Womp AGAIN, this month the refrigerator has been on and off the fritz, which is somehow worse than being entirely fritzed. Idk, maybe. It's working at the moment, which means I still have eggs and butter in the house, I like eggs and butter. And also it's bought me a little time to eat down the persishables, the first prong of my two-prong approach to this month's eats; and the second prong is what can I eat that doesn't have to be refrigerated.
Anyway remember last month's womp, no more greek yogurt? That was easy enough to fix: eggs for breakfast, which was how it used to be anyway before that stupid doctor put me on the low-cholesterol diet. I took the opportunity to learn a better technique for boiled eggs and am also taking the opportunity to eat peaches in season. This is my work breakfast:
Home breakfast has been governed by the eating down the perishables initiative, which has yielded some unusual but good results:
Pan-roasted radishes, really good, who knew.
I've been really clever about lunches this month, first I turned some extra pan-roasted chicken into chicken salad that got tossed with thinly sliced fennel and apple:
Then, there was a grocery error in my favor:
this week finds me with a three-pack of #romaine, which used to be my go to but is sort of boring to me now. so i'm balancing it with #cherrytomatoes and #zucchini roasted in a lot of #oliveoil #koshersalt #blackpepper and #thyme plus #rotisseriechicken which is about to be my go to again #avocado and #lemonjuice #makeitwork #goodeats #gustibus #nofilter
I must remember this roasted cherry tomato and zucchini for fall, when it won't be terrible to turn on the oven. It was great cold on salad, and I bet it'll be just as good hot as a side for eggs and as the veg in my dinner bowl.
Boy my dad is doing the opposite of rolling in his grave over this dinner bowl:
This is exactly the kind of lunch that my dad would make us, except the avocado; so, not exactly. But sardines, kimchee, and rice, always. So not American, daaad. Why can't I have Lunchables. Anyway rice survives just fine at room temperature if you keep up the pace, which we certainly do in this house; kimchee and avocados are hardy enough to live in an on again off again refrigerator; and sardines, obvi. I was crisping them up in a pan at first, but now I just pop the can, drain the oil, and dump the sardines right into my bowl. I'm in no mood to be nice, it's fine. I was going to start eating sardines anyway for the calcium that I'm missing from greek yogurt.
I had to cook down a three-pound bag of frozen strawberries into compote, and I made up the rest of my goat milk products into koldskal, and that's my post-training snack:
I ain't mad about it.