Got out of the house and made it uptown by bike for a dermatologist appointment by 8:15 (as with yesterday's general doctor, all is well.) Rushed back and had a proper Edie day. After napping and feeding, we pedaled over to the supermarket, and after we got home and had a quick snack, spent a couple of hours in the playground.
I almost went to yoga, but I had two forces preventing me. Push: the HVS would not be teaching it. Pull: MAP called me a few hours before with a spare ticket to a panel discussion at the NY Times with Frank Bruni, Daniel Bouloud, Jean Georges Vichtrewhatever and Michael White, so I took off for that. Ironically, despite being part of the Food & Wine festival, absolutely no food was allowed anywhere in the building, so I took myself to my favorite lunch spot from when I used to work in the area. Got home at a reasonable time, got to bed at a reasonable time, all in all a well rounded day.
AM SNACK: 9:30am, iced green tea
LUNCH: 11:30am, 2 Stouffer's French bread pizzas, 1.5 bowl, hunger 4/5
PM SNACK: 3pm, multigrain tortilla chips, student-made fresh tomato salsa cruda, .5 bowl, hunger 4/5
DINNER: 7:45pm, pork tonkatsu over curry rice, shrimp shumai, miso soup, water, 1.5 bowl, hunger 4/5
EVENING SNACK: 10pm, small piece of dark chocolate with the good peanut butter
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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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