Sept 27-p

FUEL:
815: Skim Milk; Gobi (cauliflower, tomato, onion); WW Pita w/ Almond Butter, Fruit Spread, and Wheat Germ
1245: Gobi (cauliflower, onions, tomatoes) & Tofu; Protein Bread w/ Almond Butter & Wild Berry Fruit Spread (g)
445: Soy Milk; Protein Bread w/ Almond Butter & Sour Cherry Fruit Spread
645: Carrot Ginger Veggie Soup; 2 x Stuffed Squash
845: WW Banana Nut Bread; Tofu
1145: Protein Bread w/ Peanut Butter; Soy Milk; WW Banana Nut Bread (v)
1245: Peanut Butter

It would be interesting to plot the distributions of my meal times (I'm taking time series and regression ORF405 right now, so I'm in that mindset right now.). They're always spread out at the beginning of the day, like 3-4 hrs, and then closer and closer to hourly as the day gets late. I'm not any hungrier at the end of the day, either. It's just another way to procrastinate, boo.

FUN:
1st night cooking at 2D. Took a while to choose what to make, but I ended up going with Stuffed Squash. It was hectic, since there were a lot of steps and more ingredients than I'm used to. The food I make at home is typically pretty bland, since we don't have some spices and herbs that are staples at other houses, and it usually doesn't involve more than microwaving, toasting, or baking. It turned out great, in my biased opinion. I have 2 biases. First, if it's healthy, it nearly always tastes good to me. Second, if I made it, its taste factor is bumped up a few points unconsciously. Anyway, ingredients: Sprouted grain and legume bread, Onions, Yellow Squash, Mushrooms, Lemon Juice, Cayanne, Marjoram, Canola Oil, Garlic. Ambitious.