Recipe Review: Whole Foods Broccoli, Rice & Cheese Casserole

Happy Sunday! I'm not watching Revenge, I don't really care about the SAG awards, or the Pro Bowl... and Downton Abbey is over. So here we are. Bridesmaids is on HBO and I'm blogging about food during that scene... you know the one. Maybe not the best for blogging about food. I'm a trooper though, and I had a great weekend, so let's do this.

This is what I say to myself when I try to budget.

 I have been craving broccoli, rice & cheese casserole, BUT almost every recipe you look for calls for processed cheese. Processed cheese is a cheese product made from regular cheese, and almost always with the addition of whey, emulsifiers, milk, salts, preservatives, and food coloring. We are all familiar with processed cheese (also called "Cheese Product", "Cheese Food", "Process Cheese", and "prepared cheese" since it can't legally be called "cheese".) I downed Kraft Singles as a kid and I'm not sure if I know of a way to make queso that doesn't involve velvetta. Both of these are "Cheese Food." Am I against cheese food? No. But if I can find an alternative to it, I prefer to use that. Then I'll save all of my processed cheese points for when someone wants to make crock pot queso. To be honest, the more processed something is, the less I want to eat it. If there is an alternative that is closer to the actual ingredients, go for that. For more info on the ingredient list for Kraft Singles, see this little blurb from Fooducate.

I did a little google search for "Broccoli cheese casserole without processed cheese" and a few different recipes popped up. One from Whole Foods seemed pretty easy to follow with ingredients I had on hand. As much as I tried not to, I made a few changes to the recipe as I went along. The Whole Foods recipe had 3/5 stars so I figured maybe I should see what could be done. 

The recipe started with toasting a cup of jasmine rice in a pot with a little bit of EV Olive Oil.Then you add in water & salt, bring it to a boil and let it do it's magical rice thing. I like to usually make my rice with chicken stock instead of water, but I didn't have any. After I added in the water I stirred in a teaspoon of better than bouillon chicken to give it a bit of flavor. Before I forget, preheat the oven to 350.

Rice Toasting

Bouillon Stirring

Ready Rice!

 Next I used my fancy little slap chop to make some finely chopped onions. L really enjoyed this whole process and asked for a repeat well after the onion was chopped. Kids. Then I sauteed the onions in a pan with EV Olive Oil.

Props to that Pampered Chef party in 2005. The Slap Chop is still going strong.

Sauteed

 I already had my broccoli prepped and my onions cooked much faster than I anticipated (thanks to all of that slap chopping) so I threw in the broccoli after only a couple of minutes.

2.5 C of Broccoli

Toss the Broccoli in with the onions.

 I looked and looked for a non condensed Cream of Mushroom soup. I found a "Semi Condensed" version and it was better than fully condensed so I went with it.

 I added the rice into the onion and broccoli mixture, followed by the soup, salt, fresh ground pepper, and a teaspoon of garlic powder. The garlic powder is not on the original recipe. 

Last I added the cheese. I probably did 3/4 cups instead of 1/2 cup. It's cheese. I was not having the processed version so I added a little in.

Extreme Close Up

 Because the soup was semi condensed, I added in about 2 tablespoons of water to the bottom of the pan. The casserole was supposed to be "Bubbly" when it was ready and there was not going to be any bubbly at this point. I poured the water in at the corners so it would seep underneath and not screw with the top of the casserole. Tips to live by. 

Casserole in pan

Sprinkled with cheese

In the oven at 350 for 25 minutes.

 Then it was done. We had it for dinner tonight with some rotisserie chicken. I thought it was really good. It definitely hit the spot where my craving was concerned, but was not the exact same flavor. Was it something that left me speechless? No. But I would say for a healthier version of a very sinful treat, it was really good. Probably a 4/5 stars. I used Sharp Cheddar instead of regular, because I prefer the extra bit of flavor. Here's an extreme cheese closeup of the finished product.

YUMMMMMM

Full pan casserole pornography.

