I've been eating a lot of this lately:
It's sliced fresh strawberries covered in vanilla yogurt. Not just any vanilla yogurt, either, but Activia vanilla yogurt. It is dang good. Based on the amount of strawberries we've been buying lately, subtracting the amount that Jeremy and Miriam eat, I have consumed about a pound of strawberries a day for stretches of a few days at a time. And then we run out and I have to wait a day or two until we can buy some more.
This picture should be titled "One of these things is not like the other." They're unbaked cinnamon rolls, yes, but take a look at the one on the upper right. I got this Cinnabon recipe from my friend Janae and they are so delicious. I will never be satisifed with regular homemade cinnamon rolls again. But I can never get the cinnamon roll on the edge of the rolled-up dough to look good when I slice it. I always end up with a deformed one that nobody wants to eat until it's the last one, and even then, it's an act of charity.
I wanted to add it to this post, but it was proving to be too complicated so I've added it to my upper-left sidebar: a poll. I need you to help settle something that has been troubling Jeremy and me. Do you heat up your syrup before you use it, in a separate container? I grew up in a family where we just poured our (homemade) syrup out of the (years-old, oft-refilled) store-bought plastic container. I had never heard of anyone doing something so frivolous as heating up their syrup. I mean, the pancakes are hot, right? And the syrup would cool down in its container very soon after heating it up, right? So what's the point?
Jeremy, on the other hand, practically called me a heathen after we got married and I didn't heat up the syrup. He thinks most people DO heat it up, and I'M the anomaly.
What say you? Vote! And explain your answers in the comments.
It's sliced fresh strawberries covered in vanilla yogurt. Not just any vanilla yogurt, either, but Activia vanilla yogurt. It is dang good. Based on the amount of strawberries we've been buying lately, subtracting the amount that Jeremy and Miriam eat, I have consumed about a pound of strawberries a day for stretches of a few days at a time. And then we run out and I have to wait a day or two until we can buy some more.
This picture should be titled "One of these things is not like the other." They're unbaked cinnamon rolls, yes, but take a look at the one on the upper right. I got this Cinnabon recipe from my friend Janae and they are so delicious. I will never be satisifed with regular homemade cinnamon rolls again. But I can never get the cinnamon roll on the edge of the rolled-up dough to look good when I slice it. I always end up with a deformed one that nobody wants to eat until it's the last one, and even then, it's an act of charity.
I wanted to add it to this post, but it was proving to be too complicated so I've added it to my upper-left sidebar: a poll. I need you to help settle something that has been troubling Jeremy and me. Do you heat up your syrup before you use it, in a separate container? I grew up in a family where we just poured our (homemade) syrup out of the (years-old, oft-refilled) store-bought plastic container. I had never heard of anyone doing something so frivolous as heating up their syrup. I mean, the pancakes are hot, right? And the syrup would cool down in its container very soon after heating it up, right? So what's the point?
Jeremy, on the other hand, practically called me a heathen after we got married and I didn't heat up the syrup. He thinks most people DO heat it up, and I'M the anomaly.
What say you? Vote! And explain your answers in the comments.