The seasons are finally changing here on Miami Beach! Tonight was the first chilly night at a FREEZING 73 degrees. Lolz. I used it as the perfect excuse to get a hot chocolate from Serendipity 3, a place that is so overprized it’s ridiculous. But at least it wasn’t too sweet. And before anyone asks, yes I was wearing a thin sweater while I was outside sipping my cocoa. Because although 73 doesn’t sound cold, the wind was practically hurricane force. I think the Earth is dying.
I’m sitting here on my only night off watching re-runs of American Horror Story (I’m too much of a scardy cat for this sh*t!) and contemplating revamping my YouTube page. But anytime I go on YouTube I end up sucked into a weird channel with live unassisted home births or documentaries about an old woman who lived with a mummified fetus in her abdomen for 46 years. Like WHAT? How did I even get heeere?! Eghhh…
In other news I’m battling stomach fat that has recently reared its ugly head. And by battling I mean lovingly feeding it hot chocolate and mini grain-free pumpkin pies. Counterproductive, yes, but usually when I gain weight it’s always in my thighs first, arms second, and THEN stomach. So why the ef am I suddenly bloated all the time? Perhaps it’s because I haven’t been eating my daily dose of sauerkraut. We ran out of our homemade kraut so maybe I’ll have to go out and buy Bubbies.
Enough rambling out of me, let’s eat some carrots. This dish is a perfect side for any fall dinner. This Thanksgiving I’ll be bringing this dish to dinner instead of sweet potatoes. The buttery cinnamon maple glaze reminds me of sweet potatoes but they don’t make me feel as heavy afterwards.
And now as I’m typing this I’m wondering what these carrots would taste like all pureed together with toasted marshmallows on top. Probably like delicious unicorn tears.