Tuesday Food Diary

The trouble with cooking food ahead of time to save time is accepting repetitive meals. Sometimes this repetition is broken up by creative “re-cooking” of items (in my case, usually additional pan-frying, new seasonings, and/or topping with fried eggs) but sometimes it’s too damn hot and I don’t even reheat the food thoroughly.

Morning: stuffed bitter melons. 1 orange.

Lunch: 1.5 bowls of satay cabbage noodles

Dinner: little bit of white rice topped with pork medallions and sauteed spinach (my second packed meal from last Friday). Addition of a few pieces of pork shoulder.

Dessert after kickboxing class: big bottle of Polar Pina Colada seltzer and a splash of Grenadine syrup. This might be tied with the Polar Orange Vanilla flavor as my favorite new seltzer flavor.

Yeah, boring day although I should mention I had a lovely mixed drink at Matt Murphy’s Pub in Brookline last night called the Whiskey Daisey. From their website:

whiskey daisey
whiskey, fresh lemon, black currant syrup, chartreuse, soda water. tall.

What the website menu does not mention is the garnish of two yummy raspberries. I wish the bar had less melt-happy ice.