I missed my Wednesday post, but Friday? Friday is for food!
It took a little while for me to remember what we ate this week. It’s come to the point where I’ve had to print and cut the October and November pages for my Filofax so that I can keep track of the daily nosh. One might suspect that I’ve become some sort of late-to-the-party foodie hipster, but my photos of food are a little more practical than that.
It’s another Foodie Friday! This week saw just a little more variety at mealtime. We actually had a plan, and we stuck to it – make a menu, do one large shopping trip, and prep in advance where necessary.
I am in grave danger of becoming one of those people who Instagrams all her meals. It’s mainly due to the fact that a picture makes it easy to remember what you’ve had and whether it was notable in some way. As a result, I have a few pictures saved back. I’m thinking of making it a semi-regular feature that I’m giving the hipster title Foodie Friday. Seems appropriate!
You’ll just have to forgive the terrible late-day kitchen lighting and the obvious cell-phone camera pictures…
The Husbeast and I are trying to clean up our diet. Which means less sugar, and more of what you’d call “natural whole-foods”. Essentially, we get rid of the “fillers” that have the highest calorie and carbohydrate load. It evens out our blood sugar (thankfully neither of us is diabetic), which means our moods are definitely more stable. Other side benefits include less headaches/migraine, less joint pain, and less muddled thinking.
And the way I look at it, it starts with chili.
That chili has ground beef, onion, garlic, carrots, red & orange peppers, celery, and a jalapeno pepper…chopped up and mixed with something I’m coming to refer to in my head as a “spice bomb”. The flavours are amazing. And no…we won’t be having it with bread. It’s hearty enough as it is.
I generally tuck it away in a crock pot on “low” and let it do it’s thing during the day. By the time we’re ready for dinner, it’s ready to eat. And we get leftovers, which make for excellent meals at work for the rest of the week.
See? I told you it starts with chili!
This spicy number is mitten #1 of the first of two pairs of mittens I need to finish up. What I find awesome about it, is that it looks like handspun….but it’s Kroy. Patons Kroy from Michaels. I have mentioned previously that I am a fan of Kroy, and this is one of the reasons why. This mitten is Kroy from the inside-out. The liner is Kroy. The outer is Kroy. These are going to be very warm hands indeed.
Don’t get your hopes up, Dad. These mittens are too short for you. They’re going to be used as chess pieces in the eternal battle of wits that is “Trying to get the Husbeast’s Grandfather to Accept a Gift”. If all else fails, they should be large enough to fit Dad-in-law. But that’s only if he fails in his mission to tactically stash the mittens in Grandad’s house while he’s in warmer climes.
But first…that thumb is huge. I will re-knit it with a couple of decreases and move on to mitten #2 of the pair.
Apparently this week’s Ten on Tuesday is “Favourite Ways to Eat Tomatoes“. Considering I’m not a vegetarian (and thus have a certain kind of “veggie-fu”), this may be limited. Why?
1. Because I don’t drink Tomato juice. So you won’t catch me eating them that way.
2. And I tend to limit my bread, so I’m not going to be enjoying them on my bruschetta.
3. I do like pasta. So I’ll gladly open up a jar of Classico Florentine Spinach and Cheese on the very rare occasion where I allow myself a treat.
4. Tomatoes and beef are the base for my chili, so we generally have that at least once a month.
5. Not so much the Ketchup. I usually only have Ketchup on hot dogs and as a garnish for meat loaf.
6. However, I do like a slice of tomato on my bunless hamburgers. Nummy! Goes with the pickle slice and bit of lettuce.
7. I’ll also eat raw, sliced tomatoes on their own, with a little bit of salt. Because FRESH tomatoes really don’t need much to dress them up.
8. That said, I’ll still toss tomato wedges (or cherry or grape tomatoes) into a salad. Because they add a bit of zing.
9. Like the zing you get when you add a little bit of tomato paste into a base for a soup or stock.
10. Because yes, sometimes I like a tomato-based soup like minestrone.
Huh. And here I was wondering whether I could even think of 10 ways to prepare tomatoes, let alone eat them. Go me! 🙂
Just a quick update with a thumbs up for the Grilled Eggs with Mexican Chorizo recipe from Mark’s Daily Apple. We enjoyed the meal and found that I apparently can’t pronounce “chorizo” to save my life. This is OK. I’m comfortable with that. When it comes to sausage meat, I can’t say I’m a huge fan, but this was good. Kinda wish that the yolk had been a bit more runny, but the BBQ wasn’t fully co-operating. I have difficulty with the taste & texture of “egg white”, so a slightly runnier yolk would have gone farther in cutting that taste.
