Woke up 7ish after a fitful night. B&E took off with some friends to some children's thing on the UWS, while Mil & I ventured into the subways to Inwood Hill Park for a nice walk for an hour, before meeting up with an old friend for brunch. We hopped on the subway and walked across Central Park to grandma's house -- such a beautiful day, I only regret Mil is too young to be attached to a bicycle, so we could have been outdoors more and in subways less.
BREAKFAST: 8am, iced green tea, homemade granola bar, handful of chocolate covered espresso beans, .5 bowl, hunger 4/5
Ah, granola bar. Healthy convenience. When I first ate it the other day, it struck me as not sweet enough, as it is BARELY sweet, but on my palate first thing in the morning, it's mild sweetness is just right. Maybe the next version I'll put in green tea powder for a caffiene kick.
BRUNCH: 11:15am, buckwheat pancakes, bacon, a little melon fruit salad, water, 1 bowl, hunger 4/5
At a resto with Mil and a friend, healthyish fair. The wholegrain pancakes came with the syrup and butter that I only added a little for flavor, but one thing I surprisingly enjoyed was the small side of cut up melon and a couple of grapes to decorate the dish. I see myself upping my fruit game this week, and not just in smoothies.
PM SNACK 3:35pm, momma salad, .5 bowl, hunger 4/5
PM SNACK: 4:30pm, wholewheat ritz crackers, .25 bowl, hunger 4/5
DINNER: 5:30pm, cesar salad, pizza, water, 1.5 bowl, hunger 4/5
Ordered in, nice to not cook or make dirty dishes. Large salad, three slices, down from my usual 4 (ordered from Lombardies, very thin, lightly topped - 4 slices of streetza would kill me!)
EVENING SNACK: 6:45pm, grenadine soda, .25 bowl, hunger 4/5
The citric acid in the syrup is a revelation. Makes me want to experiment with making other syrups.
Saturday, January 28
Friday, January 27
Dietary Thoughts
Alton Brown's Good Eats episode about his change in diet over a 9 month period to lose 50 lbs was repeated today, and it re-inspired me. Its never going to work for me to just cut out chocolate in the evening, especially if I get cravings pushed on by hunger -- I just have to crowd it out with nutrient-dense calories during the day to get a handle.
He said he had a smoothie EVERYDAY for breakfast, but that seems a bit extreme (and boring) to me -- twice a week is as much as I can handle. However, I can up my smoothie game. I think I may add more different fruits (frozen blackberries and pineapple come to mind) and replace organic dead milk with acai juice...
Another addition is more nuts, especially almonds. Gonna roast some, add some flavors. Also, to a batch of slivered-almond and cashew granola, gonna make some granola bars, with almond butter as one of the binders.
Maybe I should start re-color coding my entries, too?
Thought about finishing the brisket for dinner, making beef four days in a row, but instead I cubed it and put it in the freezer for future knish use.
TODAY'S COOKING:
Health Salad: The standard, to have around to increase my veg intake. 1 head o' cabbage, shredded. 1 carrot, thin sliced rounds. Tossed with 3/4 cup white vinegar, 1/2 cup sugar, 2 tbsp olive oil, 1 tbsp salt, 1/2 tsp white ground pepper.
Grenadine Syrup: 2 cups pomegranate juice, 2 cups tart cherry juice, 4 cups cane sugar, and for the first time, 1 tablespoon "sour salt" aka citric acid. Brought to a simmer, left to cool then put in the fridge. The acid is to give it a certain cleansing bite, part of what makes a commercial soda refreshing after a big meal, despite it being so laden with crap. Hopefully a digestive shot of soda will reduce cravings for sugar later in the evening.
According to Brown's schedule, soda is a never. I don't think he meant HOMEMADE soda -- he'd probably restrict it, though...
Granola: 4 cups rolled oats, 1 cup raw cashews, 1 cup pepitas, 1 cup unsweetened coconut, 1/2 cup slivered almonds, 1/2 cup olive oil, 1/4 cup brown sugar, 1/4 cup dark maple syrup, 1 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cardamom. Mixed, roasted at 300 for 45 minutes, tossing every 10 minutes for even browning. Added 1/2 cup minced dried cherries after the fact.
