Lunch: chili with melted cheese, cornbread with honey, hot cocoa
Dinner: Applebee's date - chips and salsa, oriental shrimp wrap, french fries
Snacks: crackers, veggies
My laptop hasn't been working lately - it won't connect to wireless internet, and even connecting to the internet with cable has been difficult. It's made posting a hassel but I'm hoping to get it fixed over break!
Wednesday, December 8, 2010
Food Log 12/6/10
Breakfast: cornbread with honey, tea
Lunch and Dinner: chili with canned tomatoes, ground beef from Ripley, NY, garlic, habanero pepper, beans, green pepper, and melted montery jack cheese from Wholly Cow pastures; cornbread with honey
I'm pleased because this meal was entirely local and organic - with the exception of salt in the cheese - and it was incredibly delicious!
Snacks: fairtrade organic hot cocoa with raw milk, Fresh from the Vines bakery tidbits (its fun to munch while I work now that I can try things!), chocolate
Lunch and Dinner: chili with canned tomatoes, ground beef from Ripley, NY, garlic, habanero pepper, beans, green pepper, and melted montery jack cheese from Wholly Cow pastures; cornbread with honey
I'm pleased because this meal was entirely local and organic - with the exception of salt in the cheese - and it was incredibly delicious!
Snacks: fairtrade organic hot cocoa with raw milk, Fresh from the Vines bakery tidbits (its fun to munch while I work now that I can try things!), chocolate
Sunday, December 5, 2010
Food Log 12/5/10
Breakfast: cornbread (still using my local and organic cornmeal from Frankferd Farms, and raw milk as the only ingredients), blueberry rhubarb jam from Fresh from the Vines, and honey; fairtrade organic hot cocoa made with raw milk
Lunch: Nick's housemate Chris works at Cracker Barrel, and we finally went so he could be our server. I had cinnamon french toast and bisquits with apple butter!
Dinner: Domino's veggie pizza
I'm also making chili tonight that I can have for lunch and dinner tomorrow with my leftover cornbread. I'm using my canned tomatoes, frozen peppers and beans, habanero pepper, garlic, and local/free range ground beef. I'm planning on melting some of my pepperjack cheese from Wholly Cow pastures when I eat it tomorrow! I'm happy that this meal will be entirely local and organic, with the exception of salt that I may sprinkle on top (only if it needs it of course).
Lunch: Nick's housemate Chris works at Cracker Barrel, and we finally went so he could be our server. I had cinnamon french toast and bisquits with apple butter!
Dinner: Domino's veggie pizza
I'm also making chili tonight that I can have for lunch and dinner tomorrow with my leftover cornbread. I'm using my canned tomatoes, frozen peppers and beans, habanero pepper, garlic, and local/free range ground beef. I'm planning on melting some of my pepperjack cheese from Wholly Cow pastures when I eat it tomorrow! I'm happy that this meal will be entirely local and organic, with the exception of salt that I may sprinkle on top (only if it needs it of course).
Saturday, December 4, 2010
Food Log 12/4/10
Breakfast: coffee with cream, 2 poached eggs on flatbread with melted pepperjack cheese from Wholly Cow pastures, topped with sea salt, cracked pepper, and drizzled with hot sauce
Snacks: yogurt-berry-granola parfait, a piece of chocolate
Dinner: SAE formal - bread, butter, spaghetti, cheese, twice baked potato, assortment of holiday cookies, and white wine
Snacks: yogurt-berry-granola parfait, a piece of chocolate
Dinner: SAE formal - bread, butter, spaghetti, cheese, twice baked potato, assortment of holiday cookies, and white wine
Interesting Experiences
Since I've broadened my diet in the last few days, I've had some remarkable experiences as I "re-taste" things again. I've found that my taste buds are in some ways much more sensitive, allowing me to experience eating differently than I did before my project began.
When Nick and I went to eat at Valenza's, he encouraged me to eat the slice of lemon in my water glass. I've never liked lemons and didn't want to eat it, but it had been so long since I've had citrus I decided to try it. I took a little lick and loved it, and ended up sucking all the juice I could from the lemon peel, and then took his and ate it too! I think it's crazy I enjoyed it so much, and it made me think that my "sour" taste buds had been lying dormant for a long time, and it was amazing to wake them up so vigorously.
My dinner with Nick was also the first time I tried butter other than my own. Valenzas makes delicious bread and provides small butter packets in the bread basket. On my first slice, I couldn't believe the way the butter tasted (not to mention the bread, it wasn't flat and it wasn't cornbread...I was thrilled!). The salt added such a different flavor. On my next piece, I grabbed a new butter packet from the basket without really looking at it. After taking a bite, it tasted really noticeably different than the last slice, and I knew it wasn't real butter. After examining the package, I learned it was mostly vegetable oil with some other artificial ingredients. It tasted so "wrong" to me I wouldn't eat it. I think this is interesting because prior to my project, I didn't notice differences in flavors of butter, and now I am much more sensitive to tastes.
I've also really enjoyed the textures of different foods, especially bread and pasta. I've also been conscious of how different foods feel in my stomach, and the kind of energy they provide. I've realized that my project has made me hyper-aware of the entire experience of food and eating - from obtaining ingredients, to cooking and preparation, to tasting and eating, and its consequent result on our bodies. My relationship to food has changed dramatically, and although I don't think I'll always have this heightened sensitivity with respect to taste, I've become so interested and passionate about all the elements of food that I only want to continue pursuing these experiences in further depth.
