BREAKFAST: 6:30am, half a buttered bagel and 6 slices of bacon, .75 bowls, hunger 4/5
LUNCH: 12:45pm, roast pork wonton soup, water, 1.5 bowl, hunger 4/5
Midtown cheap lunch with D, absolutely wonderful. Love in the air? Nah! Pork is in the air!
PM SNACK: 2pm, toll house cookie, .5 bowl, hunger 4/5
PM SNACK: 3:30pm, packet of peanut m&ms, water, .25 bowl, hunger 4/5
Airports make me eat sweets. I had to search for the single serving m&ms, as they put the movie theater-size bags up front and hide the normal size. One of those big bags, which one could mistake for a single serving, has over 800 calories!
PM NIBBLE: 6:45pm, forkful of halava
Sweets from HVSland, B is already knocking it back!
DINNER: 8:30pm, Cesar salad, spicy garlic bread, 1.5 bowl, hunger 4/5
Ordered in from a local pizzeria, Two Boots Tavern, who just reopened yesterday. Couldn't bring myself to order pizza.
skip to main |
skip to sidebar
Brown's Rules
In early March '10, I was inspired by an episode of Alton Brown's television show, Good Eats, to attempt to steer my eating habits towards a more nutritionally packed series of foods. Brown breaks it down into four lists:
EVERY DAY: fruits, whole grains, leafy greens, nuts, carrots, green tea
THREE DAYS A WEEK (or more): Oily fish (wild salmon, sardines, etc), yogurt, broccoli, sweet potatoes, avocado
ONCE A WEEK (or less): pasta, one alcoholic drink, red meat, dessert
NEVER: fast food, soda, processed meals, canned soups, "diet" anything (no artificial sweeteners)
Our Need to Feed
Cooking is about processing food and combining, separating, and reducing elements to make something that's more than the sum of its parts. Feeding is cooking plus the additional goals of making honest food that not only sells and and tastes good, but supplies nutrition, health, is environmentally-friendly, and gives something intangible of the cook to the diner.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
Search Learning to Feed
Blog Archive
Labels
- ` (1)
- alcohol (27)
- anchovies (1)
- baby (1)
- bacon (27)
- bagel (1)
- bike ride (18)
- birthday (1)
- blood pressure (51)
- broccoli (6)
- brunch (1)
- butter (4)
- Chinese takeout (10)
- chocolate (27)
- culinary school (4)
- desert-free (12)
- dishwashing (1)
- donuts (1)
- Easter (1)
- falafel (14)
- Farm Weekend (1)
- fish (3)
- gamey (6)
- grilled cheese (1)
- HVS (21)
- Ilsa (20)
- introduction (2)
- knish (9)
- macaroni + cheese (7)
- magic (1)
- Millet (1)
- multi-vitamin (1)
- oatmeal (4)
- on a stick (3)
- pancakes (23)
- parents (29)
- passover (2)
- pasta (1)
- pastrami (10)
- pizza (73)
- pork (19)
- pumpkin (1)
- ramen (1)
- raw milk (1)
- saurkraut (1)
- scallops (6)
- sick (17)
- soup (1)
- steak (5)
- sugar craving (33)
- super hippy bread (22)
- Thanksgiving (2)
- vegan (23)
- weight (6)
- yoga (16)
- yogurt (43)
Posts
No comments:
Post a Comment