Ok here I am again, continuing from the earlier post. Sooo, after peeking into my fridge to figure out what’s for dinner, I made mixed vegetables in chicken stock soup (from boiling the chicken bones yesterday) and stir fry green beans with button mushrooms.
Oh, I also baked one zucchini and heat up Korean spicy seafood and rice cake (it was left over from my brother’s dinner).
Dinner is ready!
I wasn’t that hungry during dinner, maybe because I had this yogurt mix around 4:00 pm while catching up on FlashForward TV series on abc.com
So for tonight I didn’t even have my brown rice as it might be a bit too much for me. I don’t like the feeling of overstuffed.
Speaking of which, earlier I was mentioning that I made whole wheat raisin-cranberry bread, right? Well, it didn’t turn out as good as what it used to be. Partially, it was my fault for tweaking the recipe a bit. Original recipe that I usually use calls 1 large eggs (or 2 small eggs) and 1/2 cup non fat dry milk powder. Today, I tried to tweak it by not including the egg and the milk powder, reduced the flour by 1/2 cup (even mixed some white flour as well). The result? The bread was a bit too soft. The dough was a bit sticky and it didn’t rise as much.