Due to B's sore throat and Edie's multiple poos yesterday, our overnight trip to CT was cancelled (along with my plans to ride my bike there today and home tomorrow.) I woke late, then packed Edie on the bike and we road the Summerstreets event to Union Square for a little shopping in the Farmer's Market.
In the afternoon, we three made it to the Hester Street Fair and spent a fair amount of time in a playground. We did some food shopping on the way home for the evening's dinner, and got to bed before 10pm.
TODAY'S COOKING:
Mashed Potato with Chili Veg: Made potatoes with the technique I learned in C-school: Boiled the peeled, cut up spuds until soft, baked them for 5 minutes to make them totally dry, ran through a food mill, a small amount of hot heavy cream, melted butter and salt, folded in minimally and poof, perfect mashed potatoes. Softened onions in peanut oil, added bell pepper and mushrooms, added a few tablespoons of chili powder then half a head of crushed garlic, a bit of salt. It was a nice dinner.
BREAKFAST: 10am, toasted bagel & cream cheese, water, .75 bowl, hunger 4/5
LUNCH: 1:45pm, breaded tilapia, brown rice & lentils, 2 ears boiled corn, large green salad, 1 bowl, hunger 4/5
PM SNACK: 4pm, bite of a Mexican ice pop
DINNER: 6:15pm, sauteed mushroom, peppers and onions in chili sauce, mashed potatoes, cookies, water, 1.5 bowl, hunger 4/5
Bought a box of shmancy cookies to share with B while watching TV, definitely indulgent.
Saturday, August 13
Friday, August 12
Good morning, bleah day
I was planning to ride this morning, but when I woke up at 6, I just felt like hanging out with Edie more, and Saturday and Sunday had riding plans anyway which would minimize my Edie time. So I fired up my old cast iron waffle iron and was in mid-waffling when Edie woke. I was able to whisk her into the kitchen for fresh waffles whilst Lady B slept away. Once waffling was done, Edie & I spent a nice couple of hours outside around the building, in the garden, in the playground.
Unfortunately, that was the high point of the day. Both Edie and B seemed to be a little ill in the afternoon, plans cancelled. I felt grumpy and did a fry-up for lunch. A lot of sugary snacking in the afternoon, culminating in a lazy order-in in the evening.
TODAY'S COOKING:
Waffles: The c-school recipe, doubled, with three vanilla beans scrapings. The main challenge is working with the 1918 campfire waffle iron, an old caste iron beast that is very temperamental, but fun because you never quite know what your gonna get. I end up eating the burnt ones on the spot, so the 7 or 8 that get to go in the freezer look reasonable.
Corn Tortilla Chips: A pack of corn tortillas cut into 6 wedges each, fried in peanut oil around 400 degrees. I let them go a little too brown, I found that when I took them out of the oil they continue to brown a little - lesson learned. I forgot to tell B, but the only way to make these cost effective is to strain the oil and keep it in the freezer until the next fry-up. Oh well.
BREAKFAST: 7am, 3 waffles, 1 bowl, hunger 4/5
LUNCH: 12:30pm, corn tortilla chips, health salad, pickle, water, 1 bowl, hunger 4/5
PM SNACK: 3:45pm, peanuts & chocolate chips, .5 bowl, hunger 4/5
PM SNACK: 5pm, bites of assorted donuts, .25 bowl, hunger 4/5
DINNER: 9pm, roti canai, Malasian style shrimp and stringbeans with white rice, chocolate donut, water, 1 bowl, hunger 4/5
Unfortunately, that was the high point of the day. Both Edie and B seemed to be a little ill in the afternoon, plans cancelled. I felt grumpy and did a fry-up for lunch. A lot of sugary snacking in the afternoon, culminating in a lazy order-in in the evening.
TODAY'S COOKING:
Waffles: The c-school recipe, doubled, with three vanilla beans scrapings. The main challenge is working with the 1918 campfire waffle iron, an old caste iron beast that is very temperamental, but fun because you never quite know what your gonna get. I end up eating the burnt ones on the spot, so the 7 or 8 that get to go in the freezer look reasonable.
Corn Tortilla Chips: A pack of corn tortillas cut into 6 wedges each, fried in peanut oil around 400 degrees. I let them go a little too brown, I found that when I took them out of the oil they continue to brown a little - lesson learned. I forgot to tell B, but the only way to make these cost effective is to strain the oil and keep it in the freezer until the next fry-up. Oh well.
BREAKFAST: 7am, 3 waffles, 1 bowl, hunger 4/5
LUNCH: 12:30pm, corn tortilla chips, health salad, pickle, water, 1 bowl, hunger 4/5
PM SNACK: 3:45pm, peanuts & chocolate chips, .5 bowl, hunger 4/5
PM SNACK: 5pm, bites of assorted donuts, .25 bowl, hunger 4/5
DINNER: 9pm, roti canai, Malasian style shrimp and stringbeans with white rice, chocolate donut, water, 1 bowl, hunger 4/5
Thursday, August 11
Streetza for Dinner
Had a hard time falling asleep last night, life on my mind. Got through it with just a snack of watermelon, so that's not too bad!
Seriously reconsidering my weight regimen -- may go from three times a week to two times a week, but greatly increase a combination of weight and reps -- maybe even split it so one day is from the abdominals down, one day is from the chest up.
TODAY'S COOKING
Rice & Lentils: An experimental batch, to be adjusted then made later in larger quantities to live off for a week. One cup of long grain brown rice, one half cup of green lentils, simmered in 3 1/2 cups of water, a dash of salt, a drop of olive oil, some freshly chopped up dried porcini's from Tay-Tay's stash, a little dried taragon. Simmered about 40 minutes until the moisture was absorbed. Tasted ok, tenderness right, probably could have used twice the amount of all add-ins.
BREAKFAST: 9:15am, brown rice crispies with organic dead milk
LUNCH: 12:45pm, shrimp, rice & lentils, health salad, pickle, water, 1.25 bowl, hunger 4/5
PM SNACK: 5:15pm, large green salad, 1 bowl, hunger 4/5
DINNER: 6:15pm, 2 slices streetza, water, 1 bowl, hunger 4/5
EVENING SNACK: 7:30pm, chocolate chips & peanuts, .25 bowl, hunger 4/5
Seriously reconsidering my weight regimen -- may go from three times a week to two times a week, but greatly increase a combination of weight and reps -- maybe even split it so one day is from the abdominals down, one day is from the chest up.
TODAY'S COOKING
Rice & Lentils: An experimental batch, to be adjusted then made later in larger quantities to live off for a week. One cup of long grain brown rice, one half cup of green lentils, simmered in 3 1/2 cups of water, a dash of salt, a drop of olive oil, some freshly chopped up dried porcini's from Tay-Tay's stash, a little dried taragon. Simmered about 40 minutes until the moisture was absorbed. Tasted ok, tenderness right, probably could have used twice the amount of all add-ins.
