A day with the family. B left early to get her hair did, and Edie and I joined her. While waiting for her hair to be cooked to well-done, we sat in a Chinese bakery and I ate an almond cookie. They had the very-Chinese stuff (sesame balls with super sweet black-bean paste in the middle) and the very-American (chocolate chip cookies), but I thought the almond cookie was a nice Chinese-American compromise. I forgot how crumbly they are, and about 1/3 of the cookie was caught between me and strapped-on Edie.
We spent the day at my brother-in-law's place, watching his whole-wall television, ordering in food, and watching Edie crawl across with a foot print as large as our whole apartment. A very chill way to wind down the holiday week.
BREAKFAST: 10:30am, almond cookie, .5 bowl, hunger 4/5
AM SNACK: 11:15am, slice of streetza, .75 bowl, hunger 4/5
LUNCH: 12:30pm, vegetarian burrito, 1.25 bowl, hunger 3/5
PM SNACK: 4pm, diet root beer
DINNER: 8pm, half a margerita pizza, Cesar salad, glass of chardonnay, 1.5 bowl, hunger 4/5
EVENING SNACK: 10:30pm, 2 chocolate chip cookies, .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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