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?
Saturday, July 30
Friday, July 29
She's no fool!
Mellow day in the morning with Edie, afternoon with Edie & D in from out of town. Out for dinner, home early, a good day. Baked round 2.5 of the Knish Experiments during Edie's nap.
TODAY'S COOKING:
Knishes: With the left over dough, made another round. Baked at 350 instead of 375 for 25 minutes instead of 20 -- even less color, tougher skin, not the way to go. Potato better with more onion (5lb p to 3lb cooked o). Spinach, not sure, upped the potato content and it might appeal to what people understand a spinach knish to be, but I think I might like it less. Cabbage is good, I upped the vinegar and it tastes more like kraut, in a good way -- a sweet spot between plain cooked cabbage and pickled vinegary kraut is what I'm looking for. With a few extra squares of dough, made a baked ziti knish (fail) and a chocolate knish (a lump of semisweet chocolate chips, good but needs work, different dough, different ratio, maybe some sort of element in the chocolate to make it more of a pastry cream.)
Edie Ice Cream Pops: Edie has pretty much been demanding "ice cream" after every single meal, breakfast, lunch and dinner ("SHE'S NO FOOL!!", I hear some of you shout.) I made a round of frozen treats last week, and supplemented the supply with some smoothie here and there, frozen to please. Today's round is identical to last time, but 1/2 the sugar. One can of coconut milk, half jar of 1-ingredient smooth peanut butter, 1 ripe banana, a healthy shot of vanilla extract, a dash of salt, and 1/4 cup of simple syrup (1/4 cup sugar and 1/4 cup water, boiled until all sugar dissolved) -- all blended for a few minutes then put in 6 pop molds plus two 5-ounce Dixie cups.
BREAKFAST: 8am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5
LUNCH pt 1: 12 noon, Mediterranean salad, .75 bowl, hunger 4/5
Made this yesterday, only tasted it to make sure it had enough salt (it did from the feta). I REALLY don't like this dish. The white beans are mealy, the feta is salty/crumbly in a fneh way, the red pepper adds too much moisture (should have done roasted veg), the dill is overpowering and plain, not challenged by any big secondary flavors.
LUNCH pt 2: 1:15pm, potato, spinach, cabbage, ziti and chocolate knishes, water, 1 bowl, hunger 4/5
DINNER: 7pm, weiner shnitzel, German potato salad, cucumber salad, 1 beer, 1 bowl, hunger 4/5
Out to dinner with one of my oldest & best friends in from out of town to a local German joint.
EVENING SNACK: 9:15pm, whole wheat pretzels with nutella, .25 bowl, hunger 4/5
TODAY'S COOKING:
Knishes: With the left over dough, made another round. Baked at 350 instead of 375 for 25 minutes instead of 20 -- even less color, tougher skin, not the way to go. Potato better with more onion (5lb p to 3lb cooked o). Spinach, not sure, upped the potato content and it might appeal to what people understand a spinach knish to be, but I think I might like it less. Cabbage is good, I upped the vinegar and it tastes more like kraut, in a good way -- a sweet spot between plain cooked cabbage and pickled vinegary kraut is what I'm looking for. With a few extra squares of dough, made a baked ziti knish (fail) and a chocolate knish (a lump of semisweet chocolate chips, good but needs work, different dough, different ratio, maybe some sort of element in the chocolate to make it more of a pastry cream.)
Edie Ice Cream Pops: Edie has pretty much been demanding "ice cream" after every single meal, breakfast, lunch and dinner ("SHE'S NO FOOL!!", I hear some of you shout.) I made a round of frozen treats last week, and supplemented the supply with some smoothie here and there, frozen to please. Today's round is identical to last time, but 1/2 the sugar. One can of coconut milk, half jar of 1-ingredient smooth peanut butter, 1 ripe banana, a healthy shot of vanilla extract, a dash of salt, and 1/4 cup of simple syrup (1/4 cup sugar and 1/4 cup water, boiled until all sugar dissolved) -- all blended for a few minutes then put in 6 pop molds plus two 5-ounce Dixie cups.