BREAKFAST: 9:15am, brown rice crispies with organic dead milk
LUNCH: 12:45pm, shrimp, rice & lentils, health salad, pickle, water, 1.25 bowl, hunger 4/5
PM SNACK: 5:15pm, large green salad, 1 bowl, hunger 4/5
DINNER: 6:15pm, 2 slices streetza, water, 1 bowl, hunger 4/5
EVENING SNACK: 7:30pm, chocolate chips & peanuts, .25 bowl, hunger 4/5
Wednesday, August 10
Papa Corn?!
Had a check in with a dermatologist in the morning (all is well), a meeting at the high school about the coming 2 semesters of the culinary class I'll be teaching. Though I served Edie pasta for dinner, which she likes, when she saw my corn, her eyes lit up and basically started pointing and chanted, "Papa corn?!" over and over again until I got up and cut off a third of an ear and put it on her plate. She finished that, maybe another 1/4 of another ear, all her pasta, and almost an entire "ice cream" (smoothie) frozen pop. Ahhhh, I love her so much, she's a good eater.
TODAY'S COOKING
Hamburgers: Got 1/2 pound of organic, 85% lean local beef from WF, wanted to grind my own but the chuck I saw didn't look very fresh. Mixed in one grated onion, a shot of Worcestershire, a small shot of Tabasco and a pinch of salt. According to FDA, you need to bring ground meat to 160, which I did in my caste iron pan with a electronic thermometer. Got a nice seared crust on the the burgers, sauteed in butter. I found it a bit overcooked -- 160 is definitely well done. I really gotta grind it myself, so I can more comfortably eat it at a medium temp.
BREAKFAST: 8:15am, smoothie, 1 bowl, hunger 4/5
LUNCH: 12:30pm, 1 plain slice, 1 square slice, diet coke, 1 bowl, hunger 4/5
PM SNACK: 4:30pm, large green salad, 1 bowl, hunger 4/5
DINNER: 5:30pm, 2 hamburgers, 2 ears of corn, water, 1 bowl, hunger 4/5
EVENING SNACK: 7:30pm, dark chocolate chips & peanuts, .25 bowl, hunger 4/5
EVENING SNACK: midnight, watermelon, .25 bowl, hunger 4/5
TODAY'S COOKING
Hamburgers: Got 1/2 pound of organic, 85% lean local beef from WF, wanted to grind my own but the chuck I saw didn't look very fresh. Mixed in one grated onion, a shot of Worcestershire, a small shot of Tabasco and a pinch of salt. According to FDA, you need to bring ground meat to 160, which I did in my caste iron pan with a electronic thermometer. Got a nice seared crust on the the burgers, sauteed in butter. I found it a bit overcooked -- 160 is definitely well done. I really gotta grind it myself, so I can more comfortably eat it at a medium temp.
BREAKFAST: 8:15am, smoothie, 1 bowl, hunger 4/5
LUNCH: 12:30pm, 1 plain slice, 1 square slice, diet coke, 1 bowl, hunger 4/5
PM SNACK: 4:30pm, large green salad, 1 bowl, hunger 4/5
DINNER: 5:30pm, 2 hamburgers, 2 ears of corn, water, 1 bowl, hunger 4/5
EVENING SNACK: 7:30pm, dark chocolate chips & peanuts, .25 bowl, hunger 4/5
EVENING SNACK: midnight, watermelon, .25 bowl, hunger 4/5
Tuesday, August 9
Sweet attack
Tried to go without sweets, and it just made me feel urgggg and I ran out to the corner shop to pick up some sweets. Part of it was the meal prior -- pasta has a high glycemic index, the other part was since I didn't have anything sweet on hand where I could have had a small amount and cut it with nuts or peanut butter, instead I ate a lot more sweets. I need to keep chips or the like on hand, but keep them hidden from my ravenous wife! Unfortunately, all she has to do is read this blog if she wants to know if there are sweets in the house. Hrumph.
TODAY'S COOKING:
Tomato Sauce: Experimented a little on this batch. While cooking my aromatics -- onion, carrot, thyme, roasted garlic -- I added a tiny can of tomato paste and cooked that, too, before adding the whole canned tomatoes through a mill. Seasoned with salt, a little Tabasco, a little Worcestershire.
When making beef stock in culinary school, some tomato paste would be added and roasted on the bones to add richness. Even my dad would always add tomato paste to his sauce. Here in this sauce, I could taste it....and I don't like it. Yes, it gives a certain richness, a certain umami edge to the sauce, but it also gives a more cooked, almost canned flavor to the sauce that is counter to the bright freshness that I like about making a homemade sauce -- it should taste like it's proud not be from a jar, not just a better version of a jarred sauce, if that makes any sense.
BREAKFAST: 8:30am, organic chex with organic dead milk, .5 bowl, hunger 4/5
PM SNACK: 12:30pm, large piece of watermelon, 1 bowl, hunger 4/5
LUNCH: 2:30pm, breaded tilapia, health salad, water, .75 bowl, hunger 4/5
PM SNACK: 5:15pm, handful of sunchips
DINNER: 6pm, pasta with sauce, water, 1 bowl, hunger 4/5
EVENING SNACK: 8:30pm, 2 cheap ice cream cones, small pack of chocolate chip cookies, .75 bowl, hunger 4/5
TODAY'S COOKING:
Tomato Sauce: Experimented a little on this batch. While cooking my aromatics -- onion, carrot, thyme, roasted garlic -- I added a tiny can of tomato paste and cooked that, too, before adding the whole canned tomatoes through a mill. Seasoned with salt, a little Tabasco, a little Worcestershire.
When making beef stock in culinary school, some tomato paste would be added and roasted on the bones to add richness. Even my dad would always add tomato paste to his sauce. Here in this sauce, I could taste it....and I don't like it. Yes, it gives a certain richness, a certain umami edge to the sauce, but it also gives a more cooked, almost canned flavor to the sauce that is counter to the bright freshness that I like about making a homemade sauce -- it should taste like it's proud not be from a jar, not just a better version of a jarred sauce, if that makes any sense.
BREAKFAST: 8:30am, organic chex with organic dead milk, .5 bowl, hunger 4/5
PM SNACK: 12:30pm, large piece of watermelon, 1 bowl, hunger 4/5
LUNCH: 2:30pm, breaded tilapia, health salad, water, .75 bowl, hunger 4/5
PM SNACK: 5:15pm, handful of sunchips
DINNER: 6pm, pasta with sauce, water, 1 bowl, hunger 4/5
EVENING SNACK: 8:30pm, 2 cheap ice cream cones, small pack of chocolate chip cookies, .75 bowl, hunger 4/5
Monday, August 8
Kraft Fail n' Cheese
Spent the day in chore-mode, shopping for food, diapers and the like. In the evening, I attended a test run of a knish lecture for a conference in California, it was a small, informal group of friends of the lecturer, writers, food-mavens and the like. For some odd reason she chose to serve pizza, which was all very nice but not a knish!
