A mellow day. Mil & I got out the door around 10 to visit K in Park Slope. We took a nice walk around Prospect Park in the sunny wind -- I actually saw a whole lot of park I've never seen before. Stopped by a much better than it should have been Thai restaurant on 5th Ave before heading home.
Got a pint of cream on the way home. Inoculated it with a tablespoon of buttermilk and left it out overnight, to have cream fraiche for the pancakes tomorrow morning...
TODAY'S COOKING:
Iced Tea: Had the last pint of the old batch this morning, made another couple of gallons (5oz of tea steeped in a gallon of simmered water spiked with 1/4 cup sugar, just turned off heat, 5 minutes then left to cool to room temp before hitting the chill box.) It occurred to me that I've been buying green tea randomly and sometimes I really like it sometimes it's a bit too woody and hard. The Houjicha that I'm using right now is pretty good, right in the middle of woody, flowery and just nice n' greeny.
AM SNACK: 8am, iced green tea
AM SNACK: 10am, granola bar
AM SNACK: 11:15am, slice of date nut bread, handful of raw almonds, hot tea
LUNCH: 2:30pm, Thai salad, fried tofu, string beans and pork in a curry with sticky rice, water, 1.5 bowl, hunger 4/5
DINNER: 8pm, baby carrots with carrot dressing, potato chips, 1 bowl, hunger 4/5
EVENING SNACK: 9:30pm, peanuts & chocolate chips, .25 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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