The Cheese Incident, Part Deux

Lunch: Corn Dogs, Tater Tots and Fresh Veggies
Dinner: Chicken Stir Fry and Rice

So, did you all survive the time change? I did, but just barely. I remembered to set my alarm clock forward an hour and then promptly forgot to set the alarm. So I woke up this morning to the cat licking me (weird in and of itself because the cat never licks) only to find that if I hurried, I would still miss the bus and had just enough time to drive to work. Bah humbug! Oh well, I suppose it isn’t all bad as now I can go check out the new Goodwill by my sister’s. I’m a Goodwill junkie. I love shopping there especially when it’s in the swanky part of town because then I’m more likely to find good books. George (the cat) deserves a treat though, he’s saved me from many a morning disaster by waking me up. Good Mr. Kitty! Although, he frequently is guilty of aiding and abetting my lateness by being cute and cuddly in the mornings. Bad Mr. Kitty! (I honestly think he does it on purpose. He snuggles up close and purrs just at the moment when I know I can’t hit the snooze anymore and have to get up. How does he know?)

So… the cheese incident has come (hopefully) to a close. I received a letter of apology from each of the two perpetrators. I honestly wasn’t expecting such a courtesy. It ticked me off a bit when I found it mostly because I don’t like to be accused of mishandling the funds when I’m working so hard to be frugal and still create an appealing and diverse menu. After blowing off a little steam, I realized it was actually really funny. Who, other than a crunchy granola vegan, honestly complains about too much cheese? If I ever decide to do stand up comedy, you can bet this will be a part of my act. Perhaps I should thank them for being such a wonderful target of interest and ridicule for my blog (and imaginary future comedy career). I do like that the steward actually did something. It seems kind of novel to have someone effectual who is on your side (and not talking smack behind your back). Good Mr. Steward! It certainly does make my job here a little brighter.

Speaking of a little brighter, do you think I’m too dark? My dad (who has already let me know I will be receiving no letter of apology for this) thinks this blog is too dark. I’m not entirely sure what he means by this. I tried to get him to explain what he means by “dark” but he really couldn’t. Ok, sure I do have a rather sarcastic sense of humor, I’ll admit to that. (But, where could I have gotten that from DAD? Cough cough mumble mumble mumble) I’m not advocating the clubbing of baby seals nor am I (at least I think I’m not) woe-is-me-everything-is-horrible emo. I don’t do bright and bubbly. But, just a week ago he was posting on Facebook how funny he thought this blog is. Perhaps he’s just getting senile in his old age… (How’s that for dark?)

Here’s my latest whiteboard creation…



Thought you might like to know.

The following recipe is one I whipped up for an impromptu St. Patrick’s Day family get-together this past Saturday. I wanted to make something sugar free that was still tasty and St. Patrick’s Day themed as well as being relatively quick and easy to whip up. Not a small order. So, this is what I came up with. Sure, there are more sophisticated desserts out there, but this fit the what I was going for, and turned out tasty. (Although I did have to make a minor change from the one I actually made. Apparently, sugar-free cool whip doesn’t like to be mixed with Bailey’s).

Irish Cream Chocolate Trifle
serves 8

Sugar Free Angel Food Cake
1 small packet Sugar Free Instant Chocolate Pudding
4 cups Sugar Free Cool Whip, thawed
1/3 cup Bailey’s Irish Cream
1 ½ cup Skim Milk
Dark Chocolate Shavings or curls

Mix the pudding and the milk together and whip with a whisk for 2 minutes or until the pudding thickens. Fold in 1 cup of cool whip. Cut cake into thin slices. Dip half the slices into the Bailey’s so that the cake soaks up some of the liquid but doesn’t become too soggy. Arrange the slices on the bottom of a trifle bowl. Layer half of the chocolate pudding and half of the remaining whip cream over the cake. Repeat with remaining cake slices, pudding and whip cream. Top with dark chocolate shavings or curls. Cover and refrigerate for 2-3 hours.