I really need to get back on that not-eating-everything-in-sight plan. It was my dad’s 50th birthday on Sunday, so we had a whole weekend of celebrations. A big party on Saturday (with so much food. so. so much food. and then cake. and ice cream. and delicious caramelly cracker things. I die) and then a Tiger’s game on Sunday at Comerica Park, followed by ALL OF THE GREEK FOOD. Well, not all of it. I have leftovers for days. Needless to say as I’m writing this (on Sunday night), I’m sun burned + sleepy + working hard to polish off the rest of Josh’s chocolate cake with cookie butter frosting and whiskey caramel sauce birthday cake. I wish I could stop talking about/eating this cake. It’s just too good for words.
But just kidding, I’m going to keep eating everything in sight because we’re surprise-ish going to Oklahoma City this week. I had a flight voucher that had to be used and Josh has a mom that needs a visit (almost a full decade after he last saw her!). Send me all of your southern food recommendations, por favor.
Meanwhile, I’m dreaming about this sandwich. It has vegetables on it, so I could tell myself it’s healthy. It also has tempeh, which is like my favorite thing to put on sandwiches ever, and yet for some reason I hardly ever work with it/eat it. When I made this tempeh bacon, I vowed that this would change. Tempeh isn’t too pricy and is a better way for me to eat soy (emphasis on for me, RE: thyroid issues. Consult your doctor and all that before thinking soy is the enemy please, people!). While it doesn’t get crispy like I’m pretty sure real bacon is supposed to, all of the flavor is there with none of the actual meat. Or the creepy, smoky meat smell that lingers in people’s houses for DAYS when they cook bacon, blech.
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