BREAKFAST AT HOME DAY 33 - FRIDAY 5/3/13
Steel Cut Oats, Mango & Maple Syrup

BREAKFAST AT HOME DAY 33 - FRIDAY 5/3/13

Steel Cut Oats, Mango & Maple Syrup

  • LUNCH AT BANH MI SAIGON TUESDAY DAY 30 4/30/13
Classic Spicy Banh Mi Sandwhich - is there a better sandwich, especially for $4.25

    LUNCH AT BANH MI SAIGON TUESDAY DAY 30 4/30/13

    Classic Spicy Banh Mi Sandwhich - is there a better sandwich, especially for $4.25

  • HOME COOKED DINNER MONDAY DAY 29 - 4/29/13
Linguini w/Kale & Basil Pesto

    HOME COOKED DINNER MONDAY DAY 29 - 4/29/13

    Linguini w/Kale & Basil Pesto

  • LUNCH AT HOME MONDAY DAY 29 - 4/29/13
Virginia Ham & American Cheese Sammy

    LUNCH AT HOME MONDAY DAY 29 - 4/29/13

    Virginia Ham & American Cheese Sammy

  • BREAKFAST FOR TWO MONDAY DAY 29 - 4/29/13
Oatmeal with maple syrup and mixed fruit for me. Oatmeal with maple syrup and butternut squash for my daughter

    BREAKFAST FOR TWO MONDAY DAY 29 - 4/29/13

    Oatmeal with maple syrup and mixed fruit for me. Oatmeal with maple syrup and butternut squash for my daughter

  • HOME COOKED DINNER SUNDAY DAY 28 - 4/28/13

    Salmon Nicoise Salad

    I suppose this is my take on a Nicoise Salad. Basically I had a lot of romaine hearts in the fridge that I didn’t want to go bad so I built my dinner around them.

    I typically eat fish on Sunday because I like to eat fish at least once per week, and I always eat it on the day of purchase so that it is as fresh as possible, and Sunday is usually when I do the majority of the week’s grocery shopping. Fish + Romaine is how I got to a Nicoise Salad.

    Tuna is the classic Nicoise fish but Tuna is over fished so I don’t buy it anymore. Salmon has a similar “steak like” texture and the one I purchased was farm raised, so that is how I landed there. I also figured it would go well with the grainy Dijon vinaigrette dressing.

    For the other components I wanted a nice Spring vegetable since Spring seems to have finally arrived on the East Coast, so I chose asparagus. I cooked the salmon in cartoccio with green olives, lemon and olive oil, and added a hard boiled egg to the final dish in keeping with the Nicoise theme. All in all I was very pleased -  the only thing I might have added is some sweet gherkins. 

  • BREAKFAST AT HOME SUNDAY DAY 28 - 4/28/13
Scrammy Eggs With Parm & Cheddar Cheeses, Herbs & Gremolata on Whole Grain Toast

    BREAKFAST AT HOME SUNDAY DAY 28 - 4/28/13

    Scrammy Eggs With Parm & Cheddar Cheeses, Herbs & Gremolata on Whole Grain Toast

  • LUNCH/DINNER: SATURDAY DAY 27 - 4/27/13
Spicy Egg, Lardons & Red Onion Pizza at Co.
I have been wanting to eat at Co. for a while and the pizza was exquisite. The pickled jalapeno added a touch of heat and acidity from the pickling that balanced the smokiness from the lardons and the richness of the egg and cheese perfectly.
Had a lot more than pizza but it was tough taking pics while trying to feed my 1 year old daughter, who happens to love veal meatballs, mortadella and coppa apparently.
I forgot to take a lot of pics overall this week due to work insanity. Will work on remembering not to forget. 

    LUNCH/DINNER: SATURDAY DAY 27 - 4/27/13

    Spicy Egg, Lardons & Red Onion Pizza at Co.

    I have been wanting to eat at Co. for a while and the pizza was exquisite. The pickled jalapeno added a touch of heat and acidity from the pickling that balanced the smokiness from the lardons and the richness of the egg and cheese perfectly.

    Had a lot more than pizza but it was tough taking pics while trying to feed my 1 year old daughter, who happens to love veal meatballs, mortadella and coppa apparently.

    I forgot to take a lot of pics overall this week due to work insanity. Will work on remembering not to forget. 

  • DINNER TUESDAY DAY 23 - 4/23/13 Nothing Special - store bought rotisserie Chx with some revisited fiery Chinese style string beans. Basically ate this most of the week for dinner

    DINNER TUESDAY DAY 23 - 4/23/13
    Nothing Special - store bought rotisserie Chx with some revisited fiery Chinese style string beans. Basically ate this most of the week for dinner

  • HOME COOKED DINNER MONDAY DAY 23 - 4/23/13
An Asian Marriage = Broiled Japanese Mackerel Over Fiery Chinese Veggies
I love Asian cooking but don’t cook it much because I don’t have a solid grasp of their spices and flavors. I grew up Italian, eating Italian food, watching my family cook Italian food and ultimately cooking Italian food myself. I know Italian herbs and how to get the flavors I want - not so much with Asian cooking. 
I am going to start researching Asian food, starting with Japanese, so as to fill this void, and will document that journey on this blog. As for this dish - it tasted good if not one note. \
I knew the flavors I wanted to get but just couldn’t coax them out. I created two sauces with a soy + mirin base, one for the mackerel and one for the veggies. The fish was more simple and I wanted to it to have more sweeter and acidic notes. For the veggies I used fish sauce and sriracha in the hopes that the salt and heat would balance out the sweet and acid. The flavors were pretty good and but not distinctive enough. 

    HOME COOKED DINNER MONDAY DAY 23 - 4/23/13

    An Asian Marriage = Broiled Japanese Mackerel Over Fiery Chinese Veggies


    I love Asian cooking but don’t cook it much because I don’t have a solid grasp of their spices and flavors. I grew up Italian, eating Italian food, watching my family cook Italian food and ultimately cooking Italian food myself. I know Italian herbs and how to get the flavors I want - not so much with Asian cooking. 

    I am going to start researching Asian food, starting with Japanese, so as to fill this void, and will document that journey on this blog. As for this dish - it tasted good if not one note. \

    I knew the flavors I wanted to get but just couldn’t coax them out. I created two sauces with a soy + mirin base, one for the mackerel and one for the veggies. The fish was more simple and I wanted to it to have more sweeter and acidic notes. For the veggies I used fish sauce and sriracha in the hopes that the salt and heat would balance out the sweet and acid. The flavors were pretty good and but not distinctive enough.