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
Saturday, March 31
Friday, March 30
Stones, again
Ugg. I had a kidney stone incident last night, woke up around 1:15am, pain went from a 2/10 to around a 6/10 by 2am. Took an oxy and a wave of nausea hit me around 2:30. By 2:45am, stoned and the pain receded. Enjoyed bad TV for a few hours, fell asleep around 5am. I had an appointment with the urologist at 1pm, but when I got there, they informed me the doc was out and I should have been called. So it is rescheduled for....the end of the month! God bless the US health care system. Let's hope nothing bad happens until then.
TODAY'S COOKING:
Blueberry Corn Muffins: Craving something sweet and baked, and had nothing in the house and did not feel like moving....so I moved over to the kitchen and adapted this recipe. Soaked the corn grits in milk for 10 minutes before starting. Swapped canola oil for bacon fat. Upped the eggs to 2 whole and 1 yolk. Added a tbsp of vanilla extract, 1/2 tsp of cayenne pepper, half cup of fresh blueberries. Came out surprisingly perfect-looking, tall and pointy tops, right color. Taste was good, maybe a bit too spicy, maybe the corn grits were stale...
AM SNACK: 8am, iced green tea
BREAKFAST: 9am, hardcore oatmeal, .5 bowl, hunger 4/5
AM SNACK: 11am, homemade granola bar, .25 bowl, hunger 4/5
PM SNACK: 1:30pm, apple
LUNCH: 2:30pm, slice of vegan zen pizza, 1 bowl, hunger 4/5
DINNER: 6pm, fillet of sole, baked potatoes, brussel sprouts, 1.25 bowl, hunger 4/5
It's the edge of the weekend, but I didn't feel like eating poorly, especially after last night's pain. Still, I couldn't help notice how loose I am with the salt, something I may need to restrict to avoid future stones.
EVENING SNACK: 8:30pm, 3 blueberry corn muffins, .5 bowl, hunger 4/5
TODAY'S COOKING:
Blueberry Corn Muffins: Craving something sweet and baked, and had nothing in the house and did not feel like moving....so I moved over to the kitchen and adapted this recipe. Soaked the corn grits in milk for 10 minutes before starting. Swapped canola oil for bacon fat. Upped the eggs to 2 whole and 1 yolk. Added a tbsp of vanilla extract, 1/2 tsp of cayenne pepper, half cup of fresh blueberries. Came out surprisingly perfect-looking, tall and pointy tops, right color. Taste was good, maybe a bit too spicy, maybe the corn grits were stale...
AM SNACK: 8am, iced green tea
BREAKFAST: 9am, hardcore oatmeal, .5 bowl, hunger 4/5
AM SNACK: 11am, homemade granola bar, .25 bowl, hunger 4/5
PM SNACK: 1:30pm, apple
LUNCH: 2:30pm, slice of vegan zen pizza, 1 bowl, hunger 4/5
DINNER: 6pm, fillet of sole, baked potatoes, brussel sprouts, 1.25 bowl, hunger 4/5
It's the edge of the weekend, but I didn't feel like eating poorly, especially after last night's pain. Still, I couldn't help notice how loose I am with the salt, something I may need to restrict to avoid future stones.
EVENING SNACK: 8:30pm, 3 blueberry corn muffins, .5 bowl, hunger 4/5
Thursday, March 29
Farty Brain
I had a cooking brain fart today. On a semi-regular basis, I take the taped-up jar I keep my spent vanilla beans soaking in 180 proof vodka and blend it, strain it through cheese clothe and put it back in the jar, cutting it with about 50% water. This is vanilla extract about 5x stronger in vanilla flavor than store-bought stuff, and about 1/10 the price, using essentially kitchen garbage to make something very useful.
For some reason today, I put the slurry into a food processor instead of a blender. Turn it on, VOOSH, a spray of murky booze all over the kitchen, going the the seams of the processor barrel. -sigh- I always use a (water tight) blender, why did I do that?! Ended up wasting about half the batch.
