What did you eat today?
Breakfast: Shredded Wheat and grapefruit juice.
Morning snack: Raspberries.
Lunch: Leftover pizza.
Afternoon snack: Yogurt and raspberries.
Dinner: Burrito from a taco truck at my kids’ back to school night. Genius idea to have food trucks show up to feed busy families.
Breakfast: Chocolate croissant from Bittersweet
Lunch: Turkey sandwich
Afternoon snack: Peanut butter M&M’s with regualar M&M’s as a mixer
Dinner: Homemade Pizza
Breakfast: Grapenuts with cranberry juice
Lunch: Roast turkey sandwich with cranberry sauce from the Fat Cat Cafe. Awesome find! It reminds me of this lunch counter called Karlen’s Deli that used to be in the liquor store near my lab. Fresh roast turkey, soft roll, nice proprietor. I’ll be back.
Dinner: Ramen soup
Dessert: Ice cream.
Breakfast: Grapenuts with cranberry juice
Lunch: Don’t recall, actually
Dinner: Ate at Elevation 66, a nearby brewpub. The food here is really good. We shared the flatiron steak and a salad. Also tried the burger and the Mac & Cheese. The Mac, was good, although the noodles were a little overcooked. The beer was tasty, too. Only downside is that this place can be really noisy.
Dessert: Apple pie. Eliza announced she wanted to make one this morning.
Breakfast (I): Grapenuts with cranberry juice.
Breakfast (II): A cold doughnut from Doughnut Dolly. I don’t really know how this happened, I just walked into work and said “Here” and handed me a soft little white bag. Normally, of course, leftover doughnuts are just lame, but Doughnut Dolly are such great pastries that they don’t turn into a rigid mess after a day.
Lunch: Turkey sandwich.
Afternoon snack: Just a couple of Hershy’s kisses. And maybe a York or two. Coke Zero.
Dinner: A delicious spaghetti bolognaise that Suzanne invented. Really sweet with lots of carrots along with the beef and sausage.
Dessert: Leftover homemade vanilla ice cream. With some hot fudge. Um… after the kids went to bed because there really wasn’t enough for more than two servings. I feel slightly guilty about this.
Breakfast: Shredded Wheat and grapefruit juice.
Morning snack: Yogurt and raspberries.
Lunch: Leftover Zachary’s Pizza.
Afternoon snack: Apple. Girl scout cookies.
Dinner: It’s still super hot. Fortunately grilling brie-stuffed burgers and corn on the cob keeps the kitchen cool. Moose even cooked the bacon that topped our burgers on the grill.
I’m kind of obsessed with stuffed burgers. Mostly, it’s because I like to taste the cheese and most kinds just slide off the patty if they’re on top. Usually I put gorgonzolla in, but we were all out. There was a decent hunk of brie in the fridge, so I decided to give it a shot. It was a great flavor, and the texture actually worked out better than with blue cheese that is clumpy. There were lots of good, cheesy bites.
Dessert: Homemade vanilla ice cream from Cook’s Illustrated Best Recipes. This is an OK vanilla ice cream, but far from my favorite… like many with a custard base, I just find this one too eggy-tasting. I’ve tried a couple of Philadelphia-style recipes with no egg, but they are usually kind of icy. Still looking for the ideal. There’s also the problem of knowing when to stop churning. I usually overdo it, and end up with a hint of butter flavor. Next time, set an alarm for 18-20 minutes and pull it off to harden.
Breakfast: Shredded Wheat and grapefruit juice.
Morning snack: I couldn’t wait for lunch, so I had some leftover Zachary’s Pizza at about 10:30. Let’s call it second breakfast.
Lunch: More leftover Zachary’s Pizza. I could eat it three meals a day.
Afternoon snack: An entire box of popsicles. It was really hot. Did I mention that I shared it with my kids?
Dinner: Way too hot to cook. Turned leftover filling from our southwestern steak tacos with chopped charred summer vegetables into taco salad.
Breakfast: Grapenuts with cranberry juice
Lunch: Leftover Zachary’s Pizza. I seriously can’t decide whether it is better warm or cold. What do you think?
Dinner: Southwestern steak tacos with chopped charred summer vegetables. This was out of Sarah Foster’s Casual Cooking. The steak was supposed to be grilled, but it seems that the BBQ was out of gas… you know how it goes. Pan fried steak makes a good taco, too. The spicy Cilantro-lime sour cream (recipe in Casual Cooking) was awesome.
Dessert: Blond brownies.
When I looked for some kind of vegetable to serve with our leftover pork the other day, all I found was a bag of carrots. I don’t usually think about cooking carrots, but since I didn’t have anything else, they had to do. I wanted to make something fast and easy, so I reached for Cook’s Illustrated Quick Recipe Cookbook. To my delight, this recipe produces tender carrots with a sweet, bright flavor. I used yellow, orange and red carrots, so they looked impressive as well.
I now see carrots in a new light. Of course I’ll be making glazed carrots again soon, but now I’m on a mission to find new ways to prepare carrots. Please share your favorite recipes.
Breakfast: Shredded Wheat and grapefruit juice.
Lunch: Ham & cheese sandwich with arugula and spicy mustard, apple.
Afternoon snack: Carrot sticks, dried cherries.
Dinner: Roasted maple-glazed pork tenderloin, broccoli, rice, green salad, which we got to eat outside at our new picnic table!
Dessert: Coffee ice cream and chocolate covered caramels.