Granola Bars: In a pan, heated 4 tbsp butter with about 8 oz of almond butter and 2oz maple syrup. Mixed in a palmful of spirulina and palmful of ground flax, a heavy dash of vanilla extract, and 3 beaten eggs. Held aside 2 cups of granola (for the HVS), the rest got mixed in with the green slime and pressed into a square pan. Baked for 25 minutes at 300.
AM SNACK: 8:30am, iced green tea
BREAKFAST: 10:45am, hardcore oatmeal, .75 bowl, hunger 4/5
Left over from yesterday. Zapped in the micro, very tasty. Next time gonna double the batch now that I have the hang of it.
LUNCH: 1pm, breaded shrimp, health salad, handful of dark chocolate covered espresso beans, 1 bowl, hunger 4/5
PM SNACK: 3:15pm, spinach empanada, .25 bowl, hunger 4/5
Well, this was healthy. Last time had a rather greezy chorizo empanada. This one was full of spinach, onion and tofu, and the crust was very whole wheaty and dry.
DINNER: 6:15pm, momma salad, wholewheat penne with gravy, spinach and broc, 8oz glass of grenadine soda, 1 bowl, hunger 4/5
Didn't want the brisket gravy made from the braising liquid to go to waste, so I threw it over some pasta and tossed in some quickly sauteed spinach, as well as 2.5 bites of leftover broccoli that Betsy didn't deem worthy of finishing. It was good, but strangely unsatisfying.
I only added one tablespoon of sour salt to essentially a half gallon of syrup, but wow, what a difference it made, and maybe the next batch I'll halve the sour salt. The taste popped, it felt a little scouring in my mouth (in a good way), and while 2 table spoons of syrup for 8oz of seltzer made for light colored mildly sweet soda, the acid was very notable. Made it bubble up kinda foamy like a commercial soda, too.
EVENING SNACK: 10pm, mini bagelwrapped hotdogs, .5 bowl, hunger 4/5
After all that, still ended the day on an unhealthy note. The stress/relief of stress after getting the toddler and the baby to sleep with out a second pair of hands wasn't overwhelming, but big enough to cause me to indulge a craving.
He said he had a smoothie EVERYDAY for breakfast, but that seems a bit extreme (and boring) to me -- twice a week is as much as I can handle. However, I can up my smoothie game. I think I may add more different fruits (frozen blackberries and pineapple come to mind) and replace organic dead milk with acai juice...
Another addition is more nuts, especially almonds. Gonna roast some, add some flavors. Also, to a batch of slivered-almond and cashew granola, gonna make some granola bars, with almond butter as one of the binders.
Maybe I should start re-color coding my entries, too?
Thought about finishing the brisket for dinner, making beef four days in a row, but instead I cubed it and put it in the freezer for future knish use.
TODAY'S COOKING:
Health Salad: The standard, to have around to increase my veg intake. 1 head o' cabbage, shredded. 1 carrot, thin sliced rounds. Tossed with 3/4 cup white vinegar, 1/2 cup sugar, 2 tbsp olive oil, 1 tbsp salt, 1/2 tsp white ground pepper.
Grenadine Syrup: 2 cups pomegranate juice, 2 cups tart cherry juice, 4 cups cane sugar, and for the first time, 1 tablespoon "sour salt" aka citric acid. Brought to a simmer, left to cool then put in the fridge. The acid is to give it a certain cleansing bite, part of what makes a commercial soda refreshing after a big meal, despite it being so laden with crap. Hopefully a digestive shot of soda will reduce cravings for sugar later in the evening.
According to Brown's schedule, soda is a never. I don't think he meant HOMEMADE soda -- he'd probably restrict it, though...
Granola: 4 cups rolled oats, 1 cup raw cashews, 1 cup pepitas, 1 cup unsweetened coconut, 1/2 cup slivered almonds, 1/2 cup olive oil, 1/4 cup brown sugar, 1/4 cup dark maple syrup, 1 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cardamom. Mixed, roasted at 300 for 45 minutes, tossing every 10 minutes for even browning. Added 1/2 cup minced dried cherries after the fact.
Granola Bars: In a pan, heated 4 tbsp butter with about 8 oz of almond butter and 2oz maple syrup. Mixed in a palmful of spirulina and palmful of ground flax, a heavy dash of vanilla extract, and 3 beaten eggs. Held aside 2 cups of granola (for the HVS), the rest got mixed in with the green slime and pressed into a square pan. Baked for 25 minutes at 300.