TODAY'S COOKING
Homemade Kraft Dinner-style Mac n' Cheese: Used this recipe. Came out...disgusting. I did eat a bowl, but trashed the rest -- I'm not a fan of throwing out edible food, but this stuff was just wrong. The main problem was the cheese: I used a low-quality sharp cheddar and it's off-notes were amplified by this recipe. There was too much mustard in it. And when it slightly cooled, the cheese sauce started coagulating at room temp into a very unappetizing paste. Oh well.
BREAKFAST: 8am, brown rice crispies with organic dead milk
AM SNACK: 11am, slice of homemade ww bread with freshly ground peanut butter, .25 bowl, hunger 4/5
LUNCH:1:30pm, mac n' cheese with mushroom & onion, water, 1.25 bowl, hunger 4/5
PM SNACK: 5:30pm, watermelon
PM SNACK: 7:45pm, 1 slice of streetza, 1 pint of beer, .75 bowl, hunger 4/5
DINNER: 10:30pm, shrimp toast, shrimp fried rice, 1.25 bowl, hunger 4/5
TODAY'S COOKING
Homemade Kraft Dinner-style Mac n' Cheese: Used this recipe. Came out...disgusting. I did eat a bowl, but trashed the rest -- I'm not a fan of throwing out edible food, but this stuff was just wrong. The main problem was the cheese: I used a low-quality sharp cheddar and it's off-notes were amplified by this recipe. There was too much mustard in it. And when it slightly cooled, the cheese sauce started coagulating at room temp into a very unappetizing paste. Oh well.
BREAKFAST: 8am, brown rice crispies with organic dead milk
AM SNACK: 11am, slice of homemade ww bread with freshly ground peanut butter, .25 bowl, hunger 4/5
LUNCH:1:30pm, mac n' cheese with mushroom & onion, water, 1.25 bowl, hunger 4/5
PM SNACK: 5:30pm, watermelon
PM SNACK: 7:45pm, 1 slice of streetza, 1 pint of beer, .75 bowl, hunger 4/5
DINNER: 10:30pm, shrimp toast, shrimp fried rice, 1.25 bowl, hunger 4/5
Sunday, August 7
On the couch
Woke up feeling tired, soon discovered I was a little off, and spent most of the day on the couch in and out of consciousness. Thank goodness for B to cover Edie, it would have been a nightmare if I had to rouse myself. Started to feel better by the evening and was able to get to sleep at a normal time.
BREAKFAST: 9am, good yogurt with honey, vanilla and peanuts, .5 bowl, hunger 4/5
LUNCH: 12:30pm, leftover shrimp vindaloo with rice, .25 bowl, hunger 4/5
DINNER: 6:30pm, breaded tilapia, spinach knish, health salad, sun chips, small amount of chocolate ice cream, 1 bowl, hunger 4/5
BREAKFAST: 9am, good yogurt with honey, vanilla and peanuts, .5 bowl, hunger 4/5
LUNCH: 12:30pm, leftover shrimp vindaloo with rice, .25 bowl, hunger 4/5
DINNER: 6:30pm, breaded tilapia, spinach knish, health salad, sun chips, small amount of chocolate ice cream, 1 bowl, hunger 4/5
Saturday, August 6
A compliment to me or an insult to pizza
Took Edie up and down the Summerstreets event. Swung by the Knish Knosh outpost by the 72nd Street boat basin around 10am, and those bastards told me they don't have knishes until 11am! What kind of knish vendor opens at 7am but doesn't serve knishes until 11? They had a lot of bagged chips, bottles and cans, sandwiches, and hot dogs....bleah, I guess they're there to serve the tourist community just as much as they're there to serve the knish.
Ended up with B and some f amily from out of town at H&H bagels before heading back home. Lazy afternoon taking Edie out. B went out with friends in the eve, so I pretended like I was single in my 20s after Edie went to bed and ordered in food and watched TV, he he.
Made Edie an English muffin with cheddar, melted nicely under the oven's broiler. She immediately called it "pizza!", which is either a compliment to me or an insult to pizza...
BREAKFAST: 8am, brown rice crispies with organic dead milk, .5 bowl, hunger 4/5
BRUNCH: 10:30am, onion bagel with cream cheese, LT&onion, diet sprite, .75 bowl, hunger 4/5
I hate how bagel places always put too much cream cheese on the bagel, there must be a balance. I always give a small press, and all the cheese that shoots into the middle hole and around the edges gets collected in a paper napkin. What a waste.
LUNCH: 1:30pm, small amount of pork tenderloin, small potato knish, small spinach knish, health salad, pickle, water, 1 bowl, hunger 4/5
PM SNACK: 5:30pm, large green salad, .75 bowl, hunger 4/5
PM SNACK: 7pm, roll of Chipsahoy cookies, 1 bowl, hunger 4/5
DINNER: 8:45pm, shrimp vindaloo with rice, nan, 1 bowl, hunger 4/5
Jeez, I miss English Indian food -- this stuff ordered from my local Indian is horrible, and for some reason every time I order from them, I'm surprised. The shrimp was overcooked, the vindaloo was overly vinegary and oddly bland.
EVENING SNACK: 10pm, chocolate peanut butter ice cream, .25 bowl, hunger 4/5
Ended up with B and some f amily from out of town at H&H bagels before heading back home. Lazy afternoon taking Edie out. B went out with friends in the eve, so I pretended like I was single in my 20s after Edie went to bed and ordered in food and watched TV, he he.
Made Edie an English muffin with cheddar, melted nicely under the oven's broiler. She immediately called it "pizza!", which is either a compliment to me or an insult to pizza...
BREAKFAST: 8am, brown rice crispies with organic dead milk, .5 bowl, hunger 4/5
BRUNCH: 10:30am, onion bagel with cream cheese, LT&onion, diet sprite, .75 bowl, hunger 4/5
I hate how bagel places always put too much cream cheese on the bagel, there must be a balance. I always give a small press, and all the cheese that shoots into the middle hole and around the edges gets collected in a paper napkin. What a waste.
LUNCH: 1:30pm, small amount of pork tenderloin, small potato knish, small spinach knish, health salad, pickle, water, 1 bowl, hunger 4/5
PM SNACK: 5:30pm, large green salad, .75 bowl, hunger 4/5
PM SNACK: 7pm, roll of Chipsahoy cookies, 1 bowl, hunger 4/5
DINNER: 8:45pm, shrimp vindaloo with rice, nan, 1 bowl, hunger 4/5
Jeez, I miss English Indian food -- this stuff ordered from my local Indian is horrible, and for some reason every time I order from them, I'm surprised. The shrimp was overcooked, the vindaloo was overly vinegary and oddly bland.
EVENING SNACK: 10pm, chocolate peanut butter ice cream, .25 bowl, hunger 4/5
Friday, August 5
Morning vs Evening cravings
Rode out to Coney Island in the morning, lifted weights right after while still warm in the body. Ate small when my body cooled down and tried to avoid eating until meeting people for veg dim sum, but started feeling a bit light headed and groggy by 3pm, so had a snack.
Again, sweets cravings got the best of me in the evening. Hunger in the evening and sweets cravings seem to go hand in hand -- hunger in the morning isn't so sweets-focused. Hmmm.
