I’ll Never Be Mistaken for a Foodie, but. . .

. . . my culinary skills are slowly improving. At this rate, in a few years, I won’t completely suck.

This is how I’ve been starting the day—when we happen to have strawbs.

Can something this tasty really be good for you too?

I’ve been doing my own oatmeal thang for awhile, but I kicked it up a knotch thanks to this recipe/story/video. Whenever I begin working my oatmeal magic I’m hungry, meaning impatient, so I microwave it for two minutes instead of following the recommendation to cook it more slowly. Meanwhile, I gather the butter, brown sugar, strawbs, raisins, molasses. Given a blindfold test, I don’t think I could distinguish between microwaved and stove-top oatmeal. Thanks to Chef Bijou, sometimes I add a poached (or fried, improvising again) egg or two for extra protein. And once or twice I tried the recommended bananas, but I usually just go with raisins. I like my banana separate with peanut butter, usually between breakfast and lunch. Which is a nice segue to part two of this culinary tour de force—between meal grazing.

Most of the year I workout about 9-10 hours a week, meaning I’m always burning a lot of calories. As a result, I’m eating something about every two or three hours. Between meals, I throw open the kitchen pantry and start pillaging. If it’s sweets, like Costco chocolate chips, tortilla chips, or leftover cake, I can put on a few pounds pretty easily. If it’s healthy snizzle, like carrots (with a little Ranch, come on I’m not Michael Pollan), baked teriyaki almonds, hardboiled eggs, or a piece of fruit, I can snack to my hearts content and not gain weight. For the next four months I’ll be swimming, cycling, and running for more than 9-10 hours a week, so I can pretty much eat whatever I want without gaining weight.

What, upset I mentioned the most awesome snack in passing without further explanation? Recently, the Good Wife taught me how to bake and season almonds and so that’s now a part of my growing culinary repertoire. It’s really hard so pay attention. Spread almonds out on a cookie sheet or baking pan. I use a toaster oven. Bake them at 350 for 14 minutes. Fill a large bowl with a tablespoon or so of low sodium teriyaki sauce. After they’re done cooking, pour them into the bowl with the sauce. Mix them up well. Leave the bowl out for awhile and let them dry before putting them in a glass jar.

Snack goodness

Also, keep in mind, as Chris in the Morning once said on Northern Exposure, every day you have to do something bad to feel alive. That’s what these are for.

So few calories, go ahead, have a couple

And finally, some bonus pics. Here’s today’s lunch—an open faced leftover salmon sandwich.

Well, this was the START of my lunch. Add bagel, pistachios, tortilla chips, half a banana, you get the picture.

And remember how conflict-ridden my domestic life was a month ago. Smooth sailing this week. I took Sixteen to the Farmer’s Market last weekend and bought her a double scoop ice-cream cone. And then she helped me pick these out for the Good Wife. End result. . . smooth seas for the forseable future!

Note to self—buy flowers more often. No other investment has as good a return.

5 thoughts on “I’ll Never Be Mistaken for a Foodie, but. . .

  1. I’ve heard that it’s more important about what you eat rather than how often you eat, moderation of course being kept in perspective. That and 30-45 minutes of vigorous exercise a day will help keep the pounds off at a minimum and even subtract a few. Looks like your on the right track Ron.

  2. It is Michael Pollan with TWO l’s. C’mon, dude; why would you dis a fellow author that way

    ~lance (is back in house!)

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