May.
22nd,
2017 09:30 am = farewell, Amanda! ♥
Breakfast= a blueberry crumb cake, a butter pat, an APPLE, raisins, Strawberry Greek yogurt, vanilla soymilk, strawberry Ensure, and chai green tea. I FORGOT how
delicious that tea is!! It's all
spices! Clove, especially, and anise & cinnamon & ginger... and no fruit flavors, which I kept assuming for some reason! It's LOVELY. I'll definitely be choosing it more often, to anchor the taste! You kids all know about the soymilk's smooth tofu-taste & the Ensure's "rhodochrosite" sweet milky-malty tone, BUT! You don't know about the APPLE!! ♥ We are INSTANT FRIENDS. ♥ And guess what the COOLEST THING I learned about it was? IT TASTES LIKE THE PIE
AND THE JUICE!!! Really! The immediate, fresh flavor of the fruit-juice is just a
bit brighter & clearer than the boxed one, BUT as you chew the fruit, its water-crisp-yet-soft, whitish-yellow flesh gets
sweeter & spongier until it tastes LIKE a pie apple, sugars highlighted by the removal of most moisture. It's REALLY cool! And, the peel is similar to a grape's "chewy briskness" but also tougher, like a grape tomato's. As for the flavor-- it tastes like autumn smells, that's all I can say! I left it ON the fruit, so I couldn't differentiate color data, but ah well. It was 100% lovely as it was, regardless of whether or not I
collected the data of its INHERENT, ever-present goodness! The raisins today
also had some new data-- THEY taste like GRAPE
JUICE morseo than
fresh grapes?? Probably from the sugar? But yeah! More to focus on learning! I just don't know how to describe the "back of the throat sugar burn" that I get from both this & the apple pie, at least. But we shall live & learn. As for the yogurt, comparing it to the Ensure DID clarify its natural sourness,
but it's actually LESS so than the vanilla? And, I really don't have any other current way to describe the flavor besides "dessert strawberry," in its pinkness (AND the actual fruit!), BUT it's a
paler pink than that literal taste, so it's... smoother? Is "creamier" the correct term? It's literally the exact taste you'd expect of-- oh!! PINK
MILK!!! ♥
NOT "strawberries IN milk," or "mixed WITH cream," no-- because the BASE is WHITE,
NOT RED!!! ♥ Dude we are LEARNING today!!! ♥
So there ARE LAYERS in taste overlays, and the ORDER MATTERS!! That makes this SO much easier AND much cooler!! ♥ THANK you, yogurt friend!! And that even helps me describe the soymilk better-- THAT is vanilla-flavored
soy, meaning the BASE
is the soy, that particular matte silk-white-- and the vanilla warmth is washed OVER it!! See? Man I am so happy. But! We're not done just yet-- we have that lovely little crumbcake to sing about first! ♥ Remember that-- it is required, by love, that EVERY food be acknowledged, praised for its uniqueness, and treated with gratitude for its gift of life, ALL in blessing BY/ THROUGH acknowledging/ praising/ thanking/ loving GOD
IN those foods, and in that experience... at EVERY MEAL, and in EVERY ENTRY. Love is devoted, and it plays no favorites, and it embraces & uplifts ALL, for the glory of God. So, ultimately, it is for ardent love for HIM, in His generosity & creativity &
unfailing Grace & Goodness, that I make sure to INDIVIDUALLY give thanks for every gift given!! No skimping when LOVE calls the shots! ♥ And THAT is key, too-- even DURING the meals. In true love, EVERY bite is a gift, a blessing, a treasure. And so it IS. (Amen!) And that is why, no matter WHAT, I
make sure I direct my heart & memory & focus & hope ON that love, AFTER each meal, to PERPETUATE, VALIDATE, EMPHASIZE, and STRENGTHEN that Love, for Now and for the future. This stuff is VITAL, for both the health of my body AND my soul-- AND for harmony without fail in ALL my interactions with life!! So, without further ado, that crumbcake was the
sweetest little thing. ♥ Today, I clarified that it IS "yellow cake,"
not cornbread-- the texture isn't grainy, it's airy & soft & "fluff-crumby," whereas cornbread has a "heavier" crumble, and falls apart easy. Not so with the crumb cake! Or, at least, not
entirely-- it
is a fragile dear thing; bits of cake-y crumbs (big!) do fall from it as you bite it; it IS so light! But the berries are still purple-calm-happy in it, a perfect match, and the little champagne-color sugary crumb top is
floury-sweet with WHITE sugar-- it's
lovely, really! ♥ And of course, that BUTTER. Cool & creamy & mellow-round with its special salty, dairy-oil taste-- not "fatty," per se, but still obviously a fat in its smooth creaminess & lightness-- it is the PERFECT harmonizing tone to the even warmer, butterier glow of the cake, evened out gently by its flour base and kiss of pure white sugar. It is honestly blissful, thank you Go! ♥ I wonder if Mary made treats like this for Jesus, as a Child? I'm sure she did, really. ♥ And if God Himself (through Mary, too), continues to feed US with His sweet, Good gifts... of food, AND of the True Food. ♥
