Yo-Ghurt

Being lactose intolerant sucks. It’s terrible.

Luckily, I found out recently that there are ways to get around this *minute* issue.

(Secret food clubs, you’ve got nothing on me now!)

Probiotics and I are BFFLs now.

Or, instead of milk, there’s goat, almond, Lactaid, hemp, coconut, buffalo, etc. etc.

– Goat cheesecake, from the Surf Spot in Pacifica

– Green Valley’s line of lactose-free yogurts, cream cheese, and sour cream

– And now, this glorious company called NOOSA.

Unfortunately, I do not have a container of that heavenly goodness with me, seeing as my father also loves their yoghurt. I would like to say that yogurt is spelled with an h, because they’re English, or just really pretentious, but I can’t verify that yet. I’ll update ASAP.

20130801-205508.jpg

I love strawberry rhubarb pie. That was the first pie I ever made, from scratch, latticed crust and all.

NOOSA’s version of Strawberry Rhubarb….is like a thick, double-whipped, extra firm pillow, with a cool summer cool-down taste. That sentence may be a terrible use of English, but I could eat that entire container, and that isn’t healthy, but will I close my eyes after each spoonful, and hum contentedly?

Possibly.
Maybe.
There’s a high chance of that, but you’ll never know, unless you’re in front of me, with a camera in my face.
I might also smack said camera with my spoon, before I scoop more NOOSA onto it.

All Vinegar Is Not The Same

I moved to SoCal a couple of weeks ago, because I needed a change of scenery.

Living in LA is different than San Diego, San Francisco, and Santa Cruz.

My parents have been kind, and I’m living with them for now, because I’m hunting for a job or two. I’ve applied to a few places, and have gotten interviews, but no calls back.

While that’s been happening, for dinner tonight, I decided to cook 3 poached eggs.

Since there is a severe lack of ingredients here, I thought that if I substituted apple cider vinegar for distilled white vinegar that the egg whites wouldn’t spread out all over the place.

Well, I was wrong.

20130801-203721.jpg

The camera would have had steam covering it, preventing me from taking a photo, had I taken it while it was cooking. As you can see in the bowl, though, is are the whites went everywhere. They decided to take a short night trip to the every part of the pot.

Yes, I did not crack the eggs on the edge of the hot pot, and drop them into the boiling water. I couldn’t use a bowl to introduce the eggs into the water; the pot is a small one. I improvised, and cracked each egg in a small coffee mug, then dipped part of the mug into the water, easing each egg into the water. I did break the yolk of the last egg.

The lesson learned today: I will go and buy distilled white vinegar.