OK, I had two pretty impressive days leading up to yesterday. Did I do anything near as impressive yesterday? Well, it was raining outside, so my body automatically believes it should sleep until 5:30 am – and it did. And from the time I woke until 8:00 am when I made it to my desk I did… nothing much.
A few items I have learned:
- Pita bread needs to be covered or wrapped to stay usable. (I hear the loud “duh!” from most of you). I discovered that this morning when I looked at the depleted pita bread pile (my roommate had enjoyed a few pieces as well) and noticed – when poked – that they were pretty darn hard. The bottom ones look to be edible without the fear of breaking teeth. Live and learn.
- I don’t like the vanilla and sugar flavored soy milk I concocted. It tasted really funny over my “O’s” and raisins. I’m glad I only flavored one small container. My dog, however, lapped up the soy milk and left the “O’s” and raisins. I tried adding chocolate syrup to one glass of unflavored, and that didn’t produce anything I was particularly fond of. I think I’ll experiment on a glass by glass basis. But, if I can’t find a flavor that works with my cereal, I’m back to the purchased soy milk.
- I don’t digest hot peppers (which I loaded into the hummus) like I did when I was younger.
- I like the smell of yeast. Between the beet wine yeastcake (I had to google this), the pita bread, and my lack of washing all the dishes and cleaning the kitchen after yesterday’s activities, my kitchen smelled of yeast this morning- and I liked it.
- I have no idea what to do with the cooked soy okara that remains after making the milk. ANY SUGGESTIONS? Jim Andris left a comment yesterday about making sausage, but I’m waiting on that recipe. Remember, this cooking thing is pretty new for me – so the easier the better.
- I kinda liked it when a friend referred to me as Alexah Ingalls Wilder.