Like I said, this was a great healthier version of one of my favorite casserole treats. I will definitely make it again. S really liked it too. It was quick, the ingredients are inexpensive, and it was easy. Next time I might try to see if I can do a version with brown rice and make it even a little bit more better for you (and me). I'll report back when I get motivated.

Dinner tomorrow: Rosemary Lobster Tails. We've been there before. I'm excited to go there again. Maybe a side of Broccoli, Rice & Cheese Casserole. The possibilities are endless!

- RT

Whole Foods Broccoli, Rice and Cheese Casserole
(can be made Gluten Free, Wheat Free, and Vegetarian) - I did none of that.This is the original recipe. I added in the Chicken Bouillon, Garlic Powder, and used Sharp Cheddar Cheese. All of that is included above.

Ingredients: 

• Olive oil cooking spray
• 1 tablespoon extra virgin olive oil, divided
• 1 cup uncooked jasmine rice
• Salt to taste
• 1 small yellow onion, finely chopped
• 2 1/2 cups small broccoli florets
• 1 (15 ounce) can regular or gluten-free ready-to-eat (not condensed) cream of mushroom soup
• 1 cup finely shredded cheddar cheese, divided
• Freshly ground black pepper to taste 

Method: 

Grease a 7- x 11-inch baking dish with olive oil cooking spray; set aside.

Heat 1/2 tablespoon of the oil in a small pot over medium-high heat. Add rice and cook, stirring often, until translucent and toasted, 1 to 2 minutes. Add 1 1/2 cups water and salt and bring to a boil. Cover pot, reduce heat to medium-low and simmer until water is absorbed and rice is almost tender, about 15 minutes. Set pot aside off of the heat for 5 minutes, then uncover, fluff with a fork and set aside.

Preheat oven to 350°F. Heat remaining 1/2 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until softened, about 5 minutes. Add broccoli and cook for another 3 to 4 minutes. Add cooked rice, then stir in soup, 1/2 cup of the cheese, salt and pepper.

Transfer rice mixture to prepared baking dish and sprinkle remaining 1/2 cup cheese evenly over the top. Bake until golden brown and bubbly, about 30 minutes.

 

Nutritional Info: 

Per Serving:230 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 680mg sodium, 20g carbohydrate (1g dietary fiber, 2g sugar), 8g protein

Special Diets: 

• Gluten Free
• Vegetarian
• Sugar Conscious
• Wheat Free

Sweet, Sweet Tears... for Sugar

It might happen... this might become a blog about toddlers and pregnancy. Listen, it's not that I'm going for that, it's just that... Well, what's going on in my life right now? Toddlers. Oh, and also, pregnancy. I'm turning to my go-to meals a lot, the ones that you have already heard of. Things like Salmon and Kale, and King Ranch Casserole. And cereal. I have the energy level of half of a sloth. NOT EVEN A WHOLE SLOTH. That is serious. Have you ever seen a sloth? Here is a video of one:

You might be wondering why the video looks like a picture. It's just that the sloth moves so slow, they are basically the same thing. No time to argue... half a sloth over here trying to bang this one out. 

In other sadness topics, let's talk about my super BFF sugar. You remember sugar, right? We go waaaay back. It turns out that sugar is not my friend recently. It's been giving me headaches and general badness feelings if I eat it at the wrong times. Know what else isn't my BFF? SIMPLE CARBS. I mean.... all I want to eat right now in my little pregnant world is sugar and simple carbs. Seriously. Load me up with rice and pasta, a side of mashed potatoes, and we'll wash it down with chocolate cake....not anymore.

To say a proper (and temporary) farewell to my sweet, sweet friend, I'm giving you fattening Friday on a Wednesday. And maybe on Friday too. I guess we'll just have to see how this goes. 

Over 14 years ago I bought some country magazine because it had a picture of George Strait on the cover. Lay off, some girls liked Justin Timberlake, I liked George Strait. And Robert Downey, Jr and Dave Grohl. We'll call my tastes eclectic. Where were we.. yes, the magazine. There was a cooking insert with some C&W stars and their favorite holiday recipes. I paid no attention to it, but my mom did. She found a contribution from Dolly Parton (or more likely her publicist/PR person) for Saltine Cracker Toffee Candy. This was one of the fantastic things I made for friends for Christmas that never got delivered. Sorry friends. Love you friends. You are lighter because of me, friends.

