Blog-o! Notes from latte.ca

Sat, 23 Mar 2013

Here's a recipe for Apricot Prune Kugel for Passover. Baba said she isn't making kugel this year because she's making a turkey and stuffing it and the stuffing is just the same as kugel. So I'll make kugel.

I looked for the recipe and couldn't find it, so I asked on Twitter but no-one's suggestion looked quite right. (Kugel means different things to different people.) Then I looked in my cookbook again and realized the recipe was just formatted weird, and I actually do have it. So I'm posting it here for the interest of googlers everywhere.

Ingredients

  • 16 dried apricots
  • 12 prunes
  • 2 heaping cups matzo farfel
  • ¼ cup oil
  • 1 egg
  • 1 cup raisins
  • juice of 1 lemon
  • ½ cup sugar
  • 1 apple, grated fine
  • 1 cup orange juice

Instructions

  1. Soak the apricots and prunes in hot water (I don't know for how long) and then drain and chop them.

  2. Pour hot water over farfel; drain. Add oil and egg. Mix in fruit and all other ingredients.

  3. Turn into square baking dish. Bake at 350°C for about 1 hour.

[Posted at 15:35 by Amy Brown] link
Thu, 07 Apr 2011

Wednesdays are tricky, dinner-wise. Delphine's art class ends at 5:15, which means we're usually not home until 5:45 or 6:00. Dinner is at 6:00. (Theoretically.) If I'm extra clever and don't get distracted by work, I put something in the crock pot and set the table in advance so we can sit right down and eat. Yesterday I wasn't extra clever.

We got home at 5:45 and there was nothing cooking anywhere, but I did have an idea. It started with half a pound of Perth Pork bacon. Any idea that starts with Perth Pork bacon is a good idea.

I cut the bacon into little bits and fried it up. When it was starting to get crispy I (reluctantly) poured off about half the fat. Then I added a cup of arborio rice to the pan and mixed it up. I minced two cloves of garlic and added that, then I poured in two cups of chicken broth, put the lid on and walked away for about twelve minutes.

When I came back, I added a cup of frozen peas and a large tomato, cubed, and also a bit more water since the rice wasn't quite done. I put the lid on, let that simmer for another couple of minutes, and then served it with that cheap "parmesan" in a can.

It was delicious and beloved; everyone had seconds. (Cordelia ate around the tomatoes.) Delphine took some for lunch today. Yay! Dinner victory!

[Posted at 12:05 by Amy Brown] link
Fri, 26 Nov 2010

Yesterday's meal was Cordelia's "favourite meal ever! Can you make this every day!?"

  • sausages - we had lean turkey sausages, which the children declared they didn't love. "They're not very juicy."
  • mashed potatoes mashed with plain yogurt
  • frozen peas and corn (I was running out of time!)

Simple and popular.

[Posted at 08:29 by Amy Brown] link
Wed, 17 Nov 2010

Here's a recipe I typed in for a friend yesterday. It's not really a recipe, just something I throw together. Those are always the hardest to write down.

Ingredients

1 butternut squash (or any other squash, probably, except spaghetti)
some butter
some oil, probably not olive
1 onion (or more) - chopped
cumin, cinnamon, nutmeg maybe?
black pepper
chicken broth
cream
sour cream
crusty bread and more butter

Instructions

  1. Peel the squash. Yes, really, just with a regular vegetable peeler. Then cut it in half and scoop out the seeds. Cut it into 1 inch blocks (about) and set aside. Chop the onions.

  2. Warm the butter and oil over medium heat and add the onions and some salt. Saute until the onions are soft and translucent. You could brown them a little bit if you like.

  3. Stir some cumin and black pepper and maybe cinnamon or nutmeg (not both) into the onion and cook it a little bit until the kitchen smells really good.

  4. Add the cut-up squash and enough chicken broth to cover everything plus maybe an inch. Bring it to a boil and simmer for twenty minutes or so until the squash is soft.

  5. Take it off the heat and blend everything with your hand blender. If it's too thick add some more broth. Add a splash of cream — maybe half a cup — and stir it in. Put it back on the heat for a while to warm it up again if you like, but don't let it boil.

  6. Serve with a dollop of sour cream and lots of crusty bread with butter. And maybe a nice light ale.

Enjoy!

