Spent the day with Edie in the hood, B was feeling a bit under. A quick stop at Hester St. Fair had some meh corn, a utilitarian lunch, and a nice night out in Brooklyn with friends for drinks and dinner. 1.5 beers on a stomach ready for dinner really makes me buzzed, I haven't been such a light-weight since high school.
BREAKFAST: 8am, 3.5 pancakes, water, .25 bowl, hunger 4/5
AM SNACK: 11:15am, cob of Mexican corn, .25 bowl, hunger 4/5
LUNCH: 1:30pm, fish sticks, spinach, cabbage and potato knishes, water, 1 bowl, hunger 4/5
PM SNACK: 4:30pm, watermelon
DINNER: 9pm, 1.5 beers, a little bologna sandwich, quarter of a deviled egg, a little catfish, shrimp and grits, a little fried chicken, a little brownie & ice cream, 1.25 bowl, hunger 4/5
Went to Seersucker on Smith Street, a modern spin on Southern cooking. Nice to go out to a nice room with good service and good food, though I would have been just as happy to be at a friend's house for a dinner party with the exact same crew. Does that make me a fuddy duddy?
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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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