iscah meal log 052617

 

 

May. 26th, 2017 09:30 am = week six begins! let's make it the BRIGHTEST-HEARTED WEEK YET!!! ♥ remember: in EVERY moment, EVERY choice, you can either testify TO GOD, or not. BE GOOD!!!

Breakfast= an orange, orange juice, earl grey tea, vanilla soymilk, vanilla Ensure, my fave bacon egg & cheese English muffin, and a strawberry Nutrigrain bar. That bar was a big surprise-- I haven't had one with THIS breakfast in three weeks! BUT, it was a bonus blessing, because the strawberry kind wasn't "fully healed" in that it had NO beneficial data recorded in its two tries BEFORE that hiatus. But, God's timing is perfect-- because Now, I have alternate strawberry data AND solid flour data TO comprehend it with!! ♥ The flour was mostly oats, with the same "enriched" taste as the Fig Newtons' wheat flour, BUT less "crumbly" in a dry way-- due to more oil AND the oat content, it still crumbles, but it's a softer, "moister" dry crumb, and it practically FALLS apart! But the taste is extremely similar at heart-- this just has that particular oat tone added. And the filling? It tastes like the SUNDAE SYRUP! It's not "dessert strawberry," nor is it as sweet & "bright" as the Pop Tart-- this is darker, CLEARER red, like gelly glass; it vaguely reminded me of the cherry pie jel, but ONLY in texture-- that stuff leans too pink! THIS is SOLID RED, and it's actually WONDERFUL. I... I actually really like that glass-dark-red taste. It's sweet but firm-hearted, courageous but gentle, deep with purpose but silently strong. It's RED, but sweet. It's SO unique... it's so close to how my heart feels. I'm just less potently sugary! But that's perfectly OK for the bar-- that's what the flour's oat-wheat-mildly-sweet softness is meant to smooth & anchor out! ♥ So yes, I LIKE the strawberry Nutrigrains, sincerely. ♥ Happy rebirthday to you. ♥ Next! The orange and the carton-orange juice! The juice is surprisingly tart compared to the fresh fruit; there ISN'T a peel taste to it either! It's a purely rich orange taste-- a darker saturation than the actual fruit, in visual color too, I think? No-- that's what's so odd! The juice is more AMBER than the fruit! It leans yellow, almost? Dude that is a HUGE perception correction-- I was letting the vermilion-lean orange of the CARTON influence the REAL taste & color!! DUDE! Now THAT'S a shockingly effective example of color psychology!! Well then, at lunch, I'll just have to put 'em in CUPS and compare it to APPLE-- so the green of THAT carton doesn't skew things either! Man oh man, we are learning today! And yes, same for the legit orange-- ITS juice IS clear orange, being sweeter and yet still that vivid bright hue-- but, shockingly, I DON'T recall a tartness to it at ALL!! So THAT'S interesting. Also? The RIND is SWEET, TOO-- NOT BITTER!! There's still the orange-oil sweetbitter taste, but yeah-- by & large, the orange was NOT in the least bit acidic! I wonder if that varies between fruits, or orange 'species'? Hm! Either way, eating the juicy-clear-clean inner fruit-- all bursting fragile-skinned sections of water-fresh orange clarity-- with that surprisingly sweet but white-pulp softened peel (and yes, that pulp was neutral-fruitsweet too, with a hint of orange oil), tasted almost like a dessert. It was wondrous. I took my time and treasured it-- as I also did with the MUFFIN! ♥ That soft, sourdough-bittersweet neutrality of it is SUCH a blessing, and it DOES sing with the salty-rich burgundy of the bacon! The EGG was a beautifully clear tone today, too-- the white a perfectly "eggy" (like the subtle tone over the French toast!) base for the cheese, neutral pal to the muffin, and fat-highlighting salt-mellowing complement to the bacon, and its yolky part was a COMPLEMENT to the MUFFIN, a taste-partner to the cheese, and a unique anchor to the bacon! The cheese, of course, loves to sing with the english muffins and their unique, non-floury taste (really; the fermentation makes it DIFFERENT? I need better data on it on Sunday! ♥)... and the bacon really DOES harmonize wonderfully with it all! ♥ Also, I got a clearer taste of the fat of it today, and it's uniquely stretchy... it's SOFT but firm, not hard or "tendon-y or rubbery, even... it's nice! It's a creamy brown-red-purple tone... super pale maroon? No clue yet! But I do like it. More to treasure next week-- and, yes, the bacon itself still has that dark reddish-pink, brown-accent Easter ham taste, BUT darker IN that pinkish-red... minus the water, plus the salt. Meat tastes red, BUT! Cooking tastes BROWN?? And frying with oil "mellows" it, because oil & fat are actually NEUTRALS-- white in tone! And THAT'S what the base is for the bacon fat, tinted by the meat's burgundy-maroon hue! ♥ So much cool stuff. But yeah, I need to "draw up" the color schemes of these meals-- not only will they look gorgeous, but they'll TEACH ME how to "paint" that way! ♥ (11:11 right now;hold on to that God-directed love/ joy/ gratitude/ hope/ purpose!! ♥) Lastly? The soymilk is STILL shockingly "light" & water-fluid, yet still lightly creamy, and tastes EVER more notably of cake-vanilla AND gentle neutral tofu white-silkiness. BUT! The Ensure was QUITE thick in comparison, densely so, NOT "blended"... there's like, no watery-ness to it! THAT'S why it's different from shakes & smoothies-- it has a SYRUP base flow, BUT as cream?? And it was ROOM TEMP today! ♥ There's an oddly coffee-chai taste, deep down... and that banana taste? It's COOKED banana taste! It's a browned, CARMELIZED sweet tone!!! PROGRESS! ♥ We'll check again at dinner-- but there's one more thing! Earl Grey! Now THAT has the "bitter orange" taste, that citrus-base non-tart bit OVER the bitter black tea-- and it's an amber glow grey tone! ♥