[Posted at 15:01 by Amy Brown] link
Tue, 16 Nov 2010

Usually the dinners I cook are greeted with something between indifference and disgust by my children, but occasionally I put something on the table which is greeted with delight and devoured with gusto. Yesterday was one of those days; this is what I served:

  • crockpot chicken and salsa (throw boneless skinless chicken thighs in the crockpot with a jar of salsa, cook until done)
  • brown rice (I use Dainty Time-Wise (tm) brown rice which only takes 15 minutes to cook)
  • avocado mashed with lime juice and salt and pepper
  • Ace Bakery ciabatta (aka "the world's best bread" according to Delphine) and butter
  • cherry tomatoes from this summer's backyard harvest

Everyone had seconds. Some of us might have had thirds.

[Posted at 08:48 by Amy Brown] link
Fri, 03 Sep 2010

I've been in a bit of a dinner rut lately, just cooking the same old things from memory night after night. Fortunately for the whole family, a few good recipes have fallen into my life lately. Here is the story of one dinner which led to another, and then another.

Dinner One: Asian-inspired Salmon Burgers

This first recipe is from Not Your Mother's Weeknight Cooking by Beth Hensperger. The same author co-wrote Not Your Mother's Slow Cooker Cookbook, which is a frequently-used title on my cookbook shelf. The recipe is actually for Tuna Burgers, but of course I messed with it. Here it is:

Wasabi Mayo
3 green onions
one 1½ inch chunk of fresh ginger
2 tsp soy sauce
2 tsp wasabi powder (I used European horseradish)
½ cup mayonnaise

Burgers
3 green onions
one 1½ inch chunk of fresh ginger
1 to 1¼ pounds tuna steaks (I used frozen salmon fillets because I am so cheap)
¼ cup cold unsalted butter, cut into chunks (OMG genius!!!)
2 tbsp soy sauce
2 tsp sesame oil
few grinds of freshly ground black pepper
4 buns (I actually ended up making eight burgers)
Butter lettuce leaves (hah - I found some old romaine at the back of the fridge)

  1. To make the mayo, blend all the ingredients together. I actually just chopped up the choppable stuff and mixed it together, and it was fine. Stick it all in a bowl and put it in the fridge while you make the burgers.

  2. Chop up or food-process the green onions and ginger. Cut one quarter of the tuna into ¼ inch cubes, and put the rest into the food processor with the butter and the onions and ginger. Pulse to combine. (Pause to marvel at the notion of mixing the butter right into the burger, and how it completely destroys any healthful properties of the fish. Oh, but it's going to be so good.) Put it all in a bowl and mix it with the diced fish and the soy sauce, sesame oil, and pepper. Shape into four equal-size patties. (As I said, I made eight little ones.)

  3. Preheat a large saute pan over medium-high heat. Brown patties for three minutes on the first side and three to four on the other, until done.

  4. Serve patties on buns with wasabi mayo and lettuce.

Yum! We loved them.

Dinner Two: Couscous Salad

My friend Tanya makes couscous salad all the time: couscous, parsley, diced red pepper, cucumber, celery, dried cranberries, sunflower seeds, olive oil, lemon juice, salt and pepper. It's delicious and it keeps and travels well. Inspired by that, I used the leftover mayo to make my own version with couscous, soy beans, broccoli, and grated carrot. Another delicious hit.

Dinner Three: Mini Frittatas

I've been getting ParentsCanada magazine lately—against my will; it comes with Cordelia's Chirp magazine—and while I'm still sitting on the fence as to its usefulness as a parenting magazine, I do seem to clip recipes out of every single issue that shows up in my mailbox. This month they had lunchbox recipes, and one of them was for little frittatas baked in muffin cups. Here's their recipe:

Mini Frittatas

2 cups filling: cooked and chopped vegetables, torn fresh herbs, cooked spaghetti, cooked crumbled sausage, ham or bacon, shredded roast chicken or a combination of any of these
5-6 large eggs
¼ cup milk
½ cup freshly grated Parmesan, cheddar, or other cheese
salt and pepper to taste

  1. Preheat the oven to 375°F
  2. Sauté raw veggies (if you're using them in your filling) so they don't release liquid in the frittatas and make them soggy
  3. In a medium bowl, whisk together eggs, milk and salt and pepper to taste. Add your fillings and if you like, some grated or crumbled cheese.
  4. Divide the mixture among muffin tins that have been sprayed with nonstick spray and sprinkle with grated cheese.
  5. Bake for 15-20 minutes, until puffed and golden. (I actually baked it for ten or fifteen minutes longer—they wouldn't brown for me.) Serve warm for dinner or cool completely before packing up for lunch.

