Too cold and rainy to ride my bike like I planned, and still feeling unsteady from the stone pain early yesterday morning. Nice breakfast, grandma came over, popped out to visit a friend in Williamsburg, ordered in dinner, TV vegetation in the evening, a good day.
TODAY's COOKING
French Toast: Quart of whole milk, 8 eggs 1/4 cup of vanilla sugar, heavy pinches of salt, fresh nutmeg and ground cinnamon. Sesame challah cut into 10 thick pieces soaked in the batter, nicely almost absorbed the whole bowl, 2 sticks of butter clarified. Fried on low heat about 6-8 minutes per side, nice browning, firm but moist inside. Maybe a tad sweeter wouldn't have hurt, but pretty decadent never the less, appropriate for the friends and kids we were informally hosting. Makes me think I should revise my pancake recipe I use regularly to include some whole grains, he he.
AM SNACK: 8am, iced green tea, blueberry corn muffin, .25 bowl, hunger 4/5
BREAKFAST: 11:15am, french toast, 1.25 bowl, hunger 4/5
PM SNACK: 3:30pm, handful of chocolate covered espresso beans, small chocolate bunny, .5 bowl, hunger 4/5
PM SNACK: 4:15pm, cup of hot green tea
DINNER: 6:30pm, shrimp over black beans and yellow rice, tortilla chips and guac, several pieces of chocolate, quart of water, 1.5 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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