greasy/rich and very carby (lots of potatoes and whatnot). None of the other hot dishes appealed either so I turned to the salad bar. Chilly crispy curly kale (or 3CK, for short) was available and looking tasty, so I grabbed some of that, plus red cabbage salad (forget what they called it), extra carrots (love carrots), cucumber and a piece of tomato. Then I topped it with some seeds.
I sickened myself as I dished my food. This was all *way too healthy*. I’ve been looking forward to some tasty, not-so-bad-but-not-so-healthy food and I squandered my the opportunity to have some. Why? Because Whole30 ruined me. I feel like my software got hacked and reprogrammed. They so no system is un-hackable. I agree. Biological or otherwise.
Screw you, Whole30. I hated every minute of our time together. Now I’m free and you still have a hold of me. I couldn’t even enjoy my milky, creamy mocha this morning. You suck.
(Awesome lunch though.)
I visited my canteen for lunch on Friday but due to this Whole30 program I’m on at the moment, there was nothing for me there. I decided to hit the street and see if I could find other options. This would have involved a lot of leg-work had it not been for my phone and internet access, but instead I only had to do a bit of thumb-work. A quick google led me to this webpage:
Where to Eat Paleo in the UK
There I found a number eateries that have paleo-friendly dishes. I ended up getting a bunless chicken burger (so, basically, a chicken salad) from Leon. Funny thing is, my wife already told me about that particular option last week. Of course, I only remembered when I found it on Inquisitive Foodie!
When I was young I hated baking. Why? Because why can’t I eat it already? That’s why. I wasn’t interested in the baking, just the eating.
Years later and I’ve developed a greater appreciation for the baking process. Two things have helped with that:
- I’ve cultivated a necessary level of patience that, balanced with the right level of enthusiasm and anticipation, creates the perfect amount of excitement.
- I’ve since realised that the eating can actually take place during the baking.
Yesterday morning I made a fresh batch of epicly chocolatey double chocolate chip cookies for a friend’s birthday barbecue. The recipe isn’t mine, so I can only take so much credit. But I deserve some, because I baked them. And they were awesome. Yes, that was my own horn I just tooted.
I love baking. And, fortunately, I have just enough self-control to prevent myself eating all the batter before the sweet treats go in the oven, so people actually get to enjoy my baked wares. Awesomer.
BTW: Did you know it was National Chocolate Chip Day on May 15th here in the UK?
I was on a website and noticed a small pop-up in the corner. All I saw were the words:
For a brief moment I forgot everything I knew about the internet (and the laws of nature, apparently) and believed there to be actual cookies available to eat at that very moment, if I just reached into the screen to grab them. I was already wondering where on the page they might be located when I was suddenly slapped back out of bizarro world and returned to this one.
It felt like I was there about 10 seconds but in reality, from seeing the notice to realising that I’m finally losing it, only a couple thousandths of a second had passed. OK…a couple hundredths of a second.
I blame my current obsession with finding a quality cookie dough scoop.
Homemade Millie’s style cookies
My father was a baker-man. I guess it’s not surprising that I’ve taken to baking recently (I’m not the only one of his children to do so, just the latest).
Tonight I baked some cookies, Millie’s style — not the first time, and definitely not the last. They taste awesome. I’ll be taking them to work tomorrow as I have before, but I’m always tempted to accidentally “forget” them.
The recipe is here. I tend to use dark chocolate chips and vanilla paste instead of the regular vanilla extract; the paste has a richer, more intense flavour. Personal preference. I also make the cookies a little smaller for a higher quantity — it makes them go a little further.