So I followed that recipe, using about 1¾ cups of the couscous salad from the day before as the filling, along with a can of tuna. They turned out awesome. The kids love them and I will totally be making this recipe for lunches.

So there you go: tuna burgers → couscous salad → frittatas. Yum.

[Posted at 22:11 by Amy Brown] link
Sun, 22 Nov 2009

I typed this recipe in for a friend, so I'm going to post it here to get more value from my typing. This recipe is from the Reader's Digest Quick, Thrifty Cooking book which is an awesome all-round cookbook for yummy everyday food. I made this cake lots of times before I even realized it's vegan—it's certainly not labelled as such in the book, but it's definitely quick and thrifty:

Vegan Chocolate Cake

1 1/2 cups unsifted all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanlla extract
1 tablespoon cider vinegar
1/2 cup vegetable oil
1 cup water

Preheat the over to 375 degrees F. Grease and flour an
8" x 8" x 2" baking pan. In a mixing bowl, combine
the flour, granulated sugar, cocoa, baking
soda, and salt. Make a well in the centre of the
mixture, and add the vanilla, vinegar, and oil,
then gradually stir in the water. Continue stirring
until thoroughly blended, but do not overmix.

Pour the batter into the baking pan and bake,
uncovered, for 25 to 30 minutes, or until a
toothpick inserted into the centre of the cake
comes out clean. Do not overbake; the secret of
this cake is moistness. Cool in the pan on a wire
rack for 10 minutes, then remove the cake from
the pan to the rack to cool completely.

[Posted at 18:06 by Amy Brown] link
Fri, 23 Oct 2009

On Wednesday, I made my Christmas puddings. I know it seems early to make Christmas anything, but you have to let Christmas puddings hang around for a while after you make them. Like, a couple of months. Also you have to stay on top of Christmas or it will kick your ass.

I always have to do a special trip to the bulk food store to buy all the preserved fruit that goes into Christmas pudding, and no matter how hard I try to buy the right amount, I always end up with piles of leftover raisins and candied peel and slivered almonds after the puddings are made. I don't know about you, but I don't have that much use for candied peel and slivered almonds in my day-to-day life. Usually they sit around until July and then I throw them out. This year I was determined to do better.

I tried to think of some context (besides Christmas pudding) in which candied peel, almonds and raisins aren't, well, kind of gross, and I kept coming back to shortbread cookies. I don't know if I've had shortbread cookies with all that stuff in them, or if I just made it up, but in my head it made sense. I couldn't find a recipe for exactly what I had in mind, but I found a Martha Stewart recipe for rum raisin shortbread cookies to get me started.

I used raisins instead of currants because raisins were what I had too much of (I managed to buy the exact right amount of currants). I used lemon zest instead of orange zest because that's what I had, and because there's lemon zest in my Christmas pudding. I substituted rum for the vanilla because I wanted to make them as rummy and Christmassy as possible, and instead of the shredded coconut I put in ¼ cup slivered almonds and ½ cup candied peel.

They turned out perfectly, just as I had imagined them. They're very Christmassy and rich; Christmas Pudding in cookie form. Here's the recipe:

Christmas Pudding Shortbread Cookies

Ingredients

  • ½ cup dark rum
  • 1 cup raisins
  • ½ pound unsalted butter, room temperature
  • ¾ cup confectioners' sugar
  • ½ teaspoon finely grated lemon zest
  • 1 ½ cups all-purpose flour
  • ¼ cup slivered almonds
  • ½ cup chopped candied peel
  • 1 teaspoon coarse salt

Directions

  1. Combine rum and raisins; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons plus 1 teaspoon rum.
  2. Beat butter, sugar, and lemon zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add reserved rum, and beat until combined. Reduce speed to low. Add flour and salt, and beat for 3 minutes. Stir in raisins, almonds and candied peel by hand.
  3. Form dough into 2 logs, each about 1 ½ inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
  4. Preheat oven to 325. Remove parchment. Slice logs into ¼-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool. Cookies can be stored in an airtight container for up to 1 week.
[Posted at 10:15 by Amy Brown] link
Wed, 09 May 2007

Put some frozen blueberries in a bowl. (I like Europe's Best if you can get them.) Pour in just enough whipping cream to almost cover the berries. Wait a few seconds and the berries will freeze the cream -- voila, quick frosty goodness that's almost good for you!

