Comments on: A Day in the Kitchen http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/ A blog in search of good food, good health, and a whole lot of happiness. Tue, 15 May 2012 18:20:30 +0000 hourly 1 http://wordpress.com/ By: janetha http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2921 Tue, 17 Nov 2009 21:59:16 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2921 i just want you to know that your blog is the first i am reading in my marathon catchup! one down.. 300 posts to go :) i loved the version of a crack wrap and i have been wanting to try those roasted garbz myself, i hope your muffins turned out. and i LOVE the chili! i was thinking yesterday that i wanted to make a big batch.

]]> By: Step by Step « The Great Balancing Act http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2895 Tue, 17 Nov 2009 02:15:38 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2895 [...] the call on going to step class based on how I was feeling this morning. I wasn’t really feeling my last step class and I didn’t want to force myself through another one if I wasn’t into it. However, I decided [...]

]]> By: ksgoodeats http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2864 Sat, 14 Nov 2009 23:25:54 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2864 Your lunch is everything I love on a plate! Feel free to ship me any extras ;)

I love all of your cooking adventures! Friday seems to be the day to kick it in the kitch!

BAKING! I need specific, step by step instructions/ingredients otherwise I get all nervous and things don’t turn out well.

]]> By: Marissa http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2863 Sat, 14 Nov 2009 22:19:52 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2863 I like both! Maybe baking because I do it less

]]> By: Lara (Thinspired) http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2862 Sat, 14 Nov 2009 20:28:56 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2862 P.S. Totally forgot–I prefer cooking :) I think because I like to eat “regular” foods more than baked goods!

]]> By: Lara (Thinspired) http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2861 Sat, 14 Nov 2009 20:23:49 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2861 Your chili looks and sounds delicious. You probably know that I have a thing for chili.

90% dark is hard core! I don’t think I’ve ever tried it. 85% is the darkest I’ve ever gone ;)

I’m with you on the small kitchen. Matt and I call it our Barbie Kitchen :)

]]> By: Susan http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2859 Sat, 14 Nov 2009 14:16:51 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2859 Ellie, when I was looking up info on perimmons, they were also listed as Sharon fruit. I think it may be just a different variety? There seems to be a lot of them.

P.S. As a heads up, I tried a muffin last night and they were really dry, probably because I skipped the applesauce and overcooked them. They also weren’t as “decadent” as I was hoping. Chocolate protein powder isn’t a good replacer for cocoa powder, maybe better as an “addition” on top of everything else. Each muffin does have 7g of protein though! :)

]]> By: ellie http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2858 Sat, 14 Nov 2009 13:47:01 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2858 Are persimmons different from sharon fruit? I thought they were the same, but was in the store and they had both- the persimmons were larger, but otherwise looked identical. I have only had sharon fruit, but always ate the skin.

Let me know how the muffins turn out- I have some chocolate protein powder here just begging to be used :D

Cooking V baking- used to be cooking, but now I HATE it. No idea why. Stresses me out and I am too impatient for stuff to cook while I stand over the stove. Baking I *like* but am not very good at it!

YEAH crack wraps…even when not followed with a ‘wassssaaaaaaaaaaaa’-p :P

]]> By: Emily (The Experimentarian) http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2857 Sat, 14 Nov 2009 13:03:21 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2857 Look at you little chef! I prefer cooking because I can do it every day, but I love baking too–only baking is more of a special occasion things. Have a GREAT weekend! xoxo

]]> By: Susan http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2856 Sat, 14 Nov 2009 10:42:43 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2856 Hi Barbara! Fist, thanks for de-lurking, and secondly, thanks for chiming in! :) I remember reading now that unripe persimmons were very unpalatable. Although, I wasn’t quite picturing *that* :P I actually didn’t mind the crunchy texture, but you’ve just solidified that I must find this soft variety!

]]> By: Barbara http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2855 Sat, 14 Nov 2009 10:09:23 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2855 I’m more of a lurker than commenter, but had to chim in on this post.

I think your persimmon was just right. It is made of two different textures. If it wasn’t ripe you would figure it out, because when you eat unripened persimmons you can get a think layer of something gross on your tongue (I know, disgusting). But seriously, you would stop eating it after just one bite.

Oh and as someone suggested you should try the soft ones if you find them!

]]> By: Susan http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2854 Sat, 14 Nov 2009 09:26:21 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2854 Sophia, no I haven’t! This was my first experience with them. Although, reading up on them, I saw that there were different kinds of persimmon and I think I got the most common variety found in North America. I will have to keep my eyes peeled for other kinds – I’m in love! :)

]]> By: Susan http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2853 Sat, 14 Nov 2009 09:24:30 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2853 Ha, I maaaay have baked those muffins just so I’d have a chocolate-y bowl to lick :P

]]> By: Lynn @ The Actors Diet http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2852 Sat, 14 Nov 2009 05:15:47 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2852 i’m a cooker – i usually only bake when i have access to a huge kitchen but otherwise i’m all about the box baking…

]]> By: thefitbride http://thegreatbalancingact.com/2009/11/13/a-day-in-the-kitchen/#comment-2851 Sat, 14 Nov 2009 05:07:57 +0000 http://thegreatbalancingact.wordpress.com/2009/11/13/a-day-in-the-kitchen/#comment-2851 I like baking. I like stirring things together, putting it in the oven, and chilling for half an hour while the oven does all the work!

Sandwiches/pitas are always at least 90% better grilled. True story. I’ve actually heard of grilled PB&J lately, and I really want to try that…

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