I know some people who can eat a little chocolate to help ward of hunger.
I can’t do that.
I don’t like plain dark chocolate enough to eat it, and if I buy a type of chocolate I like, like chocolate english toffee, chocolate fudge, peanut butter cups, Skor bar, or a Mars bar, etc, I’m likely to binge on that then crave something salty afterwards, and then binge on that.
I am better off just avoiding chocolate completely. After a few days without it, I don’t crave it.
Tonight I made asparagus, cherry tomatoes and basa fillet cooked en papillote with long grain and wild rice blend.
I’ve been trying to make my packed lunches for work healthier. I have small glass containers with clip-on watertight lids which I use. I try and include a wholegrain, maybe some leftover meat chopped up and a few cubes of baked tofu. I’m now snipping some raw fresh spinach over that and adding a handful of frozen peas. So when I microwave the bowl at work, the spinach and peas get cooked.
Mind sharing the source?
I regularly make yogurt and sour cream using their cultures.
Do you not reuse culture from one batch to the next?
Sometimes I do, sometimes I forget to. I keep the dried culture in the freezer so I don’t run out.
I’m a fan of Ivo’s BB also. I, too, keep it in the freezer (ace in the hole). I purchased mine on Amazon.