AM SNACK: 7:15am, iced green tea
BREAKFAST: 9:30am, hardcore oatmeal, banana, 1 bowl, hunger 4/5
LUNCH: noon, breaded shrimp, 4oz whole wheat pasta with homemade sauce, large green salad, 1.25 bowl, hunger 4/5
SCHOOL SNACK: 6pm, a couple of brownie squares, can of diet coke, a few pieces of roast beef, prosciutto and shrimp, .25 bowl, hunger 4/5
DINNER: 8:45pm, whole grain pretzel rods with homemade french onion dip, 5 small pancakes, .5 bowl, hunger 4/5
EVENING SNACK: 10pm, chocolate chips & peanuts, .25 bowl, hunger 4/5
For some reason today, I put the slurry into a food processor instead of a blender. Turn it on, VOOSH, a spray of murky booze all over the kitchen, going the the seams of the processor barrel. -sigh- I always use a (water tight) blender, why did I do that?! Ended up wasting about half the batch.
AM SNACK: 7:15am, iced green tea
BREAKFAST: 9:30am, hardcore oatmeal, banana, 1 bowl, hunger 4/5
LUNCH: noon, breaded shrimp, 4oz whole wheat pasta with homemade sauce, large green salad, 1.25 bowl, hunger 4/5
SCHOOL SNACK: 6pm, a couple of brownie squares, can of diet coke, a few pieces of roast beef, prosciutto and shrimp, .25 bowl, hunger 4/5
DINNER: 8:45pm, whole grain pretzel rods with homemade french onion dip, 5 small pancakes, .5 bowl, hunger 4/5
EVENING SNACK: 10pm, chocolate chips & peanuts, .25 bowl, hunger 4/5
Wednesday, March 28
Belly full of mayo
Woke up early with a sore back, was afraid it was a kidney stone recurrence, but I fell asleep on the couch for an hour and felt fine after. I have a follow up appointment on Friday, hopefully I'll get an all-clear. Taught class in the afternoon, 13 kids, again went surprisingly well, though the bellyful of mayo I had to eat (sample each student's work) left me with a greezy-feeling tummy.
AM SNACK: 7:45am, iced green tea
BREAKFAST: 9am, smoothie, 1 bowl, hunger 4/5
LUNCH: noon, large green salad, sardine & avocado on whole wheat with onion, 1 bowl, hunger 4/5
PM SNACK: 1:15pm, homemade granola bar, .25 bowl, hunger 4/5
SCHOOL SNACK: 6pm, a few spoonfuls of student mayonnaise, a few bites of shrimp
DINNER: 8pm, falafel sandwich, a little lentil salad, 16oz ginger ale, 1.25 bowl, hunger 4/5
Stopped by Fatoosh in B's old neighborhood on the way home from school, it seems like just yesterday I was wooing her and spending a lot of time in her 'hood. Where did all the time go? Where did these babies come from?
EVENING SNACK: 9:30pm, peanuts & chocolate chips, .25 bowl, hunger 4/5
AM SNACK: 7:45am, iced green tea
BREAKFAST: 9am, smoothie, 1 bowl, hunger 4/5
LUNCH: noon, large green salad, sardine & avocado on whole wheat with onion, 1 bowl, hunger 4/5
PM SNACK: 1:15pm, homemade granola bar, .25 bowl, hunger 4/5
SCHOOL SNACK: 6pm, a few spoonfuls of student mayonnaise, a few bites of shrimp
DINNER: 8pm, falafel sandwich, a little lentil salad, 16oz ginger ale, 1.25 bowl, hunger 4/5
Stopped by Fatoosh in B's old neighborhood on the way home from school, it seems like just yesterday I was wooing her and spending a lot of time in her 'hood. Where did all the time go? Where did these babies come from?
EVENING SNACK: 9:30pm, peanuts & chocolate chips, .25 bowl, hunger 4/5
Tuesday, March 27
Evening Snack Thoughts
Laundry and Mil in the morning, final class of the section in the afternoon/early eve. I just confirmed another section to start in 2 weeks, so that's cool, I guess this new school likes what they see/taste/smell, he he.
