Whew, it’s been a crazy few weeks. The new year rolled in like a tank in January of this year, with a lot of new exciting clients and projects. It’s been busy! Now that we are most of the way through February things have slowed down a bit and I’ve had a chance to catch my breath and spend a little time doing all of the other important things that need to be done around the studio: invoicing, prepping tax documents for the accountant, cleaning equipment, repairs, general house keeping … in other words, all of the boring details that go on behind the scenes that aren’t photography. It’s not all fun and games here at the studio … but lets all be honest, my job is more fun than most even when I’m doing administrative work so I’m not complaining.
You know what is delicious? Mayonnaise. You know what is really bad for you? Mayonnaise. Since I’ve been on this whole health kick lately, I have been avoiding things like mayonnaise and all of the wonderful things that you can make with mayonnaise. But then I discovered Greek yogurt (about three years after the rest of the country) and have been substituting it for mayo in just about every recipe that I’ve tried. 100 grams of mayo has 680 calories and 75 grams of fat. The same amount of Greek yogurt has 59 calories and only .4 grams of fat. So it’s a no brainer. Sometimes all it takes to substitute yogurt for mayo is a little pinch more of salt. In a lot of cases you can’t taste the difference at all. Lunch at the studio today was one of my new favorite recipes using Greek yogurt … Avocado Egg Salad.