[Posted at 17:28 by Amy Brown] link

This is the world's best chocolate cake recipe -- it's really easy, it always comes out moist and rich and delicious, and best of all it calls for cocoa powder, which I always have in the house, not unsweetened chocolate, which I never have. Use the leftover buttermilk to make pancakes.

Cocoa Fudge Cake
from the Betty Crocker Cookbook, 1969 Edition

1 2/3 cups all-purpose flour
1½ cups sugar
2/3 cup cocoa
1½ teaspoons baking soda
1 teaspoon salt
1½ cups buttermilk
½ cup shortening
2 eggs (1/3 to ½ cup)
1 teaspoon vanilla

Heat oven to 350 degrees. Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x1½ inches.

Measure all ingredients into large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).

Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool.

If desired (!), frost cake.


Cocoa Butter Frosting
from the Betty Crocker Cookbook, 1969 Edition

Here's a frosting recipe I've used, with similarly excellent results.

1/3 cup soft butter
1/3 cup cocoa
2 cups confectioner's sugar
1½ teaspoons vanilla
About 2 tablespoons milk

Mix thoroughly butter and cocoa. Blend in sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.

Fills and frosts two 8- or 9-inch layers or frosts a 13x9 inch cake.

[Posted at 17:28 by Amy Brown] link
Fri, 14 Apr 2006

1. Square Meatballs.

I got this from Better Baby Food, which is my favourite cookbook these days. In the book it's a recipe but here I will just describe the idea: square meatballs. Instead of making little round meatballs, which involves lots of time spent with your hands coated in raw meat (not so good when the baby gets into the Choking Hazards), you pat your meatball mixture in a thin layer (three-quarters of an inch?) in a baking dish, and then bake them for twenty minutes at 350F. Yes, it's basically a thin meatloaf.

After they are done, use a sharp knife to cut them into little squares for the kids and bigger squares for the grown-ups. Genius!

2. Thing

My in-laws make a dish called Zucchini Thing, which is really so unlike anything else that the only possible name for it is Thing. I have the recipe, but I am loathe to make anything that calls for Bisquick. To my delight, though, I found a recipe in a magazine for the very same thing, except without Bisquick:

3 C grated zucchini
1 small onion, chopped
1 C all-purpose flour
1 C grated provolone cheese
3 eggs, beaten
1/4 C vegetable oil
4 T grated Parmesan
2 t chopped fresh basil
1 t baking powder
1 t salt
1/2 t black pepper

Mix it all together, slap it in a greased pie plate, cook it at 350F for 45 to 50 minutes or until golden brown, let it cool for 10 minutes, and voila! Thing!

The nice thing about Thing, though, is that it is forgiving. Substitute some other pureed vegetable for the zucchini (provided it is about as moist as grated zucchini, which is pretty moist). Stick some other kind of cheese in! And best of all, kids love it and it has three (3) food groups. Cut it into little squares and let 'em pick it up in their fingers.

3. Chocolate charoset

I just made this up today. I was making charoset for Passover dinner tonight (I know, we're late) and I did it Sephardic style, in little balls rolled in cinnamon. After I had done a few I thought they looked like truffles, and my mind wandered to truffles coated in cocoa. "Hm." I thought. "I wonder..." So I tried it, and they're really tasty. Dessert charoset!

[Posted at 15:17 by Amy Brown] link
Sun, 11 Apr 2004

Today we had Morgan and Erik over for a Passover/Easter feast. Morgan made saucy chicken and chopped liver, and I made fruit kugel and Passover brownies and roasted asparagus. (The asparagus was an afterthought when I realized we didn't have any vegetables.) We also had Easter eggs with the brownies for dessert.

The recipes for Morgan's saucy chicken and my kugel both came out of the yellow book and they both turned out really well. The Passover brownies were made from my mother-in-law's recipe. They didn't turn out so well because they didn't cook through; I didn't realize until this morning when I tried to turn them out of the pan. I glued the whole mess together with Glossy Chocolate Frosting made from a recipe in my old Betty Crocker book, and it worked really well. I thought the whole meal turned out great, considering all the recipes we used were new to us.

We all ate and ate until we couldn't move, and then squeezed in a little more, and now I'm so tired. It was good; I love holiday food.

