Spent the morning riding in the rain taking care of some chores. In the afternoon, taught and rode home in the rainy dark with 50+ lbs of borrowed equipment that'll help with the knish-production next week.
I'm not sure what caused it, but during class my back started hurting really bad, making it hard to lean over - maybe I lifted a large pot of water the wrong way? I'm not sure. It continued to hurt on the ride over, and by the time I got home, it hurt to stand from a sitting position, and I needed to just lie down and be still -- good thing, because that's my main activity in the evening nowadays?
AM SNACK: 7:45am, iced green tea
BREAKFAST: 10:45am, good granola with organic dead milk, .5 bowl, hunger 4/5
LUNCH: 12:45am, butternut squash soup, green salad, 1 bowl, hunger 4/5
SCHOOL SNACK: 3pm, chocolate covered pretzels, .25 bowl, hunger 4/5
SCHOOL EATS: 6:30pm, grilled chicken, mashed potato, swiss chard w/caramelized onion & olives, .5 bowl, hunger 4/5
DINNER: 9:15pm, mini cheese raviolis with homemade sauce, whole wheat ritz with nutella, 1 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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