AM SNACK: 8:30am, iced green tea
BREAKFAST: 10:45am, hardcore oatmeal, .75 bowl, hunger 4/5
Left over from yesterday. Zapped in the micro, very tasty. Next time gonna double the batch now that I have the hang of it.
LUNCH: 1pm, breaded shrimp, health salad, handful of dark chocolate covered espresso beans, 1 bowl, hunger 4/5
PM SNACK: 3:15pm, spinach empanada, .25 bowl, hunger 4/5
Well, this was healthy. Last time had a rather greezy chorizo empanada. This one was full of spinach, onion and tofu, and the crust was very whole wheaty and dry.
DINNER: 6:15pm, momma salad, wholewheat penne with gravy, spinach and broc, 8oz glass of grenadine soda, 1 bowl, hunger 4/5
Didn't want the brisket gravy made from the braising liquid to go to waste, so I threw it over some pasta and tossed in some quickly sauteed spinach, as well as 2.5 bites of leftover broccoli that Betsy didn't deem worthy of finishing. It was good, but strangely unsatisfying.
I only added one tablespoon of sour salt to essentially a half gallon of syrup, but wow, what a difference it made, and maybe the next batch I'll halve the sour salt. The taste popped, it felt a little scouring in my mouth (in a good way), and while 2 table spoons of syrup for 8oz of seltzer made for light colored mildly sweet soda, the acid was very notable. Made it bubble up kinda foamy like a commercial soda, too.
EVENING SNACK: 10pm, mini bagelwrapped hotdogs, .5 bowl, hunger 4/5
After all that, still ended the day on an unhealthy note. The stress/relief of stress after getting the toddler and the baby to sleep with out a second pair of hands wasn't overwhelming, but big enough to cause me to indulge a craving.
Thursday, January 26
Cravings
I ate dinner late, as I had a filling lunch and I was kinda hoping to take the edge off of my evening snacking. It did not work. Something other than hunger is at work here. Cravings, sugar & salt. Hmmmm.
TODAY'S COOKING
Broccoli: Chopped it up to bite sized pieces. Toasted some panko in the 400 degree oven for 2 minutes Tossed the broc with the panko, 2 cloves of minced garlic, salt, pepper and olive oil. Baked for 20 minutes -- usually I'd do 10, but B likes her roasted veg mushy.
Hardcore Oatmeal: Second time, better. 1 cup of the McCanns steel cut, 4 cups of water, 2 tbsp butter, a splurge of brown sugar, a shake of cinnamon, a teaspoon of salt. Brought to a boil then down to a simmer, left uncovered for 30 minutes. A little liquid on top, turned off heat, let sit for 10 minutes and came together nicely. Nice creaminess against the firm poppiness of the oat kernels. No strong flavor from the add-ins, just nice notes underneath the grassy oatiness of it all.
AM SNACK: 8:30pm, iced green tea
BREAKFAST: 9:15pm, hardcore oatmeal, .75 bowl, hunger 4/5
LUNCH: 12:30pm, hummus, wholewheat pita, a few falafel balls, mushrooms, favabeans, tahini, chickpeas, water, 1.25 bowl, hunger 4/5'
Out for lunch at the Hummus Place on St. Mark's with B. Ordered the "Hummus Place Platter", which was a surprisingly large amount of hummus, and more surprisingly was easy to finish (with a bit of help from B)
PM SNACK: 1:30pm, vegan ice cream, .25 bowl, hunger 4/5
In keeping with the theme, we went to the place on A and 9th that serves Lulu's ice cream.
PM SNACK: 5pm, momma salad, .5 bowl, hunger 4/5
DINNER: 7:30pm, brisket on wholewheat toast with gravy, roasted broccoli, 1 bowl, hunger 4/5
EVENING SNACK: 9pm, peanuts & chocolate chips, .25 bowl, hunger 4/5
EVENING SNACK: 10:30pm, mini bagelwrapped hotdogs, .25 bowl, hunger 4/5
TODAY'S COOKING
Broccoli: Chopped it up to bite sized pieces. Toasted some panko in the 400 degree oven for 2 minutes Tossed the broc with the panko, 2 cloves of minced garlic, salt, pepper and olive oil. Baked for 20 minutes -- usually I'd do 10, but B likes her roasted veg mushy.