BREAKFAST: 7:45am, toasted bagel with cream cheese, water, .75 bowl, hunger 4/5
BIKE SNACK: 10:30am, Gatorade
LUNCH: 12:45pm, large green salad, 1 small potato knish, water, 1 bowl, hunger 4/5
PM SNACK: 3:15pm, slice of whole wheat bread with hummus, .25 bowl, hunger 4/5
DINNER: 4:30PM, assorted vegetarian dim sum, water, 1.25 bowl, hunger 4/5
EVENING SNACK: 7pm, 2 ice cream cones, .75 bowl, hunger 4/5
EVENING SNACK: 9pm, popcorn, .5 bowl, hunger 4/5
Again, sweets cravings got the best of me in the evening. Hunger in the evening and sweets cravings seem to go hand in hand -- hunger in the morning isn't so sweets-focused. Hmmm.
BREAKFAST: 7:45am, toasted bagel with cream cheese, water, .75 bowl, hunger 4/5
BIKE SNACK: 10:30am, Gatorade
LUNCH: 12:45pm, large green salad, 1 small potato knish, water, 1 bowl, hunger 4/5
PM SNACK: 3:15pm, slice of whole wheat bread with hummus, .25 bowl, hunger 4/5
DINNER: 4:30PM, assorted vegetarian dim sum, water, 1.25 bowl, hunger 4/5
EVENING SNACK: 7pm, 2 ice cream cones, .75 bowl, hunger 4/5
EVENING SNACK: 9pm, popcorn, .5 bowl, hunger 4/5
Thursday, August 4
Sweets again
Woke up slightly sore from yesterday's morning weights -- I think I may have hit it a little harder because I knew I'd be sitting around all day. Went to a nice surprise party in the early evening with the family, ate a little bit of everything, but was craving sweets when I got home.
TODAY'S COOKING
Mint Ice Cream: I slightly overcooked the custard and had to strain out a little bit of some scrambled eggs. Tasting it this morning, for some reason this batch tasted eggier than usual. The fresh CSA mint tasted really nice, but the eggs seemed to really stand up to the mint and the vanilla for some reason.
BREAKFAST: 8am, organic chex with organic dead milk, .5 bowl, hunger 4/5
AM SNACK: 9:30am, a few spoonfuls of mint ice cream
LUNCH: 12:15pm, breaded tilapia, small potato knish, small spinach knish, health salad, pickle, water, 1.25 bowl, hunger 4/5
DINNER: 5:30pm, bacon wrapped olives, stinky cheese on crackers, 1 beer, handful of carrots, cucumber and peppers, handful of nuts, a couple of chicken fingers, a snippet of steak, , .75 bowl, hunger 4/5
EVENING SNACK: 7:30pm, homemade mint ice cream, .5 bowl, hunger 4/5
EVENING SNACK: 10pm, large wedge of watermelon
TODAY'S COOKING
Mint Ice Cream: I slightly overcooked the custard and had to strain out a little bit of some scrambled eggs. Tasting it this morning, for some reason this batch tasted eggier than usual. The fresh CSA mint tasted really nice, but the eggs seemed to really stand up to the mint and the vanilla for some reason.
BREAKFAST: 8am, organic chex with organic dead milk, .5 bowl, hunger 4/5
AM SNACK: 9:30am, a few spoonfuls of mint ice cream
LUNCH: 12:15pm, breaded tilapia, small potato knish, small spinach knish, health salad, pickle, water, 1.25 bowl, hunger 4/5
DINNER: 5:30pm, bacon wrapped olives, stinky cheese on crackers, 1 beer, handful of carrots, cucumber and peppers, handful of nuts, a couple of chicken fingers, a snippet of steak, , .75 bowl, hunger 4/5
EVENING SNACK: 7:30pm, homemade mint ice cream, .5 bowl, hunger 4/5
EVENING SNACK: 10pm, large wedge of watermelon
Wednesday, August 3
Sweets Will Not Be Ignored
Had a good eating day more or less, despite spending a good portion of the day hiding in a movie theater. I probably had the nicest meal of anyone sneaking food in! Knocked out some cooking when I got home.
TODAY'S COOKING:
Mint Ice Cream Custard: Had a huge bunch of mint from the CSA, simmered it's leaves in a quart of half and half and a cup of sugar for about an hour. Three vanilla beans and a dozen egg yolks thickened it up nice.
Health Salad: Had a head of cabbage from the CSA that had to go somewhere.
Roasted Fingerling Potatoes: CSA potatoes, halved and dressed in olive oil and spices with chunks of CSA garlic and onion. Threw in some random spices, cumin, coriander, chili powder, came out nice.
BREAKFAST: 9am, smoothie, .75 bowl, hunger 4/5
Frozen bananas are a bitch to blend.
LUNCH: noon, sliced roast pork tenderloin, 3 small knishes, 2 pickles, water, .75 bowl, hunger 4/5
PM SNACK: 2pm, granola, small bite of chocolate, .25 bowl, hunger 4/5
DINNER: 7pm, large green salad, roasted fingerling potatoes, 1 bowl, hunger 4/5
EVENING SNACK: 8pm, large piece of watermelon, 1 bowl, hunger 4/5
EVENING SNACK: 10pm, peanuts & chocolate chips, .25 bowl, hunger 4/5
I really hoped the watermelon would dampen my sugar cravings, but....it didn't.
TODAY'S COOKING:
Mint Ice Cream Custard: Had a huge bunch of mint from the CSA, simmered it's leaves in a quart of half and half and a cup of sugar for about an hour. Three vanilla beans and a dozen egg yolks thickened it up nice.
Health Salad: Had a head of cabbage from the CSA that had to go somewhere.
Roasted Fingerling Potatoes: CSA potatoes, halved and dressed in olive oil and spices with chunks of CSA garlic and onion. Threw in some random spices, cumin, coriander, chili powder, came out nice.
BREAKFAST: 9am, smoothie, .75 bowl, hunger 4/5
Frozen bananas are a bitch to blend.
LUNCH: noon, sliced roast pork tenderloin, 3 small knishes, 2 pickles, water, .75 bowl, hunger 4/5
PM SNACK: 2pm, granola, small bite of chocolate, .25 bowl, hunger 4/5
DINNER: 7pm, large green salad, roasted fingerling potatoes, 1 bowl, hunger 4/5
EVENING SNACK: 8pm, large piece of watermelon, 1 bowl, hunger 4/5
EVENING SNACK: 10pm, peanuts & chocolate chips, .25 bowl, hunger 4/5
I really hoped the watermelon would dampen my sugar cravings, but....it didn't.
Tuesday, August 2
Snatch
Good day, food shopping in the morning, out with Edie to Ikea via ferry in the afternoon, cooked a bit during nap time.
TODAY'S COOKING
Papa Salad: A proper chopped salad with red leaf, ice berg, carrot, pepper, cucumber, scallion and onion. Just like my dad used to make.
