Breakfast: beef jerky, dish of honey Chobani Greek yogurt, strawberry-peach bar.
Shopping (Co-op): organic lactose-free 1% milk, organic whole milk, Good Health avocado oil potato chips, Tazo darjeeling tea, white cage-free eggs, Field Day toasted Os cereal, curried chickpea mango wrap, california crunch sushi roll, avocado sushi roll. $45.
Morning snack: half a medium-sized bag of potato chips fried in avocado oil, because I bought them at the store, intending to serve them at dinner, and I have a potato chip problem. I couldn't resist. It was hard to eat just half, and I came very close to caving in and eating the whole thing.
Lunch: 1 hard-boiled egg, slice of toasted challah with mascarpone cheese spread on it, 2 small slices toasted baguette with butter, 2 strawberries dipped in mascarpone. There isn't much food in the house.
Dinner (eaten early for us, at 6 pm, because afterwards daughter and I are going to see Montgomery College's performance of In the Heights!! Very exciting!!): california crunch sushi roll, some more potato chips, a single large strawberry (I had two, but I gave one to my husband because he liked them so much and I love him).
Other snacks: 4 cups of coffee, 2 regular, 2 decaf, with half and half. Cup of Pero with sugar and half and half. A toasted hamburger bun with butter and honey, eaten at 11 pm after returning home hungry from In the Heights. Fell into bed right afterwards.
Breakfast (before work): celery sticks, two slices toasted baguette with butter and jam, 3 flatbread crackers, 1 fried egg.
Lunch (takeout from the restaurant, after work at 2:45): Bulgogi BLT on wheat bread, side of mung bean pancakes. The mung bean pancakes were perfectly fresh-- the cooks were just making them as I was wrapping up my shift-- and so were delicious. When they've been made a day or two in advance, and just reheated on the grill, they are a lot less good.
Dinner: I made the Collard Greens with Browned Onions from Madhur Jaffrey's World Vegetarian, and served them American-style with braised pork and two biscuits. I liked this meal, and when I woke up the following morning couldn't wait to have it again for breakfast. Regarding the collard greens: I always expect greens to cook down to practically nothing, and am perpetually surprised that this is not true in the case of collards. I started with two big bunches of collard greens, so much I could not fit them all in my wok without waiting for some to wilt down first, and ended up with enough collard greens to give substantial portions to about 8 people. Not complaining. My husband and I had plenty of collard greens, I gave a bowlful to my vegetarian ex-husband who happened to stop by as we were having dinner (yes, okay, we have a perfectly friendly relationship), I had some for breakfast, and there are still plenty left. As for the recipe itself, it was fine, nothing to write home about. Lots of onion, some garlic and ginger and tomato... but basically they just tasted like collards.
Now to the biscuits. They were, in a word, amazing. Pillowy and warm and perfect. Some of the best biscuits I have ever had, and certainly the best I've ever baked. Which is weird, because I baked them before: they are the biscuits from Jennifer Reese's Make the Bread, Buy the Butter. (I don't think I wrote about them here on the blog, but made them sometime earlier in 2015). I marked in the book that they were "good biscuits," but I don't remember them being this good. Which goes to show you how many factors go into the results of your labors, besides the written recipe. Was it different flour, or different buttermilk? Was my ratio of dry to wet ingredients just a little bit more perfect this time? Did the fact that I changed up certain salt-related details (I didn't have any unsalted butter, so I used salted butter to brush on the biscuits at the end; also my buttermilk is very salty, so I halved the amount of added kosher salt) actually result in a better recipe? Was my baking time and temperature better? (Reese's recipe calls for baking at 450 degrees, which I know in my oven will burn the bottom of my biscuits, so I am constantly adjusting the temperature and extending the time until the biscuits just "look right.") Anyway, enough about biscuits. Suffice it to say, I recommend these biscuits highly.
Snacks: 4 cups of coffee, 2 regular, 2 decaf, with half and half. 1 cup of Pero with half and half and sugar. Glass of sherry in the evening.
[A note on photography.] You guys. It turns out I am a moron about photography, and it took me several months to realize something obvious. I thought I was just a bad photographer, or maybe had a bad camera. But, the following: at night, when I typically cook, it is dark. When I take photos of what I am cooking, there are two choices: the automatic flash, which looks horrible and creates unpleasant glare, and flash-turned-off (which is what I generally do), which results in dull colors and, most frustratingly, blurriness. I do not have a steady hand when it comes to photo-taking, and a long exposure is almost always blurred. Answer (and you all know the answer)? Other people do their food photography in the daytime! Using natural light! On the rarer occasions that I have taken photos then, they are quite nice. So, enjoy this picture of biscuits that I took the next day.