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Food for the whole week

I've got a pot roast in the oven. I've never actually cooked a pot roast before, but my mom had a small cut of beef in her freezer that needed using, so it's in the Dutch oven with onions and some stock and carrots and a bit of bacon, fragrancing the house on this stormy, Halloween-ish evening.

Meanwhile, the small and really astonishingly expensive chicken I bought at the farmers' market today is in the stock pot on the stovetop. I may need to re-think my flesh-eating strategies at these prices.

There's a beautiful array of green and leafy vegetables, also from the farmers' market, on the cutting board, waiting to become...soup, I think. Or part of a stir-fry. Maybe some of them will go into a green tart à la [personal profile] general_jinjur.

There is one unifying trick to a) staying gluten-free, b) avoiding junk food, c) eating nutritiously, d) not breaking the bank eating out, and e) regulating my caloric intake: bringing my own food to work with me.

And the trick to bringing my food all week long is to do a lot of cooking on Sunday.

Crossposted from Dreamwidth, where there are comment count unavailable comments. | Comment at Dreamwidth.

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