All The Food I Ate Last Month – Part 2 of 3 (with some photos)

In this installment, I’ll discuss all the food I ate in the back half of last month (April 15-30). Check out my previous post for what I ate April 1-14. Luckily, I got it together a little in the last two weeks and remembered to take some food pictures for this post. Nothing Insta-worthy, I inhale poke too fast to bother trying to photograph it, but just a little something to add visual interest.

Second Half Of The Month: April 15-30

Here’s everything I ate in the second half of April:

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Toward the end of the month, I relied a lot more on takeout. And Pirate’s Booty. Soooo much Pirate’s Booty. Part of this was a function of work stress. When I’m stressed I tend to “treat myself” more. That is, let myself not have to cook and worry less about what it is I’m eating. Which, in retrospect, is kind of dumb. Stressful times are exactly when I should be sticking to healthy routines, not deviating from them. Oh well.

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I managed to finish off a couple of my loose leaf teas this month, including my “White Christmas” tea (white tea, vanilla, cinnamon and other spices) and shiitake tea (red and green rooibos, shiitake mushrooms). It’s probably for the best that I don’t reorder these right away. One of the things I’ve found is that I don’t hydrate nearly as well if I am sipping on teas all day vs. sipping on water.

As far as “free” meals go, Thursday April 19th I ate a client-provided lunch during an all-day meeting (stress ergo both cookies and a bag of BBQ chips). The next day work friend brought in egg custards from Chinatown which he was very generous to share with me. Fiancé let me eat some of his soba noodles as a late night snack April 23rd. The next day he did a grocery run for himself and, knowing I’d been having a hard time pushing on a work deadline, brought me back a chocolate lava cake, my favorite of all desserts.(@_@) True love, right there.

What I Cooked (April 15-30)

Here are all the groceries I bought in the second half of April:

groceries 415-430

More eating out than normal -> less cooking -> less groceries.

I skipped some of my usual vegetable pseudo-CSA deliveries this month because I wasn’t feeling up to cooking 10 pounds of straight-from-the-ground vegetables. As much as I love my pseudo-CSA and the quality of the produce I get, sometimes it can be a little too fresh. Like, dirt still lightly dusting most of my vegetables. It takes me a long time to clean that stuff off and for a while in mid-April, I just wasn’t feeling up to the task.

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In lieu of doing a big bulk cook, I ended up picking up a few items at the butcher (that sells other local items too), just to unwind with a little bit of light hobby cooking that’d last me only 1-2 meals. I always enjoy going there to buy foraged mushrooms, like the brown beech fruiting body I bought pictured above.

Second half of the month, I had my usual meat CSA delivery, where I get 5ish pounds which I mete out over the course of the month. I added six pounds of beef knuckle bones to my order so I could make homemade bone broth.

I managed to get by without too much home-cooking by trying a meal delivery service in the second half of April:

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This meal delivery service was super useful in getting me through those couple of weeks. It had been recommended to be by one of my coworkers. For around $50-60 a week, the service would deliver 7-8 servings based on produce and chicken from local, organic farms.

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The meals would get a bit repetitive typically contain some sort of salad or some sort of simple cooked meal (I got roast pork and beef butternut squash). But the sizes were very generous and the salads were much heartier than the word would suggest. For instance, pictured above are two salads I got: the Greek salad with red cabbage, chicken, cucumber, almonds, parsley, and greens on the left and the New England salad with pickled carrots, roasted root vegetables, chicken, parsley, walnuts and spinach on the right. They’d come in these huge containers weighing about a pound. Even I as a big eater could not finish them in a single sitting.

Here is what I cooked in the second half of April:cooking apr 15-30

The Week 3 items are a repeat from the previous post; I figured I’d display them again since I ate them during the week of the 15th.

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Weeks 3 & 4, I didn’t cook all that much since I was mostly relying on the meal delivery service to cover most of my weekday eats. But I did manage to put together a cozy little meal of Brussel sprouts, mushrooms, and sausage which was a nice hearty note to eat during the chilly early spring weather. Too lazy for any “real” cooking, I also put together a quick chickpea rollup during the week. It was super easy: mix chickpea flour and water until consistency of a pancake batter, toss in some spices, cook on the stove until firm. Once I had my nice fluffy chickpea pancake, I just topped it with an egg over easy, sriracha and spinach. Honestly, I’m not sure the sriracha and cumin flavorings really went together all that well. Next time, if I manage to think about it beforehand, I’ll probably do a curry based sauce on top instead.

