I am watching The Great British Baking Show. As much as I like to bake, I’ve never tried cakes, so it’s interesting to watch. They’re making swiss rolls. And ohhhhh British people fretting over cakes is adorable! It’s so sugary and full of cake and therefore a form of torture.
Last night, another food dream. In this one, I sat down in a cafeteria with a cheeseburger that was mostly bread and lettuce with just one sad, thin hamburger patty, a dozen marinated chicken legs, and a large soda fountain Dr. Pepper. It was another one where I wasn’t craving anything but was fretting because I didn’t know what was in the chicken marinade, and I was just angry that I had the Dr. Pepper and had almost taken a sip without even thinking about it. The thin, sad hamburger patty was the only thing I could eat. So, clearly I have no anxiety issues about social dining, right?
Food-wise, today is all about the leftovers. No cooking. Sometimes you just need that.
Whole30 Menu: Day 16
- Prosciutto egg muffin
- Mixed fresh fruit: kiwi slices, strawberries, blueberries, papaya, pomegranate seeds
- Massaged kale salad with flank steak (leftovers)
This is what it looks like when I eat at my desk.
- Banana with almond butter
- Chicken breast with coconut curry vegetable sauce (leftovers)
How do I feel?
The mid-morning munchies has disappeared, I think sometime late in the first week. I didn’t even notice until today, when an 11am meeting ran until a quarter to one, a good hour after I’m usually grabbing my lunch out of the fridge. I was famished by the time I got out.
I’m relieved not to be cooking today, have a little residual bitterness about the pathetic dream meal and particularly about the Dr. Pepper. Waking up mad about that is the closest thing I’ve had to a craving in sixteen days.
Now that I’m thinking about cakes and Dr. Pepper, I’m going to fix some fruity tea and grapes and let that qualify as a sugar fix while I read about art.
But if anyone wants to gift me with a set of spring-form cake pans, I can probably put them to use in mid-April.