Hardcore Oatmeal: Second time, better. 1 cup of the McCanns steel cut, 4 cups of water, 2 tbsp butter, a splurge of brown sugar, a shake of cinnamon, a teaspoon of salt. Brought to a boil then down to a simmer, left uncovered for 30 minutes. A little liquid on top, turned off heat, let sit for 10 minutes and came together nicely. Nice creaminess against the firm poppiness of the oat kernels. No strong flavor from the add-ins, just nice notes underneath the grassy oatiness of it all.
AM SNACK: 8:30pm, iced green tea
BREAKFAST: 9:15pm, hardcore oatmeal, .75 bowl, hunger 4/5
LUNCH: 12:30pm, hummus, wholewheat pita, a few falafel balls, mushrooms, favabeans, tahini, chickpeas, water, 1.25 bowl, hunger 4/5'
Out for lunch at the Hummus Place on St. Mark's with B. Ordered the "Hummus Place Platter", which was a surprisingly large amount of hummus, and more surprisingly was easy to finish (with a bit of help from B)
PM SNACK: 1:30pm, vegan ice cream, .25 bowl, hunger 4/5
In keeping with the theme, we went to the place on A and 9th that serves Lulu's ice cream.
PM SNACK: 5pm, momma salad, .5 bowl, hunger 4/5
DINNER: 7:30pm, brisket on wholewheat toast with gravy, roasted broccoli, 1 bowl, hunger 4/5
EVENING SNACK: 9pm, peanuts & chocolate chips, .25 bowl, hunger 4/5
EVENING SNACK: 10:30pm, mini bagelwrapped hotdogs, .25 bowl, hunger 4/5
Wednesday, January 25
Brisket n' Gravy
A really nice day, despite a rough night. Betsy cancelled her plans and stayed in to sleep, so I took Edie to school with Mil strapped to my chest. After drop off, had a nice wander down to Pier 51, and walked Mil in circles in an empty light-filled mall dining room while I read magazines and the phone for an hour, then sat with a sleeping baby and read for another hour. It's one of those things I'll miss when they're older. I remember when Edie was around the same age I took her down to the Pier (though it was warmer out) and we sat out on a terrace and watched the boats pass.
In BOTH instances, however, multiple Asian tourists stopped to ask how old the baby is and take pictures of us. Hrumph!
Still eating well. Had big cravings of cookies/brownies/ice cream last night, good thing nothing was on hand other than the usual or I would have gone nuts. I think it was a combination of not eating a big enough dinner/feeling stressed from awake kids/feeling a little blue about whatever. I think right now the key to really making a difference is not getting bored with what I'm eating. Brussels are a good addition to the regular spinach, I think broccoli needs to make a comeback ASAP.
TODAY'S COOKING:
Brisket: 2.5 pound flat cut into the Le Cruset pot, covered in red wine and beef stock, a bunch of crushed garlic cloves, smoked paprika, a little brown sugar, a little onion powder, salt, a packet of dried porcinis. 250 for 5 hours.
The meat surprised me by literally falling apart when I took it out of the pot to rest. I strained the braising juice, and created some roux in the pot with 1/8 cup of flour and equal parts butter. After the cooked, I whisked the braising liquid in to make some kick-ass gravy that would not be denied.
Not sure if I like this. The meat is at once moist, dry, tender and tough. The gravy helped greatly though. One thing for sure, the "beefy" flavor of the meat is much stronger than any quick-cooked tender cut, and very appealing.
AM SNACK: 7:30am, iced green tea
BREAKFAST: 8am, smoothie, 1 bowl, hunger 4/5
Banana, grapes, milk & yogurt, cherries, mango, blueberries and peach, flax & spirulina, salt & vanilla. After not eating her waffle, Edie shouted, "Noisy ice cream! Want some!" I told her to sit and I'd make her a bowl, and she quickly did so. I gave her a bit in a plastic bowl and a spoon, and she eagerly lapped it up, asking for more twice. During eating, she said, "Mmmmm I love it!" and "Oooooo blueberry noisy ice cream!"
LUNCH: 1:15pm, momma salad, sauteed shrimp, butternut squash soup, whole wheat Ritz crackers, 1 bowl, hunger 4/5
PM SNACK: 5pm, slice of swiss, a few wholegrain pretzels
DINNER: 6pm, brisket & gravy on wholewheat toast, 1 bowl, hunger 4/5
Was gonna make a green to go with this, but B&E&e were causing all sorts of chaos and pressure, so I had to get in quick.
