I’m really bad at packing- let’s just put that out there. My primary problem is that I over-analyze the possible events and days of my trip, forcing me to become overwhelmed, and thus, I over-pack. Over is the key word here.
Prior to packing for my recent trip to NYC, I tried to explain my inner trauma to the Boyfriend. It went something like this:
Sigh. Ladies, you understand, right?
At any rate, my bags are almost packed right now, and I probably have at least thirty outfits packed for a week’s worth of vacation to the Outer Banks. Whatever, it’s better to be prepared, Lion King style.
We are taking an overnight train from Boston to Virginia, and I am probably more excited about this than most people would be. I’m not, however, entirely sure how much I am going to sleep. To help with my train-somnia, I blew some cash at Barnes & Noble and got a fine array of magazines- some trashy, some not, and some just because Garfield/Stone adorned the cover:
I will admit to buying the UK version of Cosmo just because it is “fun-sized”. Less thrilled about Zooey “is it raaaaiiinninng omgz tomato soup” Deschrenwknvlewel on the cover though.
So, today was another one of those days where there’s literally no food in our apartment, but what are you going to do. I decided to use up every last one of our veggies to make a gigantic egg white scramble this morning. The thing I love about making egg white omelettes or scrambles is that since the whites of egg are so low-cal (15 per one white of an egg, yes please), you can use a ton of them to make your breakfast dish humungous without feeling like you ate a Denny’s platter for two.
Deeeelish. If you’ve got salsa, that’s the cherry on the cake so to speak. This dish is essentially a math equation:
Wouldn’t math class have been so much better if it consisted of recipes? Hmm.