Today was the first day of the no-non-homemade-junkfood challenge. I almost forgot -- as B & I wandered through Brooklyn, she stopped to get a cup of coffee at a cafe and I asked her to get me something sweet, but then I took it back. Then again, waking up and finishing the day with a luxurious almond-chocolate tart is not too much of a struggle, he he.
I have mint chocolate chip ice cream and another 12-inch tart on hand, but I need something else to break up the monotony. Gotta make something fun to get me through the whole week. What shall it be? Unmagical brownies? C-chip cookies? Maybe I should review my c-school notes, replicate something challenging. Edie Bird Pie!
BREAKFAST: 8:30am, chocolate tart, .5 bowl, hunger 4/5
LUNCH: 1:15pm, crappy pizza, diet coke, 1.25 bowl, hunger 4/5
DINNER: 7pm, large green salad, 2 small slices of leftover Chicago-style pizza, chocolate tart, 1.5 bowl, hunger 4/5
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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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