On a scale of zero to healthy, this recipe ranks somewhere around Paula Deen. Y'all.

You will need a baking sheet, foil to line it with, saltine crackers, butter, brown sugar, milk chocolate chips, and chopped pecans or walnuts. Line your baking sheet (one with a rim) with foil and lay out your crackers just so:

I used a large coking sheet so I doubled the recipe. Have no fear, the legitimate recipe with correct measurements is below. I put my butter (HAY PAULA) and my brown sugar in a pot on the stove and stirred while the mixture heated to a boil. Then you boil it gently for 3-5 minutes until the graininess of the sugar is gone.

After you get to a good texture with the "toffee" portion, you pour it evenly over the saltine crackers. It should look like this:

Then you pop it in the oven for five minutes at 375 degrees. It comes out looking remarkably the same as when it went in. That's ok. This is actually a different photo than the one above: 

Immediately sprinkle  the milk chocolate chips over the toffee cracker mixture like this:

They begin to melt pretty much as soon as they hit the hot pan. I took a soup spoon, rubbed the back in one of the butter wrappers and spread the chocolate evenly over the crackers. 

 

Right after this you sprinkle the chopped walnuts or pecans over the top. I used pecans because it's what I had on hand. Final product looks like this:

The last step is to put it in the fridge to set. About an hour should be good if the weather is right. If it's humid or hot outside it will take longer. Once it's cool you will cut it for serving. I prefer to run diagonal and a pizza cutter works amazingly well for this. Just make sure you peel back the foil or pick it off of your cut pieces. Whichever method you prefer. 

This tastes like Heath bars. Or Skor bars depending on your geographic location. It is TO DIE for. And the few tastes I had before retiring to my sick bed were amazing. Again, sorry friends. If you are feeling indulgent this is a good one to indulge with. 

This post taking forever for me to write was brought to you by a brief interruption by The Mindy Project. One of the best and most awkward episodes ever tonight. Since I can no longer be obsessed about margaritas, vodka, or sugar, I'm kind of obsessed about this show.

Sorry I'm not sorry.... about all of the added sugar and calories.

-RT

CHOCOLATE  TOFFEE  SALTINE CANDY  COOKIES

Ingredients:

About 35 saltine crackers

1 cup butter

1 cup packed brown sugar

1 – 11-1/2  ounce package milk chocolate pieces

1 cup chopped nuts

1.       Line a 15 X 10 X 1  inch baking pan with foil.  Place crackers in a single layer to completely cover bottom of baking pan (cut crackers to fit, if necessary).  Set the pan aside.

2.       In a medium saucepan, combine butter and sugar.  Heat and stir over medium heat till mixture boils; boil gently for three minutes.  Pour butter mixture evenly over crackers.  Bake in 375 degree oven for 5 minutes.

3.       Remove from oven and immediately sprinkle with milk chocolate pieces.  Let stand for a few minutes to melt; spread chocolate evenly over all.

4.       Sprinkle with nuts, pressing lightly.    Chill.    Cut into squares or diamonds to serve.  Makes about 48 small cookies.

Cooking Light: Coconut-Curry Chicken Soup & Acceptance

Someone might have asked me yesterday "so... are you cooking this week?" and the answer is "yes, BUT..." Today, for instance, I made oatmeal, then a bowl of cereal. For lunch I picked up some chicken salad from Brown Bag Deli to eat with Sliced Apples. I also picked up a couple of chocolate chip cookies.... Later I made a pot of Annie's Organic Mac & Cheese for myself Landon and cooked a filet of salmon for her to eat tomorrow and Friday. Then I stopped cooking. Dinner... the meal that "morning" sickness is made of. Lucky for me, S got home and made chicken thighs with sauteed kale. I'm about to probably eat some over an hour later. Feeling sick during dinner cooking time is really putting a damper on the healthy cooking portion of this blog. Then when I do attempt to cook, I'm not doing the best documenting job. Here is a great example... while making one of my all time favorite cooking light recipes (and definitely the one that I have made the most) I look back to find.... 3 pictures of the entire cooking session. This post is about accepting the things I cannot change. I've just got to use what I have at the moment. Please enjoy.

