Woke up too late to really focus, because I needed to get Edles to a 10am doc appointment to follow up on her ear infection -- alls well. Met E for lunch, went to Patsy's and had a pretty reasonable meal -- half of what they call a 'small' and half of what they call a "family size" salad.
Spent the afternoon shopping for some peanut-butter exploratory cooking with MAP tomorrow, laundry, and just Edling around. E2 came over for dinner, and I made something that took a little bit of effort. I caramelized 4 onions in chicken fat and used about half in the chard side dish, but am saving the other half to do something fun in -- when something takes 3 1/2 long, slow hours to cook, why not make some extra?
AM SNACK: 8:45am, mint iced green tea
LUNCH: 11:45am, half a medium pizza, a large portion of green salad, water, 1 bowl, hunger 4/5
PM SNACK: 5:45pm, large green salad, multigrain tortilla chips, .75 bowl, hunger 4/5
PM SNACK: 6:30, handful of mixed nuts
DINNER: 8pm, ocean perch fillet, red chard with onions, twice-baked potato, a little chocolate, water, 1.25 bowl, hunger 4/5
EVENING SNACK: 10pm, cake, .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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2 comments:
Um, I was here first, I'm not E2 >:(
Child, it's just short hand for the semi-anonymous nature here. You'll always be E #1 on this blog, even if I eat with you second during the day after some one else who happens to have the same first initial...
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