And I want Nutella so I could eat it with a spoon.

I don't get eating Nutella with a spoon.

I buy a jar of Nutella, thinking of it in the same category as peanut butter. Possibly I buy bananas to put it on. I bring it home, open the jar, take a knife out of the cupboard, peel the banana. Then I stick the knife into the Nutella for the purpose of spreading it on the banana.

Somehow the knife never makes it to the fruit. It ends up in my mouth.

Nutella is dangerous. I can't eat it with a spoon.

I have a few "preview" pics of the Quilt!Pink quilt, if anyone wants to look at them. This is just the top: [link]

This morning's horrible dream that woke me was the regularly re-run classic, Christopher is Missing.

Sigh. I'd really like to wake up without my heart trying to beat a path out of my chest, tomorrow.

I did not go on an ice cream run last night because I made my own. (There were bananas in the freezer that needed to be used up, and instead of finding their way into muffins, they became ice cream. Pretty good, but I think I will have to disobey Mr Brown once again and use sugar instead of corn syrup next time. It's not that it wasn't sweet enough, but the sweetness was strange and unfamiliar.)

It [Phenergan] is very often used along with a painkiller, though, to keep of the nausea. Also, there’s some research (I think…if I’m remembering correctly), that it can really increase the effectiveness of certain painkillers for migraines.

Yep, you're remembering correctly. We give Stadol (opiate painkiller) and Phenergan together to laboring women all the time, because the Stadol is more effective when it's combined with Phenergan.

Mmm. I need to make muffins. I made blueberry syrup to go with our homemade ice cream Christmas present (best present evah!). I've been thinking about blueberry streusel muffins ever since. And this would be a good week to do it, because we're gone a lot, and it would help to have something quick I could grab when needed. Also, I need to do all the prep work for the polenta and for the three bean barley salad early anyway, so I could do the muffins then, in one big cooking extravaganza. And then be done.

I'm getting back on Weight Watchers today. I gained 10 pounds over vacation. I had hot multi-grain cereal for breakfast, I'm going to go get some soup, salad, and fruit for lunch, and I've got tofu kale stir-fry planned for dinner. Plus, I've got some black beans soaking so I can cook them in the crock pot overnight and have beans, swiss chard, and quinoa-amaranth timbales for lunch tomorrow. (Vegan Lunchbox recipes. And technically, it's quinoa-millet timbales, since I couldn't find any amaranth.)

Why does AB prefer corn syrup to sugar? Perhaps a simple syrup would work?

Why does AB prefer corn syrup to sugar?

I haven't gone back and read the transcript, so I'm not sure. He probably thinks it will make a smoother texture, but if that's the case, he's wrong -- sugar helps to break up the ice crystals while you're churning, and smaller ice crystals = smoother richer ice cream.

[eta: And having now read the transcript, he doesn't say. So I'm using sugar next time.]