Woke up at 8 after 12 hours of pretty good sleep. B&E in healthy and happy moods, felt good when I split to ride around 9am. Did 45 miles around Queens, in the 50s and mostly sunny, a good opener to the '12 bike season!
TODAY'S COOKING
Banana Bread: Had to get rid of some bananas. Into the stand mixer's bowl: 5 overripe bananas, a cup of dark brown sugar. Turned it on medium, then added: 1 stick melted butter, 1/4 cup full fat Fage Greek yogurt, 3 eggs, a teaspoon of salt, a tablespoon of instant espresso powder. Turned off, added 1 1/2 cups of whole wheat pastry flour, 1 tsp of baking powder, 2 teaspoon of baking soda, put in 2 small tin loaf pans, 350 degrees for 1 hour.
Pleasantly dense, maybe a tad too sweet.
French toast: 3 cups of milk, 1 cup of heavy cream, 8 eggs, 1/3 cup of sugar, heavy shot of cinnamon and nutmeg, a large dose of vanilla extract, big pinch of salt in the custard. 2 sticks of butter clarified for frying. One loaf of challah sliced into 1" thick pieces. Fry over medium low-flame about 5 minutes on each side until it looks right.
BREAKFAST: 8:30am, iced green tea, good yogurt with vanilla, honey & peanuts, .75 bowl, hunger 4/5
BIKE SNACK: 11:45am, 20oz gatorade, fritos corn chips, a crappy slice of chocolate pound cake, .75 bowl, hunger 4/5
PM SNACK: 3pm, green salad, .5 bowl, hunger 4/5
DINNER: 6:30pm, 3 1/2 pieces french toast, chocolate pudding & whipped cream, 1.5 bowl, hunger 4/5
Not a light meal, both parts involving a lot of milk, cream and eggs. But the ride definitely gave me an appetite for the heaviness.
EVENING SNACK: 10pm, 3 meatballs in homemade sauce, .5 bowl, hunger 4/5
Even though my stomach felt full-ish, I still had a roaring appetite, definitely a sign of a good bike ride....
Saturday, March 17
Friday, March 16
Stressy, Rainy
What an oddly stressy day. Edie didn't have school due to a "staff development" day, and it was raining. We three suited up and went to the supermarket to get a few ingredients for dinner, then met with the accountant to take care of the annual taxes. Home again for lunch, then suited up and took the subway up to the museum of Natural History to meet C & her little one Autumn, but they were running late. We three sat in Central Park for about 30 minutes -- they were both sleeping, and it had stopped raining, a nice 30 minutes of just....peace. We spent an hour in the museum than had a fantastic walk across Central Park to the F train. Got home around 5, Mil was not feeling well and I could not calm him. Fortunately Momma B came home and things calmed down. While dealing with Mil, I did not notice that Edles fell asleep in front of the TV around 5. We put her to bed and she slept through the night, which was nice. Even nicer was after dinner, I packed it in and put myself to bed at 8pm and didn't get woken up the whole night!
TODAY'S COOKING:
Iced Green Tea: New batch, cut the sugar back to 1/4 cup per gallon (from 1/2). Used sencha this time, I don't keep track of kinds of green tea, but I think this is my least favorite. Gotta remember to not buy it again.
AM SNACK: 7:30am, iced green tea
BREAKFAST: 9:30am, homemade pumpernickel bagel with a little cream cheese, water, .5 bowl, hunger 4/5
I still have 8 of the dozen left. They're just so leaden and blunt tasting, kinda like how vegetarian cooking was in the 70s. I think in the next few weeks, I'm gonna take a stab at making these a bit more puffy, add vital wheat gluten, maybe more yeast. And definitely some flavorants, like a little espresso -- a caffeine kick in a breakfast bagel is not such a bad thing.
LUNCH: noon, ham and Swiss on a whole wheat slice of bread, large green salad, water, 1 bowl, hunger 4/5
Rushing, Edie having ham and Swiss, so I just made myself some for efficiency. The meal was 1/4 sandwich, 3/4 salad anyway.
