Damn! Poked Yolk!

Sunday food is fun food! Unfortunately, I poked the yolk in my eggs in a basket, and flopped it rather messily afterwards. Heeheehee. It was still delicious. I love my alpine grain bread though, best packaged bread in the world! XD

Egg in a basket

Mario Galaxy Wii Omelet

Wii Omelet

This weekend was a giant double-stacked burger where:

Buns = breakfast, lunch, and dinner
Patties = playing Super Mario Galaxy
Condiments = various snacks in between

I did, however, make myself a nice spinach and mushroom egg white omelet, ie. lots of protein and Popeye goodness to power the game playing. I’m dubbing it my Mario Galaxy Wii Omelet. Tumeric is my current fave for adding color to my egg whites so that you’d never know there’s no yolk in these.

Wii Omelet

Recipe follows…

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Vancouverite Banana Bread

Banana Bread

I work with some seriously health(-freakish) people. Consider this:

1) Vancouver is the healthiest city in Canada (actually, the Vancouver suburb of Richmond is, and us Richmondites also have the longest life expectancy in the world, at 83.4 yr, beating the 81.4 yr of the Japanese). Walk down a Vancouver street and you will see a very health-conscious, yoga-loving population.

2) People at our research institute in general: Bike to work. Sit on exercise balls at their desks. If not wearing lululemon, then it’s MEC (and they actually do do yoga or ski). A lot of soy milk and low fat cream cheese in the fridge. Always a vegetarian option.

3) People in my lab are particularly healthy, compared to other people in other labs: People next door are all candy/chocoholics. Their lab has a drawer full of candy and chocolate that gets opened more than our incubators, and there isn’t a time when one of them is not grabbing and nibbling on something from it. A box of Smarties could last over a week outside our lab. When we eat lunch you will see a balanced proportion of grains, vegetables, and lean protein – food pyramid style.

 

Anyway, so our lab has group meetings on Monday mornings, and the tradition is we each take turns bringing in food. The trend of late has been the same combination of healthy fruit (usually grapes) plus some unhealthy sugary pastries. But most people don’t really eat, and that box of croissants or muffins will be left largely untouched. Because most of us freaks are… *sigh* just too healthy, and won’t eat that kind of trans-fat laden, sugary stuff. (A few I think are just picky.) Even though the food that’s served often just sits there, little effort has gone into changing this trend. It’s also hard for a “breakfast” meeting as you can’t just buy chips and candy (not that people will touch those, either). And for all the years I have been here, nobody has ever made anything to feed for group meetings. My lab is just not cooks and bakers and culinary adventurers that way. So you can imagine it’s not the most encouraging environment which you bring your culinary experiments to: not only are my labmates picky about what they eat (and thus bad guinea pigs), but it also makes you the sole and resident cook if you’re the only one who likes to showcase your food.

It was my turn to feed yesterday, and being unlazy about food (and generally pissed that there really isn’t a point to buying food if nobody is going to touch it), I decided to make something that is good for a breakfast meeting. So I made a loaf of banana breadWhole wheat. Low fat. Reduced sugar. Good for your heart, good for your blood sugar, wholesome, lots of fibre, homemade goodness all round. And wow, great guinea pigs, everybody had a piece! And they were eager to try (or at least they hid their labmate-made-it-feel-obligated-to-try-faces well)! Score! Is it because it’s homemade and healthy? Or because it was warm and looked and smelled inviting? Who knows?! I thought it was pretty well recieved and disappeared in good time. N, who thought it was a coffee cake at first, said it was “very moist and excellent”. But to me it seemed more bready than it was moist-cakey. Like it wasn’t dry, it was still slightly moist but held its shape well and wasn’t sticky or goopy. S said she prefers it this way. I think next time I might use more bananas and less flour. I used half the sugar a recipe like this usually calls for, but it was definitely sweet enough.

 

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Recipe follows…

 

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Good morning banana crepes

Banana Crepes

Good morning banana crepes

Icky and grey autumn weekend means waking up and craving a warm, hearty breakfast – of the special, prepared variety. In other words, not your typical slice of toast with cream cheese, instant oatmeal from a bag, or cereal from a box, work-week fare. The problem with having to prepare any fancier a breakfast is that you are too famished, too groggy to realize where you are (much less where that non-stick skillet is), and were out too late the night before to foresee that you might need some … eggs the next morning. Thus, your low blood sugar levels signal your very robotic reach towards that very tempting box of cereal and…

No! Close the box shut!

So I’ve been making pancakes the past few weekends – I find their warm, tender fluffiness comforting on crisp autumn mornings. This weekend I decided to do crepes. I’ve never made crepes before, but figured they’re just really thin pancakes. They are actually pretty simple to make, and took less time than pancakes. I just stuffed these with sliced bananas (too bad – no Nutella lying around… but this is breakfast, not dessert, shouldn’t be that decadent … yet). Probably could have rolled them up prettier, but considering hunger levels and all, they tasted nice, had good thin-ness, and henceforth forever eliminated the need for getting my crepe-fill at a restaurant (Cafe Crepe sucks anyway). They also filled the kitchen with that sweet, eggy, nothing-else-says-good-morning-better-aroma. Mmmmm.

And of course I had to use a spatula to flip them.

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