I laid Mil out on a blanket, and he turned over on his stomach, raised his head and propped up on his elbows. Did not crawl yet, but slowly turned in a full circle then fell asleep on his side. Cuteness uncontrolled!
TODAY'S COOKING:
Tomato Sauce: Sauteed too large onions to soft, added 3 grated carrots, a few tablespoons of chopped fresh oregano and thyme, tossed in some dried basil. Crushed in a few cloves of garlic. Two cups of red wine, simmered down to almost dry, then four big cans of freshly milled tomatoes tossed in. In to the pot went 4 rinds of parm and pecorino, removed after an hour of simmering. Big loud flavor, good if you want to only use a little sauce.
AM SNACK: 7:45am, iced green tea
BREAKFAST: 8:45am, whole grain Os with organic dead milk. .5 bowl, hunger 4/5
LUNCH: noon, small potato knish, small kasha knish, large green salad, 1 bowl, hunger 4/5
SCHOOL DINNER: 6:45pm, empanadas, lasagna, string beans, flourless chocolate cake, pepsi, 1 bowl, hunger 4/5
EVENING SNACK: 9:45pm, green olives & almonds, .25 bowl, hunger 4/5
Huh, interesting. I had a craving for a snack, but not for sweets. I had assumed what is driving this evening snack is sugar, but it's not, it's something more...emotional? I guess if I have to snack, making it something small and nutritionally packed isn't the worst I could do to myself.
I laid Mil out on a blanket, and he turned over on his stomach, raised his head and propped up on his elbows. Did not crawl yet, but slowly turned in a full circle then fell asleep on his side. Cuteness uncontrolled!
TODAY'S COOKING:
Tomato Sauce: Sauteed too large onions to soft, added 3 grated carrots, a few tablespoons of chopped fresh oregano and thyme, tossed in some dried basil. Crushed in a few cloves of garlic. Two cups of red wine, simmered down to almost dry, then four big cans of freshly milled tomatoes tossed in. In to the pot went 4 rinds of parm and pecorino, removed after an hour of simmering. Big loud flavor, good if you want to only use a little sauce.
AM SNACK: 7:45am, iced green tea
BREAKFAST: 8:45am, whole grain Os with organic dead milk. .5 bowl, hunger 4/5
LUNCH: noon, small potato knish, small kasha knish, large green salad, 1 bowl, hunger 4/5
SCHOOL DINNER: 6:45pm, empanadas, lasagna, string beans, flourless chocolate cake, pepsi, 1 bowl, hunger 4/5
EVENING SNACK: 9:45pm, green olives & almonds, .25 bowl, hunger 4/5
Huh, interesting. I had a craving for a snack, but not for sweets. I had assumed what is driving this evening snack is sugar, but it's not, it's something more...emotional? I guess if I have to snack, making it something small and nutritionally packed isn't the worst I could do to myself.
Monday, March 26
PBJ
After this weekend's eating, definitely need to come correct this week. Started off well with strong weight lifting and a fruit smoothie, and pretty much stayed on the path all day. I snacked a bit in the afternoon, because I knew I'd be food shopping after B got home, and dinner would be late. Sugar cravings were kept in check with 7oz cans of Sprite at lunch and with an afternoon snack, and I tried to leave the chocolate alone in the evening, but I just...needed it. I think there is something more complicated than just sugar cravings, when it comes to that last sweet snack of the day.
PB&J with baby carrots is a new weekly lunch for my, me thinks... Maybe swap in almond butter, too...
AM SNACK: 7:45am, iced green tea
BREAKFAST: 9:30am, smoothie, 1 bowl, hunger 4/5
LUNCH: noon, PB&J on whole grain bread, baby carrots, 1 bowl, hunger 4/5
Had peanut butter and cherry preserves on a sandwich yesterday, liked it so much I had it again today. Funnily enough, baby carrots are a perfect side to it, the moist crunch goes well to unsticked the peanut butter from the mouth.