Pork Tenderloin: Did this recipe again, made a few little adjustments, came out damn near perfect. I gotta make this for people
Multigrain Wholewheat bread: In the bread machine, which hasn't seen the light of day in a while, but it sure is cheap, fresher and lacking in chemical ingredients that I'd get elsewhere.
BREAKFAST: 8:45am, 4 mini pancakes, .5 bowl, hunger 4/5
LUNCH: 1:15pm, pork tenderloin, whole wheat bread, 2 pickles, water, 1 bowl, hunger 4/5
DINNER: 5pm, large green salad, singapore mai fun, chocolate ice cream, 1.25 bowl, hunger 4/5
Skipped meatballs at Ikea due to the porky lunch, but I've been kinda craving Chinese since last week's bike ride, so rather than call-in a brick, I picked up a pint on the way home and matched it with something healthy. Unfortunately, B requested ice cream and ended up eating it up after snatching it from her.
TODAY'S COOKING
Papa Salad: A proper chopped salad with red leaf, ice berg, carrot, pepper, cucumber, scallion and onion. Just like my dad used to make.
Pork Tenderloin: Did this recipe again, made a few little adjustments, came out damn near perfect. I gotta make this for people
Multigrain Wholewheat bread: In the bread machine, which hasn't seen the light of day in a while, but it sure is cheap, fresher and lacking in chemical ingredients that I'd get elsewhere.
BREAKFAST: 8:45am, 4 mini pancakes, .5 bowl, hunger 4/5
LUNCH: 1:15pm, pork tenderloin, whole wheat bread, 2 pickles, water, 1 bowl, hunger 4/5
DINNER: 5pm, large green salad, singapore mai fun, chocolate ice cream, 1.25 bowl, hunger 4/5
Skipped meatballs at Ikea due to the porky lunch, but I've been kinda craving Chinese since last week's bike ride, so rather than call-in a brick, I picked up a pint on the way home and matched it with something healthy. Unfortunately, B requested ice cream and ended up eating it up after snatching it from her.
Monday, August 1
Umami Dinner
227.4--->221.0--->221.0
My weight has remained the same for the past month, but I didn't eat much yesterday, so I suspect I might be a little heavier. Still, it's good that I've maintained despite the increase in sweets and heavy foods I've run to this past month. July is a time for summer foods, but with the upset I had in June with the leaving of the job, the refocusing on the home cooking and finding myself making stuff like baked ziti and rice & beans, it's almost surprising I haven't gained more weight.
The good: ate a lot less restaurant and take out food, replaced it with home cooking, using upwards of 90% of each CSA delivery each week, consistently hitting the weights 3x a week, getting in 50-100 miles a week on the bike.
The bad: my sweets consumption has pretty much increased to daily, my vegetable, fruit and greens intake are too low.
So to be honest, eating less restaurant/take out and and more home cooking is not really a challenge -- it is my new reality until I find myself in a new position at a restaurant or somewhere else. The challenge to focus on this month is to, say, restrict sweets consumption to three days a week, and increase my intake of dark greens and/or fruit and/or raw vegetables to one a day. I guess I should start making vegetable salads again, and lean on that big bag of frozen spinach.
Lifted weights in the morning, nice 30 mile ride in the afternoon. Should of eaten more on the earlier end.
TODAY'S COOKING:
Pasta a la Papa: Very happy how this off-the-cuff pasta came out, worth making again. Sauteed 2 large diced onions in olive oil & salt, added sliced container of baby bella mushrooms. In the last 4 minutes, sprinkled with dried oregano and thyme. Last minute, crushed 4 cloves of garlic into it. Drained 1 lb of tri-color rotelle into hot pot, added sauteed veg, a healthy shot of Worcestershire, about a cup of freshly grated Parmesan cheese. Finished with a large pat of butter swished around until melted, and a few healthy turns of a pepper mill.
Writing this down, I see why it's so good. There are 3 big sources of umami - the cheese, the mushrooms, and the Worcestershire. (Doesn't hurt that I was really hungry from a day on the bike!)
BREAKFAST: 10:15am, pumpernickel bagel with cream cheese, water, .5 bowl, hunger 4/5
BIKE LUNCH: 2:30pm, street pretzel, Gatorade, .75 bowl, hunger 4/5
DINNER: 6:30pm, rotelle pasta with mushroom, onion & parm, 1.5 bowl, hunger 4/5
EVENING SNACK: 8:30pm, dark chocolate & cashews, brown rice crispies & organic dead milk, .75 bowl, hunger 4/5
EVENING SNACK: midnight, good peanut butter and nutella, .25 bowl, hunger 4/5
My weight has remained the same for the past month, but I didn't eat much yesterday, so I suspect I might be a little heavier. Still, it's good that I've maintained despite the increase in sweets and heavy foods I've run to this past month. July is a time for summer foods, but with the upset I had in June with the leaving of the job, the refocusing on the home cooking and finding myself making stuff like baked ziti and rice & beans, it's almost surprising I haven't gained more weight.
The good: ate a lot less restaurant and take out food, replaced it with home cooking, using upwards of 90% of each CSA delivery each week, consistently hitting the weights 3x a week, getting in 50-100 miles a week on the bike.
The bad: my sweets consumption has pretty much increased to daily, my vegetable, fruit and greens intake are too low.
So to be honest, eating less restaurant/take out and and more home cooking is not really a challenge -- it is my new reality until I find myself in a new position at a restaurant or somewhere else. The challenge to focus on this month is to, say, restrict sweets consumption to three days a week, and increase my intake of dark greens and/or fruit and/or raw vegetables to one a day. I guess I should start making vegetable salads again, and lean on that big bag of frozen spinach.
Lifted weights in the morning, nice 30 mile ride in the afternoon. Should of eaten more on the earlier end.
TODAY'S COOKING:
Pasta a la Papa: Very happy how this off-the-cuff pasta came out, worth making again. Sauteed 2 large diced onions in olive oil & salt, added sliced container of baby bella mushrooms. In the last 4 minutes, sprinkled with dried oregano and thyme. Last minute, crushed 4 cloves of garlic into it. Drained 1 lb of tri-color rotelle into hot pot, added sauteed veg, a healthy shot of Worcestershire, about a cup of freshly grated Parmesan cheese. Finished with a large pat of butter swished around until melted, and a few healthy turns of a pepper mill.
Writing this down, I see why it's so good. There are 3 big sources of umami - the cheese, the mushrooms, and the Worcestershire. (Doesn't hurt that I was really hungry from a day on the bike!)
BREAKFAST: 10:15am, pumpernickel bagel with cream cheese, water, .5 bowl, hunger 4/5
BIKE LUNCH: 2:30pm, street pretzel, Gatorade, .75 bowl, hunger 4/5
DINNER: 6:30pm, rotelle pasta with mushroom, onion & parm, 1.5 bowl, hunger 4/5
EVENING SNACK: 8:30pm, dark chocolate & cashews, brown rice crispies & organic dead milk, .75 bowl, hunger 4/5
EVENING SNACK: midnight, good peanut butter and nutella, .25 bowl, hunger 4/5
Sunday, July 31
Anniversary
Didn't get much sleep, probably the effects of the meager 1.5 beers I had before late dinner last night. B,E & I went out for brunch this morning at Bubby's in DUMBO, where we got married and next to the park we had out first date/where I proposed. Today was our 6th anniversary, though for some reason until she told me, I thought it was our 5th.