Lunch= breaded chicken, three potato pierogi w/ butter & herbs, a chocolate syrup mini-sundae, vanilla soymilk, vanilla Ensure, AND a bonus bag of plain Sun Chips! Yes, I got a meal plan increase, so today it manifested as an extra lunchtime CS, and of course I picked my favorite blessedly-healed snack. Honestly, it's lovely enough that they taste so warm & wholesome & comforting, and have that wonderful crisp crunch but softly-dense-light mouthfeel... but, the loveliest thing about them is the LOVE they are a constant reminder of-- a delicious gift as testament to the profound healing that HAD to occur to MAKE it a gift. Sun Chips are,
literally, made entirely of foods I used to avoid in my unfortunately fearful past. BUT!! God worked a healing miracle for it in me! ♥ And now, whenever I eat them, and LOVE them
AND the symphony of ingredients that make them, I am re-experiencing that miracle. I am living that miracle! And in that, I give the deepest thanks & praise to God-- just as I am now about to do for THIS miracle meal as well! ♥ First, that little sundae. Mondays, I have decided, are now perpetually consecrated to God, AND MARY, in honor of
my mother and mothers everywhere-- the animals too!-- AND,
primarily, as remembrance AND atonement for the "angelfood incident" two weeks ago.
I will not forget it, for humility's sake-- but I WILL forgive it, for mercy's sake, and I WILL HEAL IT, for Love's sake. So, always a chocolate sundae. I should have also had 2% milk, but today I'm STILL trying to grasp the Ensure (trying too hard again, perhaps) so I picked soy. I love the silky-neutral-smooth soymilk taste & texture, and now it highlighted the heavily creamy, slightly
frothy, thickly flavored Ensure in contrast. I think it's a less-yellow taste-color than I assumed? It's NOT buttery, and not quite "french" either? Closer to a Borders chai, maybe?? I don't recall! But we'll keep trying! ♥ I do love it, it's just evasive. But yes, the sundae is PURE white in comparison, a sweet, light, delicate, sugar-soft vanilla, leaning blue but brilliantly light white in truth. Actually, I don't think it has ANY color lean-- all that creamy sweet whiteness is just that! ♥ And, because of that clearness, it's a perfect complement to the chocolate syrup-- which tastes cocoa-y but medium-brown, sweet without being sugary? and has a LOVELY gummy-soft thickness when cold! I unfortunately didn't pay as close attention to this sundae as I should have-- I rushed time today-- and I am truly sorry, but I DO still love it truly nevertheless. The same goes for the pierogi & chicken! I have to say, these pierogi are so different from the ones back home, but I love them just as they are-- especially with how their "sealed edges" get so rubbery-chewy! I really love that texture when applied to flour-- but I don't like gooey, gummy flour. And these are not so! They're firm & even a little dry, but they're soft in the mouth, stiffly doughy & tasting of butteroil and a bit of salt. Plus! There seems to be a unique taste-quality TO the flour, even beneath the butter? I'm not sure yet! But I look forward to finding out next week-- as well as figuring out what those little herbs are! I'm assuming parsley, but honestly I don't know yet. Oh! And that potato filling! ♥ It actually has a touch of that "sourness," possibly from buttermilk, that the instant potatoes on Thursday do? Which is really cool! And they have SUCH a smooth, velvety texture. They taste of salt & butteroil, with that lovely sourness, and of course the beloved flavor of potatoes themselves-- yellow potatoes, mind you! ♥-- and paired with the more docile white-brown flour base embracing them, they are a lovely combination of tones. ♥ All gentle, gold-touched warmth. As for the chicken? Well, remember how, when I first got here, I said it tasted like KFC in my memory? IT DOES. It's a bit saltier than the home kind, AND it has pepper in it, AND I think there's a lot more oil in the breading, because not only is it GOLDEN browned-- nope, NOT tan/ beige like I kept assuming!-- but the ends are HARD & CRISPY, and SO rich in flavor, and the chicken beneath is juicy pinkish-white and even a little taupe-toned in places... KFC, dude. Violin concert afterparty. That RICHNESS of taste, all salted, oily, light-meaty and peppery, WITHOUT being greasy or bitingly salty... and that
crispiness!! That golden-browned breading!! Oh my gosh. How I FORGOT it was like that I will NEVER know, but God allowed it, because today it was SUCH a blissful surprise!! ♥ And THAT made it even
better-- it made me love & appreciate & enjoy it even more. God, your generous fatherly joyous loving Goodness
never fails, and I am
SO deeply thankful for You & Your gifts!!! ♥
Dinner= meatloaf, french fries, a spinach salad w/ mushrooms, 2 grape tomatoes, & ranch dressing, an oatmeal raisin cookie, and vanilla Ensure. I just realized-- it's