EVENING SNACK: 8pm, potato chips, .5 bowl, hunger 4/5
EVENING SNACK: 9pm, chocolate chips & peanuts, .25 bowl, hunger 4/5
In BOTH instances, however, multiple Asian tourists stopped to ask how old the baby is and take pictures of us. Hrumph!
Still eating well. Had big cravings of cookies/brownies/ice cream last night, good thing nothing was on hand other than the usual or I would have gone nuts. I think it was a combination of not eating a big enough dinner/feeling stressed from awake kids/feeling a little blue about whatever. I think right now the key to really making a difference is not getting bored with what I'm eating. Brussels are a good addition to the regular spinach, I think broccoli needs to make a comeback ASAP.
TODAY'S COOKING:
Brisket: 2.5 pound flat cut into the Le Cruset pot, covered in red wine and beef stock, a bunch of crushed garlic cloves, smoked paprika, a little brown sugar, a little onion powder, salt, a packet of dried porcinis. 250 for 5 hours.
The meat surprised me by literally falling apart when I took it out of the pot to rest. I strained the braising juice, and created some roux in the pot with 1/8 cup of flour and equal parts butter. After the cooked, I whisked the braising liquid in to make some kick-ass gravy that would not be denied.
Not sure if I like this. The meat is at once moist, dry, tender and tough. The gravy helped greatly though. One thing for sure, the "beefy" flavor of the meat is much stronger than any quick-cooked tender cut, and very appealing.
AM SNACK: 7:30am, iced green tea
BREAKFAST: 8am, smoothie, 1 bowl, hunger 4/5
Banana, grapes, milk & yogurt, cherries, mango, blueberries and peach, flax & spirulina, salt & vanilla. After not eating her waffle, Edie shouted, "Noisy ice cream! Want some!" I told her to sit and I'd make her a bowl, and she quickly did so. I gave her a bit in a plastic bowl and a spoon, and she eagerly lapped it up, asking for more twice. During eating, she said, "Mmmmm I love it!" and "Oooooo blueberry noisy ice cream!"
LUNCH: 1:15pm, momma salad, sauteed shrimp, butternut squash soup, whole wheat Ritz crackers, 1 bowl, hunger 4/5
PM SNACK: 5pm, slice of swiss, a few wholegrain pretzels
DINNER: 6pm, brisket & gravy on wholewheat toast, 1 bowl, hunger 4/5
Was gonna make a green to go with this, but B&E&e were causing all sorts of chaos and pressure, so I had to get in quick.
EVENING SNACK: 8pm, potato chips, .5 bowl, hunger 4/5
EVENING SNACK: 9pm, chocolate chips & peanuts, .25 bowl, hunger 4/5
Tuesday, January 24
Brussels n' Burgers
Woke up surprisingly achy from what I thought was a casual bike ride yesterday -- I estimate I ended up riding about 20 miles at a VERY relaxed pace, but fact is I haven't done any distance at all since Mil popped out on us.
A bunch of things have fallen to the wayside since the baby came, some of which I've brought back since getting sick over the holidays: Lifting weights twice a week, eating healthy, cooking 6/7 days. Some things have not come back, particularly focusing on getting my knish concept off the ground. B goes back to work next week -- will it drift further away or will I find the time and energy to refocus?
TODAY'S COOKING:
Curry Carrot Dip, take 2: Boiled 1 lb of carrots for full 15 minutes, used the small work bowl of the full-size food processor, all came out nice n' smooth.
Butternut Squash Soup: Sauteed onion, carrot, celery and leek in olive oil for a solid 30 minutes until soft. Put one full chopped up squash on top an covered with veg stock, let simmer for 20. Blended. Surprisingly salt-balanced from what I added to the mire poix and from the stock. Lacking fat and cream, but B insisted on a vegan soup, boooo.
Roasted Brussel Sprouts: Third time I've made these in the past few weeks. I'm finding fresh cook faster and darker at 400/20 minutes. This batch came out overcooked, blackened, but still delicious. A bit bitter, but a perfect foil to the the sweet-ish soup.
Burgers: I bought a brisket at Wholefoods today, thinking I'll braise it tomorrow. On a whim, cut off 1/2 pound of it, cubed it, ground it, added some minced raw onion, Worcestershire, salt and pepper, fried in butter, put on some nice buns out of the freezer. Pretty good, maybe a little overcooked and crumbly.