[Posted at 21:29 by Amy Brown] link
Wed, 24 Mar 2004

A while ago I said I was going to cut down to 2000 calories a day, but I've been having a hard time doing so. It seems so lame, when you consider that there are so many people on 1200 and 1600 cpd diets, that I can't even cut down to a still-excessive 2000 cpd. The difference for me is that when you're on a diet, you know it's a temporary thing, that even if you can't have the cookie or the chocolate today, one day when you're not on the diet anymore you'll be able to. Since my diet isn't a temporary change, I am reluctant to give things up because I know it's forever.

My ultimate goal is to eat an average of 1800 calories per day. You need to take in about 1600 calories per day to get all the nutrients you need; that's 1600 calories of real food, leafy vegetables and whole grains and lean meat and fruit. At 1800 calories a day that only leaves 200 calories free for "fun" food. That's less than a chocolate bar. That's just two cookies. I'm sure there are plenty of people in this world who live without having fun food every day, but I'm not sure I want to be one of them.

This resistance to giving up treats is what has made it so hard to break the 2000 calorie barrier. I've been hovering around 2050 for the last few days, but yesterday I decided if I can be under 2000 every day this week, I will reward myself with some tacky makeup or something on the weekend.

I have a couple of strategies I'm working on. One is to have a big breakfast with lots of protein and fruit, to keep me going without hunger until lunchtime. Then theoretically I'll be able to have a smallish lunch.

Another strategy is to keep digestive cookies in the house. It sounds counter-intuitive to diet by keeping cookies in the house, but digestives are pretty low calorie*, and a couple of them plus a cup of tea are enough to satisfy my desire for a treat in the afternoon. If I don't have them around, I'm likely to go to Starbucks and get a 200 calorie mocha and a 500 calorie scone. I think of them as a pressure valve.

[*Actually digestives are still pretty high calorie -- around 75 calories each. I think next time I will buy social tea biscuits or something, which are only around 22 calories each. That way I can have six of them!]

Anyway, having said that, I weighed myself at the doctor's office this morning and I have lost another 5 lbs to bring me down to 190, with a BMI of 30.7. That's only 0.7... um.... BMI units? away from being merely "overweight", not "obese". How exciting!

I'm curious to see if I plateau at 185, since I have never been able to diet down past 185. I think that might be my adult low, actually. (I don't know what I weighed in high school, although I do know I was wearing size 36 Levi 501s. I should go try on a pair and see if I fit into them.)

I've lost a total of 42 lbs from my pre-pregnancy weight, but I don't feel 42 lbs smaller, and I don't think I look it. I get the odd comment, but not the barrage of compliments that you'd hope for when you've lost almost 20% of yourself. Part of the problem is that I haven't bought many new clothes, so I'm still wearing my 230 lb wardrobe; my look now is "baggy". And of course there's the fact that for so long I've been so militantly happy to be fat that most of my friends know better than to say "You've lost weight!" as a compliment. Still, it would be nice to know that my shrinkage is perceptible to others.

I read an article by a woman, my height, who described herself as plump and unattractive. Then she said she needed to lose 20 lbs to feel desirable -- she was 155 lbs and wanted to be 135. Twenty pounds is the difference between unattractive and desirable, and I've lost twice that! Before, I felt like me, and now, I feel like me. I guess it's good that I don't invest my weight with so much meaning, but the flip side of that coin is that when I lose weight I don't get the big irrational ego boost. Humph.

[Posted at 22:45 by Amy Brown] link
Tue, 09 Mar 2004

I went to the doctor today for my annual physical. I always enjoy physicals because I'm generally healthy, and when else do I get to spend forty five minutes talking with someone all about me! me! me!?

Everything's good; she gave me the go-ahead to work on another baby, which is great if academic since I'm still amenorrheic due to nursing. Apparently most women start ovulating while they are still nursing. Also the average age difference between children when birth control is not used is 22 to 28 months, and pregnancies started before that are more likely to miscarry, although they're not sure why. Interesting facts which all basically mean we will let nature take its course, and also that I will start taking folic acid now so I'm all ready to go whenever my body is.

I also talked a bit about the arthritis that's developing in my hips. There's not a whole lot they can do about that, which is a bit of a pisser. She said if there's a lot of pain, or I'm anticipating some activity which will cause pain (like tennis, she said. That'll be the day.) I could take a prophylactic ibuprofen to inhibit the inflammation which causes more joint damage. Also, losing weight is a great idea, she said.

