iscah meal log 052417

 

 

May. 24th, 2017 09:30 am = Dear Elinor returns! ♥

Breakfast= two slices of French toast, two butter pats, scrambled eggs, vanilla soymilk, vanilla Ensure, apple juice, peach honey tea, and a single ketchup packet. I did my best to pay TOTAL loving attention to ALL of it, and because of that loving motivation-- AND prayerful appeal to God, the Giver AND Creator, the One who Guides ALL of us in Graceful healing & Love-- I DID!! ♥ The peach honey tea is actually rather floral? You can smell/ taste the delicate-bitter white tea leaves clearly, but the peach is altogether more scent than taste? And it's NOT "fruity" in that sense; instead of the rich orange-amber tone of a legit peach, it has the pale, "peachy" hue of the yogurt, as far as that flavor is concerned? It's like peach perfume? Which WORKS with the tea taste! And I cant grasp the honey in it yet, but we'll try again later. ♥ I did do my best, but drinks are difficult to "taste" yet. The soymilk keeps getting clearer to me-- I love that silk-white matte base; I think I'll really like reintroducing actual tofu into my diet in the future! (I do recall it was lovely with honey.) And that gentle cake-vanilla overtone? It's so gentle, but so playful. I really want to try it warm!! I'll have to ask tomorrow. As for the Ensure, I get a LOT now, and the data is STARTING TO STICK! ♥ It's a straight-up cream-in-coffee light brown, for sure-- there's NO yellow in it! I still can't quite place what "kind" of vanilla it is, though. I must make a list. Next up? The apple juice! Did I mention that it has a "granny-smith" tartness to its afterflavor? Because it does! ♥ It's a yellow-amber nip, compared to the clear, light, golden tone of the main apple-juice flavor-- not orange, not quite amber... leaning yellow? Just barely. But it tastes so CLEAN and sweet without being "sugary"! I need a better way to describe "fruit sweet." We'll get there! As for the eggs? I COMPLETELY FORGOT that I planned to try them with SUGAR today-- for chrutki comparison-- AND Strawberry Ensure. I am so sorry. But I'll do so next week, I promise! Everything worked out, though-- because today, I got to try 'em with ketchup! Unfortunately, due to "talk dissociation" I couldn't quite grasp the data entirely. But I got some! Scrambled eggs have a beautiful texture; they're not fluffy like an omelette, but they're not as solid-stuff as a hard-boiled egg-- they're in the middle? They're solid pieces, nice big lovely rubbery pieces of yolk+white together-- and THAT gives them such a cool favor: the particular unique dry-yellow yolk taste blended with the firm, lighter, "eggy" (yep, simple is best) flavor of the white. It's therefore NOT neutral, obviously-- taste matches color!-- it's yellow-leaning-amber, a little dulled in saturation, and I THINK there's an overtaste accent of some sort of oil?? I can barely taste the memory; it's all too new yet. But! I'll tell you what-- it goes QUITE well with the ketchup! That condiment is a deep vermilion-leaning red, just barely noticeable-- but it's the vinegar bite-tang that does it. And its rich tomato-y base, heavy by heat to the point where it literally has a RED flavor root-- the "core" taste of that color, like in blood & strawberries & tomatoes & anything else THAT densely purely colored-- is a wonderful complement to the dry-yellow-amber egg flavor. Fresh tomatoes are PERFECT-- they're not so heavily saturated, and so not that overpowering-- but ketchup works too! But, as I said, it's so new that data is unclear... AND it still has unidentified childhood event-resonance roots. We'll work on it, promise! ♥ I can say for sure, though, that I thoroughly enjoyed it. Also?? My brain keeps pushing a DIFFERENT scrambled-egg taste memory?? I don't know who made them that way-- dad, mom, grandma-- but they're frothier? The whites are like seafoam rippled through the wetter yellows, AND there's a salty creamy aspect to it?? Cheese? Milk? I dunno! I'll find out when I get home, I suppose... but THOSE are PERFECT with ketchup, not tomato slices? They're STILL good, but they're a tad too white & light for the similarly light-tint, watery veggie. Ketchup's heavier, deeper tone anchors it. But yeah! Good eggs, both ways. ♥ Lastly? THE FRENCH TOAST! I could taste the egg in THAT, too; clearly!! Also nutmeg, clearly. BUT. The bread itself is SUPER SIMILAR in base-taste to the BREAD PUDDING?? And the texture is almost EXACT-- the harder crust, the moister center, the vanilla sweet gentleness, the touch of nutmeg... BUT! The COLOR is a key difference!! Bread pudding is a light beige with warmer-amber crusts, and maybe some blue-leaning white? (I'll tell you tomorrow! ♥) But the French toast is ALL warm browns-- amberyellow on the inside, gentler darker warm tones on the crust, and the slightest sweetest kiss of cream-color mottled through the firm but spongy center... AND!!! When you add BUTTER!!! It GLOWS with that sunny golden warmth! The cream taste, and the salt roundness, are BEAUTIFUL with the golden-browned (literally!) bread, and its own carbohydrate wholesomeness and sweetness... and that oil just melts into it and makes it SO SOFT in the center... honestly, God, how You have blessed me with this breakfast. ♥ I am so grateful-- for this, AND another gift of it next week!! ♥

