I resisted taking any meds last night, as I know I'm closer to the end of this episode and gotta get my sleep back in order. So I finally dozed at 6am, only to wake to B's alarm at 7. The next step in the nursery, floor scraping, is happening tomorrow so I spent the day finishing the painting and moving all the furniture out of the bedrooms into the living room. It was a bit of an exertion, which felt good, but when I went outside for the first time since Thursday to the diner around the corner, felt a bit weak and woozy.
Hopefully, tomorrow I'll be back at 100%.
BREAKFAST: 9:30am, banana, water, .25 bowl, hunger 4/5
PM SNACK: 12:30pm, grape soda, .5 bowl, hunger 4/5
LUNCH: 1:30pm, BLT on rye, onion rings, water, 1.25 bowl, hunger 4/5
PM WATERING: 3-7pm, 3 quarts
DINNER: 7pm, vegetarian udon with satay, crispy seitan, veg wonton soup, water, 1.25 bowl, hunger 4/5
Ordered in from a vegan restaurant I haven't eaten from in a while. Pleasantly surprised by the reasonably moderate serving sizes.
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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.
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