What did you eat today?
Morning Snack: Hummus with bread and vegetables
Lunch: Rice, beans, and cheese
Afternoon snack: Chocolate bark
Dinner: Heavy appetizers (pizza, chips and guac) at Beta Lounge. Diet coke
Dessert: Mini grashopper tartletts that Eliza whipped up
Breakfast: Granola, cranberry juice
Morning Snack: Apple
Lunch: Leftover pizza
Afternoon snack: Diet pepsi. Also a random piece of the chocolate cake that was sitting in the student lounge where the soda machine lives
Dinner: Grilled buttermilk chicken, roasted potatoes, green beans, green salad. Brilliant idea today: the buttermilk chicken soaks in a bath of buttermilk, garlic and shallots. Normally, I just chuck this once the chicken is on the grill. Since we were low on garlic to roast with the potatoes, I strained the vegetables out of the marinade, rinsed them, and roasted them for 20 minutes. They were fabulous.
Dessert: Hot cocoa is honor of the first fall-feeling day. With frozen whipped cream blobs Suzanne was experimenting with.
Breakfast: Fruit salad, scone, orange juice (at a conference)
Lunch: Grilled chicken, rice pilaf, roast vegetables, green salad, diet coke
Afternoon snack: Cookie, mixed nuts, a few bites of an apple tart. Iced tea
Dinner: Roast pork tenderloin with cherries, roast potatoes, broccoli, green salad with garden tomatoes and carrots
Dessert: Leftover kahlua cupcakes
Breakfast: Granola, cranberry juice
Lunch: Corned beef sandwich with swiss cheese and cabbage. Grilled on the panini machine. Oh man.
Afternoon snack: Mint M&M’s, half a chocolate-chip cookie, coke zero.
Dinner: Leftover corned beef with roasted vegetables
Dessert: S’mores cupcake from the food trucks. Also the last piece of angel food cake, because it just wasn’t going to be good tomorrow.
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.