Spent part of the morning planting garlic cloves in our little plot of garden by the side of the building. Who will enjoy this? The rats or my friends and family? We'll have to wait until spring to find out!
Prepped left overs from last night for Yomomma, who came down to look after Edles while I was away teaching. We made kasha varnishkes, something I never made at home or c-school, but it came out perfectly anyway -- my self-confidence cooking just stepped up a small notch. I've been eating packaged frozens stuff my whole life, it's really nice to be able to replicate it without having done it before, and coming out better than the packaged stuff. Yep, chicken fat vs. soybean oil, there ain't no competition, sorry!
BREAKFAST: 8am, toasted bagel with cream cheese and sable, 1 bowl, hunger 4/5
Felt queasy from a lack of sleep due to too many pumpkin cookies and cheese cake. Still wanted to eat breakfast.
LUNCH: 12:30pm, large green salad, pea soup, 5 pumpkin chocolate chip cookies, 1.25 bowl, hunger 4/5
PM SNACK: 6pm, kasha varnishkes, farro & sausage, a couple of juice boxes, a soda, 1 bowl, hunger 4/5
DINNER: 9pm, more kasha and farro, a piece of cheese cake, 1.25 bowl, hunger 4/5
Wow, cheesecake is still here. Two more slices, two more days to go, unless B wants a piece...
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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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