I didn’t used to have such a sweet-tooth.  Or maybe my metabolism was so good that I didn’t notice.  Either way, now I find that I crave sweets pretty often.  I mean, why do donuts have to be so delicious?!?  Why are Pretzel M&Ms so good??  And why is it so hard to not buy a bar of that dark chocolate with sea salt I like so much??  Moderation is not my strong suit, as I’m sure you can tell.  But these little bites help, a lot.  I’ve seen similar recipes floating around Pinterest, and was skeptical as to how much they would satisfy my cravings.  And to be completely honest, they totally do!  I’m just as surprised as you are.  They’re like little teeny tiny banana splits.  The frozen banana has an ice cream-like consistency, which I think is the real reason it’s tricking my taste buds.  And at about 23 calories a bite, you can eat a bunch throughout the night.

Since school started again (last semester!!!), I’ve been feeling more motivated.  I’m trying to get back on the work-out-wagon, and it’s coming along slowly but surely.  Of course, I have to factor in the fact that every time I go to kickboxing class I’m sore for about three full days afterwards.  Like, I can hardly walk kind of sore.  Like, trekking up and down the gazillion steps of Texas State is agony kind of sore.  It’s all good though –it’s what happens every time I get back into the rhythm of things.

Oh, and even though it’s still scorchingly hot outside (except for the cold front that just came in making it a high of 84 today, which is pretty amazing compared to what it’s been like), I’m in full Fall mode.  Pumpkin Spice Lattes are back, and I’ve had them almost every day.  I’m obsessed with PSLs.  They make me feel warm inside, like it’s Fall despite the contradictory weather.  I’ve also ditched the peaches for crisp and juicy Fall apples, gorgeously red,orange, and yellow, reminiscent of the changing leaves that are non-existant in Texas.  And tonight I’m going to make some butternut squash soup to solidify this Fall feeling.  It’s all my big F.U. to Texas weather and it’s meager attempt to demean my favorite season.  And yes, I know it’s not technically even Fall yet, but dammit, it is in my heart!

Frozen Chocolate Peanut Butter Banana Bites

• 3 ripe bananas
• about 3 tablespoons of your favorite peanut butter
• about 2-3 tablespoons semisweet or dark chocolate chips
• splash of skim milk
• sea salt (optional)

Melt chocolate chips and the splash of milk over a double boiler.  Add more milk, if necessary, to make the chocolate dollop-able.  Cut bananas into 1/2 inch slices.  Spread a little bit of peanut butter over them and top with a tiny dollop of chocolate.  Set on a parchment-lined pan and sprinkle some sea salt over them if you’re obsessed with salty-sweet like I am.  Put in freezer, uncovered, for at least and hour.  Then transfer to a freezer bag.

Makes 30-35 bites

My domesticity has reached new heights.  The night I made this salad I also made stuffed shells with homemade marinara, and baked a blueberry galette.  A couple nights later I made a Cuban feast with black beans and slow-cooked pork tenderloin in mojo.  This took two days of cooking.  Today’s adventure involves dark chocolate chip cookies with pistachios and sea salt and possibly some Hatch green chile enchiladas for dinner.  Also, every day has involved the cleaning or organizing of something that I’ve put off during the last few grueling months of getting my book worm on.  I know- I might as well throw on an apron, a lovely 50s house dress, and get myself pregnant!

It’s been wonderful actually.  In past school breaks I’ve sentenced myself to the couch with the goal of watching or reading some series in its entirety- even if it’s, say, 5 full seasons of Gossip Girl- which in theory sounds awesome and relaxing, but in practice makes me feel like a lump of mushy brain cells.  This past week has already been surprisingly productive and social… the latter taking a bit of effort per usual.  Are you the type of person who responds to any invitation with a, “Oh yeah, that sounds like so much fun!  I’ll totally be there!” but then the day of you’re more like, “Uuuggghhhhhh, I don’t wanna gooooooo,” as you scarf down a whole bag of pita chips and tub of hummus… yeah, I never do that either.

Let me also just say that I spent the last 10 minutes looking up how to properly punctuate that last sentence, with unsatisfactory results.

I’m making myself sound super cool in this post, aren’t I?

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I just found out that I’m an introvert.  And I was apparently the last to know.  Not that I thought I was particularly extroverted, I just didn’t think I was an actual introvert.  What brought this on?  Well, I took the Myers Briggs Personality Test last week in one of my classes, and lo and behold I’m INFP/INFJ.  Introvert.  Dreamer.  Thinker.  Loner. Weirdo (just kidding!).  So I talked to Derek and he confirmed this new realization with a “duh.”  I called my friend Amanda and she basically said the same thing.  WTF!  How did I not know this about myself?!?  I mean yeah, I’m perfectly content being alone and have an extremely active imagination.  I love writing and being inside my head.  I am sensitive to the world.  I prefer intimate gatherings with friends where we can talk over dinner and drinks as opposed to going to clubs or large parties.  I shy away from overly publicized events.  I adore fiction and feel truly alive when I’m in that world.  And I’ve pretty much always been this way.  But it’s not like I’m shy, or a hermit, or anything! Then I read this great article by Carl King called 10 Myths About Introverts and the lightbulb above my head switched on.  Okay, yeah, I should have known.

