So yeah. I have been slacking on the blog a bit. This blog post is for yesterday. I have also seriously been slacking on schoolwork this term. My entire day off Tuesday was spent burning Halloween music for work… for fun. I was determined to be productive yesterday. The library opened at 9AM and I was there, slacking off, all day. But first, in trying to avoid losing morning momentum, I opted for Starbucks drive-thru over using the espresso maker at home. I thought I still had money on my card. Unfortunately, it wasn’t quite enough to cover it… so, I also bought 2 Luna bars.
Starting Cash: $132.95
Ending Cash: $129.50
I’m up $16.03. Not bad! That should at least cover the gas for an outing.
1 Venti Blonde Roast, $1.47 after prepaid card was applied, 1 Caramel Nut Brownie Luna bar @$0.99, 1 Peanut Butter Cookie Luna bar @$0.99
v— I’m sure you can guess what I had for:
Hint: it was everything mentioned so far in this post.
I think I’m over the whole Luna bar thing now. *tummy ache*
- leftover couscous and this particular chili.
The Bearded Lady on Food Face plates!
- Chickpea Cutlets (Can you tell I am a big fan of the Veganomicon?)
- Roasted Vanilla Carrots
Roasted Vanilla Carrots
2 large carrots (this is all we had left; adjust recipe as needed)
1 Tbs vegan margarine
2 tsp. vanilla extract
2 tsp. maple syrup
sprinkle o’ salt
Preheat oven to 400. Wash carrots. Mix vanilla and maple in a small bowl. Spread margarine on carrots and place in a small bread pan and sprinkle with salt. Cover with foil and bake 40 minutes. Uncover and pour vanilla maple on carrots. Bake another 20 minutes, turning carrots every 10 minutes to evenly coat.
Her beard is maple mustard. Her hair is BBQ sauce. Ain’t she purdy?