I was on the phone with my mom earlier this evening. She was watching "Bizarre Foods with Andrew Zimmern," and mentioned that someone was "making something grassy." Now, I don't regularly watch that show for what I think are very obvious reasons, but I didn't think that "grassy" foods were necessarily up Andrew's alley. So I switched my TV over to find Zimmern at the home of an LA based raw chef. There went my blood pressure, right up to the sky. Leave it to someone like Zimmern to portray healthy, plant-based foods as "bizarre!" It's people like him who give veganism a bad name. Raw food? Bizarre? I mean, really? Grrr. I promptly switched back to whatever it was I hadn't been watching earlier (yes, I have a very bad habit of having the TV on whenever I'm home alone. I really need the sound and light to keep from feeling too lonely.), which may or may not have been "Wheel of Fortune," but only because it's on right after "Jeopardy."
And then I saw this article on the New York Times Dining and Wine Page. Hooray!!! Granted, there are still a few points with which I may not entirely agree, but knowing that HFCS is being phased out of some heavy-hitting American foods made me very, very happy. I can't wait to have a Coke with REAL SUGAR in it! And no, I don't make a habit of drinking Coke, but the first HFCS-free one I see WILL be mine.
Also, there is a Red Sox (pre-season) game on TV here! Yay! Of course, if you're from here, I guess it would be a Yankees game. But I am most definitely NOT from here.
I hope you're sitting down -- this entry is about food! Shocking, I know.
In celebration of Pancake Day yesterday, we had, well, pancakes for dinner!
Super fluffy and yummy (and vegan, of course!) pancakes, recipe courtesy of Post Punk Kitchen, made with half all-purpose flour and half spelt flour, slathered with Earth Balance and the last of our maple syrup from last fall's trip to New Hampshire. Hash browns from the grocery store freezer section (I'm not afraid to admit that!). Fresh blueberries and blackberries, surprisingly sweet and juicy for February. And Prosecco Mimosas. Are they still mimosas if they're made with Prosecco, and not Champagne? Probably not. But I'm OK ith it. And what's brunch without a little sparkly wine?