Last night when I got home from the gym I was thirsty, very thirsty. The kind of thirst that a drinking fountain couldn't quell; the next thing I knew it was 11pm and I was at Market Street trying to refrain from buying every beverage in sight. I did come away with; one gallon of water, a two litre bottle of Diet Coke, eight oranges, eight lemons, a mint plant, and a single serving bottle of Honest Tea "Peach Oo-La-Long". The tea and some water were enough to sate my thirst enough to got to bed but this morning it was back in full force, so I began to juice.
I've been putting off these applications, I mean really putting them off. I'll do pretty much anything that doesn't involve writing an essay or statement of purpose for yet another law school. I've started making fresh juices, listening to new podcasts, and watching religious fanatics on YouTube all so I can avoid what I should be doing. I've found cooking is the best distraction; it presents itself as productive, which for my needs it clearly is not, and gives me an image of selflessness when I present the newly created food to my eager tasters, though I think they're on to me. Though not to worry dear friends, I promised myself that before I could write this blog entry I would have to finish my application essays to CEU, which I have completed as of yesterday. Thank you, thank you. All they need now is a quick proof read and some scanned documents and I'll have one more application down, making that 3 completed, 3 to go.
Boil 400 ml milk and quickly remove from heat. Mix flour and 200 ml milk and carefully in a small bowl then pour it into the boiled milk stirring continuously. Return mixture to medium heat and cook until it thickens to consistency of béchamel sauce. Remove from heat and add pine nuts and almond meal. In a separate bowl mix butter, powered sugar, and vanilla together. When the milk and nut mixture has cooled mix in butter mixture and allow for it to chill in the refrigerator for 20 minutes.
I am very 'kick' prone, that is, in the sense that I am prone to going on streaks of eating one food almost exclusively until I burn out. That is what I mean by 'kick' prone. I've gone on kicks of eating only cauliflower, popcorn, zucchini, pineapple, jalapeno poppers, the list goes on and on. One such kick I entertained for quite some time was the two month period where all I ate was tofu migas, a vegan version of the traditional Mexican breakfast food of eggs scrambled with peppers and corn tortillas. Don't get me wrong, I love eggs, I'm no vegan, but I do love tofu. This is a super healthy dish that you can alter to be single serving. Ingredients 1/2 (16 ounce) package lite firm tofu
1/2 onion (diced) 1/2 diced jalapeno pepper (you could use the whole pepper, depending on heat tolerance)
1/4 teaspoon cumin 1/4 teaspoon garlic powder
1 teaspoon salt
2 tablespoons light margarine
2 tablespoons salsa (chunky, can also be substituted with a small fresh diced tomato and diced bell peppers, if you have)
3 corn tortillas
cooking spray 3tbsp nutritional yeast (optional)
Directions
Ingredient Prep: Dice pepper and onion, drain and crumble tofu, and tear corn tortillas into 9 pieces each. Set ingredients aside.
Spray a sauté pan with cooking spray and sauté onions until almost translucent. After cooking the onions almost completely, add the salsa, (or diced tomato pepper mixture), peppers, and spices to the pan, sauté on medium heat until onions are translucent.
Add crumbled tofu, salt, and half of the margarine, sauté until all of the margarine is fully incorporated.
Add tortilla pieces and the rest of the margarine, and cook until the
tortilla pieces are softened and incorporated. Add nutritional yeast to migas and pat down flat. When the bottom begins to get crunchy the migas are done!
breakfast , gluten-free , Mexico , sugar-free , tofu , vegan