PM SNACK: 1:45pm, homemade granola bar, .25 bowl, hunger 4/5
DINNER: 6:15pm, whole wheat spaghetti & meatballs, chocolate pudding & whipped cream, pint of grenadine soda, 1.75 bowl, hunger 4/5
TODAY'S COOKING:
Iced Green Tea: New batch, cut the sugar back to 1/4 cup per gallon (from 1/2). Used sencha this time, I don't keep track of kinds of green tea, but I think this is my least favorite. Gotta remember to not buy it again.
AM SNACK: 7:30am, iced green tea
BREAKFAST: 9:30am, homemade pumpernickel bagel with a little cream cheese, water, .5 bowl, hunger 4/5
I still have 8 of the dozen left. They're just so leaden and blunt tasting, kinda like how vegetarian cooking was in the 70s. I think in the next few weeks, I'm gonna take a stab at making these a bit more puffy, add vital wheat gluten, maybe more yeast. And definitely some flavorants, like a little espresso -- a caffeine kick in a breakfast bagel is not such a bad thing.
LUNCH: noon, ham and Swiss on a whole wheat slice of bread, large green salad, water, 1 bowl, hunger 4/5
Rushing, Edie having ham and Swiss, so I just made myself some for efficiency. The meal was 1/4 sandwich, 3/4 salad anyway.
PM SNACK: 1:45pm, homemade granola bar, .25 bowl, hunger 4/5
DINNER: 6:15pm, whole wheat spaghetti & meatballs, chocolate pudding & whipped cream, pint of grenadine soda, 1.75 bowl, hunger 4/5
Meaty urge
Weather is still fantastic, makes me nervous that it'll change and be more of a typical miserable cold March any moment...
TODAY'S COOKING:
Chocolate Pudding: Made this pudding again in advance of dinner tomorrow. Went a full cup of sugar this time, never got as thick in the pot as before. Maybe it'll thicken when it cools? If not, it'll still taste good, I'll just have to call it pot de creme or something, he he...
Roasted Broccoli: Used this recipe for ingredients and time & temp, but didn't measure anything, just through it together. Replaced panko with whole wheat panko, used asagio for the cheese, and tossed in some sauteed mushrooms into the mix.
AM SNACK: 9:30am, iced green tea
BREAKFAST: 11am, hardcore oatmeal, .5 bowl, hunger 4/5
LUNCH: 1pm, vegetable patty, jerk chicken patty, .75 bowl, hunger 4/5
Out and about with Mil, looking for something fast, cheap and relatively healthy. Wandered into a Golden Krust on 14th Street, Jamaican street food. The vegetable patty was remarkably good, a wholewheaty crust, and the vegetable filling was cooked to mushy in the same way the beef filling is, and spiced perfectly. The jerked chicken patty was good, but the crust was white flour and the chicken filling had a very slight, very mild ammonia note. I would have been perfectly happy with another vegetarian patty...
PM SNACK: 5pm, a bit of hot chocolate pudding, a spoonful of freshly made whipped cream, 2oz of dark chocolate, .25 bowl, hunger 4/5
Didn't intend this snack, but when I get cooking, things get thrown in my mouth. recipe called for 5 oz of dark chocolate, and I had 7 on hand. I took a nibble to see how good it was (the crappy supermarket only had Cadbury on hand), it wasn't so good, but rather than the trash (or Betsy), it went into me.
DINNER: 7pm, roasted broccoli with tabouli, 10oz Sprite, 1 bowl, hunger 4/5
EVENING SNACK: 9pm, whole grain chips with fresh salsa and fresh guac, .75 bowl, hunger 4/5
EVENING SNACK: 11pm, 2 meatballs, .25 bowl, hunger 4/5
Huh, tried to minimize my meat consumption today, but the urge grabbed me.
TODAY'S COOKING:
Chocolate Pudding: Made this pudding again in advance of dinner tomorrow. Went a full cup of sugar this time, never got as thick in the pot as before. Maybe it'll thicken when it cools? If not, it'll still taste good, I'll just have to call it pot de creme or something, he he...
Roasted Broccoli: Used this recipe for ingredients and time & temp, but didn't measure anything, just through it together. Replaced panko with whole wheat panko, used asagio for the cheese, and tossed in some sauteed mushrooms into the mix.