BREAKFAST: 8am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5
LUNCH pt 1: 12 noon, Mediterranean salad, .75 bowl, hunger 4/5
Made this yesterday, only tasted it to make sure it had enough salt (it did from the feta). I REALLY don't like this dish. The white beans are mealy, the feta is salty/crumbly in a fneh way, the red pepper adds too much moisture (should have done roasted veg), the dill is overpowering and plain, not challenged by any big secondary flavors.
LUNCH pt 2: 1:15pm, potato, spinach, cabbage, ziti and chocolate knishes, water, 1 bowl, hunger 4/5
DINNER: 7pm, weiner shnitzel, German potato salad, cucumber salad, 1 beer, 1 bowl, hunger 4/5
Out to dinner with one of my oldest & best friends in from out of town to a local German joint.
EVENING SNACK: 9:15pm, whole wheat pretzels with nutella, .25 bowl, hunger 4/5
Thursday, July 28
Pancake desire
Did not lift weights this morning, I was considering it because I skipped it to bike ride yesterday, but I feel pleasantly sore/achy this morning, so might as well enjoy the recovery part. I chose to ride up a hillier route on the ride, and I'm happy to feel it this morning. Spent a nice mellow day with Edie, got some cooking done through out the day.
TODAY'S COOKING:
Mediterranean salad: CSA feta, onion, carrot and dill, can of white beans, 8oz cooked orzo, olive oil, a dash of red wine vinegar. Hmmm. Feta supplies enough salt, but it needs something. Maybe a squeeze of lemon? Let it sit for a day, we'll see. With a cold salad, it won't be too crazy to add an ingredient a little later.
Knish filling: Round 2.5, as I only used half the dough on the first round the day before last. Cooked another 5lbs of potatoes and caramelized 3 lbs of onions. Mixed more potato into the spinach left overs. Cooked up the other half of the cabbage, a little heavier on the vinegar, tastes more like a traditional quick kraut, nice.
Pancakes: Used industrial buttermilk, went a little too heavy on the salt, threw in some cinnamon to mix it up a little.
BREAKFAST: 9:30am, toasted bagel with cream cheese, water, 1 bowl, hunger 4/5
LUNCH: 12:15pm, potato knish, cabbage knish, water, .75 bowl, hunger 4/5
Really in love with this dough. Microwaved from refrigerator 1 minute, not bad, not ideal, but not bad.
DINNER: 5:30pm, pancakes, 2 ears of boiled corn, water, 1 bowl, hunger 4/5
Bought the corn on the way home from the Grand Street farmer's market, looked really good. Was considering chard and zucchini for dinner, but it just didn't appeal to me in the moment, and thought it would be good to have pancakes on hand for the Edles.
EVENING SNACK: 7:45pm, watermelon
EVENING SNACK: 10pm, wholewheat pretzels with nutella, some baked ziti, .75 bowl, hunger 4/5
Hoped to avoid snacks with the watermelon, but I just got hungry. Residual from the previous day's bike ride, I assume.
TODAY'S COOKING:
Mediterranean salad: CSA feta, onion, carrot and dill, can of white beans, 8oz cooked orzo, olive oil, a dash of red wine vinegar. Hmmm. Feta supplies enough salt, but it needs something. Maybe a squeeze of lemon? Let it sit for a day, we'll see. With a cold salad, it won't be too crazy to add an ingredient a little later.
Knish filling: Round 2.5, as I only used half the dough on the first round the day before last. Cooked another 5lbs of potatoes and caramelized 3 lbs of onions. Mixed more potato into the spinach left overs. Cooked up the other half of the cabbage, a little heavier on the vinegar, tastes more like a traditional quick kraut, nice.
Pancakes: Used industrial buttermilk, went a little too heavy on the salt, threw in some cinnamon to mix it up a little.
