Tofu scrambled with zucchini, green onions and spinach on peach honey beer bread, veggie sausage, goat milk cheddar and baby heirloom tomatoes.
It’s been 2 days (because on what was supposed to be day 1, there was a blind eyed frenzy at the free cheese at Bristol Farms…and some coffee cake) and I’ve already noticed that the eczema on my face is practically gone. This means 1 of 3 things:
- This particular cycle is over and will be back in a couple weeks or so
- This is the placebo effect since I’ve had this connection on my mind for a couple weeks now
- I really do have an intolerance to eggs/casein, which, if it’s true, I’d prefer were casein because it takes eggs to make goat milk ice cream which we all know is delicious! I like the taste of goat milk dairy and I could be fine with turkey and veggie burgers. I didn’t even like the taste of beef until relatively recently and I was never a kid who enjoyed a glass of milk. I always thought it smelled funny.
Who knows? This is all premature speculation. What I can say for sure is that my breakfast was a triumph of taste.
Also, Thai asked me this morning,
“So why are you baking so much?”
“Because it gives me a sense of control in a world full of chaos.”
“Oh, okay then.”