November 30, 2010 at 7:39 am
Photo by Svadilfari / Attribution-NoDerivs 2.0 Generic
Two seconds: The amount of time I wish would elapse between eating my last bite of Thanksgiving dinner and starting on Thanksgiving dessert.
Two hours: The amount of time that actually elapses.
Complete hell: The amount of time in between these two events.
Over the years I’ve had varying opinions about whether food addiction exists and if I have it, but the single-minded focus I felt in anticipation of devouring some dirt cake and apple crisp on Thanksgiving presented a strong case for its existence.
Literally the moment I finished eating dinner, I wanted to eat dessert. I love sweets and I knew there was a delicious concoction of crushed Oreos, whipped cream and cream cheese sitting in the fridge. I found myself sitting at the table while other people were still finishing their meals thinking, “Oh my God! Eat faster! Don’t you want dessert?!” Then when we were all done, we helped with the washing up. (I supervised!) And people mingled. And went to the bathroom. And started chatting. [...]
September 20, 2008 at 2:27 pm
Yesterday someone on Twitter said that “lime jello + orange jello = awesome” and this statement instantly lighted up the part of my brain storing the memory of Jell-O 1-2-3.
Jell-O 1-2-3 was a triple-layered product that had normal Jell-O on the bottom, a foamy layer on the top, and the most scrumptious, creamy, mixture of the other two layers sandwiched in the middle. The product was discontinued in 1996, which means Jell-O 1-2-3 has not been available since before I could drive (legally).
I googled around and quickly found a hack recipe for Jell-O 1-2-3 at the Kraft Foods site. (They must get asked about it a lot.) It seemed simple enough, so I tried making it last night. Here is the recipe followed by my experience.
1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin, or any flavor
3/4 cup boiling water
1/2 cup cold water
1/2 cup thawed COOL WHIP LITE Whipped Topping
DISSOLVE dry gelatin mix in boiling water in bowl. Add enough ice cubes to cold water to measure 1-1/4 cups; add [...]
June 27, 2008 at 7:43 am
I’d never parked on the roof of a grocery store before. I’d never been to a grocery store that had parking on the roof before. Now that the Fresh Market has come to town, I can check that off the list, because that was right up there with “pet a monkey” on the list of things I absolutely must do before I die.
I had to park on the roof because every single resident of Indianapolis was as stupidly excited about the opening of this grocery store as I was. Yay! I’m not the only food dork! I’ve been driving by the construction site every day on the way home from work, hoping for the day when I can easily stop off to buy overpriced sushi instead of detouring several miles out of my way to buy overpriced sushi. When they changed the banner from “Coming soon” to “Coming June 25,” I nearly started bouncing up and down in my car. I know they’re going to charge me far too much for mangoes, but I just [...]
September 3, 2005 at 11:12 pm
Italian-Style Crustless Cheesecake
South Beach Diet Phase 1
Makes 8 servings
1 lb. container part-skim ricotta cheese
1 tsp. vanilla extract
8 packets Splenda
Handful of slivered almonds (optional)
Preheat oven to 325F. Spray a 9-inch pie plate with cooking spray. Mix the first four ingredients in a bowl until fully incorporated. Turn into the prepared pie plate. Add almonds on top of mixture (optional) and bake 45-60 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack, and then chill. Refrigerate until serving time.
Your little sister can put her hair in pigtails, put on a Catholic School girl outfit and sing with her hair brush in front of the mirror like Britney Spears, but that doesn’t make her Britney Spears. This recipe is trying hard to be cheesecake, but it just ain’t cheesecake.
It’s not bad really, but I think I would like it better if it were called “Cheese Pie” or something. When I hear “Cheesecake” I get some delicious expectations which this just didn’t live up to. It’s just – off. But [...]
September 3, 2005 at 11:03 pm
I’ve switched into a recipe mode again, so I’ll be trying out some South Beach Diet compatible recipes and reviewing them on the blog. First up:
Peanut Butter Cookies
South Beach Diet – Phase 1
1 cup smooth peanut butter
1 cup Splenda
Preheat oven to 325 degrees. Mix ingredients together. Drop teaspoon sized balls onto greased cookie sheet and bake for about 10 minutes.
These cookies were pretty good, but you definitely need some milk nearby to get the dry taste out of your mouth. I found it pretty amazing that you can actually make cookies without flour. They’d probably taste better with the flour, but these weren’t bad at all. Bonus points for being quick to make.
The only problem I had was that I couldn’t eat just one. I wanted to eat 4, which included more nuts than I should be having in a day. I have this problem with all cookies and small serving food though. Whenever I make whole wheat bread, I end up chomping on 3 slices or half the loaf.
Final Assessment: I won’t throw [...]