Breakfast: piece of sourdough toast with butter and jam, celery sticks, green pepper sticks, carrot sticks, apple, 1 fried egg. Sometimes you need to load up and get your fruits and vegetables.
In the morning before work, I make this Peach-Blackberry Camp Cake from Bon Appetit. Of course, I did not make it in the coals of my campfire, but according to the alternative oven directions. I ran into a recipe problem right away when directed to "vigorously stir in" one whole stick of butter, room temperature, at the same time as other wet ingredients, to a mixture of dry ingredients. Really? How would that work, exactly? One would presumably end up with a batter that had an intact stick of butter floating in the middle of it. Because I am an experienced cook, I elected to rub in the butter with my fingers before adding the wet ingredients, and this was fine. But I pity the inexperienced cook who follows these lame instructions. Also, this is purportedly a "camp cake," but who the hell is going to bring all this shit camping? Peaches, blackberries, roasted almonds, demerara sugar, buttermilk?? Come on, Bon Appetit. Make the cake at home, then bring it with you in the car.
The cake, incidentally, was mushy, but tasty enough. The photo on Bon Appetit's website looks mushy too, so maybe that is the way it was supposed to be. I don't know. I wouldn't go out of my way.
Lunch: Sourdough toast with "4-cheese pizza" shredded cheese, pepperoni slices from the bag, cranberry cheddar cheese, celery sticks. The last thing I felt like eating was more of this bitter celery, but I forced myself. Virtue. Eaten at 10 am, when not at all hungry, because I have to work a serving shift from 11-5, and won't have a chance to eat.
...
And... the thread is lost again. Just the simple discipline of keeping a diary seems too much for me these days. Don't know what I had for dinner, or indeed for the next three days.
In the morning before work, I make this Peach-Blackberry Camp Cake from Bon Appetit. Of course, I did not make it in the coals of my campfire, but according to the alternative oven directions. I ran into a recipe problem right away when directed to "vigorously stir in" one whole stick of butter, room temperature, at the same time as other wet ingredients, to a mixture of dry ingredients. Really? How would that work, exactly? One would presumably end up with a batter that had an intact stick of butter floating in the middle of it. Because I am an experienced cook, I elected to rub in the butter with my fingers before adding the wet ingredients, and this was fine. But I pity the inexperienced cook who follows these lame instructions. Also, this is purportedly a "camp cake," but who the hell is going to bring all this shit camping? Peaches, blackberries, roasted almonds, demerara sugar, buttermilk?? Come on, Bon Appetit. Make the cake at home, then bring it with you in the car.
The cake, incidentally, was mushy, but tasty enough. The photo on Bon Appetit's website looks mushy too, so maybe that is the way it was supposed to be. I don't know. I wouldn't go out of my way.
Lunch: Sourdough toast with "4-cheese pizza" shredded cheese, pepperoni slices from the bag, cranberry cheddar cheese, celery sticks. The last thing I felt like eating was more of this bitter celery, but I forced myself. Virtue. Eaten at 10 am, when not at all hungry, because I have to work a serving shift from 11-5, and won't have a chance to eat.
...
And... the thread is lost again. Just the simple discipline of keeping a diary seems too much for me these days. Don't know what I had for dinner, or indeed for the next three days.