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It wasn’t until Week 5 that I managed to get my act together and put together some vegetable based meals for myself. My favorite visually and flavor-wise was the roasted spring salad. At first the salad was meant to be raw, but I had cut the ingredients, particularly the beets, too thick to eat plainly, and I strongly prefer the mellowed out flavor of roasted radishes to raw. I particularly loved the cucumbers in this dish, which had this tangy sweet burst of flavor to them because of the apple cider vinegar and lemon.

I also spent a ridiculous amount of time cooking some beef bone broth in Week 5. I don’t usually make broth. I will throw a few bones into a soup or stew or something, but broth by itself rarely seems worth the hassle. But I wanted to try it, especially since my butcher charges $10/quart of the stuff. Here’s the thing though, making bone broth is so time consuming, at least the way I did it. Roasting the bones (I forgot to blanche them afterwards), cleaning and cutting the vegetables, siphoning off the fat and impurities, sticking around the house all day to make sure it didn’t bubble over, blowing out the bottom of a few mason jars after dunking a pint of jarred broth into an ice cold water bath… It was a lot. And probably not worth it time-wise, even though the bones themselves cost $18 or so, ultimately yielding 4-5 quarts (theoretically $50 in value).

Eating Out (April 15-30)

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When I’m feeling really, really down, I am wont to buy a pound of BBQ boneless chicken wings from the shop around the corner and just inhale them in fifteen minutes. This only happens, say, once a month. But if it happens more frequently, as it sometimes does, fiancé knows to take this as a very clear indicator that I’m not in a good place and intervention– sunlight, exercise, watering, a nice new pot of soil– is probably necessary to break out of the cycle.

As far as the types of fast food I typically eat, it looks like I’ve been on a poke kick lately. Not terribly surprising– I tend to crave raw fish when it gets warmer and I try to avoid sushi because of the rice. At some point, it’d probably be worth it to find a grocery store with sushi-grade fish around here, but I’ve been trying to avoid Whole Foods so it might be a difficult task. I’ve also been relying a lot lately on steak burritos (because they are delicious) and Sweetgreen, which has been winning me over with their complex-grains, compostable bowls, and online ordering. As their prime target demographic, I feel successfully pandered to.

Do you eat less/more or eat certain types of food when you’re stressed? Do you try to make your food look visually appealing before you eat it? Do you and your partner share food or do your own thing with meals? Do your local grocery stores offer sushi-grade fish?

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8 thoughts on “All The Food I Ate Last Month – Part 2 of 3 (with some photos)

  1. I definitely eat more junk food the closer it gets to a deadline. Salt and vinegar chips are my weakness!
    Also, I read somewhere that sushi-grade fish is just fish that’s been frozen for a certain length of time. In my hometown next to the ocean, we used to just buy regular fresh fish that was caught the same day, and use it for sushi. Not sure how sanitary this was, but I’m still alive I gues…

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    1. I thought it had to be flash frozen or something for sushi? (Honestly really don’t know much about the process so please don’t take my word for it.) I wouldn’t eat raw fish where I live now, way too polluted, though that probably isn’t much of a principled stance given I eat raw oysters. *rethinking all my life decisions*

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  2. I really like the format of your spreadsheet for tracking food consumption, so I’m going to steal it! I used to keep a similar food diary back when I was trying to figure out my trigger foods. It’ll be interesting to use it to track costs instead.

    Do you usually use recipes when you cook or do you just wing it?

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    1. I’ll look up recipes to get general cooking times/temps for certain things, but in terms of ingredients/proportions/overall flavor profile of the dish I usually wing it. I kind of have to because I get a certain amount of food with my CSA and it’s hard to match exactly to recipes.

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  3. I really like salty, fatty foods when stressed. I’m probably a bit overly fond of cheese (whether as a topping on dishes or by making a cheese plate as an alternative to dinner). I didn’t used to have much of a sweet tooth, but over time, I’ve gotten more fond of sweet foods, though I don’t generally turn to sweet things when I’m stress-snacking. I have a much easier time with moderation for sweet foods, with the salty foods and snacks, I’m much more likely to be tempted to have just a bit more, and then a bit more, and so on.

    Totally agreed that Sweetgreen hits a marketing/concept sweet spot with our demographic. They definitely do a better job with salads than a lot of their competitors (freshness of ingredients can be very hit or miss at Chopt or Just Salad, and Sweetgreen has more interesting salad toppings).

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