AM SNACK: 9:30am, iced green tea
BREAKFAST: 11am, hardcore oatmeal, .5 bowl, hunger 4/5
LUNCH: 1pm, vegetable patty, jerk chicken patty, .75 bowl, hunger 4/5
Out and about with Mil, looking for something fast, cheap and relatively healthy. Wandered into a Golden Krust on 14th Street, Jamaican street food. The vegetable patty was remarkably good, a wholewheaty crust, and the vegetable filling was cooked to mushy in the same way the beef filling is, and spiced perfectly. The jerked chicken patty was good, but the crust was white flour and the chicken filling had a very slight, very mild ammonia note. I would have been perfectly happy with another vegetarian patty...
PM SNACK: 5pm, a bit of hot chocolate pudding, a spoonful of freshly made whipped cream, 2oz of dark chocolate, .25 bowl, hunger 4/5
Didn't intend this snack, but when I get cooking, things get thrown in my mouth. recipe called for 5 oz of dark chocolate, and I had 7 on hand. I took a nibble to see how good it was (the crappy supermarket only had Cadbury on hand), it wasn't so good, but rather than the trash (or Betsy), it went into me.
DINNER: 7pm, roasted broccoli with tabouli, 10oz Sprite, 1 bowl, hunger 4/5
EVENING SNACK: 9pm, whole grain chips with fresh salsa and fresh guac, .75 bowl, hunger 4/5
EVENING SNACK: 11pm, 2 meatballs, .25 bowl, hunger 4/5
Huh, tried to minimize my meat consumption today, but the urge grabbed me.
Wednesday, March 14
Teaching Style
Woke up pleasantly sore from yesterday's weights -- it means I'm not wasting my efforts. Managed to keep it healthy all day, no sweets, but I think that contributed to insomnia, which lead to a heavy (but sweets-free) late snack.
Taught the first class of a new cycle, with 14 students -- the largest class I've taught yet. Fortunately, three were repeaters, who I were able to let go on do a recipe on their own with minimal supervision, and I just stepped up the running around to give individual attention. I was barkier and sterner than usual, as to keep control and safety in line with a bunch of noobs, and oddly enough, easily got the biggest positive reaction in the debrief with the students after the lesson as we ate. Why is it that the bigger the pushy overbearing task master I am in these classes, more the students seem to respond and enjoy it? I think my teaching style is starting to gel.
AM SNACK: 7:30am, iced green tea
BREAKFAST: 9am, smoothie, 1 bowl, hunger 4/5
Finished the frozen fruit mix I made, looking forward to making a new batch without raspy raspberries, half the pineapple, and up the peach. The Acai-Pomegranate juice is more bitter than I thought it would be, hmmmm.
LUNCH: noon, breaded tilapia, small amount of mushroom risotto, baby carrots with a little ranch dressing, 1 bowl, hunger 4/5
Surprised how good the week-old risotto was. The rice absorbed more moisture, making it softer, the surrounding sauce thickened and got richer. Haven't had the frozen tilapia in a while, was better than I remembered, still doesn't hold a candle to fresh stuff from the fishmonger.
PM SNACK: 1:30pm, homemade granola bar, .25 bowl, hunger 4/5
SCHOOL SNACK: 6:30pm, fresh salsa, fresh guacemole, a few chips, .5 bowl, hunger 4/5
DINNER; 8pm, 2 slices of streetza, large green salad, 20oz sprite, 1.25 bowl, hunger 4/5
EARLY MORNING SNACK: 1:30am, multigrain corn chips with fresh salsa and guac, .75 bowl, hunger 4/5
Taught the first class of a new cycle, with 14 students -- the largest class I've taught yet. Fortunately, three were repeaters, who I were able to let go on do a recipe on their own with minimal supervision, and I just stepped up the running around to give individual attention. I was barkier and sterner than usual, as to keep control and safety in line with a bunch of noobs, and oddly enough, easily got the biggest positive reaction in the debrief with the students after the lesson as we ate. Why is it that the bigger the pushy overbearing task master I am in these classes, more the students seem to respond and enjoy it? I think my teaching style is starting to gel.
