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Foodie stuff
Jun. 1st, 2006 05:45 pmI miss the old, larger-size (8 oz. vs. 6 oz., I think) Dannon fruit-on-the-bottom cups. I'm pretty sure it was pressure to compete with Yoplait and other companies catering to dieters that caused the switch to the smaller sizes. Fucking dieters.
It's hard enough to find real yogurt that isn't fat-free and filled with aspartame in the average grocery store. When possible, I prefer to get the large tubs of full-fat, full-sugar yogurt (like Brown Cow) from Whole Foods and just make up my own little containers to take to work, but the Dannon will do in a pinch when neither J. or I have time to go to Whole Foods.
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I forget, sometimes, that other people aren't used to whole wheat pasta products and may be weirded out by them. I made a cold pasta salad that's sort of a midwest tradition, made with whole wheat elbow macaroni, miracle whip, green peas, boiled eggs, and tuna, over the holiday weekend. J. made up a big batch to bring into a work potluck. A couple people commented on the whole wheat pasta to J. We do have a bit of white flour in the house (for making brownies and such) and we get frozen raviolis that are made with white flour pasta. But for the most part, if you're eating at our house, you're going to get whole grain products. We only buy brown rice, whole wheat pasta, and whole grain bread (with 2 or more grams of fiber per slice). When I make homemade pizza dough or muffins I usually go half-n-half white and whole wheat flour, too.
It's hard enough to find real yogurt that isn't fat-free and filled with aspartame in the average grocery store. When possible, I prefer to get the large tubs of full-fat, full-sugar yogurt (like Brown Cow) from Whole Foods and just make up my own little containers to take to work, but the Dannon will do in a pinch when neither J. or I have time to go to Whole Foods.
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I forget, sometimes, that other people aren't used to whole wheat pasta products and may be weirded out by them. I made a cold pasta salad that's sort of a midwest tradition, made with whole wheat elbow macaroni, miracle whip, green peas, boiled eggs, and tuna, over the holiday weekend. J. made up a big batch to bring into a work potluck. A couple people commented on the whole wheat pasta to J. We do have a bit of white flour in the house (for making brownies and such) and we get frozen raviolis that are made with white flour pasta. But for the most part, if you're eating at our house, you're going to get whole grain products. We only buy brown rice, whole wheat pasta, and whole grain bread (with 2 or more grams of fiber per slice). When I make homemade pizza dough or muffins I usually go half-n-half white and whole wheat flour, too.
