adric: books icon (c) 2004 (Default)
I have been composing this short note over and over again in my head these last few days and it isn't getting any better. I really enjoyed the lunches we had together the weekend of Yule and hope you did too. I would like to get together for lunch or tea sometime soon, really I would, but I just cannot commit to a five pound bag (such as offered by CostCo) right now.

It not you, and it really is me. I'm so new to this idea of being with vegetables ... especially green ones ... I need to take it slow. 4 or 8 ounces at a time seems to be the most I can handle right now.

I hope you understand and aren't too upset.

adric: books icon (c) 2004 (Default)

Entree, $12. Two sizable pieces of fried tillapia came plated with a small portion of seasoned chips as well as a few crisps and a finger bowl of sauce The tillapia was fried well such that the thin skin flaked off easily and the fish itself once bared gleamed in the light. The fish was soft smooth textured and very mild tasting with no overwhelming fishy smell or taste. The crisps were quite good if sparse and the chips were ... lightly spiced french fries but good as that. The sauce, listed in the menu as malt vinegar, did have a vinegar base but was sweet to the taste as well. It did nothing for the spiced 'chips' but dunking forked bits of tillapia into it was quite rewarding once tried. Including my tea and the tip the bill was 18 USD. The server was friendly, if clueless.

Verdict:BOverall quite good and possibly worth the price as an entree (This was certainly some of the best tasting fried fish I have ever tasted!), but cannot be mistaken for the sizable plank of less tasty fish and bucket of chips that can be got nearby for around $6. And that place, which is actually a pub, knows to garnish the bucket with lemon slice and put a bottle of malt vinegar on the table.

adric: books icon (c) 2004 (Default)
Shook 1 can condensed tomato soup product into small pot, gently whisked in nearly a can of milk until it smoothed out and the color changed dramatically, turned on fire at low heat. Added: a few sprinkles of onion powder, a liberal shaking of garlic powder, a generous shaking of chili oil and a a good dose of ground black pepper. More gentle whisking, brought the heat up some.

It almost goes without saying that I woke up before noon, for no reason, after crashing at 6:30.

Minutes later: Soup is hot. Whisk-stirred a little more and then turned off heat and decanted resulting solution into mug. Plated with a few butter biscu crackers. Taste is interesting so far ... Wish me luck.

Preliminary finding: Cautious success based consumption of half of the sample. The creamy texture of the tomato soup is intact but is complicated by the grains of pepper (and what all else) that lurk within. Chili oil supplemented by pepper gives it a sneaky slow burn that in addition to the light heat of the soup itself is helping to warm me up. I think I shall call it Cream of Fiesty Tomatos .
adric: books icon (c) 2004 (Default)
So, I need to plan, plot, and then purchase my food for November, both for at work and not at work. (If you've been skimming (*tsk*) I'm switching work schedules again next week.)

I'm trying to keep intake under 1.3 kilocalories, which is about a regular day now on this schedule, but the days will be longer, and I will definitely need (much more) caffeine, so tea and cocoa, for sure.

Previously I've bought sets of rice bowls, pasta bowls, and canned soup. And often did two small meals a day, hopefully spaced out, with only a bit of snacking. Towards the end of the last run on that schedule, I mixed in some little Jellos and some applesauce, and that went well. (For any of more recent associations, I don't eat many vegetables intentionally, and my meaty diet is starch heavy.) On this schedule I have been rarely eating at home, having (at home) toast, waffle and cereal (raisin bran), and hardly ever anything else like pita/hummous or the tuna pasta .. thing I made Monday.

Back in the good news, I hardly ever have soda, and have all but sworn off corn syrup. This pretty much leaves me drinking milk, water, tea, coffee, and nearly authentic fruit juices. Which is good.

Last go round we ended up ordering pizza ( one night a week, and munching on it for a couple days as it lasted. I ate my usual Hawaiian (pineapple and ham) or tried one of the fancier pies, like the Chicken Spinach Alfredo, which is damn tasty but doesn't have the shelf life of the hawaiian.

I am trying to back off the fat intake some, and have tried to watch out for extra cheeze, extra mayonnaise, and am buying the watery milk solution (skim). I like all kinds of ethnic and foreign food, but very little of it is an option for at work (microwave) or even at home ...

So, I think I need to buy/restock for work:

Dry Goods: canned soup (light coloured, thin broth wherever possible), pasta bowls (this includes asian-esque noodle products as well), cocoa and tea, jellos, applesauces, condiments for work cooking (soy, pepper, garlic powder, possibly a mustard ..), dog buns

Chilled: thin milk, kosher dogs, jellos, applesauce, applejuice

and Pack in: bowls, mug(s), spoons, etc

Your thoughts please?
adric: books icon (c) 2004 (Default)

March 2014

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