I’ve been a busy little bee this morning before work. I’ve cleaned my apartment, made Emily‘s spaghetti squash & vegan mushroom cream sauce, made chocolate cupcakes with chocolate and vanilla frosting for work (Note: I reduced the powdered sugar for the vanilla frosting and it was still ridiculously sweet), and worked on some beading.
Since I pack my lunch and dinner for work I packed the sauce and spaghetti squash in separate containers.
I added some baked tofu and broccoli to the spaghetti squash.
Trust me this sauce tastes better than it looks! I can’t wait till dinner.
I also decided that the night shift needed some sugar to enjoy this August afternoon. For some reasons Tuesdays always seem longer than Monday. Maybe because I’m no longer riding on the high of the previous weekend and the next weekend seems sooooooooo far away…
And because I like to appeal to all taste buds I made a vanilla and chocolate frosting.
Hmmm, I can’t decide which flavor I like best. Oh the difficult decisions in life.
Check out my awesome cupcake/cake carrier. It’s pretty badass!
Tell me: chocolate or vanilla??
Vanilla is actually a common ingredient in Chocolate, so you get the best of both worlds! I am so jealous of your cupcake carrier.