AM SNACK: 7:30am, iced green tea
BREAKFAST: 9am, smoothie, 1 bowl, hunger 4/5
Finished the frozen fruit mix I made, looking forward to making a new batch without raspy raspberries, half the pineapple, and up the peach. The Acai-Pomegranate juice is more bitter than I thought it would be, hmmmm.
LUNCH: noon, breaded tilapia, small amount of mushroom risotto, baby carrots with a little ranch dressing, 1 bowl, hunger 4/5
Surprised how good the week-old risotto was. The rice absorbed more moisture, making it softer, the surrounding sauce thickened and got richer. Haven't had the frozen tilapia in a while, was better than I remembered, still doesn't hold a candle to fresh stuff from the fishmonger.
PM SNACK: 1:30pm, homemade granola bar, .25 bowl, hunger 4/5
SCHOOL SNACK: 6:30pm, fresh salsa, fresh guacemole, a few chips, .5 bowl, hunger 4/5
DINNER; 8pm, 2 slices of streetza, large green salad, 20oz sprite, 1.25 bowl, hunger 4/5
EARLY MORNING SNACK: 1:30am, multigrain corn chips with fresh salsa and guac, .75 bowl, hunger 4/5
Tuesday, March 13
Bikey Thoughts
Upped the reps from 5 to 8 on the weights this morning, upped the sit ups and push ups, and it felt good. Still can't do a pull up, but I'm starting to move a few inches north, which is the right direction.
Taught Italian at school today, though in reality it was "Italian American". Funny thing, the only plates we had to eat from were tiny 5" dessert plates -- so even though I loaded up the plate with pasta, sauce, 2 (2 oz) meatballs and some broccoli and grated parm, it was a reasonable portion that felt like too much, overflowing the plate. I noticed the kids first dai the plates were too small, to which I responded, well, finish your plate and if you want more, feel free to eat more. Everyone filled up there plates, and only a few of them were able to finish it, no one went for seconds. Hmmm.
NYC is experiencing unseasonably warm weather, it's been in the high 60s/low 70s since Sunday. I hoped to ride last Saturday, but it was in the low/mid 40s. Predictions for Sunday call for the high 50s this coming Sunday. I wonder if I can ride the calorie deficit I go into after a good ride with healthier, less dense food to encourage weight loss -- I haven't been losing weight of late, but my muscles feel stronger than ever (evidenced by my mid-February ride where though my stamina wasn't there, my core felt very comfy hunched over the saddle....)
AM SNACK: 8am, iced green tea
BREAKFAST: 10:15am, a banana
LUNCH: 11:30am, sardine & avocado on whole wheat toast, large poppa salad, water, 1.25 bowl, hunger 4/5
SCHOOL DINNER: 6:30pm, fresh spaghetti with sauce & meatballs, a little broccoli, grape soda, water, 1 bowl, hunger 4/5
Brought home a large number of left over meatballs -- not anxious to get more chopped red meat in my diet, but they were made with a good recipe, based on the one from the restaurant I last worked in. At the least, they'll last a long time and will be a good monthly addition to Edie's meals. The meatballs are about 50% chopped beef, the other half is romano cheese, mashed up italian bread, lots of fresh parsley, onion, a bit of salt and pepper. Baked hot at 550 for 15 minutes, they burned a little, but that just gave them a bigger, more complex flavor.
EVENING SNACK: 9:30pm, whole wheat ritz crackers with nutella, .5 bowl, hunger 4/5
EVENING SNACK: 10:30pm, 3 meatballs, .5 bowl, hunger 4/5
Taught Italian at school today, though in reality it was "Italian American". Funny thing, the only plates we had to eat from were tiny 5" dessert plates -- so even though I loaded up the plate with pasta, sauce, 2 (2 oz) meatballs and some broccoli and grated parm, it was a reasonable portion that felt like too much, overflowing the plate. I noticed the kids first dai the plates were too small, to which I responded, well, finish your plate and if you want more, feel free to eat more. Everyone filled up there plates, and only a few of them were able to finish it, no one went for seconds. Hmmm.
