It's a new day

I stepped on the scale and it was not worse than I expected. I'm back at the beginning. Alrighty, then.

I had already made my list last night, so this morning I went shopping. I hunted and gathered all the items needed for the vintage meals this week. They've all been dispersed to their holding places and are at the ready. A stocked pantry is definitely a key to success!

I made the cubed steak for lunch (yummy). I added salt, pepper, a sprinkle of flour and a splash of milk. (If I had my "druthers" I would consider gravy a beverage.) The slice of toast under the sliced steak with 2 tbsp. of the "gravy" and the tomato soup was quick and tasty. I'm actually full.

I just realized I've had NO water and it's 2:30. I'd better get my vintage water glass and get to it!

Tonight's menu will be nice as well. The only new recipe is the Spanish Cream. (I did not use a variation.) The other recipes can be found using the "Search and be Slim" button on my sidebar.

(ETA: The Spanish Cream was, well, OK. It was eggier than the Baked Custard. It will pass into oblivion for us. Fun to make, though!)

Spanish Cream (6 servings)

1 envelope gelatin
2 cups cold skim milk (I'm using whole milk)
3 tbsp. sugar
1/8 tsp. salt
2 medium eggs, separated
1 tsp. vanilla

Soften gelatin in the cold skim milk in top of double boiler. Place over boiling water. Add sugar and salt; stir until gelatin and sugar are dissolved. Separate eggs. Beat yolks slightly; slowly beat in a small amount of the hot mixture; return to double cooker; cook over simmering water until eggs have thickened mixture; stir constantly. Remove from heat; add vanilla; chill until mixture begins to set. Beat egg whites until stiff; fold the gelatin mixture into the beaten whites. Spoon into 6 individual molds; chill until firm. Unmold on serving dishes. Or the dessert may be spooned into sherbet glasses either before or after chilling.

Variations: Almond extract may be used with or instead of the vanilla. A bit of grated orange rind may be used with the vanilla. A small amount of nutmeg may be used as part of the flavoring.