prismaticbleed | iscah meal log 061117 (Reply)

Jun. 11th, 2017 09:30 am = ♥ trinity Sunday! ♥

Breakfast= a cheese omelette, an english muffin, cream cheese, vanilla soymilk, vanilla VHC, apple cinnamon chai, and a fresh fruit cup (four grapes, pineapple, cantaloupe, & honeydew). This is honestly such a beautiful breakfast; it's optimistic & gentle & joyous & comforting and it's full of my favorite things! To start, we have the fruit-- the most colorful stuff in Creation, with flavors & textures just as lively and sweet! The grapes were all slightly browned at the tops, which I DO like, because it makes them more like raisins in taste, further emphasizing that mental connection and helping me further value their wonder, too. Their mouthfeel is supercool-- the skins stay chewy-firm and tart while the gelly insides even out into water-sweet freshness. It's a cool balance! The pineapple, too, showed both its sides today-- the light yellow pieces were firm & tart & more "peach-like" in springy texture, but their taste was milder & more watery than the dark yellow pieces, which were more watery in texture, and far softer and not springy, but also MUCH sweeter, & barely tart at all! It's also a cool balance! As for the melons, they, too, had their own structural & flavor variations-- each piece seemed crisper and more watery & mild at one end, and sweeter & softer & more flavor-dense at the other. I only got two honeydew pieces but they were just as delicate & cool & light-sweet as ever; I really do like them a lot! There was a lot of cantaloupe, and I'm becoming fonder of it, too, each time we meet! ♥ It's such a pretty color, and it's fascinating how its flavor & texture match up PERFECTLY! That melon-sweet, rosy-peach-vermilion tone color wouldn't fit a crisp or watery fruit, but that uniquely "plush" soft density of the cantaloupe is the perfect fit! I'm just concerned that I keep getting weird bad-past flashbacks from it. Well! I say, NO MORE of that! The cantaloupe WILL be free & light & pure again, defined by joy & happiness! God will help us to do so, undoubtedly, IF we remember to ASK AND TRUST. God wants ALL of His Creation to be free & pure & joyful & Loved, infinitely more than we EVER could-- no matter HOW ardently we also work for & pray for & protect that holy ideal-- and that's a HUGE source of Hope!! In the end, no matter what, ALL things will be complete in God. He WILL heal all hurting things... and what a humbling honor it is ti be able to help Him accomplish that NOW, through the Trinity's Love IN & THROUGH US!! ♥ So I WILL continue to do so for the fruit-- AND I also did so for the tea! Somehow a lie got into my mind that I "disliked it," so I CHALLENGED that, and PROVED IT FALSE! I thoroughly enjoyed that tea! ♥ It's all sweet spices-- cinnamon, cardamom, clove, ginger, allspice-- and then there's that fresh autumn-apple flavor with it!! Remember the BLISS of the "Dishonored-Autumn?" Yeah, that's basically what it tastes like. ♥ I'll revisit it again tomorrow, don't worry. Same with the vanilla soy-- it was too cold today, and the flavor was mostly hidden, but I still caught the finest taste of its light sweetness, & loved it so. And the VHC in contrast had its "salt" tone highlighted without losing its own creamy-heavy sweet tone & flow. That sort of vanilla, too, also reminds me of autumn! ♥ That's such a lovely vibe. BUT! That's still three months away! Right NOW, we have different yellows & oranges, in my DEAR OMELETTE. ♥ And today, it was BEAUTIFULLY CHEESY. Honestly they've never put that much in it before, and in both flavor & color it was WONDERFUL! The softer yellow, touched with fluffy white, of the eggs, embracing the amber-tint glow of the cheese, is so visually lovely, and the way their unique but harmonic salty-umami tastes work together, in such a soft yet not-mushy mouthfeel, is just joyous. ♥ I REALLY treasured it today, being able to fully appreciate that little extra blessing! And, yes, the same goes for my finalizing friend, the english muffin & cream cheese! ♥ The muffin, when warm & steam-moistened like that, gets a GORGEOUS texture-- it's almost doughy, but springy & airy, and NOT sticky or dense!! It's blissful to chew, as its firm-yet-soft resistance also makes its harder outer "crust" chewy, and with the soft-chewy fluffy bread inside... oh man. It's SO NICE. ♥ By itself it's beautiful enough, but when you go and add the CREAM CHEESE to it? BOY HOWDY. ♥ We have a winner!! The cream cheese is so thick but its not sticky or dense like nut butters, and its soured-but-sweetly-salty uniqueness, over that cultured, yogurt-like base tone, is ALSO wonderful on its own, but again-- when paired with the unique sourdough-like "fermented" taste of the english muffin, plus its own bready sweetness and lightness, and whoelsomeness even so... together, their tastes just SING. They play off each other in similarity & contrast SO WELL. ♥ And their combined mouthfeel is just the perfect consistency, smooth & soft but not too thick or too thin, and still somewhat chewy from the muffin! It's a mach made in heaven, dude, and I can't help but sincerely thank God for His Creative wonder evidenced in it, for His Love & Generosity in blessing me with it, and for His Grace & Mercy in opening my mind & heart TO Love it so. ♥

