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Showing posts from March, 2013

Cold v.2

So I think I've come down with another cold.  I just had one about 3 weeks ago.  Sigh.

Today's eating journal:

Breakfast:  cheese quesadilla (stuffed with yesterday's fromage forte) with enchilada sauce, topped with a fried egg- earl grey tea.

Lunch:  Ramen noodles with home made seasonings (chicken base, soy, ginger, etc).

Dinner:  Jalapeno popper quiche and a strawberry/kale salad with balsamic vinaigrette.

Snack:  small snickerdoodle brownie

I'm not quite ready to share recipes for the cheese quesadilla with eggs or the jalapeno popper quiche.  I wasn't happy with the first versions.  After a little tweaking, I'll tell you all about them!

Spring Break- a great time for Fromage Fort!

Yay!  I know I started a blog eating diary, then promptly didn't post again for a week.  Believe it or not, there is a logical explanation for this.  I've been out of town, without access to the interwebz!  I figured I would hate it, but it turned into quite a restful experience.

Anyhoo- I will pick up where I left off.  The good news is, even though I haven't been blogging what I eat, I haven't had any fast food!

Today I had home made waffles, sausage and Earl Grey tea for breakfast, then a cheese quesadilla for lunch (filled with gruyere cheese).

When we got home earlier today, I realized I had a cheese drawer full of odds and ends of cheeses, all of which were very close to inedible.  Whilst trying to figure out what to do about them all, I remembered an old episode of Alton Brown's show "Good Eats."  In this particular episode, Alton uses up a bunch of cheeses by making Fromage Fort.  I figured I'd give it a try and see how I did.  He says you can…


That's the only word I can think of to describe how I feel.

When I was younger, it seemed I had endless amounts of will power. I walked 3 miles a day after school and managed to understand and stick to reasonable portion sizes. Those days are gone.

In spite of my knowledge of cooking- and my militarism about food sourcing- I still manage to eat crap on a daily basis and talk myself out of most forms of exercise.

Maybe if I share what I eat daily on my blog, I will be shamed into making better choices. Lunch is my weakest time of day. I am usually hungry and aggravated. This is a perfect storm for an emotional eater like me.

Here's my first eating diary entry!

Breakfast- a juice glass of chocolate milk and a snicker doodle brownie ( in my defense it as made with unbleached organic flour!)

Lunch- beef taco salad from Taco Bell

Dinner- Tom Kha chicken soup and Tofu Pad Thai from Chang in Glenwood Springs. I shared green tea ice cream with Dev for dessert.

Dinner Last Night- BBQ Chicken Quesadilla

This dinner was a triumph over one of my biggest weaknesses when Dev is out of town- junk food.  I really wanted to order pizza and be done with it.  But a small voice inside me said "Don't do it."  I decided to make due with what I had.  And to be honest- it turned out to be one of the best quesadillas I've ever had.

I heated my small non-stick skillet over medium heat and added one large sliced shallot.  I let it caramelize for about 5 minutes, then chopped up the meat from on  roasted chicken leg quarter and added it to the carmelizing shallot.  I let those go for 5 more minutes, then dumped in about 1/8 a cup of bbq sauce (use whatever you have- I had Sweet Baby Ray's Spicy) and the juice of half a lemon.  I turned the heat on low and walked away.  Actually- "Diners, Drive-ins and Dives" was coming on and I like that show.  I let it sit and slowly bubble for probably 45 minutes.  Do you have to do that?  No.  Am I glad I did it?  Yes.  The bbq sauc…

Another Great Breakfast

This was my breakfast this morning.  IMHO, this is bread and egg elevated to their highest and purest form.

I started with two small slices of Dev's home made, no-knead bread.  I melted about a tablespoon of salted butter in a non-stick skillet and toasted the bread on both sides to get it nice and dark and crispy.

I put the toast on my plate, then added about a teaspoon more salted butter into the pan and added one farm fresh egg.  I spooned the spitting butter over the white part for a few seconds, then put a pan lid over the skillet to firm up the white part of the egg.  I didn't let it go very long, because I wanted that beautiful yolk to break over the toast when I ate it.  When the egg whites were firm, I slid the egg from the skillet and put it on top of the toast.  A little grated parmigiano reggiano (I think I spelled that really wrong- but I meant REAL parmesan cheese- not that crap out of the green canister).  I peppered it at the table and dug in.

Tequila Lime Cod

This was an amazing dinner!  I scored a beautiful piece of sashimi grade tuna at Whole Foods last weekend.  I know Dev won't eat raw fish, so I was looking for a new recipe to use to cook some fish for him.  I found this recipe for tequila lime tilapia.  I used the marinade and breading recipes.  I used some cod fillets I already had in my freezer.  I served the baked cod on a bed of some simple sauteed kale with shallots and  red wine vinegar and put that on two fried wonton skins.   I made tuna poke from the sashimi tuna.  I've blogged it before and I absolutely love it!

The Best Scrambled Eggs EVER!

Since I seem to be on a breakfast theme today, I will share my technique for scrambling eggs.  I mentioned in my last post that when I was younger, my favorite breakfast was a cheese omelet.   As I've gotten older, I don't like omelets as much.  This probably has more to do with having to do the cooking myself than it does with actually preferring the cooking method.  I find omelets unnecessarily fussy.  I am happier with a simple scramble.

I think everyone does scrambled eggs a little differently.  Some people like a drier, more well done egg.  I am a runny yolk person, so I like a softer, moister texture to my scrambled eggs.  I learned this technique from my friend Lizard.  She is an amazing cook and she shares my obsessive love of really good food.

Anyhoo- the best way I can think to describe this method is low and slow.  What makes barbecue meat so wonderful also transforms eggs to another level of yumminess.

I usually use 4 eggs if I'm cooking for Dev and myself.  …

My Version of Hashbrowns

I love hashbrowns.  I always have.  When I was growing up back home in GA, we didn't go out for breakfast very often.  Of course, with parents who cooked like mine did, there was no need- but I never appreciated that when I was younger.  When I got older and got out on my own, going out for breakfast was a special treat.  Early on,  before I discovered my obsession with cooking at home, I thought a great breakfast was Waffle House.  My favorite breakfast at Waffle House?  An American cheese omelet with white bread toast and a huge order of scattered and smothered hashbrowns.  Looking back, I realize they were a greasy, gooey gut bomb- but at the time it was the greatest thing ever. Fast forward a few years (ok- quite a few years).  I am married and live in a little Colorado town where decent restaurants don't really exist.  We do go out for breakfast every once in a while, but for the most part I'm happy creating amazing weekend breakfasts right in my own kitchen.  But on…