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Feb. 20 food diary--  meat.  On a bun.

2/29/2016

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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.
Picture
Hard-boiled eggs, in readiness.
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    Whodunit

    The author is a waitress, home cook, and foodie who has trouble sticking to a subject.  She currently resides and works in the Maryland suburbs of D.C..

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