Lunch= apple juice, orange juice, vanilla Ensure, a brownie, broccoli, rice pilaf, a dinner roll, double butter, and potato-encrusted cod! This is SUCH a good lunch-- but it is so tight on time!! I did it, though! ♥ Now, to start, I DID put the juices in cups & compared them-- and they are the SAME COLOR. I kid you not. The apple is clear-amber & water-fluid, & the orange is opaque amber, with little bubbles around the edge, and slightly heavier than water, but legit the SAME hue. PLUS? There's a FLAVOR similarity, too, as far as that is concerned! Specifically, though, the orange tastes more like the harder sections at the stem-nub area? Where it's less juicy, and firmer, and usually a bit bitter. THAT'S what it's closest to-- especially when cold! Surprisingly, colder OJ tastes MORE like the real fruit. I wonder why? Maybe the "fresh" vibe boost that coolness gives? Because it DOES affect fresh fruit the same way-- the warmer a fruit gets, the more it tastes like its separately-sold juice! Which applies to the apple-- it tastes like the juice of an apple that has been sitting out for a while. Like, it's nearing pie-apple base-sweetness. OXIDATION!!! There we go!! ♥ As for the brownie, the flaky top is SO nicely brittle-soft, but THICKER than the boxed kind-- there's more sugar in it plus flour? It's nice! The chocolate chips are still solid-smooth & cool & firm, breaking so beautifully clean, and the brownie itself is SUPER DENSE and moist with cocoa and butter and TANGIBLE white-sugar crystals! ♥ It just takes a WHILE to eat, as you REALLY have to chew it! Also, the bottom is super moist, like the bread pudding bottom-- if said pudding was stiff with flour & butter & sugar! Nevertheless, it was lovely as always. The rice pilaf DOES have an amber-toned light brown taste? It's NOT yellow; it's too buttery-warm? Not oily! But the rice IS very salty-- although that, too, is warm salt-- NOT sharp white, but rounded and (again) amber-ish. I'm still learning that color! As for mouthfeel? It's smoother & lighter than potatoes, and nothing like flour in that respect, either-- BUT! It's ALMOST as soft & "humbly plain" a texture & taste as the LASAGNA NOODLES! It has a bit of "grain-wholesome" tone, making it off-white, and the chew IS a tad firmer, but with almost no resistance. Surprisingly close, though! I always enjoy it. But yes; it has a SUPER mellow-yellow-amber flavor punch over that bed of pale, almost-white brown base flavor. The broccoli was less vivid green than usual, being softer & leaning olive, but it's still bright & happy with water & plant-stem sweetness, AND the crowns have that extra, sunny-clear kiss of butter! It actually tastes BETTER when the broccoli is cold-- that's a vegetable's natural temperature, after all! But the tops are so soft, a tad less sweet than the stems, but still tasting of vegetable water optimism & the gentle-wide smile of the butter it carries ever so kindly. Next, the dinner roll! The crust-top is browner because it TASTES "browned"!! It's a HEAT-brown taste! Slightly "burned" deep down. Not bad, just different. But the roll itself is still doughy-fresh & light & airy but NOT dense or oily like pastry!! AND not as super-airy & light as fresh bread, OR as uniformly medium-dense as sliced bread! It's fresher & slightly salty and, really, so lovely flour-sweet. And with a DOUBLE-butter punch, that creamy-heavy salty taste makes that floury sweetness even sweeter & more wholesome in contrast-- AND that yellow tone warms it right up, just as if you brushed some over the top before baking it-- which, I think, would PREVENT the "burn" undertone... OR affect it in such a way as to make it taste NICE!! I'll try that next time! OH-- and the Ensure? I compared it to the brownie... and minus the cocoa, IT'S A SHOCKINGLY CLOSE MATCH! The sugar & butter tone, with the flour even maybe, was like... almost the exact tone holding the vanilla. Sweet-salt & rich cream. I can't wait to add this discovery to what we learn from DINNER! ♥ And, lastly beloved, my dear potato cod. The fish itself has a beautiful texture-- actually somewhat rubber-feeling, and not "mushing" in the mouth, but staying slightly "muscle-fibrous," and SO beautifully full of water & river-fish flavor. It's a PURE white meat taste, light & sweet & clean, and it is so soft and YET! The potato coating lifts it up out of such quiet crystalline-smile meekness, and fills it with warmth & sunlight & strength & friendly push! ♥ They're SOFT, like french fry potato, but they stick together more, suggesting a unity with FLOUR! And the tops is blissfully golden-browned, with little rectangular potato strips and a dusting of HERBS that I can't quite place yet because there's also the bright yellow-amber zing of SALT! In those golden-browned, off-white rich potatoes, slightly acrid from the fish AND their own potato heart-taste, I would assume... the salt makes it sing with the delicate fish, and that PAIRING of color, and blessed TEXTURE...!!! Dude I need 20 minutes to savor it next week; God gives me such joyous-heart bliss with this meal. Thank You, THANK You, Lord!! ♥

