Certain situations require pants.
Going into the bank to deposit a check requires pants.
Parent-teacher conferences at your child’s school requires pants.
Meeting your drug dealer behind the dumpster of the 7-11 requires pants.
Preferably baggy ones.
Some situations may require a certain kind of pant.
A work meeting probably necessitates fitted slacks.
Dancing with the girls might call for the skinny jeans that lift and enhance your derriere.
Giving a speech for your college final could probably be done in khakis.
Even yoga has its own apparel.
But please don’t wear your yoga pants to the bank.
Or parent teacher conferences.
Or English Lit.
Oh, sure, I showed up to a Friday morning class wearing the same jeans I sucked myself into on Thirsty Thursday because I never in fact made it home to put on a clean pair.
But at least I had on pants.
I did not EVER show up to class/work/drug running in a pair of ratty sweats with suggestive adjectives plastered across my naughty bits.
With that said, I LIVE in my yoga pants once my booty hits the door at 5 PM every day.
Because I can.
And because you can’t see me.
When I’m home, I want to be comfy and cozy.
And sometimes changing clothes isn’t enough.
Sometimes I need a comforting snack.
One that satisfies a craving but provides nutrients a body needs to handle the stress of navigating the parking lot of the 7-11 at midnight.
French fries are an obvious choice for feeding a stress induced craving because they are salty and fun to dip in mounds of gloppy ketchup.
Now that you’re a grown up and (hopefully) wearing pants instead of pajamas outside the home, it’s time to update your eating habits.
Potato fries are for college kids who need the grease to absorb the fifth of vodka they just poured over a pound of gummy bears.
Baked parsnips have the texture of french fries but are slightly sweeter and more flavorful than the average spud. Spice them up with a little chili seasoning and serve them with homemade mango ketchup for a sweet and spicy version of your favorite comfort food.
Parsnip Fries with Mango Ketchup
4-5 large parsnips
1-2 teaspoons olive oil
1 teaspoon chili seasoning
Preheat oven to 375 degrees.
Wash parsnips. Cut into strips, trying to keep the pieces the same size. Place on baking sheet and toss with oil and chili seasoning. Sprinkle with salt.
Bake for 35-40 minutes, flipping half-way through the baking time.
Mango in ketchup?!?! It might sound weird but tomatoes and mango get along quite nicely. A little curry powder makes it sort of exotic without being too different from the ketchup that you know and love.
1 cup tomato puree (no-salt added)
1 cup diced mango (fresh or frozen)
¼ cup cider vinegar
¼ cup tomato paste (no-salt added)
2 tablespoons turbinado or brown sugar
½ teaspoon curry powder
2 teaspoons salt*
Combine all ingredients except salt in a saucepan. Simmer for 30 minutes or until desired thickness. Add salt to taste.
*Tidbit: I tend to under-salt a lot of my food. Make sure you season your dishes to your liking.
A friend and co-worker is on a quest for fitness. Ok, she entered a Biggest Loser competition at work and really, really wants to win the $500 dollar prize so she has some extra spending money for her family trip to Disney World. I didn’t have the heart to tell her that $500 will probably only buy mouse ears for 2/3 of kids, but I wanted to help her win. For my RANDOM ACT OF KINDNESS this week, I packed up some healthy dinner leftovers for her to enjoy at work the next day. I added a cheese stick, freeze dried fruit, and some chocolate bark for a well balanced meal.