Sorry to be repetitive, but my food life hasn’t been very diverse lately. But hell, screw diversity if my life can just become one big Daiya fest.
Italian Daiya quesadilla. Or maybe I should call it tortilla panini because this meal wasn’t Mexican-inspired at all… ;)
Spinach, tomatoes, red onions, spices (rosemary, thyme, oregano, and garlic powder), and of course, Italian Daiya! Not quite as good as the cheddar/black bean one from a few days, ago, but still. Also, as my Daiya supply dwindles, I’ve made my way through most of my Food for Life gluten-free tortillas, and I have to say that their texture is really weird. They start out kind of hard and shiny (I miss soft, doughy, floury tortillas!), but after you microwave them, they literally turn to rock. I like crispy quesadillas, but these don’t get crispy in a good, grill-y kind of way; they get crispy in the stale, overcooked sense. Not super flavorful either. But hey–you could fill a (non-leather) boot with Daiya and I’d probably eat it.
And, a “cheese” quesadilla, straight up. Junior high after school snack style. Using both Cheddar and Italian Daiya is the way to go!
(You can see that I kinda over
cookednuked the cheese on the edge–it got a bit tough. Oh well. Look at the middle!)
And, I’ll finish with two pieces of news, both of which the majority of you won’t care about. :)
One, I finished the rough draft of the introduction of my thesis (on veganism) and it’s 26.5 pages long. This is only one of four chapters, which presents a problem as 70ish is the goal, and not 100. But I’m proud of myself for getting something done anyways. Ignore the fact that it took me two months to write it, and that the entire rough draft is due in one month. I said IGNORE it.
Two, back to Daiya! My favorite restaurant–Green–in Tempe is now serving Daiya. I had it straight from the @daiyacheese Twitter feed! I thought I couldn’t love Green anymore than I already did, but I stand corrected. I think I know the first place I’m headed come Thanksgiving break…