BREAKFAST: 9:30am, toasted bagel with cream cheese, water, 1 bowl, hunger 4/5
LUNCH: 12:15pm, potato knish, cabbage knish, water, .75 bowl, hunger 4/5
Really in love with this dough. Microwaved from refrigerator 1 minute, not bad, not ideal, but not bad.
DINNER: 5:30pm, pancakes, 2 ears of boiled corn, water, 1 bowl, hunger 4/5
Bought the corn on the way home from the Grand Street farmer's market, looked really good. Was considering chard and zucchini for dinner, but it just didn't appeal to me in the moment, and thought it would be good to have pancakes on hand for the Edles.
EVENING SNACK: 7:45pm, watermelon
EVENING SNACK: 10pm, wholewheat pretzels with nutella, some baked ziti, .75 bowl, hunger 4/5
Hoped to avoid snacks with the watermelon, but I just got hungry. Residual from the previous day's bike ride, I assume.
Wednesday, July 27
Donut Betrayal
Woke up around 6:45am, got a few minutes with B&E, got out of the house around 7:45am and rode the bike up to Garrison. Took the train home, met B on the street as she was coming home, and found myself conked out by 10pm, it was a good day.
BREAKFAST: 7:15am, good yogurt with honey, vanilla, peanuts, .5 bowl, hunger 4/5
BIKE SNACK: 8am, 2 cake donuts, .5 bowl, hunger 4/5
From Donut Plant. They've introduced new flavors since opening up more locations. The Salty Peanut Butter was pretty great, but the chocolate chip cookie donut was subpar -- the donut itself had brown sugar in it, which interfered with it's softness, and the cookie crumbs that coated the outside just gave an unpleasant mouth feel. For the first time ever, I actually didn't eat about 1/4 of the donut when I realized I really wasn't enjoying it!
BIKE SNACK: noon, 32 oz gatorade, small corn ships, small chocolate chip cookies, .75 bowl, hunger 4/5
BIKE SNACK: 2pm, ice cream sandwich
There are no shops open in Bear Mountain State Park, and the grocery by the train station closed last year. So this from a vending machine at Bear Mountain was pretty much my only option in the last 15 miles of the ride, if I didn't want to take a detour.
BIKE SNACK: 3:30pm, homemade granola, .25 bowl, hunger 4/5
Snacked on this on the train home. It's almost over-roasted, right at the edge, but really good. The HVS is gonna go bonkers for this!
DINNER: 6:15pm, breaded tilapia, small spinach, cabbage and potato knishes, water, 1.25 bowl, hunger 4/5
Resisted the call of the after-ride Chinese.
BREAKFAST: 7:15am, good yogurt with honey, vanilla, peanuts, .5 bowl, hunger 4/5
BIKE SNACK: 8am, 2 cake donuts, .5 bowl, hunger 4/5
From Donut Plant. They've introduced new flavors since opening up more locations. The Salty Peanut Butter was pretty great, but the chocolate chip cookie donut was subpar -- the donut itself had brown sugar in it, which interfered with it's softness, and the cookie crumbs that coated the outside just gave an unpleasant mouth feel. For the first time ever, I actually didn't eat about 1/4 of the donut when I realized I really wasn't enjoying it!
BIKE SNACK: noon, 32 oz gatorade, small corn ships, small chocolate chip cookies, .75 bowl, hunger 4/5
BIKE SNACK: 2pm, ice cream sandwich
There are no shops open in Bear Mountain State Park, and the grocery by the train station closed last year. So this from a vending machine at Bear Mountain was pretty much my only option in the last 15 miles of the ride, if I didn't want to take a detour.
BIKE SNACK: 3:30pm, homemade granola, .25 bowl, hunger 4/5
Snacked on this on the train home. It's almost over-roasted, right at the edge, but really good. The HVS is gonna go bonkers for this!
DINNER: 6:15pm, breaded tilapia, small spinach, cabbage and potato knishes, water, 1.25 bowl, hunger 4/5
Resisted the call of the after-ride Chinese.