NYC is experiencing unseasonably warm weather, it's been in the high 60s/low 70s since Sunday. I hoped to ride last Saturday, but it was in the low/mid 40s. Predictions for Sunday call for the high 50s this coming Sunday. I wonder if I can ride the calorie deficit I go into after a good ride with healthier, less dense food to encourage weight loss -- I haven't been losing weight of late, but my muscles feel stronger than ever (evidenced by my mid-February ride where though my stamina wasn't there, my core felt very comfy hunched over the saddle....)
AM SNACK: 8am, iced green tea
BREAKFAST: 10:15am, a banana
LUNCH: 11:30am, sardine & avocado on whole wheat toast, large poppa salad, water, 1.25 bowl, hunger 4/5
SCHOOL DINNER: 6:30pm, fresh spaghetti with sauce & meatballs, a little broccoli, grape soda, water, 1 bowl, hunger 4/5
Brought home a large number of left over meatballs -- not anxious to get more chopped red meat in my diet, but they were made with a good recipe, based on the one from the restaurant I last worked in. At the least, they'll last a long time and will be a good monthly addition to Edie's meals. The meatballs are about 50% chopped beef, the other half is romano cheese, mashed up italian bread, lots of fresh parsley, onion, a bit of salt and pepper. Baked hot at 550 for 15 minutes, they burned a little, but that just gave them a bigger, more complex flavor.
EVENING SNACK: 9:30pm, whole wheat ritz crackers with nutella, .5 bowl, hunger 4/5
EVENING SNACK: 10:30pm, 3 meatballs, .5 bowl, hunger 4/5
Monday, March 12
Poppa Day
The day started off to a rollicking roil with Edie a bit too feverish to go to school. Instead of weights, I rallied the troops to come do the laundry with me, and I'll lift hopefully tomorrow when Edles is back in school.
Baby sitter came last minute, and I took Edles to see the doc, then off to Two Boots on A for lunch. We locked up the bike and strolled over to Tompkins to play in the playground for 30 minutes, then off for food shopping. What could have been a horrible day turned into a nice time and some quality one-on-one time with my daughter. It was a good day to be a poppa.
TODAY'S COOKING
Tabouli: B wanted me to pick some up from the market, but why get stuff that's twice the price and half as good as homemade? 3/4 cup red bulgar soaked in 2.25 cups of hot water with salt. Mixed with chopped deseeded cucumber, deseeded tomato, juice of 1 lemon, 1 clove garlic crushed, 1 chopped roasted red pepper, 1/4 of a sweet white onion chopped, a few tablespoons of minced mint and parsley, 3 tbsp of olive oil, a teaspoon of salt, a half teaspoon of cumin. Mixed up and left in the fridge to set up and meld and mellow.
Poppa Salad: Getting a bit bored of the Spinach, so bringing this out of retirement this week. Chopped salad, lettuce-based. Red leaf & iceberg lettuces, English cucumber, shredded carrot, red bell pepper, scallion, red onion.
AM SNACK: 8:30am, iced green tea
BREAKFAST: 9:15am, hardcore oatmeal, .75 bowl, hunger 4/5
LUNCH: 12:45pm, 1 slice of vegan whole wheat pizza, 2 slices of normal pizza, 1.25 bowl, hunger 4/5
Two Boots after Edie's doc. I was going to only eat the vegetable-laden cheeseless whole grain "Earth Mother" slice and a slice with sausage and peppers, but Edie was not feeling her plain slice, so I ended up eating most of that, too. She did, however, greatly enjoy eating an apple. -sigh- Who is showing who how to eat well? Maybe Edie'll publish a "Toddler Diet" book.
DINNER: 7pm, poppa salad, tabouli with sauteed curried shrimp, 10oz Sprite, 1.25 bowl, hunger 4/5
EVENING SNACK: 9pm, whole wheat pretzel rods with nutella, .25 bowl, hunger 4/5
Baby sitter came last minute, and I took Edles to see the doc, then off to Two Boots on A for lunch. We locked up the bike and strolled over to Tompkins to play in the playground for 30 minutes, then off for food shopping. What could have been a horrible day turned into a nice time and some quality one-on-one time with my daughter. It was a good day to be a poppa.
