Level 1 - Day 79

Time To Dig Deep

I've been staying up later than usual these past few weeks due to the new cards I'm unveiling for Sugar Notes.  And, with those late nights has come temptation.

I can usually work off a little craving for some sugar during the day, but night time has always been hard for me.  If you're like me, there's nothing more comforting than a little snack while you're watching television.  I've tricked myself into getting past those cravings with a wintergreen lifesaver.  Usually, one does the trick, along with a glass of water.

But, these late nights are killing me.  So, I have to confess.  The past two nights I've had more than my share of cashews.  They're my husband's favorite "legal" snack, but I've never really had a special fondness for them.  But, these past two nights they've tasted so good all of a sudden.  What happened?????

I know that once I go back to my regular routine I'll get back on track, but what do I do in the meantime?  Maybe my public confessional will help.

Breakfast - Two servings of fruit; then exercised.  Followed with leftover Quinoa.  I always make double so I have a leftover.  You know me ... always looking for ways to save time.

AM Snack - One serving of strawberries.

Lunch - Leftover lamburger (from Day 77) and a salad.

PM Snack - Slice of cheese.

Dinner - It's getting hot outside, so meals prepared in the crock pot are so appealing.  So, I made Braised Veal Stew with Gremolata, from the SS web site.

First, I have to mention that the recipe calls for 2 pounds of veal stew meat, which is expensive, or beef stew meat.  So, I went with the cheaper option.  While my hubby loved it, I found it to be a little bland.  And, it's more like a soup than a stew.

Plus, Suzanne mentions Gremolata quite frequently in her books, so I just had to finally try it.  And, I'm glad she added it to this stew because it really helped perk it up.  Basically, it's made from finely minced flat-leaf parsley, pressed garlic, zest from a lemon, EVOO, and salt/pepper.  Once you ladle the stew into a bowl, you top it with a spoonful of Gremolata.  It's very gourmet-like.