Gooood morning! 😀
I woke up bright and early and headed straight to Starbucks to work on my book edits. To be honest, I haven’t been very diligent about working on them. I have 170, single-spaced pages of edits, so, not surprisingly, it’s a tad overwhelming.
This morning, I finally created a game plan to finish all of my edits in the next two weeks, which means tackling approximately 14 pages each day. It’s going to be a lot of work, but it’s the only way to keep me on track. Otherwise, the thought of 170 pages of edits stresses me out to the point of not doing them at all!
At Starbucks, I ordered an iced grande soy latte, which was delicious and had me buzzing along through my book edits.
(I forgot to snap a photo of my iced latte, so I “borrowed” this one from Google images.)
Speaking of buzzing along– did you know that a Starbucks grande coffee has 330 milligrams of caffeine? If you don’t know what that means, it’s a lot!! An iced grande latte from Starbucks has half that amount. Crazy, right? I had no idea! I always assumed that an espresso drink automatically had more caffeine. I guess I was wrong! I actually switched from my usual iced coffee to an iced latte this morning for just that reason.
Here are some other caffeine counts (from Real Simple):
- Starbucks Grande Coffee: 330 milligrams
- Seattle’s Best Medium Coffee: 180 milligrams
- Dunkin’ Donuts Medium Coffee: 178 milligrams
- Seattle’s Best Medium Latte: 150 milligrams
- Seattle’s Best Medium Cappuccino: 150 milligrams
- Starbucks Grande Cappuccino: 150 milligrams
- Tim Hortons Medium Coffee: 140 milligrams
- Two Tablets of Excedrin Extra Strength: 130 milligrams
- Starbucks Grande Caramel Frappucino: 95 milligrams
When I got home from Starbucks, I was more than ready to eat breakfast. I actually started daydreaming about what to make while I working on my edits! I wanted something new and interesting, yet hearty and satisfying. And, then I remembered an old recipe for Sweet Potato Oatmeal Pancakes that I made awhile back.
If you’re a long-time Carrots ‘N’ Cake reader, you might remember this recipe from November 2008. The photos from this post are MIA, so I’m reposting the recipe today.
Sweet Potato Oatmeal Pancakes
Makes 2 panckes
- 1/3 cup old-fashioned oats
- 1/3 cup mashed sweet potato
- 2 egg whites
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of cinnamon and nutmeg
- Maple syrup, walnuts, chia seeds (optional)
Combine all ingredients in a small bowl and mix well.
Divide batter in half and create a pancake on greased fry pan.
Cook each side of pancake until lightly browned; repeat for second half of batter.
Top with maple syrup, walnuts, chia seeds or your other favorite toppings.
Question of the Day
Do you consume a lot of caffeine? If you have too much, does it make you feel buzzed?
P.S. You can see what I purchased at the grocery store this week!