Our six years can be divided neatly into three eras:
And so endeth July. I weigh in tomorrow, I suspect I'm a few pounds heavier, but physically I still feel good, muscles more toned than they've ever been, core-strength has increased a little, arms and shoulders feel slightly beefier. Working out three days a week on weights to the point of soreness the next day is something I should have started doing years ago. I have some thoughts about my eating patterns of late, I guess I'll go into that and the challenges tomorow.
Fell asleep at the tv around 7, a few hours later picked myself up and put myself to bed.
AM SNACK: 8:45am, handful of chocolate covered espresso beans
BRUNCH: 10:45am, pancakes, potatoes, sausage, pie, water, 1.25 bowl, hunger 4/5
LINNER: 4:45pm, hotdog, knish, water, .75 bowl, hunger 4/5
Our six years can be divided neatly into three eras:
- First 2 years: Meet n' greet
- Second 2 years: Married n' harried
- Third 2 years: Edie indeedy!
And so endeth July. I weigh in tomorrow, I suspect I'm a few pounds heavier, but physically I still feel good, muscles more toned than they've ever been, core-strength has increased a little, arms and shoulders feel slightly beefier. Working out three days a week on weights to the point of soreness the next day is something I should have started doing years ago. I have some thoughts about my eating patterns of late, I guess I'll go into that and the challenges tomorow.
Fell asleep at the tv around 7, a few hours later picked myself up and put myself to bed.
AM SNACK: 8:45am, handful of chocolate covered espresso beans
BRUNCH: 10:45am, pancakes, potatoes, sausage, pie, water, 1.25 bowl, hunger 4/5
LINNER: 4:45pm, hotdog, knish, water, .75 bowl, hunger 4/5
Saturday, July 30
Fuddy
Spent the day with Edie in the hood, B was feeling a bit under. A quick stop at Hester St. Fair had some meh corn, a utilitarian lunch, and a nice night out in Brooklyn with friends for drinks and dinner. 1.5 beers on a stomach ready for dinner really makes me buzzed, I haven't been such a light-weight since high school.
BREAKFAST: 8am, 3.5 pancakes, water, .25 bowl, hunger 4/5
AM SNACK: 11:15am, cob of Mexican corn, .25 bowl, hunger 4/5
LUNCH: 1:30pm, fish sticks, spinach, cabbage and potato knishes, water, 1 bowl, hunger 4/5
PM SNACK: 4:30pm, watermelon
DINNER: 9pm, 1.5 beers, a little bologna sandwich, quarter of a deviled egg, a little catfish, shrimp and grits, a little fried chicken, a little brownie & ice cream, 1.25 bowl, hunger 4/5
Went to Seersucker on Smith Street, a modern spin on Southern cooking. Nice to go out to a nice room with good service and good food, though I would have been just as happy to be at a friend's house for a dinner party with the exact same crew. Does that make me a fuddy duddy?
BREAKFAST: 8am, 3.5 pancakes, water, .25 bowl, hunger 4/5
AM SNACK: 11:15am, cob of Mexican corn, .25 bowl, hunger 4/5
LUNCH: 1:30pm, fish sticks, spinach, cabbage and potato knishes, water, 1 bowl, hunger 4/5
PM SNACK: 4:30pm, watermelon
DINNER: 9pm, 1.5 beers, a little bologna sandwich, quarter of a deviled egg, a little catfish, shrimp and grits, a little fried chicken, a little brownie & ice cream, 1.25 bowl, hunger 4/5
Went to Seersucker on Smith Street, a modern spin on Southern cooking. Nice to go out to a nice room with good service and good food, though I would have been just as happy to be at a friend's house for a dinner party with the exact same crew. Does that make me a fuddy duddy?
Friday, July 29
She's no fool!
Mellow day in the morning with Edie, afternoon with Edie & D in from out of town. Out for dinner, home early, a good day. Baked round 2.5 of the Knish Experiments during Edie's nap.
TODAY'S COOKING:
Knishes: With the left over dough, made another round. Baked at 350 instead of 375 for 25 minutes instead of 20 -- even less color, tougher skin, not the way to go. Potato better with more onion (5lb p to 3lb cooked o). Spinach, not sure, upped the potato content and it might appeal to what people understand a spinach knish to be, but I think I might like it less. Cabbage is good, I upped the vinegar and it tastes more like kraut, in a good way -- a sweet spot between plain cooked cabbage and pickled vinegary kraut is what I'm looking for. With a few extra squares of dough, made a baked ziti knish (fail) and a chocolate knish (a lump of semisweet chocolate chips, good but needs work, different dough, different ratio, maybe some sort of element in the chocolate to make it more of a pastry cream.)
Edie Ice Cream Pops: Edie has pretty much been demanding "ice cream" after every single meal, breakfast, lunch and dinner ("SHE'S NO FOOL!!", I hear some of you shout.) I made a round of frozen treats last week, and supplemented the supply with some smoothie here and there, frozen to please. Today's round is identical to last time, but 1/2 the sugar. One can of coconut milk, half jar of 1-ingredient smooth peanut butter, 1 ripe banana, a healthy shot of vanilla extract, a dash of salt, and 1/4 cup of simple syrup (1/4 cup sugar and 1/4 cup water, boiled until all sugar dissolved) -- all blended for a few minutes then put in 6 pop molds plus two 5-ounce Dixie cups.
BREAKFAST: 8am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5
LUNCH pt 1: 12 noon, Mediterranean salad, .75 bowl, hunger 4/5
Made this yesterday, only tasted it to make sure it had enough salt (it did from the feta). I REALLY don't like this dish. The white beans are mealy, the feta is salty/crumbly in a fneh way, the red pepper adds too much moisture (should have done roasted veg), the dill is overpowering and plain, not challenged by any big secondary flavors.
LUNCH pt 2: 1:15pm, potato, spinach, cabbage, ziti and chocolate knishes, water, 1 bowl, hunger 4/5
DINNER: 7pm, weiner shnitzel, German potato salad, cucumber salad, 1 beer, 1 bowl, hunger 4/5
Out to dinner with one of my oldest & best friends in from out of town to a local German joint.
EVENING SNACK: 9:15pm, whole wheat pretzels with nutella, .25 bowl, hunger 4/5
TODAY'S COOKING:
Knishes: With the left over dough, made another round. Baked at 350 instead of 375 for 25 minutes instead of 20 -- even less color, tougher skin, not the way to go. Potato better with more onion (5lb p to 3lb cooked o). Spinach, not sure, upped the potato content and it might appeal to what people understand a spinach knish to be, but I think I might like it less. Cabbage is good, I upped the vinegar and it tastes more like kraut, in a good way -- a sweet spot between plain cooked cabbage and pickled vinegary kraut is what I'm looking for. With a few extra squares of dough, made a baked ziti knish (fail) and a chocolate knish (a lump of semisweet chocolate chips, good but needs work, different dough, different ratio, maybe some sort of element in the chocolate to make it more of a pastry cream.)
