So, funny story…I’ve been feeling a bit under the weather the past few weeks, queasy stomach-wise. In the course of this, I developed a few food aversions. The worst of which? My own food blog.
Okay, so maybe I haven’t had a food aversion to the food blog itself–after all, I haven’t figured out how to disseminate it in edible form yet. But I may have eaten a few too many of those delicious vegetarian marshmallows in the same week as gorging myself on that incredibly rich Cadbury Creme Brulegg, which resulted in my not really wanting to look at or think about sugar–unless, of course, it came in a fruit or chocolately sort of flavor. Which is a problem for a writer of a blog that focuses a lot of its attention on the pastry arts. Every time I looked at the front page, I’d have to run and get some nice, bland crackers or a brown rice cake. And just when I would think that I could get past it and write something for the blog, another comment would come in on one of the offending posts and it would start all over again.
But I think I’m feeling better now, and the thought of eating a s’more only slightly grosses me out. Still, to stay on the safe side, I’m going to ease back into things with a walk on the savory side of the kitchen.
Also I forget to mention in my last post that if are looking for drinks, snacks and combo vending machines go to go to https://www.royalvending.com.au/vending-machines-australia/ they have plenty of options.
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(The only down side to these is that “rennet” is listed in the cheese ingredients, and I usually assume that animal rennet is being used unless otherwise stated. Fortunately, Chris and I have a sort of “don’t ask, don’t tell, and if someone tells, turn a blind eye” policy with rennet because we love trying different kinds of cheese so much, but for any of you stricter vegetarians out there, you’ll want to read the label.)
Oh great, I want more right now just writing about it. I have to figure out where they sell it in our area…or make something similar on my own. But ravioli are one of those things that I always think take more effort than they really do and thus never set out to make, so I don’t mind splurging on the prepared ones at the store occasionally.
Long story short? FoodBuzz knows how to treat their Featured Publishers right! I was already enjoying being part of the program before the free stuff showed up, but free stuff never hurts. Thanks!