Dinner= a cheeseburger on white w/ lettuce & tomato, COTTAGE CHEESE, strawberry cream cake, cut peaches w/ syrup, vanilla soymilk, vanilla Ensure, & one ketchup packet. First things first-- the ketchup is TOO ACIDIC to really work well with anything, for me-- it's totally overpowering. BUT! I'm sure if I had more time to spend with it, I would 100% love it too, as it was meant to be used. ♥ But condiments aren't wise here, so I just ask for forgiveness & grace to love regardless and I will continue onwards! Now, I DID try the ketchup with the cottage cheese, but it was too potent over its mildness, and one taste isn't enough to get a grip on heavy flavor anyway. But! The TOMATO was nice, albeit a tad too light-- again, grape tomatoes would be ideal-- it probably would've benefited immensely by adding lettuce! I'll try that next week. BUT! I ALSO compared a peach to the tomato-- they DO have a similar 'tartness,' BUT the tomato is almost dessert-sweet in comparison! AND, I tried a peach with the CHEESE-- and THAT was perfect!! ♥ It's a richer color complement, all saturated amber, AND the acidity was a PERFECT harmony to the dairy-lightness! Next week I'll try a bigger bite of that, too. ♥ Alone, the cottage cheese isn't really salty at all; it's cheesy, sure, but mildly milky mostly, and CURDLED! THAT gives it the pure, non-salty cheese taste that I love! Plus, it's still slightly tacky in mouthfeel, but it's NOT sticky or dense or heavy-- it's quite light & creamy, but not flowy. Lovely, though. ♥ And the peaches alone? Very tart, quite firm, and DELICIOUS. ♥ I love peaches, dude. These have a slightly apricot-ish taste,though? Probably FROM the added acid! So that's cool. AND, they're sitting in WHITE GRAPE JUICE w/ some corn syrup to thicken it... and yes, it tastes like grapes. "Duh," maybe, but AMAZING to be able to SPECIFICALLY tell! ♥ AND there was a very RAISIN-like taste, too, from the corn syrup sweetness and peach tartness! ♥ So that was 100% wonderful. Next discovery? The strawberry cream cake-- which, cake-wise, DOES taste like the soymilk-- just on top of the flour base, and with a buttery yellow overtone! (The Ensure DOESN'T match? Different sweet-tone; not so bright!) It's moister & denser in "crumb" than the chocolate cake-- it's hard to crumble, as its so moist-- and has a thicker, denser mouthfeel; airier than the roll, drier and lighter than the stuffing... and MOISTER than the "crumbcake-esque" lightness of a sheer cake, from what I recall. But, eaten as a WHOLE UNIT (♥), it blends with the cream & berries so beautifully; it reminds me of church picnic strawberry shortcake? But PINK, not red!! The fruit's dessert-sweet has just enough fruit-tart to complement the sugars of both, and the pink-strawberry taste is LOVELY with the light vanilla cake. And the cream? IT IS LITERALLY BUTTER WITHOUT ANY SALT!!! Yes, THAT'S the base taste of LEGIT CREAM!! ♥ It's NOT sweet like the bread pudding's; it has the vaguest touch of sugar, but it's miniscule--the cream's rich, neutral fat quality SOOTHES the sugar-tastes and ENRICHES the vanilla and HIGHLIGHTS the berries! It's BEAUTIFUL. ♥ I really love this cake, thank you God. Lastly, let me just mention that I mixed half the soymilk w/ half the Ensure as I didn't have enough cups... and the guilt blocked my taste data. I apologize sincerely... and now? I'm motivated to atone for that careless disrespect by trying again at breakfast! ♥ THEN I'll give you the data, AND apply it to what I remember of the cake's data, too! ♥ But before we do that, we have a CHEESEBURGER to sing about!! ♥ There is just something so special about how all those flavors harmonize together... I just looked at it for a while, in grateful awe, seeing all those clear colors & textures...! That ALWAYS fills me with reverence for God, who INVENTED taste & color for His (literal) sake... it is only right to praise Him by respecting & loving His Creation so. ♥ The "ham"-burger, browned & meaty-oilcrisp on top & lighter w/ touches of pink inside, AND tiny bits of clear fat, tastes beautifully of beef-- and bless those cows-- and is WONDERFUL with the amber warmth & salt of the cheese. Brown & amber play so well together like this! ♥ And that white bun? It, too, like the wheat one, hardens on top but gets "stuffing-sticky" in its wetter, doughier bottom half... and it just works so nicely as a base to that beef, without affecting the power-punch of the cheese-- AND that mildness ALSO acts as a sweet "canvas" for the jubilant, colorful fresh flavors & textures of the green-living lettuce & the sweet pink-red tomato! And dude, that LETTUCE is SO BEAUTIFUL with the beef-- earthy brown & spring green-- and the tomato with the cheese... this burger is a legit masterpiece. Thank You, God, FOR the existence of such masterpieces... AND for their POTENTIAL existence, through You! ♥

Snack= one cheddar Sun Chips & two plain Sun Chips! The cheddar are a VIVID dairy-orange taste, salty & rich & lovely, BUT! I still enjoy the plain ones just as dearly. ♥ And I love that warm, smooth, wholesome corn/ wheat/ oat/ rice blend. Every time, my love stands as an unfailing testament to healing-- through letting go of ALL obstacles. ♥