When Nick and I went to eat at Valenza's, he encouraged me to eat the slice of lemon in my water glass. I've never liked lemons and didn't want to eat it, but it had been so long since I've had citrus I decided to try it. I took a little lick and loved it, and ended up sucking all the juice I could from the lemon peel, and then took his and ate it too! I think it's crazy I enjoyed it so much, and it made me think that my "sour" taste buds had been lying dormant for a long time, and it was amazing to wake them up so vigorously.
My dinner with Nick was also the first time I tried butter other than my own. Valenzas makes delicious bread and provides small butter packets in the bread basket. On my first slice, I couldn't believe the way the butter tasted (not to mention the bread, it wasn't flat and it wasn't cornbread...I was thrilled!). The salt added such a different flavor. On my next piece, I grabbed a new butter packet from the basket without really looking at it. After taking a bite, it tasted really noticeably different than the last slice, and I knew it wasn't real butter. After examining the package, I learned it was mostly vegetable oil with some other artificial ingredients. It tasted so "wrong" to me I wouldn't eat it. I think this is interesting because prior to my project, I didn't notice differences in flavors of butter, and now I am much more sensitive to tastes.
I've also really enjoyed the textures of different foods, especially bread and pasta. I've also been conscious of how different foods feel in my stomach, and the kind of energy they provide. I've realized that my project has made me hyper-aware of the entire experience of food and eating - from obtaining ingredients, to cooking and preparation, to tasting and eating, and its consequent result on our bodies. My relationship to food has changed dramatically, and although I don't think I'll always have this heightened sensitivity with respect to taste, I've become so interested and passionate about all the elements of food that I only want to continue pursuing these experiences in further depth.
Food Log 12/3/10
Brunch: coffee with raw cream; local organic plain yogurt mixed with my frozen blackberries, raspberries, and blueberries, topped with Yogi mountain blueberry flax granola crisps - a delicious parfait!
Dinner: went to the restaurant Toast in Pittsburgh with my mom and Stan. had white wine, bread with butter, an appetizer of shrimp and grits, an entree of butternut squash ravioli, and an ice cream concoction for dessert. I love this restaurant because they include organic ingredients in many of their dishes and produce seasonal menus with products from local farmers. It was fantastic and I can't wait to go back!
Dinner: went to the restaurant Toast in Pittsburgh with my mom and Stan. had white wine, bread with butter, an appetizer of shrimp and grits, an entree of butternut squash ravioli, and an ice cream concoction for dessert. I love this restaurant because they include organic ingredients in many of their dishes and produce seasonal menus with products from local farmers. It was fantastic and I can't wait to go back!
Friday, December 3, 2010
Fun and Freedom
The last 2 days have had important implications for my project. On the one hand, I am passionate about maintaining the lifestyle I've developed over the last few months; and on the other hand, it's been so much fun to enjoy new freedom.
I haven't kept a food log for the last 2 days, because it would be crazy and chaotic - I've tried so many different things! My first bite of non-local food was an asiago cheese bagel with egg and cheese from Pittsburgh Bagel, and a cup of coffee with cream on the side. Throughout the last two days, I snacked on Laurie's pie from Thanksgiving, salt and vinegar chips from housemate, cheese and crackers...the list goes on. I've enjoyed going out to eat and sharing meals with friends. For dinner, Nick took me to Valenzas for some delicious pasta.
I've decided that I needed some time to get the irresistability of "freedom" out of my system in order to maintain my commitment to local and organic foods. I did a little grocery shopping at the Market House, and got some things I'd been eyeing up all semester- local organic cheese (the salt in it kept me from eating it during my project), local organic plain yogurt, blueberry rhubarb jam from the Vines, all natural nothing but peanuts peanut butter, and fair trade organic coffee and hot cocoa. I've been enjoying these products more than anything. For a delicious lunch, I made pb&j on leftover bread from Valenzas, and for an incredible dinner I made pizza with my flatbread, canned tomatoes, garlic, herbs, new cheese, AND salt and pepper! It was literally to die for.
So as much as I've enjoyed trying bites of everything in sight, I intend to resume my food log today. I'm going out for dinner with my Mom tonight to a restaurant called Toast in Pittsburgh that provides local foods and seasonal menus, so I'm hoping to have an interesting post as a result. Now that I've let myself go a little crazy, I'm ready to get back on track, just not as strictly as before.
I haven't kept a food log for the last 2 days, because it would be crazy and chaotic - I've tried so many different things! My first bite of non-local food was an asiago cheese bagel with egg and cheese from Pittsburgh Bagel, and a cup of coffee with cream on the side. Throughout the last two days, I snacked on Laurie's pie from Thanksgiving, salt and vinegar chips from housemate, cheese and crackers...the list goes on. I've enjoyed going out to eat and sharing meals with friends. For dinner, Nick took me to Valenzas for some delicious pasta.
I've decided that I needed some time to get the irresistability of "freedom" out of my system in order to maintain my commitment to local and organic foods. I did a little grocery shopping at the Market House, and got some things I'd been eyeing up all semester- local organic cheese (the salt in it kept me from eating it during my project), local organic plain yogurt, blueberry rhubarb jam from the Vines, all natural nothing but peanuts peanut butter, and fair trade organic coffee and hot cocoa. I've been enjoying these products more than anything. For a delicious lunch, I made pb&j on leftover bread from Valenzas, and for an incredible dinner I made pizza with my flatbread, canned tomatoes, garlic, herbs, new cheese, AND salt and pepper! It was literally to die for.
So as much as I've enjoyed trying bites of everything in sight, I intend to resume my food log today. I'm going out for dinner with my Mom tonight to a restaurant called Toast in Pittsburgh that provides local foods and seasonal menus, so I'm hoping to have an interesting post as a result. Now that I've let myself go a little crazy, I'm ready to get back on track, just not as strictly as before.
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