March 2012

I can’t believe March is over already.  In some ways it has gone so slowly (hello, events of March 7 that have left me less than myself…) and in other ways I can hardly believe it is already April.  I have got a lot of things to tell you about.  Really.  But typing is still painful.  I have some permanent nerve damage in my left pointer finger from when I sliced it, and touching anything sends tingles and shivers through it.  So even now, 3.5 weeks later I am still typing with 9 fingers.  And it is still under bandaid wraps everyday.  That little bit of constant pressure relieves a lot of the tingles that are coming from the raw nerve.  It’s not super painful, but it is enough to make me want to avoid touching anything.  But it is getting a lot better.  A LOT better.  For which I am truly grateful.  It could have ended up a lot worse.  After two weeks of staying home sick with my little Creamie she is finally better.  For now.

So here is my March, via my instagram feed. Three months into the year and I am still successfully taking a photo everyday.  Next year I think I’ll set a goal of taking a real camera photo everyday.  But I am so glad I have my phone with me all the time and can catch small moments I’d otherwise miss.  Like yesterday.  Creamie tried chopsticks for the first time and successfully ate one french fry.  Very authentic, I know.  You can click on that mosaic to go to flickr and get more info on any of those pictures.

Scott isn’t home tonight, and so I took the opportunity to make cauliflower crust pizza.  I’m kind of on a veggie kick lately, and I’ve been avoiding carbs and sugar for two weeks.  I have been craving pizza, and I figured if you put enough oregano and fresh herbs on/in it then it’s going to taste like pizza no matter what, right? Right.  I liked it.  It still needs some tweaking to be perfect, but it was awesome to eat pizza without breaking my no carb streak. (I’ve been trying the South Beach diet again, and in the past two weeks I’ve lost 10 pounds just by being careful about what I eat, it’s awesome.)

And speaking of what I eat, I also started making my own Greek yogurt.  It’s been a staple the past two weeks, but after forking out $12 for two quarts of nonfat Chobani, which lasted only 4 days, I did some math and figured at that rate I’d be spending like $800 a year on yogurt.  So I tried making my own.  I’ll share that whole process on Monday after I take some pictures while I make it tomorrow.  It now only costs me $2.50 to make two quarts of nonfat Greek yogurt.  Win.  Be back soon.