4.28.2020 | TI8

Tuesday I ate

Breakfast: Scone
Lunch: Carnitas tacos. Took some of the pulled pork and fried it up. Added onions, cabbage, cheese, and pepper sauce. Amazing.
Afternoon snack: Ghirardelli chocolate squares. Iced tea.
Dinner: Tri Tip sous vide. Followed the APL recipe for seasoning, then cooked for 3 hours at 135F. Added honey glaze and put it on the hot grill, then used torch to caramelize the glaze. Totally awesome. Had with Rosemary sweet potatoes and asparagus.

Dessert: Midnight snack of Eliza’s mini birthday cake

5.7.2016 | TI8


Breakfast: Hot tea
Morning Snack: Chocolate chip pancakes, Hot tea
Lunch: Turkey sandwich on croissant
Afternoon snack: Lots of chocolate chips and some cookie dough from Eliza’s science fair project. Coke zero
Dinner: Sous vide stuffed burgers. Corn on the cob.
Dessert: Eliza’s science fair cookies. Can we tell the difference between cookies made with and without vanilla. I sure could!

7.4.2015 | TI8


Breakfast: Hot tea
Lunch: Pita with roast beef and hummus
Dinner: Stuffed burgers, sous vide with grilled onions. Invented the stuffed half burger to fit the buns better.
Dessert: Chocolate brownies that Eliza made, plus hot cocoa to keep us warm while we waited for the fireworks

5.16.2015 | TI8


Breakfast: Hot tea, french toast
Morning Snack: Iced tea
Lunch: Ham and hummus pita wrap with carrots and cucumber
Afternoon snack: Chocolate chips, coke zero
Dinner: Perhaps my best iteration yet of the blue cheese stuffed burgers. We used a different type of blue cheese, from Trader Joe’s, rather than from Costco, which have different melting strategies. But the best part was cooking them sous vide. This really works a treat for stuffed burgers. The patties are so thin, that on the grill, they distort the shape a lot and often leak cheese. In the sous vide at 136F, they were perfectly cooked. Add in a brioche bun from TJ’s, some corn on the cob, and oven baked potatoes and they were amazing.
sous vide stuffed burger
Dessert: An experimental cherry pie. It was OK, but too much booze (kirsch) gave it a weird sour flavor.

3.17.2015 | TI8


Breakfast: Granola, cranberry juice
Lunch: Leftove Zacchary’s stuffed spinach and mushroom pizza
Afternoon snack: Mint M&M’s, Coke zero
Dinner: Corned beef with cabbage. First time making my own corned beef, following the recipe on Serious Eats. I’d tried several times, but always waited until too late before I started looking for pink salt to cure it with. So last year, on March 18, I went and ordered a pound, then added it to my calendar for early March.
corned beef with roasted cabbage
The meat was beautifully cooked (I went the sous vide route), though perhaps a bit salty. Tony recommended that I cure it an extra day or two in advance, and then soak it in fresh water to draw some of the salty flavor back out.

The veggies we went with roasting in the oven, which is really the only way I like to eat cabbage.
Dessert: Angel food cake with chocolate frosting and strawberries.

1.11.2015 | TI8


Breakfast: Pancakes with syrup and applesauce
Morning Snack: Pancake sandwiches with penuche frosting and chocolate chips. This was a spur-of-the-moment decision as there were some leftover pancakes just sitting there at the same time Suzanne decided that a batch of frosting wasn’t properly spreadable and decided to make another. These were fantastic.
pancake frosting sandwich
Lunch: Leftover pizza rolls
Afternoon snack: Hot cocoa. Coke zero.
Dinner: Burger stuffed with gorgonzolla, topped with saute’d onions and in a bun made from the pizza roll recipe. I tried something I’ve wanted to do for a while: cook the stuffed burgers sous vide. It was a successful experiment, but I should have charred them more at the end.
I also added some mozarella to try to bind the blue cheese, and that was wholly successful.
stuffed burger sous vide
Dessert: The photo version of the banana blondies with penuche frosting for Flourarrangements