BREAKFAST: 10:30am, good yogurt with honey, peanuts, vanilla, .5 bowl, hunger 4/5
Forgot to put the brewed tea into the fridge last night, so I skipped it.
LUNCH: 12:30pm, shuyo ramen, 1 bowl, hunger 4/5
Treated myself to lunch out at Rai Rai Ken.
PM SNACK: 4pm, leftover chicken mushu and veg fried rice, .5 bowl, hunger 4/5
Was about to eat some momma style salad but saw this in the fridge -- if it didn't get eaten today, would probably have to toss it. Good to mix it up a little -- it's good to increase my veg game, but at the same time things gotta be mixed up.
DINNER: 5:45pm, 2 freshly ground hamburgers on sprouted wholewheat buns, butternut squash soup, roasted brussel sprouts, 7.5oz ginger ale, 1.5 bowl, hunger 4/5
EVENING SNACK: 8pm, chocolate chips & raw cashews, .25 bowl, hunger 4/5
A bunch of things have fallen to the wayside since the baby came, some of which I've brought back since getting sick over the holidays: Lifting weights twice a week, eating healthy, cooking 6/7 days. Some things have not come back, particularly focusing on getting my knish concept off the ground. B goes back to work next week -- will it drift further away or will I find the time and energy to refocus?
TODAY'S COOKING:
Curry Carrot Dip, take 2: Boiled 1 lb of carrots for full 15 minutes, used the small work bowl of the full-size food processor, all came out nice n' smooth.
Butternut Squash Soup: Sauteed onion, carrot, celery and leek in olive oil for a solid 30 minutes until soft. Put one full chopped up squash on top an covered with veg stock, let simmer for 20. Blended. Surprisingly salt-balanced from what I added to the mire poix and from the stock. Lacking fat and cream, but B insisted on a vegan soup, boooo.
Roasted Brussel Sprouts: Third time I've made these in the past few weeks. I'm finding fresh cook faster and darker at 400/20 minutes. This batch came out overcooked, blackened, but still delicious. A bit bitter, but a perfect foil to the the sweet-ish soup.
Burgers: I bought a brisket at Wholefoods today, thinking I'll braise it tomorrow. On a whim, cut off 1/2 pound of it, cubed it, ground it, added some minced raw onion, Worcestershire, salt and pepper, fried in butter, put on some nice buns out of the freezer. Pretty good, maybe a little overcooked and crumbly.
BREAKFAST: 10:30am, good yogurt with honey, peanuts, vanilla, .5 bowl, hunger 4/5
Forgot to put the brewed tea into the fridge last night, so I skipped it.
LUNCH: 12:30pm, shuyo ramen, 1 bowl, hunger 4/5
Treated myself to lunch out at Rai Rai Ken.
PM SNACK: 4pm, leftover chicken mushu and veg fried rice, .5 bowl, hunger 4/5
Was about to eat some momma style salad but saw this in the fridge -- if it didn't get eaten today, would probably have to toss it. Good to mix it up a little -- it's good to increase my veg game, but at the same time things gotta be mixed up.
DINNER: 5:45pm, 2 freshly ground hamburgers on sprouted wholewheat buns, butternut squash soup, roasted brussel sprouts, 7.5oz ginger ale, 1.5 bowl, hunger 4/5
EVENING SNACK: 8pm, chocolate chips & raw cashews, .25 bowl, hunger 4/5
Monday, January 23
OLD
Road out to Red Hook for a meeting, then to Bay Ridge to meet up with an old buddy from college at a crappy diner. I ordered a particularly unhealthy meal, as if we were both in our early 20s again. Though, we are not.
With his omelet and home fries, he was still nursing a broken heart from his last relationship several years ago, not to mention the blood pressure pills he was popping with his coffee. There I am, talking about the rigors of juggling two kiddies and a wife. OLD, he he he.
Took the time to explore Dyker Heights and make my way back home via Borough Park, good wet ride. Got to get Edie on time for a tour of the supermarket before going home. Was invited to a a Chinese New Years get together, but was just too tired.
TODAY'S COOKING:
Iced tea, big momma salad: Just the standard, enough to last for a bit.
Curry carrot dip: Rushed it, didn't cook the carrots long enough, and used the smaller underpowered food processor, came out super grainy. Tossed it, will try again with the left over carrots tomorrow.
