I know I know, I haven’t done a WIAW in a long while, but I have been REALLLLLLY busy. I feel like I need to though, because there is a lot of crap going around about “judgement” and other such nonsense. What I Ate Wednesday isn’t about judgement or pageviews or anything like that. It’s about ideas and commiseration. Guess what? Sometimes we ALL have days where we eat like crap, or we barely eat anything, or we eat too much, or we eat just right. I have no ability to produce the hunger hormone, so I have a tendency to either grossly overthink my food, or just go with what tastes good. I try to achieve balance, but with work, and dance, and acting classes, vocal classes, raising my kids, working out, keeping this blog, texting mistresses at midnight, and trying to get time to be alone and read? Yeah, sometimes I screw up. I’m showing you that out of honesty. If you want to judge me for that? Let me let you in on a little secret, a carp can count how many damns I give on his fingers. Zippy. Zippy damns I give.
Here’s what I ate yesterday. Not pictured? An ABSURD amount of dark cocoa dusted almonds. Dear sweet deity of your choosing I love those. Have you had them? Wowzers. In fact, they made up at least half of my dinner meals. (I just snack all day because I get full quickly.)
I had a 1/4 of one of those tartlets up top, mostly so I could share that tartlet and still have enough for Un-Thanksgiving….it’s just like Thanksgiving…only twice as thankful with 100% less syphilis. Oh, and it can be shared with as many foreign people you can fit in your house. I ate an ENTIRE pomegranate, some oatmeal (shocking!!) I had some Ezekiel bread and peanut butter with honey, an orange, brussels sprouts, and cereal. I also had that delicious cherry wheat beer. Do it. For your country. Sam Adams is as American as Perez Hilton and Millard Fillmore.
I also want to talk about playing. Mostly because you all think I just workout for my workouts, which is *mostly* true. Mostly because I don’t consider playing like crazy with my two kids “working out,” in spite of how tired it makes me, which it does.
Reebok was kind enough to send my two bits a pair of shoes each for them to try out. Let me tell you, it couldn’t have come at a better time. They literally came JUST as the Peanut hit a growth spurt and grew out of her sneaks. She won’t take hers off, nor will the Captain. He is convinced that they are the “fastest sneakers ever” and they glow in the dark so he can “find all the ghosts.” (We may or may not have just read “A Christmas Carol”) Apparently, the sneakers also make ghosts corporeal so he can kick them back to the afterlife. I think Millard Fillmore wants in on the action. (just don’t tell him he’s dead too….it’s like a “Sixth Sense” kinda thing.)
The sneakers are adorable and flexible which is the MOST important thing with kids, and especially toddler shoes. The Captain has worn his every day for a month, and they still look great…even after I had to clean hurricane mud from them, they look great.
She really loves hers because they have velcro, and she’s highly entertained with elastic velcro.
Literally, that is him “modeling” the shoes. Could you die?
Speaking of food, you’d like a recipe you say? Oh, I can do that. How about dark chocolate almond pie tartlets?
Please, please, please follow this recipe to the letter, if you use milk chocolate, it will be too sweet. If you don’t use salted almonds, it will be too sweet. If the almonds aren’t roasted, it will be bland. If you use margarine, you do so at your own peril. Just make it as it’s written, and no one gets hurt.
Dark Chocolate Almond Pie Tartlets
Dark Chocolate Almond Pie Tartlets
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: bake dessert
Ingredients (10 tartlets)
- 1/2 cup brown sugar
- 1/4 cup Lyle’s Brown Rice Syrup or light corn syrup
- 3 tbsp butter+3 more for phyllo prep
- 1 cup chopped, roasted, salted almonds
- 1/2 cup chopped DARK chocolate
- 2 eggs
- 1 tbsp vanilla
- 4 sheets phyllo dough
preheat oven to 350F
for the filling
bring syrup, brown sugar, 3 tbsp butter, and vanilla to simmer over medium heat, stir in nuts
remove from heat
in a separate, heat proof bowl, whisk eggs
TO TEMPER THE EGGS and not SCRAMBLE them
pour a few tbsp of the syrup mixture into the eggs and whisk fiercely until all of it is combined.
for the crust
cut WITH A VERY SHARP KNIFE OR SCISSORS in a stack, the phyllo into 6″ squares
place 3 pieces of phyllo into a muffin tin indent, buttering between each layer, all the way to the edges
pour nut mixture into phyllo cup 2/3 full
bake for 20 minutes or until set on top.