PM SNACK: 3pm, spinach & tofu empanada, .25 bowl, hunger 4/5
PM SNACK: 4:30pm, green olives, almonds, 7oz Sprite, .25 bowl, hunger 4/5
DINNER: 8pm, sauteed shrimp, cooked spinach & multi grain brown rice, large green salad, 7oz Sprite, 1.25 bowl, hunger 4/5
EVENING SNACK: 9:30pm, peanuts & chocolate chips, .25 bowl, hunger 4/5
PB&J with baby carrots is a new weekly lunch for my, me thinks... Maybe swap in almond butter, too...
AM SNACK: 7:45am, iced green tea
BREAKFAST: 9:30am, smoothie, 1 bowl, hunger 4/5
LUNCH: noon, PB&J on whole grain bread, baby carrots, 1 bowl, hunger 4/5
Had peanut butter and cherry preserves on a sandwich yesterday, liked it so much I had it again today. Funnily enough, baby carrots are a perfect side to it, the moist crunch goes well to unsticked the peanut butter from the mouth.
PM SNACK: 3pm, spinach & tofu empanada, .25 bowl, hunger 4/5
PM SNACK: 4:30pm, green olives, almonds, 7oz Sprite, .25 bowl, hunger 4/5
DINNER: 8pm, sauteed shrimp, cooked spinach & multi grain brown rice, large green salad, 7oz Sprite, 1.25 bowl, hunger 4/5
EVENING SNACK: 9:30pm, peanuts & chocolate chips, .25 bowl, hunger 4/5
Sunday, March 25
Party Down
Woke up to a happy family, birthday wishes and nice presents. Despite some stresses, B let me cook all morning and afternoon -- got a lot of precooking prep & mise en place for the multi dish dinner party this evening: a retro TV dinner from scratch, for watching the season premiere of Mad Men. Got martini glasses from Ikea ($3 for 6!), compartmentalized Styrofoam trays from school (served with tin foil over the top, with the pudding exposed....
TODAY'S COOKING:
Pancakes: Woke up, leveraged my birthday into permission to go pancake crazy on top of the other cooking today. Used the usual recipe, through in a pint of the creme fraiche developing on the counter top since Friday. One thing I should keep in mind -- the more fat I put into the pancake, the more it's going to retard gluten development, hence a tenderer pancake. The flour was a bit lumpy, and I lost a few to dry clumps -- being so fatty, I could have beaten the batter a little harder and not worry about toughness.
"French Onion Dip": Took a cup of caramelized onions used in my knish cooking, sauteed it for another hour to make them browner and smaller. Tossed in a tablespoon of curry powder, cooled, chopped finely. Tossed in to a pint of freshly made creme fraiche, seasoned with a teaspoon of salt and a teaspoons of MSG (y'know, for that authentic soup mix taste!) Tossed in a little onion powder for that authentic taste.
Pita Chips: 8 whole wheat pitas, split and cut into wedges of 6. Half cup of cold olive oil and 4 crushed garlic cloves put on the fire. When started to sizzle, turned off heat and tossed in chopped heat of cilantro. Sat for 10 minutes, strained. Bread tossed with oil, baked at 350 for 10 minutes. Nice and crispy, no salt as to be a good match for the salty dip.
Salisbury Steak: Followed this recipe, replaced bread crumbs with panko, canned mushrooms with fresh, water with boxed beef stock, beef bullion with a teaspoon of MSG. Too out the caste iron skillets to brown the meat patties in Crisco, then made a simple pan sauce with the listed ingredients, though I swapped out flour for cornstarch for a more satisfying thickness. Tasted a bit too ketchupy to me, but the guests seemed to dig it.
Mashed Potatoes, Roasted Brussels, Lemon String Beans: The three vegetable dishes to go with the meat. The potatoes were simple, 5 lbs of boiled then baked (to dry) potatoes, run through a mill, a pint of hot cream, a cup of hot milk, a stick of melted butter, mixed lightly and salted. Brussels were cut in half, dressed in a little olive oil, salt & pepper, roasted for 20 at 450. String beans boiled for 5 minutes, shocked, cake back to room temp and dressed in olive oil, lemon juice and a little salt.
