Journal

Dear Facebook

Dear Facebook, 

Make it stop:

 

No, I will not ever say yes

No, I will not ever say yes

I give you plenty of info about my life, you do not need one more indicator. 

Thanks, 

sam

 

2016 - Week 30 Cooking

This next week will be a combination of planning, volunteering and packing.  I'm taking 3 days off to volunteer at the ACS conference that'll be here in Des Moines.  So because I'm trying to trim out what's in the fridge and around the house, things will be pretty simple this week.  That being said, I fear I'm going to miss the prime part of tomatoes grown in dirt season.

I think I've come to a realization.  It has been difficult for me to adjust my cooking to keep my carb intake to a max of 60 grams per dinner (meal, but dinner specifically).  Example, I see Cook's Country's lemonade variances, and I'm thinking that sounds great, but when it comes down to it, I'd allow myself a taste (sip or two) and then wouldn't touch the rest of it.  Good for my waistline, but decreases my desire to make it at all (probably much to Shannon's loss).  Rice?  Mostly out.  Beans?  Kind of the same.  I can still have them, but it makes it difficult on portion size or in combination with anything else.  Pizza?  Yeah again, I can still have it, but it's not as satisfying.  Some of that my clearly be related to the restriction of minor-binging (a problem I have) which still holds that internal fat kid unhealthy satisfaction.

I have a box of Samoas from a niece, and I just realized I'm not going to eat those.  I wan't one cookie, and the rest I'm gonna drop off at the office.   

2016 - Week 29 Cooking Results

The Guberburger

Fairly simple concept, but a wonderful flavor addition.  The fat and savoriness from the peanut butter and the beef combined together well to make a messy, but delicious meal.  Had them with some of Wild Yeast Bakery's buns, as my brother is once again running his micro-bakery.  For me, I worry about his health (he's working way to much) but on the other hand...the bread...oh the bread.

Moroccan Chicken Brochettes

So I didn't do this.  I took the chicken, dusted them with salt, pepper, and dusted them with ras el hanout and baked them off.  Then there were options to do a sandwich or salad and we both had a salad.  Good stuffs, but just that it turned out ok, not because the dish itself was good, cause frankly I didn't read the time needs of the recipe.

Spicy Pork Salad

Needs a lot of mint, I have a side yard and a big and growing mint patch.  So I sat in the side yard and picked quite a bit of mint to put in the dish.  It didn't make much of a dent into the patch of mint, but did harvest quite a bit.  It also made me remember that I have have quite the combination of mint in there.  Chocolate Mint, Spearmint and peppermint.  It was interesting to smell them just picked and absorb those oils that are released in my hands and into the air.

I really enjoyed this.  Spicy then cooling mint with savory flavors.  Good stuffs

Sichuan Style Green Beans

Delayed!

2016 - Week 28 Cooking Results

Lobster Rolls

Shannon loves lobster rolls, lobster in many things, so being at CostCo, I thought hey, lets have a little treat and lobster it up.  It was pretty good.  I may have added more cayenne then was intended.  But still good.  We used some sourdough.

Spicy Lobster Pasta

This was pretty good.  Got to be careful on the carb count, but good stuffs.

Spicy Pork Salad

Delayed!  I made pork burgers cause I wanted a burger, so I have to thaw some more pork.

Sloppy Sammy's (tonight)

Good as always.

Eggs and Bacon (something in some combination I don't know yet, something with bacon, may break down and get a BAT, but I don't have tomatoes grown in dirt yet)

I wanted tomatoes, then I was reminded why I don't like tomatoes not grown in dirt.  *sigh* Tomato season will be here soon.

Flash, Light Painting, Photographer's Choice

A couple of attempts, a lot of failures, then a lot of experimentation with lights.  Thanks to Alan Jacobs for some ideas and a box of goodies to play with.

2016 - Week 27 Cooking Results

This week as challenging.  Starting Sunday, I started a downward descent into a very painful throat issue.  So much so that on Wednesday, I headed to Urgent Care to have a doctor opinion on the matter.  While it appears as if both from the long and short strep tests came back negative (just got the negative culture test result this morning), even though I covered the vast majority of symptoms (pretty much all of them) of Strep.  So as swallowing has been painful, it's been kind of a horrible food week.  That being said, I'm well on the path to being well, with Thursday being the bottom of the pit.  Things are still mildly swollen, sore, but swallowing bread no longer feels like sandpaper.

That being said, I had enough pain killers (over the counter) to have an enjoyable dinner with Shannon and Eric at Reed's Hollow (at least until the end when I desperately wanted to go home and take some more ibuprofen).  That food...damn.   Bison Made Right?  Go, eat it...

Celery Chicken (lets try again)

Pretty good...could've used more celery.

Skirt Steak with Basil & Garlic Scape Pesto

I wasn't feeling 100% (to say the least) so as long as I had to eat something, it might as well be something I had to chew on for a while before taking the painful, at the time, step of swallowing.  So I skipped the pesto part.  Steak was enjoyable spikes of pain here and there.

Burmese Chicken Salad

Vaguely followed this...ok I used some of the ingredients, and then ended up with a  spicy chicken salad.  I used some pickled goat horn peppers, diced fresh jalapeno, diced scallions, diced pickles, diced onions, dijon mustard, mayo and cooled, pulled rotisserie chicken.  Good stuffs.

Smoke, wind, texture, reflective materials

Self Portraits (for completeness)

For the 6/27/2016 class