Took Edie out in the morning to Smorgasburg with friends, she fell asleep and we hung out in a park for a few hours while she napped. Mellow afternoon in the hood. On standby to B's tummy.
TODAY'S COOKING
Caramelized Onions: Had 15 lbs of onions left over from the Knishening, cooked them all off in two pans in the oven over 5 or 6 hours, will be good to have on hand for random knishing.
Kasha: Made a box of the stuff to finish up some knish dough. Followed box recipe, except added an extra egg yolk to the pre-simmering toasting to see what effect would come up.
AM SNACK: 8:15am, iced green tea
BREAKFAST: 9:30am, pumpernickel bagel with cream cheese, .75 bowl, hunger 4/5
LUNCH pt 1: 11:30am, lobster roll, shot of soup, a macaroon, a donut, 1 bowl, hunger 4/5
Eating around Smorgasburg. Picked up a nice packet of beef jerky.
LUNCH pt 2: 3:30pm, spaghetti with sauce, 1 bowl, hunger 4/5
DINNER: 6:30pm, chicken nuggets, kraft dinner, 1 bowl, hunger 4/5
Nice to eat the same thing with Edie at her dinner, albeit in larger portion.
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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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