Eating isn’t cheating . . .
I started my German class tonight. It was difficult, as I expected, but there was a dictation, and I got most of it right! I’d say about 95% of it right, to be exact! That part was awesome. The part that wasn’t awesome was my inability to tell time and remember my numbers. The second not awesome part was my seat partner who has a HORRIBLE accent. . .not just a bad one, but a HORRIBLE one. Hopefully her friend will be in attendance next week, so I won’t have to sit by her.
In food news, I went to the grocery store today. I took all of my used plastic bags (hooray, I remembered!), in hopes that they actually recycle them. I also remembered my grocery tote. Unfortunately, I haven’t done REAL grocery shopping for about 2 months, so I had far more groceries than bag space. I probably saved 2 or 3 bags, though. That’s something, right?
Tonight, I cooked. I made alfredo with shirataki noodles. Shirataki noodles are made from tofu, yam flour, and something else. They’ve got a really interesting texture. I wouldn’t encourage anyone to run out and replace all pasta products with these, but I think if prepared correctlty, they can be pretty ok. I think I mostly just had a time adjusting to the texture. It’s not quite chewy or too hard or squishy. It’s really hard to explain. Anyway, aside from getting used to the texture, the meal was pretty good. I believe it was a total of 4 or 5 points, since the noodles are supposedly zero points, I added an extra for good measure. Here’s the recipe for the alfredo. I should have snapped a picture!
Laughing Cow Alfredo
3 wedge The Laughing Cow Light
1/2 cup 1% low-fat milk
1 Tbsp reduced fat parmesan cheese
1/2 Tbsp Molly McButter Natural Butter*
1/2 tsp garlic powder
Instructions
In a medium-sized saucepan, combine all the ingredients over a low heat,
until everything is melted and the sauce is velvety smooth, about 20
minutes. Serve immediately over hot cooked pasta of your choice.
*NOTE: I used a pat of butter instead of Butter Buds/Molly McButter
