Breakfast (before work, 6:30 am): more cooked fava beans; leftover roasted broccoli; blood orange; little packet of mustard peas.
Lunch (from the restaurant after work, 3:15 pm): Grilled dill havarti cheese sandwich with tomato, on multigrain bread; side of broccoli.
Dinner: I cooked cheeseburgers as described in the October issue of Bon Appetit, in the "editor's letter," no less: the low-class/super-hipster way, with American cheese, crappy buns, iceberg lettuce, greasy meat. You know what? They were delicious. Like fast-food burgers, but fresh! Oven-fried french fries on the side. Everything with ketchup, plus I also had mayonnaise and pickles on my burger, as recommended. Also. It has been a long time since I have made a burger without mixing various additions into the meat, forming patties, etc. etc. These instructions told you to basically grab a handful of meat, smash it onto the pan, and then salt it right in the pan. Do not disturb. Flip. Salt other side. They were good this way. I kept thinking of the scene in Parks and Recreation where Ron Swanson and Chris Traeger taste-test Ron's "Meat. On a bun." burger against Chris's gourmet turkey burger. Ron's wins, hands down.
Before and during cooking dinner, I was also starting some prep for having guests tomorrow. I invited them for "tea," with the caveat that there would basically be enough food to count as an early supper. Menu: chicken salad and egg salad finger sandwiches. Deb Perelman's morning bread pudding. Deb Perelman's brownies. Tipsy Baker's Indianers (which I think of as "cream puffs"). Fruit brought by guests. Coffee, tea, milk. So, this evening beforehand, I made the chicken salad (chopped Whole Foods cooked chicken breasts, dried cherries, sliced almonds, minced scallions, mayo, salt & pepper) and the egg salad (boiled egg, chopped celery, whole-grain mustard, mayo, salt & pepper). I also assembled the bread pudding, which needs to soak overnight and get all eggy before being baked at the last minute.
Snacks: A number of spoonfuls of different milkshake flavors at work. Started drinking a mini-cup of ginger chai at work, but then thought better of it (too much milk gives me a stomachache, also: random calories). 4 cups of coffee, 2 regular, 2 decaf, with half and half. A certain amount of necessary tasting of the chicken and egg salads. Sherry after dinner.
Lunch (from the restaurant after work, 3:15 pm): Grilled dill havarti cheese sandwich with tomato, on multigrain bread; side of broccoli.
Dinner: I cooked cheeseburgers as described in the October issue of Bon Appetit, in the "editor's letter," no less: the low-class/super-hipster way, with American cheese, crappy buns, iceberg lettuce, greasy meat. You know what? They were delicious. Like fast-food burgers, but fresh! Oven-fried french fries on the side. Everything with ketchup, plus I also had mayonnaise and pickles on my burger, as recommended. Also. It has been a long time since I have made a burger without mixing various additions into the meat, forming patties, etc. etc. These instructions told you to basically grab a handful of meat, smash it onto the pan, and then salt it right in the pan. Do not disturb. Flip. Salt other side. They were good this way. I kept thinking of the scene in Parks and Recreation where Ron Swanson and Chris Traeger taste-test Ron's "Meat. On a bun." burger against Chris's gourmet turkey burger. Ron's wins, hands down.
Before and during cooking dinner, I was also starting some prep for having guests tomorrow. I invited them for "tea," with the caveat that there would basically be enough food to count as an early supper. Menu: chicken salad and egg salad finger sandwiches. Deb Perelman's morning bread pudding. Deb Perelman's brownies. Tipsy Baker's Indianers (which I think of as "cream puffs"). Fruit brought by guests. Coffee, tea, milk. So, this evening beforehand, I made the chicken salad (chopped Whole Foods cooked chicken breasts, dried cherries, sliced almonds, minced scallions, mayo, salt & pepper) and the egg salad (boiled egg, chopped celery, whole-grain mustard, mayo, salt & pepper). I also assembled the bread pudding, which needs to soak overnight and get all eggy before being baked at the last minute.
Snacks: A number of spoonfuls of different milkshake flavors at work. Started drinking a mini-cup of ginger chai at work, but then thought better of it (too much milk gives me a stomachache, also: random calories). 4 cups of coffee, 2 regular, 2 decaf, with half and half. A certain amount of necessary tasting of the chicken and egg salads. Sherry after dinner.
Hard-boiled eggs, in readiness.