OMG I cannot believe the comment turnout this afternoon!!!!!!!!!!!! Who knew KERF had so many readers! Makes me feel like I’m being watched (*turns around to check*). You guys need to chime in more often 😀 I’ve got 2 more contests up my sleeve in the future so maybe I should do them all this way 🙂 Effortless! WINNERS will be posted shortly!!
My Foodservice mid-term went pretty well – as well as it could have!! There were 97 questions ranging from “If John is a diabetic allotted 2700 calories per day and wants to have 60% of his carbs for breakfast, lunch and HS snack, how many grams should he have for supper” to “During which war do dietitians consider the birth of the industry,” (the Crimean War!) to “If you want an apple to keep its shape during simmering in water, do you add sugar, lemon or nothing?” (I think the answer> is sugar!?) We were told to “study everything you know” to prepare. There was SO much variety, it’s hard to tell how I did.
I came home to this awesome package of Flax Seed Porridge from Krista of Krista’s Kravings!!! It’s from Windy Hill Foods in Canada. Along with 2 packets of Pumpkin Spice Tea! I’m planning to try it out on Thursday AM 🙂 THANK YOU Krista!
After I got home, the husband and I set out for a nice neighborhood walk. We strolled for about 45 minutes chatting it up. Before we left I had a mini snack. I was a tiny bit hungry but I didn’t want to spoil my appetite again.
We relaxed with His and Hers cocktails when we got home. A mocktail for me (diet tonic, cherry, lemon – and turns out it wasn’t so virgin because he added a splash of VODKA without telling me!) and a few Trader Joe’s beers for him. They were all rather bleh. I had a few glugs to try them out 8D
We had an early dinner (hence the super early post) since I didn’t have much to do school-wise. On the menu was this recipe from the Food Network I’ve had saved for a while: Sicilian-Style Cauliflower with Whole Wheat Pasta.
Our version cut back on the oil and herbs (that we didn’t have) and added eggplant, sun-dried tomatoes, a splash of half and half, and blue cheese. Again, the blue cheese made the dish. I’m not sure I’d recommend this recipe. I would have preferred to roast the veggies. The vinegar was a little strong and they didn’t have that golden roasted flavor that I love.
I’m excited that we’re done with dinner and blogging and it’s only 7:15!! Sounds like a bath/reading night for the third time in a row 😀 Hopefully I’ll sleep well tonight.
Stay tuned for the oat prize winners!
Sidi says
It’s always a pleasure stopping by. Have a great evening!
VeggieGirl says
You KNOW that I love KERF 😀
Sooo glad that the midterm went well; and hooray for a package from Krista!! Another fabulous fellow blogger 🙂
Amber says
WOW! Congrats on the oats trip AND all the reader responses oh and hopefully your mid term, sounds like you aced it! Good day for you =)
Marianne says
Ah, good ol’ Tim Hortons! A Canadian institution. So nice to see it proudly displayed here!
gina (fitnessista) says
i thought that was chocolate in the pasta and was totally thinking “now THAT is my kinda dinner”
turns out it was veggies… haha
magpie says
I love how you try so many new dishes – and are always totally honest about how much you liked them.
I would definitely make a version of this 🙂
Krista (kristaskravings) says
Your welcome for the package! I’m glad it finally arrived safe and sound! Enjoy the treats! 🙂
Megan says
I can’t wait to hear what you think about the flaxseed porridge. I have bee wanting to try that too!
Andrea says
love your comfort food dinner 🙂 so healthy and so yummy. i admire how much variety you get in your diet!!! (aside from the absolutely necessary daily dose of pb+ oatmeal + kashi crackers hehehe)
zestycook says
Great food Kath…. Hopefully you did well on your midterm. have a good rest of the day
zesty
Julz says
Sicilian Cauliflower is the best. My FAVORITE way to roast it. I just sprinkle it with Salt Sub, Freshly Cracked Pepper, some Nutmeg, herbes de provence and throw it into the oven to roast at 400 for 35-40 minutes, flipping once and when it comes out I sprinkle on a tad of Rice Parm 🙂 DIVINE TO THE NINES!
Jen says
Dang, all those pasta pictures have set off a craving in me! I think we’ll be having something involving whole wheat rotini tomorrow night. Enjoy the Timmie’s pumpkin spice tea! It’s one of my seasonal favourites and you can consider it a true Canadian classic…Tim Horton’s coffee shops originated in my hometown of Hamilton before spreading across the country (there’s practically one on every corner here in the Hammer!)
Biz319 says
Nice to have a clear evening ahead of you!
Hope you sleep well!
Liz says
woo hoo! Timmy’s makes an appearance!
jenner says
wow, those questions really run the gamut. i’ve never seen the flaxseed porridge so i’m really interested to see how you like it, too.
beth says
are you sure the answer is not lemon? i believe it is. let me know when you get your test back!! beth
Kath says
beth ,
Acid makes things mushy, although it does help them keep their colors. I found this this morning to confirm sugar:
When fruit is cooked in a sugar syrup, the end result is a much firmer fruit than fruit that has been cooked in water alone. Because of the alterations in the cell membrane’s permeability, solute molecules such as sugar and salts, as well as water, are able to diffuse in and out of the cell, and they do so until there is an equal concentration of solute on either side of the membrane. Cooking fruit in a sugar syrup which is more concentrated than the cell matrix will yield a firm lustrous end product. Because of the greater concentration of solute outside the cell, the intracellular fluid leaches out of the cell by osmosis. At the same time, sugar molecules diffuse into the cell creating a more concentrated cell matrix. This process adds firmness to the fruit tissues. Sugar also interferes with the solubilization of pectin and the softening of cellulose and hemicellulose. It should be noted that because of the firming effect of sugar, very hard fruit such as quince should be softened in plain water with heat before adding sugar.
Kath
beth says
okay i was wrong! I was thinking of when you sprinkle berries with sugar to make their juices come out, but that is raw berries and not cooking in a sugar syrup.
good to know! thanks
Kath says
Beth,
You’re still right though, because it’s making the juices come out that makes the sugar go in and make it firm!
Kath
Cat says
Goodness, that sounds like a killer test! Very interesting about the cooking fruit in sugar – I never knew that.
Allison K says
Crimean War? Who knew!