Author: mooseo

Posted on

10.12.2014 | TI8

SUNDAY I ATE

Breakfast: Pancakes. Eliza tried new recipe from King Arthur Flour book.

Morning Snack: Some more experimental sweet pumpkin bread.

Lunch: Hot dog from the cart in front of The Exploratorium. Since when does a hot dog cost Eight Fucking Dollars? It wasn’t even a good hot dog, just a limp tube of meat on a soggy bun. Five piers down, there were vendors grilling that shit up fresh, wrapped in bacon with grilled onions on the side. I was frankly disappointed.

Afternoon snack: Thin mints. Iced tea. A few pieces of popcorn out of Tessa’s bag.

Dinner:  Leftover experimental meatloaf muffins.

Posted on

10.11.2014 | TI8

SATURDAY I ATE

Morning Snack: Some experimental sweet pumpkin loaf.

Lunch: Turkey sandwich with cranberry on ciabatta.

Afternoon snack: A little chocolate bark. Coke zero.

Dinner:  Experimental meatloaf muffin ghosts. Green salad.

Posted on

10.10.2014 | TI8

FRIDAY I ATE

Breakfast: Grapenuts, cranberry juice, strawberries

Lunch: Peanut butter and jelly. On squishy bread from the newstand downstairs. It was somewhat depressingly boring, but oh, so tasty!

Afternoon snack: Only a skittle or two. Coke zero.

Dinner: Rice and beans. At the awesome Friday night event at the Oakland Museum. Next week might hit the food trucks.

Dessert: Chocolate custard sunday at the Lexi food truck.

Posted on

10.9.2014 | TI8

THURSDAY I ATE

Breakfast: Grapenuts, cranberry juice, 2 strawberries.

Lunch: Burrito, from the cheap place in the building. Very good, just need to remember hot sauce.

Afternoon snack:  M&M’s, skittles, Coke Zero.

Dinner: Prosciutto and cheese omelettes. From Eliza’s House of Omelettes. She actually was mastering the technique of working two pans at once. Also roasted potatoes.

House of omelette.jpg

Dessert: The last of the nibby shortbread cookies.

Posted on

10.8.2014 | TI8

WEDNESDAY I ATE

Breakfast: Grapenuts, cranberry juice, strawberries

Morning Snack: Some grapes and 1/2 an apple

Lunch: Leftover pasta with butternut squash and pinenuts

Afternoon snack:  Turns out that caramels and M&Ms are pretty good. With a Coke zero.

Dinner: Rice and beans.

Dessert: One or two nibby shortbread cookies.

Posted on

10.7.2014 | TI8

TUESDAY I ATE

Breakfast: Grapenuts, cranberry juice, 2 strawberries. With so little daylight, they are ripening slowly. Sadly, it doesn’t seem to affect the speed of rotting.

Lunch: Leftover butternut squash pasta

Afternoon snack: A tiny wedge of chocolate from Trader Joe’s, and a cookie from Modern Coffee. Aroma makes better ones. 

Dinner: The noodle cake. This time with blue cheese and prosciutto. We all agreed it was better with bacon. And I swear it tastes better than this looks.

Dessert: Nibby shortbread cookies.

Posted on

10.6.2014 | TI8

MONDAY I ATE

Breakfast: Grapenuts, cranberry juice… in too much of a hurry to pick strawberries

Morning Snack: Some sort of fruit and cheese danish at a staff meeting

Lunch: Ham sandwich, potato chips

Afternoon snack: A mocha milkshake from Bittersweet. Holy richness, it was amazing. It was such a hot day today that when I walked in there, I just knew I had to have one. There was a line of people ordering milkshakes

Dinner: Pasta with butternut squash, onion, pinenuts, and thyme.

Dessert: Some more nibby shortbread cookies

Posted on

Rosemary-Roasted Salmon

This has been our go-to recipe for salmon for a long time, mainly because it is so easy and we usually have what we need in the house. It adds very subtle flavors. I think the original inspiration may have come from Bon Appetit a long time ago. Theirs was in the oven, but in practice, I often do this on the grill.

 

 

Print Recipe

Rosemary-Roasted Salmon

Prep Time20 minutes
Cook Time15 minutes

Ingredients

  • 1-2 lbs of salmon had 1.5 lbs today... that was ample for 2 adults, one salmon-crazed kid and one picky eater.
  • 4-8 stems of rosemary
  • 1 red onion sliced
  • 2 lemons thinly sliced
  • olive oil
  • salt and pepper

Instructions

  • Heat grill on high or oven to 500 F
  • For the grill, make a foil tray, large enough for all the fish
  • Arrange about 1/2 the rosemary on the tray
  • Spread sliced red onion on top of rosemary.
  • Drizzle some olive oil around.
  • Place salmon, skin down, on top of onions and add salt and pepper.
  • Arrange more rosemary on top of fish
  • Top with the lemon slices and more olive oil.
  • Grill for about 15 minutes, until just cooked through.

 

 

 

Posted on

10.5.2014 | TI8

SUNDAY I ATE

Breakfast: Waffles, by Eliza… not the nibby ones, sadly.

Morning Snack: Red cheese and a pear. We knew it was going to be a late lunch.

Lunch: Shared a Western burger and Barney’s

Dinner:  Rosemary salmon. Went to buy chicken, but they had sockeye on sale.

Dessert: Experimental nibby shortbread.

Posted on

10.4.2014 | TI8

SATURDAY I ATE

Breakfast: Pear. This box isn’t going to last much longer.

Morning Snack: So much chocolate chip cookie dough. Eliza was making them for a lemonade stand, and well, I “helped.”

Lunch: Grilled cheese and prosciutto sandwich. More pear.

Afternoon snack: Chocolate chip cookies and lemonade.

Dinner:  Pasta with tomatoes, basil, and garlic.