Yes, I’m just a walking bundle of stoopid food neuroses. It’s a work in progress 😉
(btw, we had berries with whipped cream for dessert and it was dayum tasty. I bet you wish you were me now!)
I know, I know…I’ve been really foody lately and a little less on the knitting. That’s because I’m working on the socks-in-progress that I’m designing myself, and as proud as I am about them, I kinda want to wait until I’m ready to post the pattern before I show ’em off. Tomorrow I’ll show off the very plain toe-up socks I started at the Henry Rollins Spoken Word event last week, and those can stand as my “in progress” knitting 😉
At any rate…back to the food! Since my work schedule has been all over the map this week, it meant that I had a little more time in the mornings to put together my breakfast. As long as my lunch was taken care of (ahh…leftovers!), the only thing I really had to worry about was my first meal of the day. Yesterday, I had a hankering for something a little different than my usual cheesy scrambled eggs or “sweet” omelet (In which I take eggs and turn them into a kind of crepe, complete with berry filling). We’ve had veggies in the house, and they’ve been taunting me. I repeated my experiment today — with pictures!
Full disclosure: I’ve been reading The Clothes Make The Girl, a blog by Paleo recipe creator, Crossfitter, and former Texas Rollergirl Melissa Joulwan. It’s given me some ideas. Also, while I think Paleo eating is in the right direction, I tolerate dairy fairly well in butter, cream, cheese, and limited homogenized milk forms. So I still use them. Trying to cut back, though!
First I chopped up some onion, red bell pepper, and some chives from the garden. Those went into a small frying pan with lots of butter to sautee until tender. While that was happening, I made the egg portion of the omelet (3 eggs, salt & pepper to taste, dollop of cream). When I was done, I sprinkled some cheese on the interior side of the omelet, spread the sauteed veggiels over top, then folded over the sides.
Voila! One absolutely awesome veggie omelet! This one was so large, I actually had to chop it in half to get it on the plate. If I hadn’t been absolutely ravenous (and the husbeast was sleeping), I probably would have gladly shared it. However, as I hadn’t eaten anything yet, and it was around noon-thirty, I devoured the whole thing (I don’t purposely do the Intermittent Fasting thing, I just don’t always feel like eating first thing in the AM. Sometimes a cup of tea is all I need).
Robin grilled up some salmon tonight, and we had it with some caesar salad. Now, I know that there’s at least one Doubting Thomas who will find this unlikely, so I took a picture. As they say, pictures or it didn’t happen…
See? That’s my plate. Green stuff is salad. Salmon-coloured stuff is….salmon.
For those of you who are utterly confused, my Dad likes salmon (his name is also Thomas, and why he would doubt that I would eat salmon is to be explained). Dad likes to grill (bake?) his salmon in the oven. If you have ever cooked salmon in your conventional kitchen oven, you will know that salmon has a particular odour. It’s an odour that gives me migraines. Seriously, it’s a trigger for me. For years, I requested that if someone was going to cook salmon, that they please give me a little warning so I could either make myself scarce, or hide somewhere that I couldn’t smell it. Notice I never told anyone not to make it or eat it…just to give me some warning.
That didn’t work out so well. And I’ve had an aversion to salmon ever since.
Robin has been working on that for awhile. See, he also likes salmon. However, he takes me seriously when I tell him that the smell of salmon baking is a migraine trigger. He has introduced me to salmon sushi rolls and sashimi (sure it’s raw, but no bones!), and now he’s gone one further and grilled up some salmon with a bit of lemon & dill seasoning.
Grilled. As in cooked outside on our BBQ where it will not make the house overly pungent.
Seems to have done the trick! I ate a majority of the salmon steak, so I’d call this a win. 🙂