Anything funny happen to anyone? My work was boring, nobody even mentioned playing any tricks. Oh well. My cubicle-mate said that all the light bulbs in her boyfriend’s office had been switched to red.
However, it seems as though WordPress played a joke on me a bit early yesterday. I could have sworn I hit publish on yesterday’s post. In fact, I must have because I submitted the post to Foodbuzz. But when I just went to edit this post (I started writing it at work), yesterday’s showed up as a draft too. And I went to my blog and yesterday’s post was gone! Weird. But fixed now, I hope. On to other business.
Breakfast was a mashed banana topped with some Allbran cereal, unsweetened vanilla almond breeze, raisins, pumpkin seeds, and maple glazed almonds. Those are some good almonds.
I packed up a pile of fruits and veggies for snacks/lunch. There’s a grapefruit, red delicious apple, tuscan melon (looks and tastes like cantaloupe on the inside, has stripes on the outside), kiwi, carrot, celery, steamed broccoli, and roasted chicken breast. Basically, an abundance of delicious nibbles.
In the afternoon I also tried a Ruth’s Tropical Fruit Flax Power bar. It was interesting, very seedy. It was good but it didn’t have much of a tropical flavour, more just a light sweetness. It wasn’t too sweet or too hard, and I quite liked the texture. Although you really need to check your teeth when you’re done with it. I’m glad I tried it, and it was perfectly edible, but I probably wouldn’t buy it again if I had the choice to try a different flavour instead.
When I got home I snacked on a few algerian dates and a square of a Cocoa Coconut Cluster Elevate Me! bar. This flavour is my favourite Elevate Me! flavour. It has an awesome chocolatey flavour that matches perfectly with the fruit in it. Who ever wins this week’s BSI: Avocado (for which I am eagarly awaiting entries) should expect to get one of these in their prize pack.
For dinner I fixed a tofu scramble with a punch of flavour. In the mix is mushrooms, jo tsai (no, I don’t know if that’s the actual ping ying), and soft tofu sauteed in sesame oil and a little soy sauce with red pepper for colour. I love jo tsai, which I see tends to be called garlic chives in english. My parents have always had a ton of it in the garden, and every summer my mom uses it in fillings for various chinese dumplings , pockets, and dishes (none of which I know the english names for). It has an awesome garlic/onion flavour but better. I bought mine in Chinatown (it’s way too early for it to be up in the garden around here), and big bunch was 75 cents. My roomie was jealous of how awesome my dinner smelled as I was cooking it.