It’s a sad day over here. Last night, I washed my IPod in the washing machine. 😦 TEAR. I was so sad. I forgot that I zipped it into my jacket pocket. I let it dry and tried to turn it on today. It won’t turn on. I’M SO SAD. I am going to have to buy a new one because I can’t function without it. So upsetting.

Here is a picture of when I first got it. See, I loved it circa 2005:

Okay no more dwelling. There is nothing I can do about it. At least it lasted for like 4 years.

Moving on:
Sooo it’s Monday. I’m glad Monday is over. It was a busy one. I made French vanilla coffee this morning and it made my whole apartment smell lovely.

I got to work and had pumpkin BOATMEAL with Puffins and lots of water:

Morning snack was carrots:

Lunch was an Amy’s Burrito:

I’ve never tried them before but I’ve been intrigued for quite a while. I always thought they were kind of on the expensive side for a burrito but I gave in and bought one (on sale).

Here are the ingredients:

And the nutrition facts:
We have a good source of protein and fiber and low on the fat side. Unfortunately, I wasn’t very pleased. I mean, it was good but not very filling. I felt like I was mostly just eating tortilla. There wasn’t enough filling. I probably won’t be buying these again. It was a nice and quick lunch though. NO PACKING!

I got a new book out of the library today about local eating. I swear I’ll post about it for All-Literative April by the end of the week. I promise.

Afternoon snack was a plain Oikos. You can get a coupon by clicking that link kids. The plain was GREAT. I liked it much more than blueberry. It’s pretty similar to Fage but maybe a little creamier. Delicious.

Unfortunately, a 16 ounce container of Oikos is $5.99. A 16oz container of Fage is $4.49! $1.50 adds up when you eat as much yogurt as I do… Still, print a coupon and give it a try.

Thumbs up to Oikos:
I forgot to take a picture of the nutrition facts but I think there are like 15 grams of protein and 80 calories in that 5.3oz container. Greek yogurt is protein SUPER FOOD.

I got home from work at 5:30, tidied a bit and then set out to make dinner. I found kale in the refrigerator drawer! I always forget when I put things in there. I also had some rainbow chard that needed to be used.

Rainbow chard is so pretty:

I made kale chips and then an egg/chard/tomato/onion concoction:

Okay I’m off to relax and put away laundry. See you tomorrow. I have 3.5 miles tomorrow.


Easter Dinner/Carrot Cupcake RECIPE!

First of all, I never posted the rest of Easter yesterday so here you go:

For my contribution to Easter dinner, I made cupcakes!


Mmm. I was pleased. I used Dorie Greenspan’s recipe for Big Bill’s Carrot Cake and halved the recipe, reduced the cooking time to twenty minutes and it made a perfect dozen cupcakes. I made buttered pecans (which I toasted a bit too much) for garnish.

Here is the recipe that I followed:

Bill’s Big Carrot Cake with Cream Cheese Buttercream

Adapted from Baking: From My Home to Yours
Yields 12 Cupcakes

For the cake:
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4+ teaspoon salt
1 1/2 cups grated carrots (about 1/2 pound)
1/2 cup coarsely chopped pecans
1/2 cup shredded coconut (sweetened)
1/4 cup moist, plump raisins (dark or golden) or dried cranberries
1 cup sugar
1/2 cup canola oil
2 large eggs

For the frosting:
6 ounces cream cheese, room temperature
3/4 stick (6 tablespoons) unsalted butter, at room temperature
3 and 1/4 cups confectioners’ sugar, sifted
1/2 tablespoon fresh lemon juice

To make the cake:
Preheat the oven to 35o degrees Fahrenheit. Line a cupcake pan with 12 liners.

Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the cupcake liners.

Bake for 18-20 minutes until a thin knife inserted into the centers comes out clean. Remove the cupcakes from pan and transfer to cooling racks.

The cupcakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice.

And for Easter dinner, we had:

  • Ham
  • Asparagus
  • Mushroom lasagna
  • Cranberry sauce
  • Rolls
  • Salad

    The lasagna was GREAT!

    Here is the table:

    And Uncle Ed:

    Cousin Alex:

    Aunt Isabel (who will probably kill me for posting a picture at that angle):

    Yay fun time! Thanks family that didn’t abandon me for Florida!