Lunch= a large salad w/ 3 grape tomatoes, 3 cucumber slices, lettuce, carrot, violet cabbage, 1/2 an egg, turkey strips, & swiss cheese; a slice of apple pie, a dinner roll, a butter pat, cranberry juice, and vanilla VHC. Plus golden Italian dressing! It always amuses me how long it takes to eat a salad, as simple as they look-- it's the process of forking all those leaves, man. It takes at least 10 solid minutes, close to 15 for this one, BUT I'm getting even better with timeflow and I STILL ended with 5 minutes clear! ♥ So that's awesome. So was the salad! It had two BIG iceberg-lettuce "chunks" today-- my favorite-- and the dressing worked really well with that, as the crisper whiter pieces hold more and take less time to get on a fork, obviously. But the greener, thinner leaves are always lovely, too-- you can't beat that chlorophyll taste!-- although I had to wrangle some of those with a spoon. Ah well. I'm honestly just grateful for all of it, including the sweet carrots & vivid-bite cabbage, the cool cucumbers, and the fantastically firm but juicy grape tomatoes. They're MUCH firmer in texture than this morning's grapes, not just in surface resistance but also in how "dense" the insides are? Grapes are squishy, but grape tomatoes burst! They're both delicious, though-- and I'm still going to make an ironic fruit salad one day, court decisions be darned! OH-- and today, I ESPECIALLY have to thank God for the Italian dressing, because it was beautiful with the lettuce-- all amber-tart and oily-smooth and perfectly complementing its delicate pale greens & whites. Color harmony! I do love the dressing, and if anyone says otherwise, they're lying. The dressing is a blessing, and that's that. ♥ So are the savory salad bits! The egg still has that mysteriously beautiful female-life taste to it-- PURITY, the truth of that God-given power-- and that glossy white texture, that uniquely matte-yellow moist-dry yolk, are just so wondrous to experience. Eggs are lovely. They're MEANT to be warm, though-- which is why freshly boiled ones taste the best. But salt helps, too! I'll try a little on it next week, maybe. But as for the turkey? It's PERFECT as-is! I also never noticed how beautiful it LOOKS-- it has these clear "veins" of fat running through it, almost iridescent, and so amazingly elegant! And the turkey itself is cut as easily as fish, falling to bits according to those lines, and so moist and soft while remaining firm. The ends of a few pieces were also slightly "fatty"? They were cream-colored and more jelly-subtle in texture. But they tasted amazing, too! I still can't pinpoint exactly how turkey differs from chicken.. hit it is sweeter, softer, moister, and pinker? The color tone is different! And that moist quality is ALSO different than a juicy chicken- it's more applied to the meat itself, not any moisture held alongside it? We'll get more comparisons in the future, don't worry. They're both delicious no matter what. ♥ So is the SWISS CHEESE! The flavor is admittedly still a surprise-- it's VERY milky, moreso than cottage cheese, but it's also more fermented? It's like the english muffin, holes & all! ♥ So of course I treasure it. There's always more to love-- AND, even if it's not my "favorite," I STILL LOVE IT. A "favorite" just resonates with me personally. But I love ALL foods, because, being Created things, they ALL resonate with GOD. Deep down, everything does, and so even in this life, there is the Graciously infinite potential to catch glimpses of the attributes of God-- like His sweet comforting warmth, glimpsed through the apple pie! ♥ I actually was surprised in my experience of it today-- "Stay" came on the radio, and the rhythm & style of that song really resonate with me-- and that resonance must've BOOSTED my loving awareness capacity because the pie memory is SUPER CLEAR!! Dude, now THAT'S a blessed tool I HAVE to use in the future!! But yes-- the "wilted but still fresh-sweet-tart" taste of the apples, cozy in the cinnamon-warm golden pie filling, not stiff but not runny, and just the right amount of sweet to complement that BEAUTIFUL buttery-floury-baked-golden-brown crust, soft & pliable but not mushy, and with a blissfully smooth but subtly doughy mouthfeel. It was LOVELY-- as was my dear little dinner roll, which got STEAM-DOUGHY and so was even more enjoyable to eat, with its still-fluffy parts and heat-brown crust-top and lovely sweet-bread taste... and then that last bite, rich & smooth with creamy salty butter, is ALWAYS beloved. So is that thick & sweet-gentle VHC, don't forget! But yes, this was a wonderful lunch. ♥

3PM Snack= a chocolate chip NuGo bar, because I've been "avoiding" them for unknown reasons and that must always be fixed! So one night I'll have to do the triple challenge for it, to really settle it in... maybe tonight, who knows! But honestly, I should-- I WANT to love them as much as I love the other two kinds. I also didn't realize that they have ACTUAL chocolate chips in their crispy parts! THAT'S cool. But yes, they deserve total heartfelt love, too. We'll get that anchored in soon, I promise. ♥