meatloaf Monday! Alliteration ahoy! But that was the
last part of this meal, so let's start with the Ensure, because I STILL CAN'T "GET IT" AND THAT IS SO WEIRD. The closest thing I can think of to compare it to
this time is a vanilla Tootsie roll. Really! At least I know it's leaning towards warmer vanilla tones. More tries tomorrow! (God's gotta have an amusing reason for this data delay; maybe He's just helping me grow in
attentiveness & determination? Probably-- and
He's probably waiting patiently for me to PRAY more about this, too! ♥ That's really... beautifully sweet, so I
shall.) Next up? Our beloved spinach salad! ♥ And oh did I get data for THIS today! ♥ The dedicated focus & love paid off! PLUS, I ate the tomatoes & mushrooms by hand-- you'd be amused
how BIG of a "presence booster" actually touching the food is! So, guess what? The grape tomatoes are virtually
identical to grapes in terms of mouthfeel. Isn't that cool? Even their jelly insides are firmer than I thought yesterday! So besides the different seeds & slightly "thinner" skin, they're practically twins-- taste aside, of course! But they
are quite sweet, surprisingly, even moreso THAN grapes at times? Grapes can be quite tart! And sweeter grapes are
sugary, like raising. Not so the tomato!! Sweet tomatoes have a RED sweetness-- it's rounder & mellower; less
sweet, more of a sweet
ness? Like bell peppers, and even a base taste of strawberries. Red is a nice produce taste, it's very unique & good. Same with the fungi I am practically obligated to love the taste of (
literally, too-- Love IS my mission here, after all!)! They're so
light in weight & texture & color, and they taste of
damp earthiness-- NOT literal "earth" like a potato, but... like the smell of a deep moist forest. Petrichor!! ♥ And yet their TEXTURE is beyond words; it's so
delicate and spongy-but-breakable, and CLEAN "snap soft" breaks, no tearing... and its woods-wet flavor-tone is subtle but it has
strength from its brownness, however pale, in terms of personality. Meek but powerful in wisdom, as it were! Good ol' fungi friends. AND they, amusingly & wonderfully, taste REALLY GOOD with our
cultured friend-- the ranch dressing!! Yes, there's BUTTERMILK in it! I adore that dressing at this point; it's creamy but not "light," it's white but STRONG white, with a punch of flavor-- and its unique sweetly-soured milkiness is ALSO PERFECT with the richly green flavor of the SPINACH! ♥ Honestly, one bite and I thought, "WOW that tastes dark green!!" Like, RICHLY dark green, not the muddy sort. Emerald, almost! It has a chlorophyll flavor BUT not primarily?? Spinach tastes less like grass (lighter greens) and more like LEAVES (darker greens) and I LOVE IT SO. ♥ So the salad was quite a joy today! Next, the cookie tasted VERY sweet with what HAD to be BROWN sugar, because it had that molasses-sweet potency to it,
not the vivid sparkle of white sugar. It was VERY sweet, but due to the brown influence, it wasn't overpowering! And the purple-brown raisins fit perfectly into it, that smidgen of sugar-tart blending nicely with the cookie sweetness AND the soft base of the flour, in its dough taste way down low in the flavor stack. And it was a harder-baked cookie today, too, actually hard-breakable & crumbling starkly too! But I really enjoyed it-- as I enjoyed the FRIES & MEATLOAF! All caps because I love savory food and they really were that good! Plus I took my sweet time, 13+ minutes each! The fries, oh man; the pointy-edge ones are golden with oil & firmly crisp-soft with it too, and the potato inside has the softness of heat & the same richly mellowed flavor as the pierogi... while the meatloaf is
beautifully beefy but uniquely
sour-toned and flecked through with nubs of fat, its texture so different than other meat entrees-- it's dry like a burger, but it's
moist on the inside to the point of falling apart when you cut it! And to chew it, it
is hamburger-y, but the fat adds chewiness & the dry top affects the mouthfeel... dude I am so sorry but I actually need more descriptive data there! The TASTE is what really caught me today, that uniquely meaty but sour-bright flavor. I wonder why! But trust me, I LOVE it. And, by the way? Roast beef tastes WAY different-- it's a DARK neutral brown, & pairs best WITH neutral lights-- like mayo, ranch, eggs; that bit of sourness is the perfect complement. But WARMER browns, like this meatloaf, seem to do better with saturated warms? Like ketchup, not tomato slices. And not mayo or ranch, or cocktail sauce, but maybe hot sauce? It's all so interesting! And honestly I can't wait to discover more, both here & when I'm discharged into the wide wide world of deeper discovery outside.
Just treat it all with love, respect, & gratitude, in SERVICE to God AND others, and you'll be A-Okay! ♥
(btw snack today was 2 plain Sun Chips & a pretzel NuGo. ♥ I was exhausted, but I loved it.)