So, my mouth is very soft, okay? It gets badly cut up by crackers, chips, and French bread. Naturally these are all things I love.
Unfortunately, due to some accident involving crackers, or maybe chips, and an infection, I am on softer food. Even soft bread is too stiff for some reason, something to do with starches. Good thing I’ve got vegan pate and meatloaf.
Breakfast: a rolled omelet with green onions, which was easier to make than I thought it would be; McIntosh applesauce sans muesli; cashews for snacking on (it’s a softer nut than peanuts, and I also left them untoasted, sigh); and peeled mandarin slices.
Maybe I’ll toast some cashews and see if they’re soft enough still, but argh.
Still, a good breakfast.
Lunch: steamed gyoza dumplings with plum sauce for dipping; vegan meatloaf slice with parsley garnish that of course never gets eaten; very sweet white corn (no butter, I just microwaved the frozen kernals in the morning); Winesap applesauce. One of the more satisfying lunches I’ve had.
Next week: figure out what goes with pate instead of bread.
Stupid soft mouth….
Spontaneous ∂erivation 
*drooooool*
(Apparently my comment was too short? Never encountered that before.)
Hullo Robert! :D
About the comment length, it’s probably some kind of default setting on the anti-spam plugin I have. (WP-SpamFree, works well in general.)
it makes me so happy to see single-variety applesauces appreciated & used for different purposes. I picked apples for an organic farmer one time & he paid me in cider apples. The way he put them together was like perfume – a base, top note, something sweet for one batch we wanted to go hard…
I stayed up too late & now i want to go dig some gyoza out of the freezer for second dinner.
I never knew about the different kinds of apples before, so this is an awesome exploration for me :D
I spent some time absolutely fascinated by Wikipedia’s Apple Cultivars page.