Stock photo from recipes.com

I first spotted this recipe in 2008 and was a little hesitant. The ingredient list was long, which for me can equal dollar signs. At certain times in the month this is not a good thing. Since then I have built up a killer spice collection so it's a cinch to throw this one together. 

Coconut-Curry Chicken Soup

INGREDIENTS:

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 pound) $
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
7 lime wedges 

PREPARATION:
1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

2. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Recipe by: Tina Washburn, San Diego, California, Cooking Light
DECEMBER 2008

Side note: not all of these ingredients are available at your neighborhood store. HEB is pretty reliable with most of them (if you are in TX) and if you have a Central Market, I would head there instead. Whole foods will definitely have everything on hand for maybe a little more $$. I can't compare Trader Joe's since I think ours is a mini version. 

In the picture below I have completed step 1 and you can see the snow pea, spinach, and noodle mixture in the bowl on the left. I had just added the coconut milk and was doing the 5 minute simmer. 

This cook top is the bane of my cooking life.

 Here is where I veer off of the recipe path... usually (as in the photo above) I am cooking the second half in a larger pot. At some point instead of pouring the larger pot over the spinach, snow peas and noodles, I put the noodle mix back into the larger pot with step two ingredients in it and then complete with the cilantro and chiles. This is what my finished product looks like:

Oh, and hey S's legs in the background.... I'm really losing my edge here... acceptance.

 And finally, presented to you atop L's placemat and a 99cent special plastic target cutting board... the final portion to be served with lime wedges.

I really never dreamed I would be a person who cooks Thai at home. Whatever that means. But this soup is just TO DIE FOR. It has so much flavor and is only 315 calories per serving. I'll include the nutritional info a the bottom. Getting the ingredients together and all the steps right the very first time can be a little daunting, but once you get the hang of it this is so easy to make (especially compared to soups and stews that take HOURS) and again, I just want to stress the flavor is OUT OF THIS WORLD. The lime juice also helps this soup transition to warmer temps so you can eat it longer than just a couple months of the year (for anyone else living along the southern Gulf Coast). 

While I am accepting the lackluster performance above, and overjoyed by the circumstances that have caused it, I am striving to get better. I happened to do some amazing documenting of Christmas sweets cooking, but I'm saving that one for another edition of fattening Friday. Until then, let's accept one another and get cooking in the kitchen no matter how you have to do it. Sitting on a stool stirring soup anyone? yes please. 

-RT

Nutritional Info:

Amount per serving

• Calories: 315
• Calories from fat: 22%
• Fat: 7.8g
• Saturated fat: 3.7g
• Monounsaturated fat: 2.2g
• Polyunsaturated fat: 1.3g
• Protein: 29.3g
• Carbohydrate: 30.9g
• Fiber: 2.4g
• Cholesterol: 62mg
• Iron: 3.2mg
• Sodium: 841mg
• Calcium: 78mg 

The New Most Popular Meal in My Life

It's fast, it's easy, it's bland, and it has been one of the only things I could/can consistently stomach for the last 2.5 months. Drum roll......

Special K

Skim Milk

See, I did have a legitimate one month long stomach bug. Then followed it up with the first trimester of our new pregnancy. We've got a new baby coming this summer! And I'm so excited that I've made myself sick over it. Or something like that. I'm hoping at 13.5 weeks I am on the other side of this badness. The absolute worst of it was around weeks 7 and 8. But I still had Special K for dinner 3 out of the last 7 nights of the week. And since I sometimes have it for breakfast too, I'm feeling pretty special. 

Today might be a turning point... I was home with L, we had an appt in the morning with her prospective preschool 2s program (seriously? I know. I had no idea.), and hit the grocery store this afternoon. Then I made dinner and semi straightened up the house before S came home. Things like this have not been happening lately. AND I think I might eat the dinner I made and just say no to my special friend. Progress. 

