Poor husband – we grilled out tonight and it’s below freezing! But we decided it didn’t make sense to broil everything, so grill it was. He didn’t even wear a coat because he reasoned the grill would keep him warm. I think he’s still thawing out.
This afternoon we walked to the grocery store – in 26* weather (yes, yes, I know it’s colder where YOU live!) to pick up a few things for the week. It was nice to get outside for a bit. Actually it wasn’t nice at all. My feet were completely numb by the time we’d walking 20 minutes to the shopping center. I need some furry boots! I felt like SUCH a hippie stuffing soy milk and swiss chard into a backpack to walk back in the cold. But I suppose it was worth it!
We finished off the Pinot we opened on Friday. It was better today than before! I had about 4 oz.
I also had some trail mix around 5:30 – I was too hungry to wait for dinner because I missed my snack while studying all afternoon.
On the menu were shrimp, eggplant, squash and pesto sandwiches on ciabatta along with grilled radicchio and bleu cheese. The bread was even better today!! Chewy and moist.
Open-faced with shrimp
Radicchio + Bleu cheese. The radicchio was quite bitter, but I just got over that. It’s better with a vinaigrette, but we were lazy and the bleu cheese was the perfect topping 🙂
I had 2 more oz of wine with dinner….
Dinner kcal were about 370 + wine = 530.
Check and Check!
I got SO MUCH studying done today!! And honestly it didn’t even feel like work. I really enjoyed working in the dining room with the sun shining in. And I decided to write a paper due on February 5th (Omnivore’s Dilemma) tonight on a whim – done and done! I do have more to do tomorrow, but it’s all stuff that doesn’t require much thinking 8)
Do you make your own pesto?
That sandwich looks fantastic!
I realize the semester has just started for you but how do you like attending Winthrop? I have nearly completed my undergrad work in Dietetics and Winthrop is one of the schools on my list for grad school. I would love to hear what you think about the school.
the husband says
We have before, but this time it was from a jar – and a little too strong in large doses. We usually cut ours with spinach or some other green but this stuff was ALL basil. Also probably wasn't very light on the oil since it was store-bought.
I love love love grilled eggplant! So good, especially with balsamic vinegar.
How many oz. of banana do you add to your oatmeal? It doesn't say in the recipe list.
Anywhere from 2-4 oz, depending on the day, the size of the banana, and if I'm sharing it with the husband.
good morning kath!
i just wanted to suggest that maybe for next time you guys should invest in a grill pan (cheaper ones are about $30- which is what i have and it works fine). you just put it on your stove top, over two burners and you can grill things inside. i can't say it's exactly like grilling outside but it's pretty close and you never have to be outside in the cold. it is one of my favorite kitchen tools.
also wanted to share that i made a pb&b quesadilla for breakfast- so good! i put about a 1/4 cup of vanilla yogurt in a little side dish for dipping and to get a little dairy in- so good!
I have no complaints so far!! I like the campus a lot and of course love living in Charlotte. Rock Hill is about a 25 minute drive from Charlotte, or if you live in Rock Hill, Charlotte is still closeby! If you commute, you'll be going against rush hour so it's not bad. I haven't taken a graduate course yet, but the nutrition dept. seems to be very strong. There are lots of people of all ages in it – freshmen to women in their 20's and 30's. I'm sure you'll hear more on the blog as my time there continues.
I have tried to convince the husband that we need a grill pan, but he says it's not necessary since we have a grill and he doesn't mind going out to it. His loss, not mine, since he's the one who's cold!!
Quesadilla sounds great!! I love PB on tortillas.
Kath, I have your exact Salter scale. It doesn't come with much of a manual and I just started using it and have two questions. I figure your the expert 🙂
1. If I am weighing walnuts, my package amount tells me the nutritionals in grams, but everytime I press the g/oz button to convert to grams, it gives me kg. Do you know why?
2. I understand if I have a bowl or something to place it on the scale and then press zero, but what is for example, I place an bowl zero it put yogurt in, get that weight, then add nuts to my yogurt and what to know both the individual weight of the nuts and the total with yogurt. How do you do this?
3. Last one (sorry, didn't realize I would have so many!). Pretend you do your yogurt thing and then want to weigh something completely different, if I zero it, won't it keep adding on to the yogurt total?
Fyi- about egg whites….egg whites are heat pasteurized, and will remain fresh for 4 months in the refrigerator (opened or unopened), because egg whites have no bacteria and that’s how long they last! After 2 months its recommend you check the aroma for freshness prior to each use — refer to the date on the top of the bottle and discard if there is any odor present. The aroma of fresh egg whites resembles an eggy or dairy aroma — when egg whites are bad there’s a distinctive odor. Furthermore, the “Best if used by” date holds true whether the bottle is opened or unopened.
Regarding the egg whites post by Fig…. My carton of Just whites says to use within 7 days of opening but the ingredients list nothing but egg whites. Are you just referring to fresh whites straight from the shell that you crack yourself?
Kath posted about storing "Just Whites" for usually 2(ish) weeks in the refrigerator, regardless of the "Best if Used" suggestion of only 7 days upon opening. I've been on the same carton for about 12 days, and I havn't noticed any difference in taste, smell..etc. you should be fine! but of course, if you taste or smell something unusual, I would stop using that carton.
I have been reading your blog for a few weeks and love it. Thanks for all your hard work.
I too am reading "Omnivore's Dilemma" right now.
I do have a question … Do you try to avoid products with high fructose corn syrup as well as partially hydrogenated oils and trans fats? It seems to me like they go hand in hand … I live in Wyoming and am lucky to have a Wal-Mart nearby for grocery shopping. Sometimes it seems impossible to find products without HFCS.
We eat fresh fruits, veggies and game meat that my husband kills — yum and so much healthier than corn-fed beef — but even things like canned veggies and many crackers and cereals have HFCS.
Does anyone know if "just whites" is the same as egg beaters egg whites (the non yellowed color). Thanks!
Karen Downing says
That sandwich looks fantastic! Pesto is great and adds so much flavor.
This is my first time coming across your blog and I must say that it is fantastic. It is my wish that I emulate how you are eating in 2008.
I need more fresh food in my diet!
hi kath – just wanted to say i came across your blog recently and really enjoy it. i tried your pumpkin cake last night. yum yum :o)
That is grams. It's just indicating that it's the "kilogram" unit and not the ounces unit.
I think what you're asking is how to get the weight of the nuts without having to subtract the yogurt? If so, just zero it again after the yogurt, then add the nuts. Does that make sense?
No, if you zero it it resets to zero and you start fresh with a new weight.
Thanks for the egg white info!! Good to know we all have more time to use them 🙂 I'll be sure to smell if suspicious.
I avoid HFCS at all costs with the exception of ketchup, since I use it so infrequently and in pretty small quantities. I won't buy cereals, yogurts or any snacks with it (or partially-hydrogenated anything). The last I check, yoplait yogurts were made with it! However, although I will not eat trans-fats if I know they are in something, I think HFCS is ok in small amounts. But I wouldn't eat a product regularly with it in there.
I think the are the same but with some additional additives and flavors. I hate them because there is onion powder in them so I just use the plain whites, but that's the only reason.
Joyce and Eurydice ,
So glad you guys like the blog (and the pumpkin cake!!) Thanks for reading!
Thanks HK for the info on the egg whites. I'll just keep my "sniffer" on each time I use them! 🙂
Cookie Stuffing says
Cookie stuffing has been around for a long time, and it isn\’t going anywhere.