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Breakfast was a fajita omelette — filled with sautéed peppers and onions, marinade, and cheese, topped with salsa — a glass of orange juice, and two cups of coffee.

At the office I had a cup of green tea.

It was raining over lunch so I went to CC Pepper’s for a Coast to Coast Cheesesteak. When i got back, one of the other guys in the office suggested I walk on the indoor track at the Intramural Building over lunches when it was raining. Maybe next time, but to be honest, my legs are still so tired from digging potatoes this weekend that I can hardly walk at all.

Dinner was Moussaka with Roasted Eggplant, three slices of Foolproof Focaccia, and two bottles of Saranac Pale Ale.

• 11.117 Gallons
• $1.799/Gallon
• $20.00
• 302.3 Miles
• 27.2 Miles/Gallon
• 7¢/Mile
• 14 Days

Breakfast was a bowl of cold cereal with banana slices, a glass of orange juice, and two cups of coffee. I weighed 156 pounds.

I had another cup of coffee when I got to the office.

I made a mid morning snack of an Act II Mini Bag microwave popcorn.

I had a meeting in Rider building on the other side of campus this afternoon, so I got a four mile walk in.

Dinner was ham and bean soup, a garden salad with basil pesto, and a glass of Bella Sera Sangiovese Di Toscana, with a slice of banana bread for dessert.

Breakfast was Hash Brown Potatoes using some of the spiked potatoes from our dig yesterday, along with a glass of orange juice, and two cups of coffee.

We went over to Tait’s this morning and helped Sara pick apples. Between the three of us — Gretchen and I picking while sara sorted into eating and juicing — we got 18 bushels in 2 hours.

Lunch was some mixed nuts and a bottle of Saranac Pale Ale.

Still plenty of tomatoes left in the garden, so we spent the afternoon making just plain tomato sauce.

Dinner was fajitas and two bottles of Saranac Pale Ale.

We dug potatoes today. We originally planted four rows, with about three pounds of potatoes each: one row of red pontiacs, one row of yukon gold, and two rows of kennebecs. Today we dug three bushels from the row of red pontiacs, one bushel from the row of yukon golds, and four-and-a-half bushels from the two rows of kennebecs.

Gretchen’s father says that a bushel of potatoes weighs about 60 pounds. So, our 8½ bushels could weigh 510 pounds. We used last year’s potatoes to seed the reds, so it only took about 10 pounds of purchased seed to get that 510 pounds of potatoes.

That 10 pounds of seed cost $5.50. If potatoes are going for 50¢ per pound, then those 510 pounds of potatoes would be worth $255, less the seed money, for a clear profit of $249.50. This should easily be more than enough to last us all year.

By the way, we’re still eating last year’s potatoes.

Pictures tomorrow… too tired… must sleep. Here are a few pictures.

From left-to-right, the red pontiacs, the yukon golds, and the kennebecs.

We lay the potatoes out on the ground for the day so the dirt will dry so it is easier to rub off. Some say the exposure to the sun’s UV rays kills… things… that live on the potato under the ground. Others say they help toughen the skin for storage. I don’t know about that.

They come in a variety of sizes.

Breakfast was a bowl of cold cereal with banana slices, a glass of orange juice, and two cups of coffee.

Lunch was chips and salsa, some peanuts, and a bottle of Saranac Pale Ale.

After working in the garden we took a break with another bottle of Saranac Pale Ale.

Dinner was whole wheat spaghetti with basil pesto and two glasses of Bella Sera Sangiovese Di Toscana.

Better Than Grannie’s Creamed Corn

Better Than Grannie’s Creamed Corn

Recipe courtesy Alton Brown

See this recipe on air Sunday Sep. 05 at 8:00 AM ET/PT.

Recipe Summary

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 3 cups

User Rating: ★★★★★

• ½ Onion, diced
• 1 tablespoon Butter
• 2 pinches Kosher Salt
• 8 ears Fresh Corn
• 1 sprig Fresh Rosemary, bruised
• 1 tablespoon Sugar
• ¼ teaspoon Turmeric
• 2 tablespoons Yellow Cornmeal
• 1 cup Heavy Cream
• Fresh Ground Black Pepper

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Episode#: EA1B09

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Perfect Potstickers

Perfect Potstickers

Recipe courtesy Alton Brown, 2004

See this recipe on air Saturday Sep. 04 at 8:30 AM ET/PT.

Recipe Summary

Difficulty: Medium

Prep Time: 50 minutes

Cook Time: 20 minutes

Yield: 35 to 40 potstickers

User Rating:�★★★★★

• ½ pound Ground Pork
• ¼ cup Finely Chopped Scallions
• 2 tablespoons Finely Chopped Red Bell Pepper
• 1 Egg, lightly beaten
• 2 teaspoons Ketchup
• 1 teaspoon Yellow Mustard
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Light Brown Sugar
• 1½ teaspoons Kosher Salt
• ½ teaspoon Freshly Ground Black Pepper
• ¼ teaspoon Cayenne Pepper
• 35 to 40 Small Wonton Wrappers
• Water, for sealing wontons
• 3 to 4 tablespoons Vegetable Oil, for frying
• 1⅓ cups Chicken Stock, divided

Preheat oven to 200°F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place ½ rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add ⅓ cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Episode#: EA1H05

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Gretchen and I went for a TBD mile walk this morning before sunrise. When we got back we had waffles with maple syrup, bacon, a glass of orange juice, and two cups of coffee. I weighed 156 pounds.

We went down to the farmer’s market in Millheim again this morning and picked up some eggs, pork spare ribs, and pork chops. Then we went over the mountain to the meat market in Zion and picked up some sirloin for fajitas and a couple of chicken breasts. When we got home we picked tomatoes, peppers, and yellow squash. We also got some fresh parsley from Gretchen’s sister next door. After that we decided to cool off with a bottle of Saranac Pale Ale.

We converted some of our tomatoes, garlic, basil, and parsley into 6 pints of marinara sauce. While we did that I had another bottle of Saranac Pale Ale.

Dinner was beef burgundy, mashed potatoes, green beans, and two glasses of Bella Sera Sangiovese Di Toscana.

After dinner, Gretchen made a pineapple upside-down cake and we took it over to her parents house and sat by the fireplace on the porch and ate it for dessert.

I went for a lower body workout at the MBNA Fitness Center tonight:

1. TreadmillStairmaster: 5 minutes
2. Seated Leg Press: 12@10+3, 10@10+3 (about 215)
3. Prone Leg Curl: 12@4+3, 9@4+3
4. Seated Calf Extension: 12@8+2, 12@8+2
5. Seated Crunch: 12@4+3, 11@4+3
6. Back Extension: 12@135, 8@135

There was a line again tonight, but not as long — though longer than I would have guessed for the first Friday of the semester… the same night as the first pep rally before the first home football game… but I digress. There was still a line at the treadmills, so I warmed up with the stairmaster again, the line was still there when I went to cool down, so I skipped. No cramps, but I think I was just lucky. This wasn’t an easy workout, but I increased all of the machines from the last time and I skipped the last lower body workout because the students were moving in, so I got pretty much what I expected.