Edie Ice Cream Pops: Edie has pretty much been demanding "ice cream" after every single meal, breakfast, lunch and dinner ("SHE'S NO FOOL!!", I hear some of you shout.) I made a round of frozen treats last week, and supplemented the supply with some smoothie here and there, frozen to please. Today's round is identical to last time, but 1/2 the sugar. One can of coconut milk, half jar of 1-ingredient smooth peanut butter, 1 ripe banana, a healthy shot of vanilla extract, a dash of salt, and 1/4 cup of simple syrup (1/4 cup sugar and 1/4 cup water, boiled until all sugar dissolved) -- all blended for a few minutes then put in 6 pop molds plus two 5-ounce Dixie cups.
BREAKFAST: 8am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5
LUNCH pt 1: 12 noon, Mediterranean salad, .75 bowl, hunger 4/5
Made this yesterday, only tasted it to make sure it had enough salt (it did from the feta). I REALLY don't like this dish. The white beans are mealy, the feta is salty/crumbly in a fneh way, the red pepper adds too much moisture (should have done roasted veg), the dill is overpowering and plain, not challenged by any big secondary flavors.
LUNCH pt 2: 1:15pm, potato, spinach, cabbage, ziti and chocolate knishes, water, 1 bowl, hunger 4/5
DINNER: 7pm, weiner shnitzel, German potato salad, cucumber salad, 1 beer, 1 bowl, hunger 4/5
Out to dinner with one of my oldest & best friends in from out of town to a local German joint.
EVENING SNACK: 9:15pm, whole wheat pretzels with nutella, .25 bowl, hunger 4/5
Thursday, July 28
Pancake desire
Did not lift weights this morning, I was considering it because I skipped it to bike ride yesterday, but I feel pleasantly sore/achy this morning, so might as well enjoy the recovery part. I chose to ride up a hillier route on the ride, and I'm happy to feel it this morning. Spent a nice mellow day with Edie, got some cooking done through out the day.
TODAY'S COOKING:
Mediterranean salad: CSA feta, onion, carrot and dill, can of white beans, 8oz cooked orzo, olive oil, a dash of red wine vinegar. Hmmm. Feta supplies enough salt, but it needs something. Maybe a squeeze of lemon? Let it sit for a day, we'll see. With a cold salad, it won't be too crazy to add an ingredient a little later.
Knish filling: Round 2.5, as I only used half the dough on the first round the day before last. Cooked another 5lbs of potatoes and caramelized 3 lbs of onions. Mixed more potato into the spinach left overs. Cooked up the other half of the cabbage, a little heavier on the vinegar, tastes more like a traditional quick kraut, nice.
Pancakes: Used industrial buttermilk, went a little too heavy on the salt, threw in some cinnamon to mix it up a little.
BREAKFAST: 9:30am, toasted bagel with cream cheese, water, 1 bowl, hunger 4/5
LUNCH: 12:15pm, potato knish, cabbage knish, water, .75 bowl, hunger 4/5
Really in love with this dough. Microwaved from refrigerator 1 minute, not bad, not ideal, but not bad.
DINNER: 5:30pm, pancakes, 2 ears of boiled corn, water, 1 bowl, hunger 4/5
Bought the corn on the way home from the Grand Street farmer's market, looked really good. Was considering chard and zucchini for dinner, but it just didn't appeal to me in the moment, and thought it would be good to have pancakes on hand for the Edles.
EVENING SNACK: 7:45pm, watermelon
EVENING SNACK: 10pm, wholewheat pretzels with nutella, some baked ziti, .75 bowl, hunger 4/5
Hoped to avoid snacks with the watermelon, but I just got hungry. Residual from the previous day's bike ride, I assume.
TODAY'S COOKING:
Mediterranean salad: CSA feta, onion, carrot and dill, can of white beans, 8oz cooked orzo, olive oil, a dash of red wine vinegar. Hmmm. Feta supplies enough salt, but it needs something. Maybe a squeeze of lemon? Let it sit for a day, we'll see. With a cold salad, it won't be too crazy to add an ingredient a little later.
Knish filling: Round 2.5, as I only used half the dough on the first round the day before last. Cooked another 5lbs of potatoes and caramelized 3 lbs of onions. Mixed more potato into the spinach left overs. Cooked up the other half of the cabbage, a little heavier on the vinegar, tastes more like a traditional quick kraut, nice.
Pancakes: Used industrial buttermilk, went a little too heavy on the salt, threw in some cinnamon to mix it up a little.
BREAKFAST: 9:30am, toasted bagel with cream cheese, water, 1 bowl, hunger 4/5
LUNCH: 12:15pm, potato knish, cabbage knish, water, .75 bowl, hunger 4/5
Really in love with this dough. Microwaved from refrigerator 1 minute, not bad, not ideal, but not bad.
DINNER: 5:30pm, pancakes, 2 ears of boiled corn, water, 1 bowl, hunger 4/5
Bought the corn on the way home from the Grand Street farmer's market, looked really good. Was considering chard and zucchini for dinner, but it just didn't appeal to me in the moment, and thought it would be good to have pancakes on hand for the Edles.
EVENING SNACK: 7:45pm, watermelon
EVENING SNACK: 10pm, wholewheat pretzels with nutella, some baked ziti, .75 bowl, hunger 4/5
Hoped to avoid snacks with the watermelon, but I just got hungry. Residual from the previous day's bike ride, I assume.
Wednesday, July 27
Donut Betrayal
Woke up around 6:45am, got a few minutes with B&E, got out of the house around 7:45am and rode the bike up to Garrison. Took the train home, met B on the street as she was coming home, and found myself conked out by 10pm, it was a good day.
BREAKFAST: 7:15am, good yogurt with honey, vanilla, peanuts, .5 bowl, hunger 4/5
BIKE SNACK: 8am, 2 cake donuts, .5 bowl, hunger 4/5
From Donut Plant. They've introduced new flavors since opening up more locations. The Salty Peanut Butter was pretty great, but the chocolate chip cookie donut was subpar -- the donut itself had brown sugar in it, which interfered with it's softness, and the cookie crumbs that coated the outside just gave an unpleasant mouth feel. For the first time ever, I actually didn't eat about 1/4 of the donut when I realized I really wasn't enjoying it!
BIKE SNACK: noon, 32 oz gatorade, small corn ships, small chocolate chip cookies, .75 bowl, hunger 4/5
BIKE SNACK: 2pm, ice cream sandwich
There are no shops open in Bear Mountain State Park, and the grocery by the train station closed last year. So this from a vending machine at Bear Mountain was pretty much my only option in the last 15 miles of the ride, if I didn't want to take a detour.
BIKE SNACK: 3:30pm, homemade granola, .25 bowl, hunger 4/5
Snacked on this on the train home. It's almost over-roasted, right at the edge, but really good. The HVS is gonna go bonkers for this!