L has no idea what is about to hit her. She is just busy being busy and getting SUPER excited about the littlest and most fantastic things. What she is not excited about is the "I'm a Big Sister" book she got for Christmas. I now have about 30 pictures of her ignoring the book. Here are a few.

"Please take this away while I look at my owl book with no pants on."

This one took about 2 minutes of asking her to come see me and then asking her "where's the baby?" After she pointed to the baby she threw the book on the ground and ran away.

In a last ditch effort I set the book up like this and tried to get one of her walking up behind it. Out of absolutely nowhere, she did a somersault and I captured her mid flip. This was the winner.

So here we go! I'm hoping my cooking is going to pick up while my deathly ill feelings die down. We are really looking forward to meeting the fourth member of our family. Pregnant with a toddler is REAL LIFE. Wow. But I'm in it to win it. 

-RT

Smashing Potatoes and Taking Names

Hey guys. I got my iphone pictures to upload again. Word. The weather in Houston is wet and misty with a side of Flash Flood Warnings. Tonight I made Chicken and Vegetable soup with brown & white rice. This is appropriate food for when it is wet and cold outside. Just in case you were wondering. 

Perhaps you once read my very first blog post. It was, at the time, some big statement about what this blog was going to be about and who I was and other super important things. Then I ended up just kind of letting the blog lead me instead of me leading the blog and things changed. It's nice to have a reminder of where all of this craziness started over six months ago. Let's get back to food for a sec.

I did actually cook in December, despite my lack of posts. One day I found myself staring down a bag of red potatoes and I remembered my epic failure at smashed potatoes because I cooked them how I thought they should be cooked and looked at a recipe after they came out wrong. This time I followed The Pioneer Woman's recipe for Crash Hot Potatoes that I referenced in that very first post. I killed it.

Potatoes boiled in advance. Probably over boiled by me but it didn't matter in the end.

Drizzle a baking sheet with EV Olive Oil liberally. You don't want to peel this stuff off. Then spread your potatoes out as above. 

 

I used a potato masher to start smashing. It worked much better than a fork. It was messy at first, and presentation was lack luster, but I kept at it. 

After smashing, brush olive oil over the top of the potatoes. YUM. 

 

You can use whatever herbs you like, chop them up and sprinkle them on top. I used rosemary and added in a sprinkle of sea salt and some black pepper.

Up close and personal.

Then you stick them in the oven for 20-25 minutes at 450.

 

The crispy delicious end result.

 

The perfect potato close up.

 

The imperfect (but still delicious) potato.

 

We had the potatoes with meatloaf and sauteed kale. And I have DREAMS about how amazing they were. The perfect mix of potato (great start), rosemary, salt, pepper, and the best part, the crispy, crunchy top and edges that the oven gave us. COOK THIS NOW. It's easy and delicious. 

So there you are. I'm still cooking and still learing lessons and becoming more convinced than ever that recipe following is where it's at. 

Sometimes.

-RT

Here's Another Option for Tonight...

My computer photo uploading mechanism is not functioning. I am not very good at computer type things, so after two hours of trying to work it out, I'm giving up on this post until tomorrow. 

In the mean time, please check out my friend's new blog: The Virgin Kitchen. For any of you cooking novices, her posts are awesome and easy to follow. For those of you that are kitchen pros, her lessons and experiences while she is just starting out are great reads and great reminders.

Last, don't expect Sunday night posts for a while. Downton Abbey is back on and between those magical two hours, Revenge, and Once Upon a Time, my Sunday night is totally booked.

Jay Z of another era

Anticipate a full circle moment tomorrow.

-RT

Diaper Disposal Wars

This sounds like it should be a new reality show. Maybe something on TLC or Discovery. Interested parties please contact me for more information. 