Dinner= SALMON, steamed broccoli, a baked potato, a butter pat, chocolate milk, vanilla VHC, and a vanilla magic cup-- which was ALREADY on my tray, so it thawed out to that BLISSFUL pudding-like texture & consistency, not frozen at all! And oh man, I missed this stuff. ♥ It DOES taste super similar to the VHC in both sweetness, thickness, AND vanilla flavor-- but!! Their color tone is NOTABLY different! The VHC is beige, and the Magic Cup is french vanilla yellow. So there IS a noticeable taste difference: the magic cup has a sweetness closer to that of the soymilk, and VERY similar to straight-up vanilla pudding (french, obviously) in flavor type, with a marked sugar sweetness that DOES give that back-of-the-throat "burn" after a bit. But the VHC doesn't taste "sweet" in a sugary sense at all; it's surprisingly mellow & mild, if that makes sense? And of course its vanilla tone is neutral brown, not yellow. That makes a WORLD of difference, really! But the coolest thing about them both is that they have virtually the SAME CONSISTENCY. Yes, the VHC is fluid and creamy and the MC is more solid & pudding-like, BUT that particular "soft-denseness" of mouthfeel is SUPER SIMILAR. If you made the VHC a pudding like the MC, and made the MC a legit fluid (however heavy) like the VHC, there would only be a viscosity difference, I think? The VHC would be a little softer, less dense, not sugar-tasting sweet of course (it'd be DELICIOUS, absolutely), and the MC would be QUITE thick, more like actual pancake batter in heaviness, and of course with that yellow-vanilla sugar-sweet-undertone taste. In any case I love 'em both very much! ♥ I ALSO love the potato!!! ♥ I put butter AND pepper on it, and that alone was wonderfully delicious, BUT! This particular potato DID have the exact same mouthfeel as the home fries!! Yes, that certain soft-starchy quality that heat gives it! Often these potatoes are still "too white-starchy," cooler of course, not as soft-uniform, "falling apart" in that particular dry way when you cut it. THIS one split more like a yellow potato?? It stayed together more, and WAS a little yellower in tone than usual, I think! Either way I LOVED IT DEARLY. ♥ Thank God. It's about time I'm finally able to truly, sincerely, effortlessly love potatoes! And, of course, I love how their skins taste, too-- that particular super-neutral earth-tasting brown, incredibly comforting & strengthening both at once! And its TEXTURE is awesome too-- like its taste, it's so earthy, so natural-- it's a very beloved quality of potatoes, actually, that most other vegetables ONLY have when fresh-picked: that literal taste of earth. I adore it, I really do. And I guess it just sticks in that beautifully rugged texture of a potato's skin, just as it sticks in beets & carrot tops & such. But yeah-- there is an unsurprisingly deeply comforting vibe that comes from tasting the very earth from which ALL plants grow... just as it's profoundly comforting to taste water & sunlight in fresh vegetables. ESPECIALLY those dark green, chlorophyll-dense leaf vegetables! ♥ Dude-- imagine what it would taste like to have a salad of FRESH-picked lettuce with like, freshly-unearthed carrots. That would be BLISS. And hey, it IS farmer's market time, so when we go home, we CAN do that! (Plus you gotta love those spinach roots from the Pittston folks!! ♥ ) For today, though, we have differently beloved gifts to enjoy just as deeply & joyfully, for the beauty of God they hold in DIFFERENT, but no less important and JUST as Good ways... like the dear dairy in the butter, so perfect on the potato, richly yellow-warm & smooth and enhancing its own taste with its fat-blessing, AND the sweet cocoa-delicate taste of the chocolate milk, which I am legitimately beginning to enjoy, thanks be to God-- AND the blissful fact that THEY PUT SEA SALT, HERBS & GARLIC ON THE BROCCOLI TODAY. Like seriously dude, WHOA. Totally unexpected & unprecedented, but AMAZINGLY delicious! See, that's why I love the meals here, too-- they're always slightly different from week to week! There's always a surprise of some sort in the preparation or presentation. There's always evidence of God's infinite Creativity! ♥ And so it also was with the beloved SALMON-- which was TOTALLY covered in herbs today, and still tasting so unusually like chicken! It's such a MEATY fish!! But I LOVE it. Its texture, its tendency to resist clean cuts due to how ironically dense its meat is in its lightness... the way it practically slides apart when you go WITH the "grain"... the color, the taste... I can access the data clear as day now, so unique & beloved-- especially because of the HEALING VICTORY & PEACE OF LOVE & FORGIVENESS it holds!! ♥

8PM Snack= CHOCOLATE CHIP NUGO TRIO!!! ♥ Told you I'd do it! Love demands action; it's proved and strengthened by what you DO! Which is why it's SO IMPORTANT to actually eat the foods I want to completely Love again, to make that TANGIBLE. And I did that with these! Did you know, those AREN'T chocolate chips, but chocolate CRISPS? And they taste LOVELY. ♥ So yeah, I am sincerely close friends with ALL the NuGo flavors now, thank God. ♥ Love and friendship win again! ♥