Tuesday, July 26
Go Mediterranean
On my day with Edie, we took the big bike and did a full food shop in the morning, got cooking on some knish experiments through her nap, and hung out with a parent friend in the afternoon before B got home.
CSA haul: carrots, Swiss chard, zucchini, dill, onion, garlic, feta cheese, peaches. Everything except the chard and fruit can go into a Mediterranean salad with orzo pasta and white beans, I guess.
TODAY'S COOKING
Granola: Used the olive oil recipe as a base, used 2 cups of mixed cashews & slivered almonds on top of the pepitas. 1/2 cup of brown sugar, 1/2 cup of agave for sweeteners. Came out a little over roasted but pretty good.
Knishes: The knish experiments continue. Three fillings, all using onion cut into large dice and sauteed with vegetable shortening for a period of a few hours, a nice caramelized sheen. Boiled 5 lbs of peeled chopped eastern potatoes to tender, ran them through a food mill, a bit of salt. Four cups of it went into a new dough recipe, which also had shortening, eggs, salt and flour. Sauteed half a head of shredded cabbage with a little sugar, vinegar and salt. When slightly soft, mixed in some onions and a little mashed potato. Simmered a pot of chopped spinach to soft, added salt and a lump of potatoes. After letting the dough rest in the fridge for three or four hours, rolled out half of it to make about 16 smallish hand-sized knishes.
BREAKFAST: 9:15am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5
LUNCH: 12:15pm, sardine & avocado on 12-grain toast, 2 ears of boiled corn with butter & salt, water, 1 bowl, hunger 4/5
DINNER: 6:15pm, 3 homemade burritos with homemade tortilla chips, cookies & creme ice cream, water, 1.25 bowl, hunger 4/5
CSA haul: carrots, Swiss chard, zucchini, dill, onion, garlic, feta cheese, peaches. Everything except the chard and fruit can go into a Mediterranean salad with orzo pasta and white beans, I guess.
TODAY'S COOKING
Granola: Used the olive oil recipe as a base, used 2 cups of mixed cashews & slivered almonds on top of the pepitas. 1/2 cup of brown sugar, 1/2 cup of agave for sweeteners. Came out a little over roasted but pretty good.
Knishes: The knish experiments continue. Three fillings, all using onion cut into large dice and sauteed with vegetable shortening for a period of a few hours, a nice caramelized sheen. Boiled 5 lbs of peeled chopped eastern potatoes to tender, ran them through a food mill, a bit of salt. Four cups of it went into a new dough recipe, which also had shortening, eggs, salt and flour. Sauteed half a head of shredded cabbage with a little sugar, vinegar and salt. When slightly soft, mixed in some onions and a little mashed potato. Simmered a pot of chopped spinach to soft, added salt and a lump of potatoes. After letting the dough rest in the fridge for three or four hours, rolled out half of it to make about 16 smallish hand-sized knishes.
BREAKFAST: 9:15am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5
LUNCH: 12:15pm, sardine & avocado on 12-grain toast, 2 ears of boiled corn with butter & salt, water, 1 bowl, hunger 4/5
DINNER: 6:15pm, 3 homemade burritos with homemade tortilla chips, cookies & creme ice cream, water, 1.25 bowl, hunger 4/5
Monday, July 25
In the Mood
Spent part of the day with my father-in-law and stuff, and on the way home picked up a few things for dinner. Didn't get to eat much during the day, and was in the mood for a big unhealthy comforting meal. So I made it myself. Considered making fries, but had tortillas taking up space in the freezer, so I chipafied them -- both Edie & B went nuts for 'em.
TODAY'S COOKING
Hamburgers: Found local grass fed preground meat at WF, added half a minced onion, salt and a healthy dash of Worcestershire. Seared well in butter, on toasted whole wheat bun, tomato, onion and ketchup. Pretty good, though my natural inclination is to cook to well done, it's a little crumbly, gotta pull back to medium-well next time.
Tortilla Chips: Cut my extra corn tortillas into 6ths, fried in peanut oil at about 400 and sprinkled with salt. Addictively good.
