Posted in The Grocery Shop-a-holic, The Joy of Snacks

In Which a Light, Healthy Option Just Isn’t Worth It…

Veg, anyone?
Veg, anyone?

This is what happens when the deadlines pile up one on top of another: you get all sulky, temperamental, even waspish.  You find yourself run ragged by rushing from one end to another.  Your appetite falls into a slump and your energy levels begin to dip down into alarming lows.  Such a situation is not good at all!

Times like these are not for comfort food; there will be time enough and plenty of opportunities to indulge yourself when all this is over.  Instead, you should fortify yourself with healthy stuff: fresh fruit and veg, plenty of whole grains and pulses.  These are times for big, satisfying chopped salads.  However, if you find that you can’t even bolt out of the building to grab a quick bite, Starbucks has a jim-dandy alternative for you: veggie sticks with a blue cheese dressing.

This is a clear plastic cup packed to the gills with chunky strips of carrot, jicama [singkamas], celery, and cucumber with a wee tub of blue cheese dressing.  It’s portable, noshable, and the dressing packs some serious punch.  However, at P 110.00, I would have been better off toting a packed lunch from home.  I mean, really: if I buy veg in bulk, cut it up, store it in the fridge, and get a bottle of store-bought blue cheese dressing, it’ll practically be the same thing!  But that, thank goodness, is now in the past, because…

You can walk, you can breathe easier...
You can walk, you can breathe easier…

…I moved to a new office in the Bonifacio Global City on September first.  😉  Here’s to a fresh start!

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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