Lunch= Strawberry Ensure, strawberry Greek yogurt, plain Sun Chips, Fig Newtons, and a wheat-bread grilled cheese... WITH two slices each of lettuce and tomato!! That's right, I ate 'em ON the sandwich today-- and DUDE. It was DIVINE. Thank You God for teaching me the beauty of unity & harmony, and inspiring me to both protect AND pursue it in peace & amity!! ♥ But before that, let's talk about another song of tastes-- the strawberry duo! Guess what? The Ensure has a NOTABLE "strawberry cake" echo-- BUT!! It's NOT so red!! I'm wondering if MAYBE the Easter pink cake is a match... it wouldn't be surprising! But for now, it's still reminding me of "pink white chocolate." I'm also wondering if it tastes anything like strawberry milkshakes... or if they're too white, or too red, like strawberry milk? I don't know! It's all old memory... but it's NEW DISCOVERY, and I love that! Next, the strawberry Greek yogurt-- which ALSO had new data! Texture-wise, especially in thickness, its actually reminiscent of sour cream? But NOT so "sour"! It's cultured like buttermilk... without the butter. I'm honestly just laughing at how I CANNOT find the right words to describe that taste! I need to start studying the dictionary... OR trying more cultured foods, although that's not an option right now! But I CAN compare & contrast what data I have, especially on foods here, AND I can keep studying & learning every time I get a cultured food here-- which I will tomorrow! ♥ Anyhow, the taste is still literally dessert-strawberry-pink, BUT lightened by the white just enough, and the berry bits IN it hold that flavor totally. Honestly? I can't reach lots of data today, BUT I can now confidently & gratefully say that I LIKE the strawberry Greek yogurt!! ♥ It was the ONLY one I was hesitant about, but I really WANT to love it... so, all I have to do IS love it!! ♥ Be, don't "try!" It's all about MAKING dreams come true, right now, "Now" is all we ever have, so! ♥ Gotta BE there TO use it, though. And by golly I DID MY VERY BEST. So although the yogurt is a tad blurry-- mostly due to not having the vocab to describe it-- but it DOESN'T taste like strawberry ice cream; there's too much white sugar taste in it?-- I got GREAT data for the other things! ♥ The Fig Newtons DO have a slight taste to the flour-- and it tastes a little like a GRAHAM flour! It has sugar & canola oil & wheat flour in it, after all, and I guess the warmer tone from baking brings it just enough of a warm tone! AND, the figs ARE BOTH brown & purple-- because FRESH Turkish figs ARE soft & purple-tinged, remember? ♥ So it KEEPS that flavor essence, that purple-taste that other fruits of that hue share, even in its condensed, brown-sugary state. ♥ The Sun Chips, also, have ALL their component taste layers!! I can identify the oats, the rice, & the whole wheat... but all that is wholesome brown-beige beige sweetness. The WARMTH and the brighter sunny tone come from the CORN-- which also makes the sweetness brighter & mellower! They are SO good; and now they're even better! ♥ BUT. NOTHING TASTED BETTER THAN TODAY'S COMPLETE GRILLED CHEESE!!! ♥ Honestly? I cannot stop smiling over how legitimately beautiful it tasted!!! The wheat bread is thickly wholesome & sweet & soft, with butter-brushed, subtly-crisp firmness at the crust, and that golden butter glow making its tone all the warmer & happier... and the cheese, so wonderfully rich & amber! & salted-creamy but thickly smooth, melted all wonderfully into the bread, all warm with it... and THEN the VEGETABLES join the song!! ♥ The LETTUCE, dude; the GREEN and living leafy freshness is PERFECT with the wheat's earthy tones and the tomato's red ripe flavor & lightness, and THAT is the perfect grounding and refreshing pair for the warm & rich cheese, which is sweetened by the water and which, also, is a unique playfully-different contrast TO the lettuce, orangey-amber against solid nature-bright green, AND!! They BOTH have an "umami" quality to them-- the cheese in its fat, the lettuce in its chlorophyll deepness-- which form an unexpected but solid friendship-bond between them, which I can't wait to explore more in the future!! ♥ AND, all together?? I am dead serious, I have NEVER before had such a delicious sandwich. Not only was the lushness & clarity of flavors impeccable in its richly colored simplicity, BUT that softness of the bread-- something you don't get in burgers-- AND that butter-brushed-golden oil accent to the whole wheat, just added something so special & wonderful. Oh, how GRATEFUL and JOYFUL I am TO GOD, FOR GOD, IN this!!! ♥ What creative, generous, loving, beautiful glory!! Praise be to our Creator!! ♥

