What I Ate: February 17, 2009 (Dee's Mini Organic Doughnuts, South Beach Cafe, Trader Joe's Organic Joe's O's, NuLait Yogurt)

I received a delivery of mini-doughnuts from Dee's Mini Organic Doughnuts. The doughnuts came nicely packed with multiple boxes tied by a ribbon with a handwritten note from Dee's. Each box contained tissue paper with a handwritten legend showing which doughnuts were which type.

The doughnuts were a little denser than I expected - like a (tiny) heavy luxurious cake. Each of the doughnuts seem to be exactly the same except for the frostings - which were all quite good. The maple glaze was incredible. (All the ingredients are organic and almost all of them were also locally sourced.)

The doughnuts were each about the diameter of a silver dollar. It should also be noted that I did not eat all of these doughnuts myself! (I gave a bunch to Cliff; Dave and Jeff (Dave's roommate) had some; I made a box with each flavor for Papa and froze it; ate a few, shared a couple with Tina, and still have a half dozen left.)

I had a Caprese Pizza at South Beach Cafe (800 Embarcadero St, San Francisco, CA‎ - (415) 974-1115) for lunch. As usual, excellent.

For dinner, I slipped the Cottage Pie I made yesterday into the oven to bake. Meanwhile, I heated a can of Trader Joe's Organic Joe's O's (a new product that is similar to Campbell's SpaghettiO's) and split it with Tina.

The soft and smooshy pasta rings were exactly how I like this kind of canned pasta. The sauce was sweet and didn't seem to be tangy enough (of course, I'm comparing this to my memory of the last time I had SpaghettiO's many, many, many years ago), but after several spoonfuls it seemed to taste right. I'll definitely get them again.

We then had a baby lettuce salad.

Finally, the Cottage Pie was done. I had been craving a good gravy for the last several days, so yesterday I had mostly focused on making the gravy as delicious and savory as possible. I'm pretty happy with how it came out (and so was Tina).

After, Tina and I sampled a couple of NuLait Yogurts which are a new gourmet non-dairy yogurt product being brought to the market. Instead of milk or soy milk as its base, NuLait uses almond and coconut along with yogurt cultures with cane sugar to produce the yogurt flavor. Neither Tina nor I liked the taste or texture of the yogurt (our favorite yogurt is from Straus Family Creamery). The side container holding the fruit, chocolate, or chutney-like sweetener was a little hard to spoon out (because the opening was so small). The fruit/chocolate was also a little difficult to stir into the yogurt since the yogurt container was so full. On top of all that, the fruit/chocolate didn't seem to help the weird taste of the yogurt. Neither Tina nor I are familiar with non-dairy yogurts, so this may actually be a good version of that. If you're interested in non-dairy yogurts, then NuLait might be a product you'll want to keep your eyes open for.

NuLait Yogurt - Chocolat Rouge

NuLait Yogurt - L'Exotique

The last thing I ate was another pomelo… except this one was pretty bitter. I ate the whole thing by myself.