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Jan. 7 food diary-- an assortment of mistakes

2/11/2016

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​Breakfast: Leftover sweet-and-sour eggplants, leftover Chinese sausage and snow pea stirfry with jasmine rice.

Midmorning, I am hungry again.  I eat the last few bites of that gingery, bland, non-filling stirfry cold out of the container.  It must not be that bad.  Actually, this morning it doesn't seem bland at all, but has improved.  Still intense munchies.  A piece of eggplant out of the refrigerator.  A cup of Irish Breakfast tea with milk and sugar.  None of this helps.  Finally I remember I have an extra Ritter Sport bar in my drawer, dark chocolate with hazelnuts.  This does help.  Have I developed a chocolate addiction?  I have still managed not to open my bag of jellybeans, but I think about them every day.

Lunch: Two slices of multigrain bread, toasted, with butter and melted cheese (one slice with gruyere, the other with sharp white cheddar); orange.  By the time I have finished this lunch on top of the giant chocolate bar, I am feeling overfull and queasy again, plus with a headache.  Well done.

Shopping (Coop): large bag of Nature's Path Millet Rice cereal, 2% Organic Valley lactose-free milk, Ecover dish soap, 2 cans of cat food, 6 assorted Chobani yogurts, $28.

Dinner: this Beef Jerky Fried Rice from the September issue of Bon Appetit.  I was really excited to cook this dish: the ingredients, all prepped and ready to go, seemed stupendous.  Spicy beef jerky, crushed potato chips, 3 kinds of onion, cilantro, mushrooms... delicious.  And it was, or would have been, except that somehow I stupidly miscalculated my water ratio when I was precooking the rice, and added half again as much water as I should have.  I make rice all the time, and never do this.  But, on this one day, I did, and the rice was of course very mushy, and even more so once it had been stirfried for a few minutes.  Still... the resulting rice mush with flavorful add-ins was tasty.  I would make it again.  Correctly.
Picture
Ingredients, prepped.
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More ingredients.
Dessert was a poundcake from Jennifer Reese's Make the Bread, Buy the Butter.  While the recipe was simple and the poundcake came out perfectly with no futzing of any kind, I wasn't thrilled with the result, which to my mind was overly sugary.  I want a poundcake to be very buttery and only mildly sweet; this one was almost crispy with the candied sugar crust that had formed on the outside.  So, just a matter of personal preference.  We had the poundcake with the rest of the whipped cream left over from last week's pecan pie.

Snacks: 4 cups of coffee, 2 regular, 2 decaf, with half and half, and one with whipped cream.  The aforementioned mid-late morning binge.  A taste of spicy beef jerky while prepping dinner.  Glass of red wine.
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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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