Dinner= vegetable lasagna, cherry pie, a side salad (lettuce, julienned carrot & violet cabbage, 2 grape tomatoes, 2 cucumber slices), a chocolate Shake 'em up, and chocolate Ensure. Oh, and French dressing! I'll say this flat-out-- I'm upsettingly dissociated this evening, so things weren't registering as much as I'd like-- but now? I can depend on God. If it is His will, He can complete my meal data just as much as I need. So I'll pray for that, for His sake & praise & glory, in gratitude for His gifts of food & kindness, both at once; literally IN one, too! ♥ So here WE go... starting with the chocolate. I challenged myself with it today, to re-prove to my mind & heart (which already knows) that chocolate IS Good, from God, and innocent of ALL fear the dark forces try to force onto it. Well, force will get you nowhere! God's gentle love and unstoppable Mercy to His children deals solid Justice enough against those liars-- just by kindness healing those souls affected, AND thus healing all they touch, BY God's Grace! ♥ So it is with the chocolate. ♥ The Shake 'Em Up isn't milky like chocolate milk, and it's not AS sweet as ice cream? And, compared to the Ensure, it's an almost neutral-tone cocoa flavor? The Ensure IS salty!! Somehow! But it's also VERY sweet, and a warmer brown tone? The contrast between the two was almost shocking! But it was cool, to experience. The cherry pie is SO GOOD-- I love the big fat juicy cherries in the filling! And the jel does taste very cerise. It's a lovely texture; not as thick as the apple pie, either? And a bit firmer than the strawberry cake filling. And NOT like jelly OR jello! It's very nice. The crust also seems lighter in taste-color than the apple pie? Which, from an artistic standpoint, makes perfect sense-- cerise goes better with more neutral browns, and amber goes better with the warmer ones? Either way, it works perfectly for each. The cherry-pie-filling flavor is gel-sweet but not sugary or syrupy-- and the cherries have a corn-sweet thick-sweet kiss to them but otherwise, they too hold a LOT of their inherent fresh taste quality-- roundly sweet & slightly cerise-tart, with just enough water to brighten them into little joyful bursts of color. But! Take that water out, AND re-moisten them with enough mild sweetness to balance out the supertart punch of bright-head flavor that dried cherries have... and you get the pie cherry taste! NOT "dessert cherry;" THAT'S a pink toned maraschino taste! And so we learn. ♥ The crust still has lard in it, but LESS butter-- giving it the fatty white enrichment to the basic floury white base, with just enough browned-quality from baking & butter to round it out with a warm, gently wheaty overtone. And it's so soft! Moreso than the apple? It DOES get mushier on the bottom. But I truly love it, especially its soft, smooth mouthfeel, just light-thick enough to give that extra comforting vibe. ♥ As for the salad & dressing? I unfortunately have very little to say-- I was QUITE out of it. But the tomatoes were plump & sweet, the cucumbers cool & calmly soothing, the carrots little bright nips of amber-orange sweet light & water, and the single (really) cabbage bit still tasted beautifully violet, with a radish-y white bite. And the dressing? It DOES taste its color, but it's NOT dairy, it's tomato paste! It's still hard to explain. It has a vermilion tang, mellow but piquant, and on the lettuce it is actually BEAUTIFUL. It complements that pale green SO well! ♥ I'm just sorry it didn't really "click" yet. But I'll try again soon! Lastly... the lasagna. Now THAT was a victory!! ♥ The noodles DON'T taste like the pierogi, besides the white-flour base, because the pierogi is stiffer, drier, & warmer-toned, but the pasta is SUPER SOFT, moist, & entirely neutral-- PLUS the pierogi taste more floury, and the noodles more "doughy?" Not quite... it doesn't taste bready, that's the key. The pierogi taste dough-like, but the noodles? They taste like noodles, man-- super neutral. But!! They're nice. The tomato sauce is sweet with bits of red peppers, AND a bit of oregano! The top cheese DOES taste like the pizza cheese, and it's just as nicely "rubbery" and white-cheese tasting (milkier?). The RICOTTA, though, is cream-tasting? Like, the REAL cream taste-- white & fatty & neutral, but this has some herbs in it? And it's a TAD "curdled," I think? It has a REALLY COOL texture, soft but vaguely farinaceous, and super creamy still. The green peppers are very bitter but it's a nice bitter, the sort you'd expect from dimmer, yellow-leaning greens... and they have a little hint of green-sweet behind it. The zucchini slice on top is GRILLED, and bitter-sweet... it was the taste of summer! And all of it together? Soft, sweet, creamy, gentle-cheese & tomato-bright & flour-humble, with little bitter veggie zips. It's a painting, man. It really is life, shining victoriously over death. ♥

Snack= two plain Sun Chips, and one cheddar Sun Chips! I thoroughly enjoyed them. ♥ Also, they aren't bad with sips of softening water, either!