Resto is tiny bit busier, but I now have a server and busser on the floor, so I now go back to my more sedentary look-and-comment role. Yeah, I'm still up and hustling a tiny bit, but that part of the job (looking-commenting-while-helping-and-assisting-everybody) wont kick in until it's much busier.
Sleep schedule is just returning, and the final dregs of my upset system is exiting, that and low & out of stock of the healthier things at work lead to a very bad eating day.
BREAKFAST: 8:30am, oatmeal, water, .75 bowl, hunger 4/5
AM SNACK: 11:15am, freshly baked bread, Manhattan Special, .75 bowl, hunger 4/5
Haven't had this espresso soda in a while, as it's too sweet, but between the remnants of jet lag and a lack of ready tea this morning, it hit the spot.
LUNCH: 2pm, 3 small slices salad pizza, 8 oz sprite, .75 bowl, hunger 4/5
DINNER: 7pm, meatballs with bread and sauce, water, 1 bowl, hunger 4/5
EVENING SNACK: 10:30pm, half a coffee cake, 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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