We're back.
Breakfast: A banana before couples' therapy. 8 am appointments are hard and I really don't have much time to eat first; on the other hand, the last thing I need is to show up hangry. Then, a bowl of Heritage Os cereal, a boiled egg, and a mandarin orange later in the morning.
Lunch: Slice of white Italian toast with "4-cheese pizza" shredded cheese and sliced pepperoni. Some cranberry cheddar cheese. Celery sticks.
Dinner: short-grain white rice, stir-fry of garlic, celery, farm carrots, farm bok choy, farm tatsoi, scallions and cilantro. Topped with fried eggs. Deb Perelman's peanut butter cheesecake for dessert.
Breakfast: A banana before couples' therapy. 8 am appointments are hard and I really don't have much time to eat first; on the other hand, the last thing I need is to show up hangry. Then, a bowl of Heritage Os cereal, a boiled egg, and a mandarin orange later in the morning.
Lunch: Slice of white Italian toast with "4-cheese pizza" shredded cheese and sliced pepperoni. Some cranberry cheddar cheese. Celery sticks.
Dinner: short-grain white rice, stir-fry of garlic, celery, farm carrots, farm bok choy, farm tatsoi, scallions and cilantro. Topped with fried eggs. Deb Perelman's peanut butter cheesecake for dessert.
Not that beautiful, but still an accomplishment. I love tatsoi. I first had it in this Chinese restaurant, as a side dish stirfried with lots of garlic. I fell in love. Since then I have only had the opportunity to have it a handful of times, so imagine my delight when I found a big bunch of it in last week's CSA bag!
The peanut butter cheesecake was moderately successful-- the crust didn't quite work out right, but it was hardly noticeable in the end-- but the cake is overwhelmingly sweet and very creamy. I prefer a drier, cheesier cheesecake, whereas this one is all chocolate and peanut butter and sugar, sugar, sugar. I would halve the sugar and certainly not add any to the crust (there's a half a cup of brown sugar in there along with the crushed chocolate cookies, but why??). Deb is one of the best bakers I know, and her desserts are usually phenomenal, but this one is too much for me, I think. She did try to warn me. ("Really, I can’t go any further without warning you that this is the type of cake where even a sliver will feel like a massive portion. ")*
Snacks: 4 cups coffee with half and half (2 regular, 2 decaf); many licks of peanut butter cheesecake batter.
I have never been able to master food photography. Here are some pictures of what my kitchen really looks like when I'm in the middle of baking a cheesecake:
The peanut butter cheesecake was moderately successful-- the crust didn't quite work out right, but it was hardly noticeable in the end-- but the cake is overwhelmingly sweet and very creamy. I prefer a drier, cheesier cheesecake, whereas this one is all chocolate and peanut butter and sugar, sugar, sugar. I would halve the sugar and certainly not add any to the crust (there's a half a cup of brown sugar in there along with the crushed chocolate cookies, but why??). Deb is one of the best bakers I know, and her desserts are usually phenomenal, but this one is too much for me, I think. She did try to warn me. ("Really, I can’t go any further without warning you that this is the type of cake where even a sliver will feel like a massive portion. ")*
Snacks: 4 cups coffee with half and half (2 regular, 2 decaf); many licks of peanut butter cheesecake batter.
I have never been able to master food photography. Here are some pictures of what my kitchen really looks like when I'm in the middle of baking a cheesecake:
* But see here for updated opinion!