Barely made it this week, guys. By which I mean, every week I do this I look back and am stunned at how few meals I actually get out of all the time I spend in the kitchen. Week 3!
Yeah, so I watch a lot of sports and eat a lot of chili in the winter. What do you want from me? This is Michigan!
Featured is this week’s sport-watching chili, including a couple pounds of venison in addition to ground beef. Seriously delicious—both large slow cookers were completely gone by the end of the first half. Not pictured, also consumed: Bud Light. Yep. That’s how American I am. Deal with it.
Notes: Go, Pats! I can’t decide who my favorite Michigan alum on the Patriots is… I mean, Brady is the obvious choice, but Zoltan played while I was in school, and he’s much Romanianer.
Monday: Pasta Bake Thing
Today I finally returned to my previous plan of making my own dinner when I got a chance. This actually turned out pretty well—tricolor (“half a serving of vegetables per cup!!!” excitedly proclaimed the packaging) rotini baked over kohlrabi and onions drizzled with a white-wine-butter-and-herbs sauce, covered with green beans, bell peppers, and cheese. Not pictured, also consumed: Tons of water. It’s dry up here this time of year. Especially when your state has been in a drought for the entire year.
Notes: This was pretty delicious, but I did have to eat a lot of it because of the lack of high-density calories. Oh well. Still made for good leftovers.
Tuesday: Taco salad success
Alright, now before you judge my terrible picture-taking, know that I’m getting a wee bit better at it. Look at week 1! This has got to be an improvement. Also I’m experimenting with presentation to avoid boring you all and myself.
A piece of advice: go to your local Mexican grocery store, and buy a 30-pack of corn tortillas for $1. There, don’t you feel better? Seriously, you can make your own tortilla chips, you can make huevos rancheros, you can make enchiladas… they last forever in a Ziploc in the fridge, and are so versatile!
Tonight’s taco salad featured roasted corn (frozen corn shaken in the bag with chili powder, a tiny bit of salt, and a teaspoon of olive oil cooked at 400F for 10 to 15 minutes), bacon, spicy black beans, diced bell pepper, lettuce, and fried tortilla strips!
Notes: I packed up all the extra ingredients for lunch the next day and put them on lettuce I bought at the hospital cafeteria. I was almost jealous of myself.
Wednesday: Trivia Night
Featured here, what happens when I eat dinner alone. Luckily I already had extra plain pasta from earlier in the week, so I tossed it with a little olive oil and parmesan and covered it with sauteed green beans. Also picked up some radishes earlier this week because I couldn’t refrain from buying something so bright in the middle of winter. Not pictured: One enormous bottle of water.
Notes: Again, with the not eating of the meat! I don’t know what happened. I mean, I’m not a huge carnivore like some people, but I do try to get in protein every night, and meat is usually the vehicle. Maybe it was a mistake not to eat meat the past two days, because I got totally destroyed playing Ultimate later that evening. Maybe meat would have made me stronger! These are the important questions in life.
Thursday: Freezer dinner
Were you people aware that if you live in Seattle, you can order groceries through Amazon? Seriously, right here! Someone in Seattle please try this service and report back.
Hey, I had to go work out after this! I didn’t have time to make as exciting of a meal as I would have liked. I did throw some extra veggies in, as is my standard. Not pictured, included in the Chani version: chopped green beans and frozen peas.
Notes: For as much garlic as was in this bag (probably two entire thin-sliced cloves), it wasn’t very flavorful. I generally don’t mind the Bertolli dinners, though. For future reference, the Chicken Florentine and Farfalle is the best.
Friday: Now I’m just being lazy.
I have discovered the best lazy food, everyone. And no, it’s not just freezer pizza. It’s freezer pizza with EXTRA TOPPINGS. The best part is that since you’re adding them, you get to decide what they are! I usually go for the CPK thin-crust pizza and chop up a bunch of veggies to throw on top. Favorites are green beans, pea pods, corn, bell peppers, chili peppers, jalapeno peppers… you get the idea.
Tonight’s pizza featured corn and jalapeno peppers, the former from the store but the latter some of the last from a batch I harvested this summer at my friend’s garden! Food is so much more delicious when you grow it yourself, right?
Notes: I was being lazy Friday night, I admit. I had plenty of time to cook, but after 6 hours of class… I wanted to take a nap instead. So I did. And then I had this pizza with added veggies. And water. Always lots of water.
Saturday: Boyfriend Birthday Dinner!
Once again, I got nervous about taking a picture in public. Fortunately, unlike fast food—which isn’t always accurately represented in ads—Outback’s pictures on the menu are pretty true to form from my experience. (Basically, all two times I’ve eaten there.)
Not pictured: A pint of Bell’s Two-Hearted and a couple glasses of water.
Notes: When you get your plate at Outback, you think “Oh, maybe I chose wrong. A 6-ounce steak doesn’t look very big.” Trust me, you’ll be fine. I finished my entire meal, then promptly didn’t move for half an hour. Sadly, the lobster mac ‘n’ cheese was not everything I’d imagined when I saw the above picture, but it did have a substantial amount of lobster. Also, the “classic” seasoning is a little salty and not as spicy as the waitress led me to believe, but my steak was cooked to order and pretty darn delicious. Woo, steak other people prepare for me! Happy birthday, Boyfriend!
Leftovers: 0/19 (I cannot believe this is still 0. Don’t worry, LOs are coming.)
Tata for now, Week 3! I’m sure I will revisit you soon (mostly you, free chili made by my friends!).