Approximately 16 hours from now, I’ll be a happy girl. Until then I have to bake a cake, study for a quiz, prep for a presentation, sleep, go to class, take quiz, make presentation. So this is going to be a short and sweet one.
Brian dropped one of my Fage containers yesterday and the top kind of busted at the seams. At $2 for a tiny container, we treat this as a precious commodity around here (or at least I do). Luckily he was able to salvage the contents and move it to a tupperware, so guess what I had for breakfast?
Topped with strawberries, sliced almonds, honey and a handful of Fiber One. ‘Cause a little fiber never hurt anyone.
The breakfast was good, but I was starving within a couple of hours. Even higher protein Greek yogurt just isn’t that filling.
In class today we had to bake tartlet shells for some program El Centro’s hosting on Wednesday. I’m not going to lie, making tart shells is kind of lame. What’s NOT lame, however, is making cookies out of the tart dough, spreading them with melted chocolate and then topping with sliced strawberries. Just saying.
For lunch I was craving fries, so I baked off the dregs of a couple of bags of Alexia fries (julienne and crinkle). Along with pickles, lots of ketchup, and a Morningstar Farms fake chicken patty on an Ezekiel english muffin. Unlike breakfast, this was VERY filling.
The rest of the day was spent running to Cake Carousel and Michael’s to get some cake supplies, then Target for dinner stuff. When Brian got home we went on a nice walk around the neighborhood, then I threw some cubed chicken breasts and frozen Asian veggies (a mix I found at Newflower with edamame, baby corn, water chestnuts, bamboo shoots, carrots and mushrooms) into the wok. Once they were cooked through, I added a sauce made of soy sauce, cider vinegar, ginger, garlic and ketchup. Served on a bed of brown rice:
Off to study! My dad’s birthday is tomorrow and I’m making the Hummingbird Cake recipe from the Magnolia Bakery Cookbook. I’ve never actually had Hummingbird Cake, but it’s full of yummy stuff- crushed pineapple, bananas, coconuts- and topped with cream cheese frosting. Photos tomorrow! OH, and it’s truffle day in class!
Favorite kind of cake/frosting?