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If you’ve scrolled through some of my latest posts from December and January, you would probably think that I survive on a lot of chocolate, bread, and cookies. But while I do indulge on desserts on special occasions (holidays…weekends…), my day to day eating habits are actually quite healthy. We have a small kitchen, but my husband and I make it a priority to keep a well-stocked pantry filled with canned goods, dried oats, rice, beans and pulses for easy and healthy meals. Making supper at home is a reward in itself because it usually means we have leftovers for lunch the next day or future last-minute meals that can go in the freezer. And let me tell you, those freezer meals are a lifesaver on busy weeknights.
Whenever I think of my greatest food weakness, I always narrow it down to freshly baked bread. The delirious, glorious smell of fresh bread has always sent me into a complete tailspin. During my early twenties, I spent a summer during university working the storefront of a family-run bakery in Regina and it was pretty much a dream come true for me and my deep love of carbs. A good portion of my summer paycheck went back to that bakery and I would stock up on their homemade bread, dinner rolls, poppy seed loaf, and their daily cinnamon buns.
I’m living, breathing and eating ALL the chocolate things right now. I know January is supposed to be all about getting back on track, eating healthy and getting off my couch, but right now I don’t think I could handle seeing another salad. Or another weight loss ad.
I don’t know if it’s the time of year or the lack of sunshine, but I’m currently going through the January blahs. I’ll be having a perfectly normal day, but then I’ll come home and want nothing to do with anything. No TV, no internet, I just want to hold up under a blanket in my bedroom, preferably with one of the chocolate bars I brought back from Mexico. I know this is just one of those weird seasonal things that will pass, but I just hope my current chocolate supply holds out until then.
Happy 2017! I hope everyone had a good celebration with family and friends and partied their way into the new year. Trevor and I rang in 2017 by fiddling with our TV antenna which decided to disconnect between numbers 8 and 7 in the countdown. In the last few seconds of 2016, we threw open our balcony door and relied on our neighbours above us to yell out “Happy New Year!” Did I also mention that I was hoarse and very congested with my second cold of the season? Not my finest way to ring in the new year, but that’s okay, I’ll still take it.
After our returning from our recent trip to Mexico in December, we’ve been enjoying a pretty low-key January. I recently upgraded to a bigger slow cooker and we’ve taken a couple trips to the movie theatre (Moonlight, Manchester by the Sea & Fantastic Beasts and Where to Find Them – love me some JK Rowling!). Other than that, it’s been a lot of hiding out from the cold and daydreaming about the warm, sunny weather and the beaches we left behind in Mexico.
A couple weeks ago, I discovered the magic powers of dulce de leche. Dulce de leche is a thick, creamy, very addicting caramel spread that is made by heating milk and sugars for several hours. It can be purchased ready-made in grocery stores, but if you are feeling little more domestic, you can also cheat a little by using a can of sweetened condensed milk. There’s a ton of resources on the internet for how to make homemade dulce de leche using condensed milk, so instead, I’m going to share a cookie recipe you can make once you forcibly stop yourself from eating it straight from the jar.