No fixed plans. Not intent upon arriving.
Breakfast was a bowl of cold cereal and two cups of coffee. I weighed 157 pounds.
I had a cup of green tea at the office this morning.
For lunch I walked a three mile circuit around campus and stopped and got some Lo Mien for the walk.
Dinner was Beef Burgandy, Au Gratin Potatoes, and two Sierra Nevada Pale Ales, with some vanilla coconut pudding for dessert.
Miso (MEE-soh) is a thick, salty paste of fermented soybeans and grains not unlike peanut butter in consistency. An integral component of Japanese cuisine, miso has been revered in Japan for centuries for its depth of flavor and purported curative properties. It wasn’t until the 1960s that miso first gained shelf space at natural food co-ops in the United States. But in subsequent years, the paste has emerged on menus and cookbook pages in ways previously unimagined.
Its growing popularity is easily explained: No other single ingredient captures miso’s many attributes. The chunky soy paste is often compared with aged Parmigiano for its saltiness, to demiglace for its depth of flavor, to butter for its richness, to wine for its layered complexity and to olive oil for its usefulness. Depending on the cook, miso is a flavor enhancer, curing agent, sauce thickener, fat substitute or culinary cure-all. It imparts instant oomph, whether it’s in the hands of a traditional or nonconformist chef. [Schettler]
Schettler, Renee. “Miso Goes Mainstream.” The Washington Post. 28 April 2004. <www.washingtonpost.com/wp-dyn/articles/A45848-2004Apr27.html> (5 May 2004).
I would like to thank Dave over at Weber Cam for adding me to his “food, etc.” list.
From some issue of some one of the Reiman publications. Sorry, we clipped the recipe to add to our scrapbook.
Rachael is roasting her own peppers:
To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.
Breakfast was a piece of Angel Food Cake and two cups of coffee. I weighed 155 pounds
At work, I had another piece of Angel Food Cake that I brought from home and another cup of coffee.
I had a 1:00 meeting this afternoon so I walked over to the Big Onion for lunch and had two slices of pepperoni pizza and a small Dr. Pepper.
Dinner was Pasta with Asparagus and 1½ glasses of 2000 Vendange California Cabernet Sauvignon.
While I am in a musical mood, I thought I would upload this song that I wrote while I was in college and recorded recently while trying to learn to use Apple’s new GarageBand application. Enjoy!
Here is an excerpt of the song “Downside-Up” on the album Ovo, by Peter Gabriel.
All the strangers
Look like family
All the family
Look so strange
The only constant
I am sure of
Is this accelerating
Rate of changeDownside-up
Upside-down
Take my weight
Off the ground
Falling deep
In the sky
Slipping in the unknown
Breakfast was a Ham & Cheese Omelet and two cups of coffee. I weighed 154 pounds.
Lunch was a brisk four mile walk around the campus and a 2¾ ounce bag of Lay’s® KC Masterpiece® Barbecue Flavor Potato Chips and a Sobe Liz Blizz from the Big Onion.
Dinner was some really tasty roast beef sandwiches made from thin slices of the roast we made yesterday on some Italian bread Gretchen made today with some of our own barbecue sauce. We also had some homemade cole slaw, a Sierra Nevada Pale Ale, and a piece of our Angel Food Cake for dessert.