BREAKFAST: 8am, iced green tea, Special K with organic dead milk, .5 bowl, hunger 4/5
LUNCH: 11:45am, gyro & fries, diet coke, pickle, slaw, 1.25 bowl, hunger 4/5
PM SNACK: 5pm, momma salad with babaganoush, .5 bowl, hunger 4/5
DINNER: 6:30pm, breaded shrimp, spinach, peanuts & chocolate chips, water, 1.25 bowl, hunger 4/5
EVENING SNACK: 9pm, potato chips, .5 bowl, hunger 4/5
With his omelet and home fries, he was still nursing a broken heart from his last relationship several years ago, not to mention the blood pressure pills he was popping with his coffee. There I am, talking about the rigors of juggling two kiddies and a wife. OLD, he he he.
Took the time to explore Dyker Heights and make my way back home via Borough Park, good wet ride. Got to get Edie on time for a tour of the supermarket before going home. Was invited to a a Chinese New Years get together, but was just too tired.
TODAY'S COOKING:
Iced tea, big momma salad: Just the standard, enough to last for a bit.
Curry carrot dip: Rushed it, didn't cook the carrots long enough, and used the smaller underpowered food processor, came out super grainy. Tossed it, will try again with the left over carrots tomorrow.
BREAKFAST: 8am, iced green tea, Special K with organic dead milk, .5 bowl, hunger 4/5
LUNCH: 11:45am, gyro & fries, diet coke, pickle, slaw, 1.25 bowl, hunger 4/5
PM SNACK: 5pm, momma salad with babaganoush, .5 bowl, hunger 4/5
DINNER: 6:30pm, breaded shrimp, spinach, peanuts & chocolate chips, water, 1.25 bowl, hunger 4/5
EVENING SNACK: 9pm, potato chips, .5 bowl, hunger 4/5
Sunday, January 22
Obscene Bagels
A hard night last night with various children waking up at odd times. Also thinking about my eating yesterday -- ate pretty well up to dinner. Chinese food was very sociable, but I'm kinda instinctually programmed to over-eat when confronted with take out Chinese food. I can't beat myself up too hard, it was social, it was the weekend, and it was a bit balanced with the better eating I did for the rest of the day.
As for today, another day mostly indoors. Took Edie out in some newly acquired snow pants, but her mittens soon soaked through and she very cutely complained of being cold and wanting to go home. We ran around CVS for about 30 minutes but I could tell a few moments more and stuff would have started flying off the shelves.
AM SNACK: 8:45am. iced green tea
BREAKFAST: 10:45am, bagel with cream cheese & babaganoush, half a spinach potato knish, water, 1 bowl, hunger 4/5
B's friend brought bagels from a Williamsburg hipster shop, including flavors like "Bacon Egg & Cheese", "Blueberry", and "French Toast". Never thought of myself as a bagel purist before, but....urrrrg. Mildly sweet bagels are not, not, not RIGHT.
LUNCH: 1:30pm, mushu chicken over veg fried rice, 1 bowl, hunger 4/5
PM SNACK: 4pm, baby carrots with salt, .5 bowl, hunger 4/5
DINNER: 6:15pm, breaded tilapia, sauteed spinach, peanuts & chocolate chips, 1 bowl, hunger 4/5
EVENING SNACK: 9pm, mini bagel-wrapped hotdogs, .5 bowl, hunger 4/5
As for today, another day mostly indoors. Took Edie out in some newly acquired snow pants, but her mittens soon soaked through and she very cutely complained of being cold and wanting to go home. We ran around CVS for about 30 minutes but I could tell a few moments more and stuff would have started flying off the shelves.
AM SNACK: 8:45am. iced green tea
BREAKFAST: 10:45am, bagel with cream cheese & babaganoush, half a spinach potato knish, water, 1 bowl, hunger 4/5
B's friend brought bagels from a Williamsburg hipster shop, including flavors like "Bacon Egg & Cheese", "Blueberry", and "French Toast". Never thought of myself as a bagel purist before, but....urrrrg. Mildly sweet bagels are not, not, not RIGHT.
LUNCH: 1:30pm, mushu chicken over veg fried rice, 1 bowl, hunger 4/5
PM SNACK: 4pm, baby carrots with salt, .5 bowl, hunger 4/5
DINNER: 6:15pm, breaded tilapia, sauteed spinach, peanuts & chocolate chips, 1 bowl, hunger 4/5
EVENING SNACK: 9pm, mini bagel-wrapped hotdogs, .5 bowl, hunger 4/5
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