Everyone seemed to look down on my Top Ramen recipe. So I made the move up to instant udon noodles. I’m not sure how they keep the noodles soft indefinitely on the shelf without refrigeration.
I use about 15g of oil a day. When I fry up breakfast or dinner, I use about 8g of oil to cook. When I make a mixing bowl full of Chinese no-chicken salad, I use 8g of sesame oil. This totals (15g/day)(9cal/g) = 135 calories/day. I’m not worried about it. 15g of oil a day may increase my % of calories from fat from 20% to 25%. That still keeps me at a pre-industrial level 🙂
Simopoulos, A.P. Evolutionary Aspects of Diet, Essential Fatty Acids and Cardiovascular Disease, European Heart Journal Supplements (2001) 3 (Supplement D), D8–D21
I stopped by Assenti’s fresh pasta store this morning. I picked up some fresh Roma tomatoes from Mona Lisa across the street, to make a pomodoro+basilico sauce (yes, there’s olive oil). I ate 150 g of the whole grain penne, and puréed 6 tomatoes in the sauce.
I need to buy another 10 lb bag of potatoes. I went through the bag in 2 weeks, which is about 320g/day (3/4th of a pound per day). I’ll try to measure my total potato consumption (Russet/sweet/New) over the next month. I’ll aim for 450g/day (one pound a day).
G-d I love cereal. Shredded Wheat, blueberries, banana, and almond milk. I’d order this as dessert if it were on the menu.
I had a Larabar before spin, then came home and made a salad and a veggie burger. I’ll be hungry in a little bit, and will eat again.
I wanted to make a healthier version of the starch I buy at Rubios, so I tried to make spanish rice with brown basmati rice. It turned out almost perfect, except the rice was a little al dente. I cooked it a little longer, and fixed it.