Tuesday, October 28, 2008 at 01:39 PM
Man, I am having trouble getting going today. I gulped down 2 mugs of coffee this morning, but they didn’t seem to help. I’m still feeling so sleepy… I could easily climb back into bed and zonk-out for hours. What’s up with me lately? Let’s hope my energy returns ASAP!
Red Ants on a Log
Does anyone else agree that “ants on a log” was one of the best childhood snacks ever? My cousins and I used to make them all of the time… awww, such fond memories! It’s funny how certain foods can bring you back to a specific time(s) in your life.
I still occasionally eat this fun snack, but it’s been awhile– I always seem to forget about it. Today’s snack was a variation of the usual “ants on a log,” but I used dried cranberries instead of raisins to make “red ants on a log.” I know, I know, my creativity just blows your mind! 
Lunch also included a buffalo chicken and Swiss cheese sandwich on Arnold’s Sandwich Thins. It was the exact same sandwich that I ate for dinner last night. (I made an extra sandwich for today while making my dinner last night.) If you want a visual for my “No Visuals” post, here it is!
Lunch from above with 3 mini Reese Peanut Butter Cups… gotta get my Halloween candy in this week!
The Long Shift
I have my long shift at Healthworks again tonight. (Ugh.) I really enjoy working there, but the end of the evening usually drags for me. The place clears out around 8/8:30 pm, so there’s usually not much happening… besides me cleaning treadmills and ellipticals. However, tonight could be my last long Tuesday night shift. When I had my “emotional breakdown” about switching careers, I also decided that I needed to “streamline” my life since I was juggling way too much. Healthworks nicely agreed to reduce my hours a little bit, which means I should be working only Sundays and Mondays from now on. Even just 1 extra night at home and not working would make such a difference in my happiness and stress level. Hopefully, it all works out!
Afternoon snacks to get me through the evening…
Top 100 Blogs for Foodies
The Culinary School Guide posted this list yesterday: Top 100 Blogs for Foodies. Carrots ‘N’ Cake made the list at #88! I’m not sure how reputable this website is, but it’s still cool that my blog made a list!
Posted by: Tina
Posted in: Uncategorized
Tags: celery, dried cranberries
Friday, October 17, 2008 at 01:09 PM
Today’s lunch was (again) one of those throw-together-random-foods-at-the-last-minute lunches, but I was surprisingly happy with the results!
First up: celery and carrot sticks with veggie hummus. (There were a couple of additional celery and carrots pieces, but I munched them up before snapping a photo.)
While we’re on the carrot subject, I have decided that I am no longer going to buy baby carrots. The “regular,” whole carrots taste a million times better than baby carrots! They’re delicious and have sooo much more flavor than baby carrots… and they’re even more flavorful if you buy organic. Whole carrots are little more work (peeling and chopping), but SO worth it!
Lunch also included a mix-up of cottage cheese, diced apples, and cinnamon, which was a-mazing! I had never thought to try apples with cottage cheese, but since we have so many apples in the office right now, I thought that I might as well give it a try. I’m so glad that I did!
Lunch concluded with one of my favorite treats: a ginger snap Larabar. Heaven!
Lunch was a little on the light side today, but I am saving room for tonight. I know how I am at get-togethers with lots of yummy food. I tend to over-do-it, especially if wine is involved. I guess I am just planning ahead!
Even though I’m trying to eat light today in preparation for tonight’s festivities, I KNOW that I will be hungry again before the party. My planned afternoon snack is a grande soy misto from Starbucks. The soy milk will fill me up, and I will be able to savor the drink over the course of the afternoon, which should do the trick! (I haven’t gone to Starbucks yet, so this is just a “borrowed” photo. It’s a nice one, huh?) 
Interesting and Enlightening Article about Eating Disorders
“How does an eating disorder take over someone’s life? Is it a matter of losing control or trying to seize it? Eight men, women and children tell of their struggles with anorexia, bulimia and other forms of eating disorders.”
Patient Voices: Eating Disorders
Posted by: Tina
Posted in: Uncategorized
Tags: carrots, celery, cottage cheese, hummus
Wednesday, October 15, 2008 at 08:19 PM
Tonight’s dinner was an A+ in the comfort food department! The other day, I stumbled upon a recipe for Cheddar-Topped Shepherd’s Pie on the Martha Stewart website, and knew that I just had to make it for my wonderful husband. Two of Mal’s most favorite things in life (well, for food) are Shepherd’s Pie and cheddar cheese, so I knew he would love the combo.
Cheddar- Topped Shepherd’s Pie
Prep: 30 minutes; Total: 1 hour
Serves 8
Ingredients:
2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)
Directions:
- Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
I mostly followed the recipe, but made 2 small ingredient substitutions:
- Whole wheat flour instead of all-purpose white flour
- Orange cheddar cheese instead of white cheddar cheese
The Cheddar-Topped Shepherd’s Pie came out great! I especially liked the golden brown, baked-on cheddar cheese on top of the mashed potatoes. It was such a yummy combination!
Dessert was a Cocoa Oatmeal Cookie with a smear of Barney Butter on top…
and five minutes later: a second one! Hmmmmm… I think all of these sweets are starting to add up!
Announcing 1,000,000 Pageviews!!!
Carrots ‘N’ Cake reached 1,000,000 pageviews this afternoon! Crazy, right?! I can remember a time not too long ago when I only had about 5 readers, and now my blog has seen more than a million views!
THANKS to all of you who read my blog every day! I really enjoy posting on Carrots ‘N’ Cake, reading and responding to your comments and questions, and learning so much from all of you! I love our little community! Again, thanks!
Ok, it’s time for me to catch up with The Hills! G’ night!
Posted by: Tina
Posted in: Uncategorized, recipe
Tags: beef, carrots, celery