TODAY'S COOKING
Tabouli: B wanted me to pick some up from the market, but why get stuff that's twice the price and half as good as homemade? 3/4 cup red bulgar soaked in 2.25 cups of hot water with salt. Mixed with chopped deseeded cucumber, deseeded tomato, juice of 1 lemon, 1 clove garlic crushed, 1 chopped roasted red pepper, 1/4 of a sweet white onion chopped, a few tablespoons of minced mint and parsley, 3 tbsp of olive oil, a teaspoon of salt, a half teaspoon of cumin. Mixed up and left in the fridge to set up and meld and mellow.
Poppa Salad: Getting a bit bored of the Spinach, so bringing this out of retirement this week. Chopped salad, lettuce-based. Red leaf & iceberg lettuces, English cucumber, shredded carrot, red bell pepper, scallion, red onion.
AM SNACK: 8:30am, iced green tea
BREAKFAST: 9:15am, hardcore oatmeal, .75 bowl, hunger 4/5
LUNCH: 12:45pm, 1 slice of vegan whole wheat pizza, 2 slices of normal pizza, 1.25 bowl, hunger 4/5
Two Boots after Edie's doc. I was going to only eat the vegetable-laden cheeseless whole grain "Earth Mother" slice and a slice with sausage and peppers, but Edie was not feeling her plain slice, so I ended up eating most of that, too. She did, however, greatly enjoy eating an apple. -sigh- Who is showing who how to eat well? Maybe Edie'll publish a "Toddler Diet" book.
DINNER: 7pm, poppa salad, tabouli with sauteed curried shrimp, 10oz Sprite, 1.25 bowl, hunger 4/5
EVENING SNACK: 9pm, whole wheat pretzel rods with nutella, .25 bowl, hunger 4/5
Sunday, March 11
Out-out
Must have gotten the sluggish bug going around, after getting up at 9 (which was 8 just the day before), had to go back to bed after eating and sleep another few hours. Got out to Williamsburg for lunch, which was nice, then a foodie event. Felt like the first time going out-out with out kids in a long time.
AM SNACK: 9am, iced green tea
BREAKFAST: 10am, good yogurt with honey, vanilla and peanuts, .5 bowl, hunger 4/5
PM SNACK: 1pm, multigrain tortilla chips, .25 bowl, hunger 4/5
BRUNCH: 2:45pm, chicken sandwich, french fries, pint of beer, 1.25 bowl, hunger 4/5
Gave half my sandwich and fries up to my co-brunchers, just to make it a normal-ass portion.
PM SNACK: 6:30pm, a slurp of borscht, a nibble of gefilte fish, a gulp of kvass
Out at a gefilte event, modern Jewish soul food, like my knishes. Met some nice people, tasted some nice nibbles.
DINNER: 8:45pm, a few baby carrots, angel hair pasta with homemade sauce and romano, water, 1.25 bowl, hunger 4/5
Not whole wheat, but need to eat through the remaining stuff in the cupboard. Slurped down about 6oz of the stuff, 3x the box recommendation. Hey, it's the weekend!
AM SNACK: 9am, iced green tea
BREAKFAST: 10am, good yogurt with honey, vanilla and peanuts, .5 bowl, hunger 4/5
PM SNACK: 1pm, multigrain tortilla chips, .25 bowl, hunger 4/5
BRUNCH: 2:45pm, chicken sandwich, french fries, pint of beer, 1.25 bowl, hunger 4/5
Gave half my sandwich and fries up to my co-brunchers, just to make it a normal-ass portion.
PM SNACK: 6:30pm, a slurp of borscht, a nibble of gefilte fish, a gulp of kvass
Out at a gefilte event, modern Jewish soul food, like my knishes. Met some nice people, tasted some nice nibbles.
DINNER: 8:45pm, a few baby carrots, angel hair pasta with homemade sauce and romano, water, 1.25 bowl, hunger 4/5
Not whole wheat, but need to eat through the remaining stuff in the cupboard. Slurped down about 6oz of the stuff, 3x the box recommendation. Hey, it's the weekend!
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