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posting from home using dial-up. Bored.

For the record--egg whites, fat free faux egg stuff, and fat free cheddar, even with chili powdered chicken, onion, peppers and peach mango salsa, still tastes like faux egg and fat free cheddar.

I'm just sayin.'

And thanks to Tonks for the pug sweater hints!



Sep. 22nd, 2007 07:09 am (UTC)
Isn't most of the fake egg stuff just egg whites with some yellow coloring? How about if you do egg whites, and then just one little half of an egg yolk so you are eating real food?

And fat free cheese is an abomination. But you gets points for trying.
Sep. 24th, 2007 09:34 am (UTC)
I think in future I will do the eggs whites and real eggs in a 2:1 ratio--I think that will significantly improve flavor.

And yeah on the cheese thing--it's my dietary Achilles heel, though, so I'm starting at the bottom and then seeing where I can find an acceptable intersection of taste, volume, and calorie.