Back to Basics

Long ago, I got into the habit of eating some form of pasta, topped with organic (or, if not, locally-sourced) extra-virgin olive oil. Between the variety of pastas (including not just variance of shape, but of differing vegetable powders added in the recipe), and different spices I could infuse the oil with, I've never grown bored!

This pasta is high-fiber and high-protein (though it is all wheat, with a few flax seeds) and is covered in pepper-and-dill -weed-infused Hytop olive oil. The Tomato-basil-cheese bagel has cheaper honey-peanut-butter. Great healthy meal, with a bit of less-healthy indulgence.

So,

Shoul I have eaten that?

Waffle-Vana

This meal/snack/dessert came from a little gem in Provo, Utah. Along state street, you come to a little shop by the name of "Waffle Love" and you are intrigued. You step in, being instantly "sold" by the smell of the sweet leige waffles roasting on the irons. The concept of the store is beautifully simple: waffles (with a half dozen topping options) , drinking chocolate, and apple cider. All sourced as locally as possible, too! You can see all the ingredients they use right as you walk in. There is hipster art all over the walls, pen and paper art, and watercolors. 

This waffle you witness before you is made from a dough, harder and sweet on the outside, with almost a nectar-like chewy center. The topping is bonafide fresh-whipped 100% cream, paired with strawberries, all on a biodegradeable tray! The best waffle I've ever had in my life.

So. . . 

Should I have eaten that?