I sort of went off the rails. Well, not necessarily in terms of portions but certainly in terms of the food pyramid. On Thursday, I had cheddar brat pigs in a blanket for breakfast, lunch and dinner. They just sounded so good. I bought the stuff to make them thinking that I’d have them with homemade lentil soup. I never got around to making the soup. I just got up and made them for breakfast. Then had them again for lunch. And, then for dinner.
Going from homemade vegetarian food to processed cheddar brats so not pleasant for my digestive tract. I do not recommend that you do that. Ever. On Friday I was back on the wagon. I had salads for two of my meals. And, today I made Linda Watson’s kale and onion pizza. From scratch. It was super tasty. I’m looking forward to eating the planned overs this week at lunch. I was surprised how nicely the kale on the pizza turned out. I thought it would be a little bitter and weird, but it was delicious. I also added basil to the pizza sauce (which was also homemade) because I like basil. The recipe says that the pizza dough lasts for up to two weeks in the fridge and the recipe made enough for two pizzas. (I substituted some of corn flour for some of wheat flour in the dough because I ran out of wheat.) And the sauce recipe made enough for three pizzas. The leftovers are safely tucked away so that I have a head start on dinner in the future. Pretty sweet.