DINNER: 6:15pm, breaded tilapia, small spinach, cabbage and potato knishes, water, 1.25 bowl, hunger 4/5
Resisted the call of the after-ride Chinese.
BREAKFAST: 7:15am, good yogurt with honey, vanilla, peanuts, .5 bowl, hunger 4/5
BIKE SNACK: 8am, 2 cake donuts, .5 bowl, hunger 4/5
From Donut Plant. They've introduced new flavors since opening up more locations. The Salty Peanut Butter was pretty great, but the chocolate chip cookie donut was subpar -- the donut itself had brown sugar in it, which interfered with it's softness, and the cookie crumbs that coated the outside just gave an unpleasant mouth feel. For the first time ever, I actually didn't eat about 1/4 of the donut when I realized I really wasn't enjoying it!
BIKE SNACK: noon, 32 oz gatorade, small corn ships, small chocolate chip cookies, .75 bowl, hunger 4/5
BIKE SNACK: 2pm, ice cream sandwich
There are no shops open in Bear Mountain State Park, and the grocery by the train station closed last year. So this from a vending machine at Bear Mountain was pretty much my only option in the last 15 miles of the ride, if I didn't want to take a detour.
BIKE SNACK: 3:30pm, homemade granola, .25 bowl, hunger 4/5
Snacked on this on the train home. It's almost over-roasted, right at the edge, but really good. The HVS is gonna go bonkers for this!
DINNER: 6:15pm, breaded tilapia, small spinach, cabbage and potato knishes, water, 1.25 bowl, hunger 4/5
Resisted the call of the after-ride Chinese.
Tuesday, July 26
Go Mediterranean
On my day with Edie, we took the big bike and did a full food shop in the morning, got cooking on some knish experiments through her nap, and hung out with a parent friend in the afternoon before B got home.
CSA haul: carrots, Swiss chard, zucchini, dill, onion, garlic, feta cheese, peaches. Everything except the chard and fruit can go into a Mediterranean salad with orzo pasta and white beans, I guess.
TODAY'S COOKING
Granola: Used the olive oil recipe as a base, used 2 cups of mixed cashews & slivered almonds on top of the pepitas. 1/2 cup of brown sugar, 1/2 cup of agave for sweeteners. Came out a little over roasted but pretty good.
Knishes: The knish experiments continue. Three fillings, all using onion cut into large dice and sauteed with vegetable shortening for a period of a few hours, a nice caramelized sheen. Boiled 5 lbs of peeled chopped eastern potatoes to tender, ran them through a food mill, a bit of salt. Four cups of it went into a new dough recipe, which also had shortening, eggs, salt and flour. Sauteed half a head of shredded cabbage with a little sugar, vinegar and salt. When slightly soft, mixed in some onions and a little mashed potato. Simmered a pot of chopped spinach to soft, added salt and a lump of potatoes. After letting the dough rest in the fridge for three or four hours, rolled out half of it to make about 16 smallish hand-sized knishes.
BREAKFAST: 9:15am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5
LUNCH: 12:15pm, sardine & avocado on 12-grain toast, 2 ears of boiled corn with butter & salt, water, 1 bowl, hunger 4/5
DINNER: 6:15pm, 3 homemade burritos with homemade tortilla chips, cookies & creme ice cream, water, 1.25 bowl, hunger 4/5
CSA haul: carrots, Swiss chard, zucchini, dill, onion, garlic, feta cheese, peaches. Everything except the chard and fruit can go into a Mediterranean salad with orzo pasta and white beans, I guess.
TODAY'S COOKING
Granola: Used the olive oil recipe as a base, used 2 cups of mixed cashews & slivered almonds on top of the pepitas. 1/2 cup of brown sugar, 1/2 cup of agave for sweeteners. Came out a little over roasted but pretty good.
Knishes: The knish experiments continue. Three fillings, all using onion cut into large dice and sauteed with vegetable shortening for a period of a few hours, a nice caramelized sheen. Boiled 5 lbs of peeled chopped eastern potatoes to tender, ran them through a food mill, a bit of salt. Four cups of it went into a new dough recipe, which also had shortening, eggs, salt and flour. Sauteed half a head of shredded cabbage with a little sugar, vinegar and salt. When slightly soft, mixed in some onions and a little mashed potato. Simmered a pot of chopped spinach to soft, added salt and a lump of potatoes. After letting the dough rest in the fridge for three or four hours, rolled out half of it to make about 16 smallish hand-sized knishes.
BREAKFAST: 9:15am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5
LUNCH: 12:15pm, sardine & avocado on 12-grain toast, 2 ears of boiled corn with butter & salt, water, 1 bowl, hunger 4/5
DINNER: 6:15pm, 3 homemade burritos with homemade tortilla chips, cookies & creme ice cream, water, 1.25 bowl, hunger 4/5
Monday, July 25
In the Mood
Spent part of the day with my father-in-law and stuff, and on the way home picked up a few things for dinner. Didn't get to eat much during the day, and was in the mood for a big unhealthy comforting meal. So I made it myself. Considered making fries, but had tortillas taking up space in the freezer, so I chipafied them -- both Edie & B went nuts for 'em.
TODAY'S COOKING
Hamburgers: Found local grass fed preground meat at WF, added half a minced onion, salt and a healthy dash of Worcestershire. Seared well in butter, on toasted whole wheat bun, tomato, onion and ketchup. Pretty good, though my natural inclination is to cook to well done, it's a little crumbly, gotta pull back to medium-well next time.
Tortilla Chips: Cut my extra corn tortillas into 6ths, fried in peanut oil at about 400 and sprinkled with salt. Addictively good.
BREAKFAST: 10:30am, smoothie, 1 bowl, hunger 4/5
AM SNACK: 11:45am, 3 pork & chive dumplings
PM SNACK: 3pm, 1 slice of whole wheat bread with peanut butter, .25 bowl, hunger 4/5
DINNER: 5:30pm, 2 hamburgers, tortilla chips, water, 1.5 bowl, hunger 4/5
EVENING SNACK: 7:30pm, cookies & cream ice cream, .25 bowl, hunger 4/5
TODAY'S COOKING
Hamburgers: Found local grass fed preground meat at WF, added half a minced onion, salt and a healthy dash of Worcestershire. Seared well in butter, on toasted whole wheat bun, tomato, onion and ketchup. Pretty good, though my natural inclination is to cook to well done, it's a little crumbly, gotta pull back to medium-well next time.
Tortilla Chips: Cut my extra corn tortillas into 6ths, fried in peanut oil at about 400 and sprinkled with salt. Addictively good.
BREAKFAST: 10:30am, smoothie, 1 bowl, hunger 4/5
AM SNACK: 11:45am, 3 pork & chive dumplings
PM SNACK: 3pm, 1 slice of whole wheat bread with peanut butter, .25 bowl, hunger 4/5
DINNER: 5:30pm, 2 hamburgers, tortilla chips, water, 1.5 bowl, hunger 4/5
EVENING SNACK: 7:30pm, cookies & cream ice cream, .25 bowl, hunger 4/5
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