I’m in biochemistry, right? And it’s… difficult, to say the least. But. One day at a time.
Anyway, I wanted to tell you a story. Even though it’s Sunday, you can learn a little something. Hair is made of beta-keratin. These strands are held together by disulfide bonds, which are basically just two sulfurs. Well, when you get a perm, a reducing agent is applied to the hair, which causes the disulfide bonds to break. Then, the hair is put in curlers and an oxidizing agent is applied, which causes the disulfide bonds to rebind in that position. Hence, curly, permed hair.
1. How cool is that? 2. My professor said that a student in her morning class (let’s say Jill) told her that the Jill’s friend was at beauty school and the Jill was looking through her friend’s notebook and saw the exact.same.thing written down. They learn biochemistry in beauty school!
I don’t know if that makes me depressed that there is no escaping biochemistry or happy that I’m not alone in this. It sounds like even if I had decided to be a beautician, I still would have gone through this. So, I might as well be a foodie and go through it, right??
PS: Meet my new ramekin. We’re about to be best friends.
Whole Wheat Greek Yogurt Mac & Cheese
Adapted from Fitness Magazine
1 c pasta
1 clove garlic
1/8 c milk
1 tbsp butter
1/8 c onions, chopped
1/4 tsp dry mustard
1/6 c Greek yogurt
1/8 c Italian breadcrumbs
1/2 c + 1/8 c grated cheese
1. Cook pasta according to directions. Drain.
2. In a small saucepan over medium low heat, combine garlic, mustard, onion, milk, and butter. Stir frequently.
3. Add 1/2 c cheese and stir until melted. Take off heat and add yogurt.
4. Combine pasta and cheese sauce in a ramekin. Sprinkle breadcrumbs on top. Bake at 400°F for 7-10 minutes or until cheese is melty.