I am sure if you are reading this you know we eat a healthy diet at the Dietrich house. However, this morning I woke to find the most beautiful white box with that lovely royal blue writing that says "The Donut Hole" on my kitchen counter. (Let me interject, I love those white, cardboard bakery boxes, especially the plain ones. They bring a smile to my face & flood me with fond memories of my childhood.) Yes, my sweet husband, while out making an early morning run to the hardware store, stopped by The Donut Hole, waited in a long line & came home with 2 of my favorite pastries! (Of course, Mr. Healthy had none!) I have 3 favorites: chocolate cake doughnut, blueberry cake doughnut & apple fritter (their apple fritter is the size of 2 of my fists!). I realize this is not the healthiest breakfast. However, in the 3 1/2 years we have lived here, I have never once stopped by The Donut Hole to get myself a doughnut & this is only the second time Sean has done so. So no worries of me falling into that trap! I sat & had my morning coffee all the while pinching off sweet, apple cinnamon chunks of goodness. Even more than the "treat" of having doughnuts for breakfast, the fact that my husband found a small way of showing me that he loves me is today's simple pleasure.

Labels: apple fritter, bakery boxes, blueberry cake doughnut, chocolate cake doughnut, coffee, Santa Rosa Beach FL, Sean Dietrich, The Donut Hole

Today for lunch I fried a whole grain pita in my iron skillet with a little Earth Balance margarine & then, using a serrated knife, gently sliced all the way around the edge of the pita so that I had something more reminiscent of a sandwich. Next I slathered Veganaise on both sides of the pita (Yes, both sides!) & added thick slices of homegrown tomatoes & a sprinkling of salt. I did not grow the tomatoes, nor are they local; tomatoes in this area are just now starting to ripen. These came from south Florida, but were still homegrown, you could tell from the inconsistencies in the skin & such. They aren't as good as the ones that are yet to come, like the ones from Slocomb, Alabama (Those are the absolute best! Sean & I have actually driven the nearly 2 hours to buy some before.), but they were good enough to put a smile on my face. After I was done savoring every last mayonnaise dripping bite, I ate half of a sweet, ripe cantaloupe I bought on the side of the road somewhere between here & Dothan, Alabama on Saturday. I know that summer is not officially here, but these are some of the simple pleasures of summer!

Labels: Brewton Alabama, Destin Florida, Dothan, Earth Balance, Florida, personal chef, pita bread, Private chef, Santa Rosa Beach, Slocomb, summer, tomatoes, Veganaise

I was introduced to the "We Can't Say It's Cheese" products at my local health food store, For the Health of It. I was perusing the cool vegan products when I came across it; I like to look but don't typically buy any of them. I was studying the container when Ed, the owner, asked if I'd like to try some. Free food? Of course I'd like to taste it! He gave me a yummy garbanzo bean chip to dip in it, which was very good, too, but I digress. I was amazed at how good this "cheeze" spread was! I ended up purchasing the Hickory Smoked Cheddar-Style Spread. Sean didn't seem as impressed as I was with my new love. I practiced self-control & came home & only ate half the container. The next day, I ate half of the half that was left. All the while giving Sean ample opportunity to have some. Finally, the third day (okay, maybe it really was the second day) I polished it off! When I mention this spread now, Sean will say he didn't have a chance to eat any--whatever!

The biggest surprise to me? The main ingredient to this thick, creamy dream of a "cheeze" spread is oatmeal. Of course I saved the container as a reference to the ingredients used. I have since been playing around with a recipe, I have made it 3 or 4 times with great success. Saturday I tried to make queso dip or what I grew up calling Rotel dip; basically Velveeta cheese melted & mixed with Rotel tomatoes. This was the dip of my youth; I no longer make Rotel dip, but I must admit, if there is some at a party, I do have a dip or two or ten! I haven't mastered the consistency of the original Rotel dip, yet; but I was in a hurry to get to a cookout, so didn't spend too much time on it. I ended up pureeing the batch with the Rotel tomatoes with a plain batch; the result had a wonderful spicy, smokey flavor. I didn't hoover over the bowl as my husband did at the cookout(he has developed more of an "interest" in this spread since his first taste), but I do think that my "cheeze" was enjoyed by vegans & non-vegans alike (I came home with an empty bowl). Next batch, I'm adding fakin' bacon bits! They can't say it's cheese & neither can I, but we sure do love it at our house!

Labels: Blue Mountain Beach FL, Ed Berry, fakin' bacon, For the Health of It, oatmeal, personal chef, Private chef, Rotel, vegan cheese, vegan cheeze, Wayfare, We Can't Say It's Cheese