AM SNACK: 8:45am, iced green tea
BREAKFAST: 10am, handful of pancakes, 1 bowl, hunger 4/5
AM SNACK: 11am, dip and chips to taste
LUNCH: 1:30pm, PB&J on wholegrain toast, a spoonful of chocolate pudding, quart of water, .75 bowl, hunger 4/5
PM SNACK: 3:30pm, slice of Sicilian pizza, a few mini black & white cookies, small piece of cake, .5 bowl, hunger 4/5
At a 3 yr old's birthday party with Edie. Thought I was gonna drink beer, ended up just eating.
DINNER: 8pm, half a martini, Salisbury steak & gravy with potato, brussel sprouts and string beans, pudding & whipped cream, 7oz can of Sprite, 1.25 bowl, hunger 4/5
Glad my guests gobbled up all the meat and all the pudding and ice cream!
TODAY'S COOKING:
Pancakes: Woke up, leveraged my birthday into permission to go pancake crazy on top of the other cooking today. Used the usual recipe, through in a pint of the creme fraiche developing on the counter top since Friday. One thing I should keep in mind -- the more fat I put into the pancake, the more it's going to retard gluten development, hence a tenderer pancake. The flour was a bit lumpy, and I lost a few to dry clumps -- being so fatty, I could have beaten the batter a little harder and not worry about toughness.
"French Onion Dip": Took a cup of caramelized onions used in my knish cooking, sauteed it for another hour to make them browner and smaller. Tossed in a tablespoon of curry powder, cooled, chopped finely. Tossed in to a pint of freshly made creme fraiche, seasoned with a teaspoon of salt and a teaspoons of MSG (y'know, for that authentic soup mix taste!) Tossed in a little onion powder for that authentic taste.
Pita Chips: 8 whole wheat pitas, split and cut into wedges of 6. Half cup of cold olive oil and 4 crushed garlic cloves put on the fire. When started to sizzle, turned off heat and tossed in chopped heat of cilantro. Sat for 10 minutes, strained. Bread tossed with oil, baked at 350 for 10 minutes. Nice and crispy, no salt as to be a good match for the salty dip.
Salisbury Steak: Followed this recipe, replaced bread crumbs with panko, canned mushrooms with fresh, water with boxed beef stock, beef bullion with a teaspoon of MSG. Too out the caste iron skillets to brown the meat patties in Crisco, then made a simple pan sauce with the listed ingredients, though I swapped out flour for cornstarch for a more satisfying thickness. Tasted a bit too ketchupy to me, but the guests seemed to dig it.
Mashed Potatoes, Roasted Brussels, Lemon String Beans: The three vegetable dishes to go with the meat. The potatoes were simple, 5 lbs of boiled then baked (to dry) potatoes, run through a mill, a pint of hot cream, a cup of hot milk, a stick of melted butter, mixed lightly and salted. Brussels were cut in half, dressed in a little olive oil, salt & pepper, roasted for 20 at 450. String beans boiled for 5 minutes, shocked, cake back to room temp and dressed in olive oil, lemon juice and a little salt.
AM SNACK: 8:45am, iced green tea
BREAKFAST: 10am, handful of pancakes, 1 bowl, hunger 4/5
AM SNACK: 11am, dip and chips to taste
LUNCH: 1:30pm, PB&J on wholegrain toast, a spoonful of chocolate pudding, quart of water, .75 bowl, hunger 4/5
PM SNACK: 3:30pm, slice of Sicilian pizza, a few mini black & white cookies, small piece of cake, .5 bowl, hunger 4/5
At a 3 yr old's birthday party with Edie. Thought I was gonna drink beer, ended up just eating.
DINNER: 8pm, half a martini, Salisbury steak & gravy with potato, brussel sprouts and string beans, pudding & whipped cream, 7oz can of Sprite, 1.25 bowl, hunger 4/5
Glad my guests gobbled up all the meat and all the pudding and ice cream!
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