And hooray, I'm down to 195 lbs! I haven't seen this side of 200 lbs lo these many years. (I'm also down to a size 18, another numeric milestone.) I'm quite pleased that I'm still losing even though I've been sitting at 2100 calories per day for quite a while now. The doctor suggested I should go down to around 1800 calories a day, so I've changed my goal in Fitday to 2000 cpd, and I'll work my way down.

The challenge is going to be eating properly; I have a tendency to skip real food in order to save calories for treats like pastries and ice cream. Such a bad idea. I'm going to try watching my food groups, making sure I get 5 to 10 fruit and veg, 6 to 12 grain, etc etc. I have to be in good nutritional shape to make another beautiful healthy baby. I think it will be easier now that spring is coming; fruit and salads always seem more palatable in warm weather. In winter I just want large piles of meat and potatoes.

[Posted at 11:22 by Amy Brown] link
Sat, 31 Jan 2004

I visited my friend Ellen the other day. Ellen lives in the 'burbs, so you have to go all the way to the end of the subway line, and then take a bus to get to her place. So when I go, I put Del in the BabyTrekker and she dangles there, making googly eyes at all the other riders.

Ellen was surprised when I arrived with Del in the 'Trekker; she's having trouble hauling Dexter around in the Bjorn because he's so heavy. I bragged that Delphine is 22 lbs, and that I can carry her because I am so tough! I am He-Woman!

But the next morning I did the math, and I realized that while Delphine has gained 12 lbs since she was born, I have lost 22, so between us we mass 10 lbs less than we used to. I'm actually 10 lbs-worth weaker than I used to be.


I made a mistake: I weighed myself last Friday at Morgan's place - 207 lbs; and then again at Ellen's on Thursday: 210 lbs. I knew as I was weighing myself the second time that I shouldn't, that it would be meaningless whether the number went up or down, but I did it anyway. And sure enough, I was disappointed when the number was higher, even though the difference in scales, in time of day, the small amount of time between the two weighings, all conspire to make the difference all but meaningless. And yet still I was disappointed.

And it goes against the whole point of this Calorie-Control Initiative, which was to control calories, not lose weight. Somehow I let myself start to enjoy the weight loss, to wist for numbers (195! 185! Lower!) or dress sizes (16? 14? 12?!) that I can't control instead of focusing on the one I can control, the number of calories I eat. And that's a recipe for grief.

I've decided I'm not going to cut down any more (I'm at 2100 cpd) until I've talked to my doctor. For one thing, the USDA is pretty vague about where in the 1600 to 2200 range a not sedentary but not athletic type like me fits, and for another I'm still nursing so I need more calories than I otherwise would. My final concern is that when I get pregnant again I'll need to modify my intake up, and I worry that I'll gain huge amounts of weight if my metabolism is all fucked up from going down too low and then back up again. So I'll talk to my doctor and get her opinion before I go any lower. I have an appointment for a physical in early March.

[Posted at 21:44 by Amy Brown] link
Mon, 12 Jan 2004

Another gastronomic breakthrough for Delphine today; we both had the same thing for lunch, Habitant Pea Soup. I thought it was time to introduce Delphine to the lard food group.

She also had bananas, yogurt and rice cereal mashed up, for dessert. I had cucumber sandwiches on thinly sliced, homemade oat bread with a chutney and horseradish mayonnaise. Sometimes I eat fancy.


In other food news, I'm still trying to redeem my averages from Christmas, and the post-Christmas leftover eating. It doesn't help that on Friday I had a three thousand calorie day. The horrifying thing is that it wasn't all that hard; pastry for breakfast, a jam sandwich as an afternoon snack, a grande mocha for a treat after Blake got home, pizza and wings for supper and a half-cup of frozen yogurt for dessert. Any of those things alone would be reasonable, but when you have them all in one day... Well, three thousand calories.

It makes me realize that I must have had a lot of three thousand calorie days back when I wasn't paying attention. Sort of explains the 240 lb thing; genetics, my ass.

In an attempt to get my averages back in line, and also as an experiment, I had a sixteen hundred calorie day on Saturday. Also, surprisingly, not that hard. Toast and tea for breakfast, hot and sour soup for lunch, another mocha (tall this time), and salad for supper, but a tasty salad with facon and egg and cheese. We even had dessert, custard made with skim milk. There's hope yet.

[Posted at 13:27 by Amy Brown] link