Thursday, June 24, 2010

Update on My Latest Obsession

I finally finished Angelology. Actually, I finished it over the weekend and moved on to Laurell Hamilton's Bullet. Reading Laurell Hamilton always makes me nervous, but I'm in the second chapter and there haven't been any multi-species orgies yet. That's a good sign!

Angelology ended up being pretty good. I liked the beginning better than the ending. I think the author is turning this into a series so the ending was not so much of an ending. It was more was like a set-up for the next book.

It's still definitely worth reading. And it's going to be a movie, so you should get a head-start!

And My New Obsession

Magical Breakfast Cream. Yes, you heard me right! Magical Breakfast Cream.

I got the recipe in an e-mail newsletter (Kitchen Parade) and felt compelled to try it. It's from the French Women Don't Get Fat Cookbook. In general, I find the whole 'French Women Don't Get Fat' series to be very condescending. The concept is fine -- eat slowly, eat small portions, don't eat standing up. However, I am convinced there are plenty of fat French women out there. The book should be titled People Who Eat Like This Don't Get Fat.

Although if someone wrote a book called Japanese Women Don't Get Fat, I'd read that. When I was in Japan, I was one of the largest people there and that was before my conversion weight gain.

The story behind Magical Breakfast Cream is the author had an aunt who was prone to plumpness (See, I told you there were some fat French women!) Every summer, she'd eat Magical Breakfast Cream every day for breakfast and would drop 10 pounds by the end of summer without dieting or exercising. I don't know about all that, but it IS a pretty tasty breakfast and it kept me full the whole morning.

Serves 1
(enough for 7 days)
1/2 cup (1-1/2 ounces) toasted walnuts (I used pecans and didn't toast them because I'm lazy)
2 cups (4 ounces) Original Shredded Wheat (I used a mixture of Kashi and Fiber One.)

1/2 cup (3 ounces) 0% or 2% Greek yogurt (I used plain nonfat yogurt)
1 teaspoon good olive oil (You could also use flaxseed oil or any other oil you prefer)
1 teaspoon honey
scant 3 tablespoons (1/2 ounce) Nut & Cereal Mix
Juice & pulp of half a lemon or orange or grapefruit

In a small food processor, grind the walnuts and cereal. Transfer to a covered container, tuck an extra tablespoon right inside the container and refrigerate.

To serve, spoon the yogurt into an individual serving bowl. Stir in the oil first, then the honey, creating a lighter, slightly sweeter yogurt. Top with the Nut & Cereal Mix, sprinkle the lemon juice over top, then stir it all up. Serve and savor, one small bite at a time.

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