Ever since my daughter knocked over my laptop and ruined the monitor, I have had a hard time with the blogging. My desktop is slow and uncomfortable, and I don’t like to blog at work, so I have just been finding it all too much work. On Friday, though, I got my tax refund (thank you, new house!), and yesterday I got a new laptop. I am just amazed at how quickly technology moves on–I got my old laptop only two years ago, and this one has lots more memory and hard drive space, plus facial recognition for logging in, and probably other things I have not discovered yet, for $150 less than I paid for the other one. Yippee!
On the eating front, we have been doing pretty good. I am still cooking more, to avoid the expense of eating out. My biggest habit change that I am so proud of is eating breakfast at home. I had gotten in the habit of waiting until I got to work to eat breakfast, because we were so rushed in the mornings. However, that means being up for about two hours before I ate anything, which is terrible for my metabolism, and making poor choices, because I was starving by the time I ate. Lots of greasy hashbrowns with eggs, biscuits, donuts, and other heavy, unhealthy foods were had. Now I have cereal with rice milk, or oatmeal cooked with maple syrup, dried fruit and cinnamon, or a whole wheat English muffin with peanut butter and a banana, or a fruit smoothie. Much better choices!
On a completely different note, I have to share a picture of my almost vegan desserts from the after-Thanksgiving meal I had with friends the first weekend in December:
Don’t those look delicious? The first one at the top left is my almost vegan dessert–a pumpkin bread pudding. I used soy milk, but I went ahead and used the eggs in the recipe. I have not been brave enough to experiment with egg substitutes for cooking yet. Scrambled tofu for brunch? I got that down pat, but not so much on the cooking subs. Next is urban vegan’s cranberry upside down cake which was absolutely scrumptious, as expected. Front and center is the Double Layer Pumpkin Cheesecake from the Fatfree Vegan Kitchen (not a fatfree recipe!). That is very nearly the perfect dessert. It’s rich and delicious, and I really couldn’t eat more than a small slice at a time, because of the richness. Everyone loved it, vegan or not.
Okay, I have gained about 5 pounds just looking at that picture and thinking about how good those desserts were, so I need to go do some exercising! Hopefully I will be back here more often with the new laptop–I’ve missed it.