I love these realizations about myself.  It is a wonderful thing to contemplate; to understand and learn more about who you are as a person; to always try and be the best version of yourself.  Amanda and I were talking about this same journey yesterday and she said she thought that very little people actually strive for self-realization.  That is so sad.

Anyway, I blew off the homework I needed to be doing to hang with Amanda the other night.  She came over and we gabbed over glasses of pink bubbly and pieces of savory goodness in the form of Lamb and Hummus Flatbread.  I got the inspiration from this article in Tasting Table.  Now, if you wanna make your own hummus and flatbread go at it, but I am entirely too lazy for such a task.  So this is my dumbed down version.  Ground lamb is browned in a pan with mint and basil infused seasoning, then ladled over hummus topped flatbread that’s crispy around the edges, but still soft in the middle.  Finish it off with really good quality feta, a healthy drizzle of extra virgin olive oil (if you’re not counting the calories), and roughly chopped fresh mint and Italian parsley.  Amanda suggests even drizzling some tzatziki on top or using it as a dip.  I served the flatbreads with a simple tomato and cucumber salad in the simplest of vinaigrettes – red wine vinegar, olive oil, a couple sprinkles of dried oregano, and s&p.  Easy as that.  The whole thing took about half an hour, tops.  You can bet that I will be making this often, and you should too!

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Brunch is one of the great pleasures in life, and it’s not just because of the day-drinking.  Although that helps.  It’s all about the sense of peacefulness and relaxation that accompanies a hearty, and usually decadent, 1pm weekend meal.  Derek and I brunched at the beautiful Elizabeth St. Café a couple of weeks ago, and had one of the best meals in recent memory.  The air conditioning was on full blast inside (an unfortunate side effect of living in 100+ summer temps) making it entirely too cold for me, so we braved the patio.  Luckily, it was still early enough that we weren’t sweating at all.  In fact, there was a light breeze and I was so comfortable I probably could have dozed off right in my bowl of fruit and yogurt.

Elizabeth St. is a French Vietnamese restaurant whose cuisine has yet to disappoint.  Everything I have ever had has been absolutely delicious.  The roasted pork Bánh Mì is savory and a little spicy; with freshly baked baguette, veggies, cilantro, and their amazing house-made mayo.  Thai Basil Curry Escargot, Texas Beef Carpaccio, Shrimp and Yam Fritters… all simply mouth watering.  Can you tell I dig this place???

Surrendering to the fact that it is summer indeed, I decided to forgo the usual heavy meal this last time we went, and had a bowl of yogurt topped with fresh berries in ginger syrup, with mint and toasted coconut.  Not to be outshone by the ridiculously good fruit and yogurt, I also had a gorgeous butter croissant, warmed up in the oven, and glorious in its flaky butteriness.  Breakfast of champions?  Uh huh.  This meal was so damn good I knew I had to recreate it at home so I could have it every weekend for the rest of my life.  Seriously.

And it was every bit as good when I made it.  May I suggest you also have a nice cold flute of Brut Rosé?  You should.  It’s summer after all, and this meal will take your mind off the fact that it’s so hot outside you could get third degree burns just walking to your car.

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Month-long break from school.  I successfully channeled my inner Hermione Granger and kicked some serious butt this past semester.  I may have even secured myself the Head Girl title, if such were the case.  Hard work pays off sometimes.  Granted, I still have a lot to learn when it comes to time management; they should teach Procrastination 101 to all students.  But, all in all, it was a great 3 months and I learned so much… especially when to just-say-no and not respond to snarky, condescending emails sent by pompous professors.  Actually, I did not learn that lesson.  I responded to all his snarky emails with equally snarky responses.  This, however, never really accomplished anything but make my blood pressure go through the roof.  Next time – just say NO, Michelle!

Current freedom-induced obsessions:

• Literature- Divergent Trilogy, The Disreputable History of Frankie Landau-Banks, about to start Fight Club
• Writing (fiction)- getting back to my first love
• Friday Night Lights- two words: Tim. Riggins.
• Kale

I’ve had kale in my bi-monthly Farmhouse Delivery bushel for a while now.  Last week I stumbled across this Food Network recipe for Caesar Salad using roasted kale in place of romaine lettuce.  Although I deviated from that recipe significantly, I thought the idea was genius – hence came Crispy Kale Chicken Caesar Salad.  This is a dinner salad, in my opinion.  It’s warm, earthy, filling, and has a nice tang from the anchovy dressing.  Considering its health factor, simplicity, and overall cook time, this recipe is now a family staple.

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