Top News Story

 What it is really about....... now hold on, because you non parents will just be FASCINATED by this..... it's a post about DIAPER PAILS!!!! And you thought you couldn't  be more excited. I'm full of surprises. In my first year of motherhood I had the fortune to use three different diaper pails. They all had their pluses and they all had their drawbacks. It led me to the conclusions that, for me, there is no such thing as the perfect diaper pail. This conclusion was not life altering. It was interesting in a weird, mom-centric kind of way. Here are my personal experiences with three of the MANY pails on the market.

Exhibit A: Baby Trend Diaper Champ Deluxe

Pros: you can use regular trash bags. Regular trash bags are much cheaper than the refills designed for most diaper pails.

Cons: when you read the product description is states that you should use the specific Diaper Champ refills for "maximum odor control." Maybe that helps, but I didn't get that far. This thing does not contain smell. Also, it's not hands free. You have to lift the little handle up and down to open and close it. 

Conclusion: If you don't mind using your hands and you are breastfeeding a baby (non smelly diapers) then this could be a good pail to save some money. But when your kid starts eating solid food, this pail will keep friends and family out in the yard. That might be a good thing for you. If so, move it to the "pros" area.

Exhibit B: Diaper Genie Elite 2

I don't know what "Elite 2" has to do with anything, but this is the version of the Diaper Genie that I see most often in stores and in homes, and it's the one I currently use so we are being very brand specific.

Pros: Hands free use. This is a huge one for me. You step on the pedal, throw in the diaper and that's it. Another huge plus is the bagging system. Because the disposal bag runs on kind of a constant loop, if you have a smelly diaper, you can trim the bag and take it out without having to waste an entire bag. One last pro for tiny babies with tiny diapers, this thing holds a TON of newborn/size1/size2 diapers. 

Cons: The refills are expensive, but I can justify this with the whole tear off bag. The Diaper Genie has been great, but as the diapers get smellier (as your kid gets older), my genie does not contain the smell very well. And as easy as it is to cut the bag and toss out the smelly diaper, I don't want to do it twice a day (or even once a day for that matter). Not that I have remarked on it to them, but I have also been to friend's homes who have toddlers and use a diaper genie and the kid's room usually smells. I'm sure people have noticed the same thing here...... But I tell myself they don't. 

Conclusion: I really like the Diaper Genie. It is basically perfect when you are breastfeeding and into the first stages of solid foods. I started really noticing that it wasn't containing smells when Landon was 15 or 16 months old. So now you might judge me because she is 21 months old and I'm still using ole smelly... I just loved the hands free so much. I was willing to change it more often. 

Exhibit C: Arm & Hammer Diaper Pail by Munchkin

Full disclosure: this is the pail I am thinking about switching back to.

Pros: This diaper pail is a SMELL CONTAINING MACHINE. It was the one I registered for but I'll save why I switched it out for the cons. Here is an example of the smell this thing can take on. This pail went to my mom's house for the nursery she keeps there. Landon has two cousins who are close to her in age and both in diapers. Three toddlers (a 2 years old, and two 20 month olds) can be at the house for the weekend, all using this diaper pail and we NEVER have to change the bag unless it gets full. Truth.

Cons: I can also call this section "things I overlook to contain diaper smell". The refill bags are expensive like all others and a set size, but since it contains smell there is really no need to change them until they are full. My biggest complaint with this pail is that you have to press down to lift the top, then shove the diaper through the smelliness seal (my name for it, not theirs) and then close the top to enact the whole twisting, smell containing machine. This would be fine now, but with a moving baby, you just need two hands, in my opinion. 

Conclusion: I think this one is really good for the older stage when you can use one hand and your kid has stinky style diapers. If I can get L to start doing #2 in the potty again, I will just stick with the diaper genie since our diaper volume is dropping (and will hopefully continue to do so). 

Now let's talk about stink control... what have I missed in the world of diaper disposal? Is there some magic device I should keep on my radar for next time around? Or do you totally disagree with my assessment of something above? I do think I tend to be a mix of overly smell conscious and too lazy to change diaper bags. Interesting combo. 

We'll get back to food soon, but I couldn't talk about food and diaper stink in the same post. If you don't understand that, we should have a talk. 

-RT