BREAKFAST: 10:30am, smoothie, 1 bowl, hunger 4/5
AM SNACK: 11:45am, 3 pork & chive dumplings
PM SNACK: 3pm, 1 slice of whole wheat bread with peanut butter, .25 bowl, hunger 4/5
DINNER: 5:30pm, 2 hamburgers, tortilla chips, water, 1.5 bowl, hunger 4/5
EVENING SNACK: 7:30pm, cookies & cream ice cream, .25 bowl, hunger 4/5
TODAY'S COOKING
Hamburgers: Found local grass fed preground meat at WF, added half a minced onion, salt and a healthy dash of Worcestershire. Seared well in butter, on toasted whole wheat bun, tomato, onion and ketchup. Pretty good, though my natural inclination is to cook to well done, it's a little crumbly, gotta pull back to medium-well next time.
Tortilla Chips: Cut my extra corn tortillas into 6ths, fried in peanut oil at about 400 and sprinkled with salt. Addictively good.
BREAKFAST: 10:30am, smoothie, 1 bowl, hunger 4/5
AM SNACK: 11:45am, 3 pork & chive dumplings
PM SNACK: 3pm, 1 slice of whole wheat bread with peanut butter, .25 bowl, hunger 4/5
DINNER: 5:30pm, 2 hamburgers, tortilla chips, water, 1.5 bowl, hunger 4/5
EVENING SNACK: 7:30pm, cookies & cream ice cream, .25 bowl, hunger 4/5
Sunday, July 24
Another Ride Undone
Up at 5am, out the door at 5:30 all set to meet a group on a bus to do miles out in the Harlem Valley. However, by the time I got to 6th Street & A, the oppressive heat & humidity had my mind racing for excuses not to do the ride. After semi-plausible excuse #20 or so, I realized I just wanted to go home and cool off, and weather reports didn't predict rains and a break in the heat until late afternoon, when the ride would be over. The heat did me in.
Spent a nice hour out with B&E in the morning, since we were all up earlier than usual. While Edie napped, B took off for the day and playgrounds and trundling toddlers in backpacks was the order of the day. When B got home with my dinner, I pretty much tuned out to Sunday night television, the dawn of another week upon us.
BREAKFAST: 7:15am, organic cornflakes with organic dead milk, banana, .5 bowl, hunger 4/5
LUNCH: 1pm, breaded tilapia, spinach, baked ziti, cookies & creme ice cream, 1 bowl, hunger 4/5
PM SNACK: 4pm, pint of grenadine & soda
Still have grenadine syrup, 1 cup of syrup, 4 cups of over-carbonated tap water from our machine. No lime on hand, still very refreshing after trudging in the soupy heat with Edie in a darn back pack (HER idea, not mine)
DINNER: 6:15pm, grilled lamb, potato, rice, bread, water, 1.25 bowl, hunger 4/5
B brought me home left-overs from a Turkish joint she went to her with her fam.
Spent a nice hour out with B&E in the morning, since we were all up earlier than usual. While Edie napped, B took off for the day and playgrounds and trundling toddlers in backpacks was the order of the day. When B got home with my dinner, I pretty much tuned out to Sunday night television, the dawn of another week upon us.
BREAKFAST: 7:15am, organic cornflakes with organic dead milk, banana, .5 bowl, hunger 4/5
LUNCH: 1pm, breaded tilapia, spinach, baked ziti, cookies & creme ice cream, 1 bowl, hunger 4/5
PM SNACK: 4pm, pint of grenadine & soda
Still have grenadine syrup, 1 cup of syrup, 4 cups of over-carbonated tap water from our machine. No lime on hand, still very refreshing after trudging in the soupy heat with Edie in a darn back pack (HER idea, not mine)
DINNER: 6:15pm, grilled lamb, potato, rice, bread, water, 1.25 bowl, hunger 4/5
B brought me home left-overs from a Turkish joint she went to her with her fam.
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