Although. It has gotten me here to write a post, so maybe it isn’t all bad. This sitting with the cat asleep on half of the laptop while I type is relaxing in its way. I’ve been plotting a project to make this not so miserable. Teaching one class, one night a week isn’t enough to occupy the mind for the week. I should be working on my lecture about wine. I am just sick that I threw all my notes from my classes out, but I got tired of hauling them around every time I, then we, moved and it seemed like I would never need them. This is why people become pack rats.
I’ve also been pondering slimming my physique. Those who know me personally will be either surprised or think, “Gee, what took you so long?” But, a sweet tooth, a fairly sedentary job and being able to cook just about anything I want at any time have definitely conspired to some south 40 spread and a creaky knee. Looking down the barrel at 40 kind of shakes one up, too. So, having long ago now decided not to eat hydrogenated oil and high fructose corn syrup and to not eat out very much (and almost never have fast food, not that it is ever something I want anyway), I am really thinking about portion size and fiber and drinking more water. We have pretty good diets anyway, but I think just generally too much of good diet is still too much.
I’m sure this is terribly fascinating. Actually, I’m sure it is exactly the opposite. What all this is really leading up to is a kind of celebration (celebration in slimming? Victoria, you have gone well and truly mad.) But yes, I have a certain foodstuff which I feel needs to be commended, despite what my husband and child think of it. Are you on tenterhooks?
Yes, those rectangular pieces of Scandinavian goodness. Our pieces of cardboard, but with less taste, according the the husband and child. It is probably in my dna to love them, those nordic and teutonic genes over riding the American aversion to anything laced with rye grain. I do enjoy them. I have a few toppings I am especially fond of, but in a pinch I have used them as a stand in for sliced bread in a sandwich. I do feel they are at their finest at breakfast with a thinnish layer of toasted almond butter (I know the raw foodists would hiss and declare the raw almond butter superior but I think the toasted tastes better) and a teaspoon or two of really good jam, your choice though strawberry, black cherry and lingonberry are high on my list. At lunch, they are tasty with a good Jarlsberg or Gouda thinly sliced and draped over them with some kind of soft sliced fruit like super ripe black plums or a tart kiwi fruit. In the naughty midnight snack vein they are good with a fusion-inspired lashing of cajeta or dulce de leche, cajeta being the preferred if harder to get option.
These are my personal faves but they are also good with quark or fromage blanc and sliced fruit or nuefchatel and the fruit. Peanut butter is always an option. And decadently, Nutella or one of the slightly healthier versions without hydrogenated fats is good with sliced bananas or strawberries. You would only be limited by your imagination, or perhaps your aversion to rye crackers. But see, that’s the WASA or Ryevita brilliance. They make crispbreads with other grains that are less, shall we say, assertive. The sesame ones are especially good and lighter (though also contain less fiber if you’re concerned about that sort of thing). One of my new favorites even has dried fruit in the cripsbread itself. It’s kind of like a garibaldi biscuit without the cookie part. And seeing as garibaldi biscuits are a personal weakness, well you can see the appeal.
So there, boredom and thoughts of slimming transformed into my praise of the rye cracker. I know I won’t change the minds of die hard rye haters, but for those of your thinking about coming to the grains equivalent of the dark side…