We went to see “Where the Wild Things Are” last night, and I needed atypical cinema snacks to go with such a wild, fresh film.

There is a Starbucks next door to the theater, and I snagged: an old fashioned donut (glazed—mmmm), a package of Madeleines, and a Pellegrino for some bubbly.

Since they frown upon bringing outside snacks into the theater, I slipped them into my bag, feeling very wild indeed.

Cold and rainy mornings call for hearty sustenance. I pulled out my new standby: Joy of Cooking Pancakes and Paul’s Surprise Eggs. That’s right—not Egg Surprise, because as Paul explains it, “they surprise you with how good they are.” Which is true, and after tasting them, I let all care for naming convention fly out the window…the man knows his eggs. In fact, the only thing I dislike about them is that they don’t magically appear on my plate, and I have to do the unthinkable—wait for them, while they cook.

Paul’s Surprise Eggs:

Makes One Serving

Brown 1 link of sausage of your choice in a skillet (I use a phenomenal vegan version, Field Roast, Italian variety which I get from Whole Foods)

Once sausage is completely cooked through, add 2 egg whites to skillet, on top of sausage

Mix around with your spatula, so eggs cover the sausage

Heat until eggs are cooked to your liking

Joy of Cooking Pancake Recipe Variation:

Instead of regular milk, I use almond milk

I opt for honey to cover my pancakes, rather than maple syrup

I still use the called for white flour (gasp!) but, it’s organic

I’m enjoying a vegan red velvet cupcake, courtesy of my friend Andy, over at Eat Like a Monk.

Andy snagged them from the Santa Monica bakery, Kiss My Bundt on 3rd street.

I love them!

Taking a cue from Mrs. Levine, I decided the only thing that could beat these cold weather blahs (it’s 62 degrees and raining here, people) was a rainy day lunch throwback.

Grilled Cheese on Wheat Bread with Swiss Cheese*

Amy’s Original Organic Low Sodium Tomato Soup**

* Swiss cheese was all we had, but I would have preferred a sharp cheddar, or some gouda.

** I had to add a crapload (technical term) of Maine Sea Salt to get this to my liking. So why was it low sodium in the first place?  I have no idea.