Tags: food and diet

Me 2

Monday Update

Two items of note (I guess) for Monday:

Item The First

My AC at the house blew up on Friday. The external compressor, which we believe was original to the house and thus 20+ years old, is beyond repair. So now I'm without AC for a week and gathering quotes for a new unit. I have two of three quotes in hand - there is an $1100 difference between them. Quote #3 is due today. Yes, Virginia, it pays to shop around.

Also due to the lack of AC, and thanks to relaxations of the COVID-19 rules at work, I see a couple of days in the office in my future.

Item The Second

For a variety of reasons, including the lack of AC on a day in the mid-80s, I went to the grocery store on a weekend. I was reminded of how much I dislike doing so. I've never been fond of crowds, and less so as I age.

I started doing weekday grocery shopping when I was unemployed. I resumed it during the pandemic back when they had capacity limits in stores. Now that I'm working from home, it's easy to nip over to the store right after work. I shall resume that practice immediately.

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Me 2

Canned Chicken ala Gerrib

When the pandemic started, and there were great concerns that our food supply chain would collapse, I bought some canned meats. First was canned salmon, for which I had recipes. Then I decided to get some canned chicken, for which I did not have a recipe. (I figured I’d find something if needed.) After a year of moving said cans around in my cupboard, I decided to use one of the cans. Herewith is the recipe I used which I invented myself. (To be fair, I’m sure I saw something similar online.)

1 12oz can of chicken, drained
1 can cream of chicken and mushroom soup. (Can use plain cream of mushroom soup)
½ bag frozen broccoli, thawed
¼ cup shredded mozzarella cheese
1 cup instant rice

Prepare rice per package directions. While that’s cooking, preheat your oven to 300 degrees. Once the rice is done combine all ingredients in a 1.5 quart casserole dish. Bake at 300 degrees for 30 minutes.

Makes two hearty servings. Double everything except the soup to feed four.

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Me 2

Three Short Thoughts

A few short thoughts:

1) I went to Shanahan's Pub over the weekend and had their burger salad. It was quite tasty.

2) I went grocery shopping yesterday afternoon. By going on weekdays and masking, I figure I'm doing my bit for social distancing. Apparently the great toilet paper shortage of 2020 is over. Not only were the shelves stocked, you could take unlimited quantities and some brands were on sale.

3) I watched the new Netflix movie "The Old Guard" last night. It was very good, with a lot of characterization to go with the action. Nicely done. This entry was originally posted at https://chris-gerrib.dreamwidth.org/741521.html. Please comment there using OpenID.
Me 2

Food Update

For various reasons I decided to physically go to the grocery store yesterday. (Mariano's in Westmont, for the curious.) I was able to make my visit at 1:00 PM on a weekday so there were no crowds. The experience was a bit surreal in that everybody was wandering around wearing facemasks. The shelves seemed reasonably-well stocked, although there were restrictions on the number of packages of toilet paper and paper towels one could buy. In any event, I was able to get all that I needed.

Just prior to the mid-March wave of panic buying, I hit the grocery store and purchased a few extra items, including a can of salmon. I am leaning very strongly towards using that next week to make salmon patties. I'll be modifying this recipe by adding a can of cream of mushroom soup as a gravy.

Further updates as events warrant. This entry was originally posted at https://chris-gerrib.dreamwidth.org/737925.html. Please comment there using OpenID.
Me 2

French Onion Soup ala Gerrib

I had a surplus of onions (the 2 pound bag was the same price as 1 pound of loose onions) so I decided to make French Onion Soup. Herewith is the recipe I used:

3 baseball-sized onions
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
2 cloves garlic
1/2 cup wine
2 cups prepared beef broth
2 cups water

Melt butter and heat olive oil in your electric skillet (thanks Mom!). While doing that, chop up the onions. Once butter is melted, add onions and cook @ 300 degrees for 15 minutes, stirring occasionally. Then add sugar and garlic, reduce to 250 degrees and cook for another 15 minutes. While doing this, prepare your broth. Your onions should be very brown and soft by this point.

Next, add the wine and stir, getting all the onions unstuck from the bottom of the skillet. Add the broth and water, stir, and let simmer for another 30 minutes at 200 degrees. Then serve!

A word on liquid - even with 4 cups added liquid, I had a very thick soup, almost an onion stew. You could easily add 2 or even 4 cups additional liquid. If you're using prepared broth, follow the 1 to 1 ratio, as prepared broth has a lot of salt. If you have a low-salt broth, you might get away with a richer broth mixture. This entry was originally posted at https://chris-gerrib.dreamwidth.org/737766.html. Please comment there using OpenID.
Me 2

Beef Burgundy

I am working from home and am reasonably productive. However, since I am cooking more meals at home than I usually do, I decided to eat up some food items that have been cluttering up my cabinets. The first item on that list was a bag of egg noodles. for which I decided to make Beef Burgundy. THIS MAKES A LOT - 4 really hearty servings or 6 if you've got smaller appetites. I froze half of this batch.

Herewith is my recipe:

1.5 lb stew beef
1 small onion or 1/2 a large onion, diced
2 cans cream of mushroom soup
1 packet dried french onion soup
1 cup red wine (not cooking wine - drinking wine but 2 Buck Chuck works great here.)
1 soup can of water
1 small can diced mushrooms (optional)
4 servings noodles or rice

Brown meat and onion in a skillet. (When I did this, about halfway into the process I realized that the electric skillet my Mom sent me home with would have been perfect for the job.) Once the meat is browned and the onions cooked, drain off the grease then add everything except the noodles / rice. Simmer on medium heat for an hour, stirring occasionally.

About 45 minutes into the simmering, make your noodles or rice as per the package directions. When they are done, combine and eat.

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Me 2

Check Up

I had my annual physical today. Yes I should exercise more, drop a few pounds and eat less, but the good news is that my cholesterol is down significantly. I think that's because I've changed my diet.

When I was working at the bank, I went out for lunch pretty much five days a week. Very occasionally I'd pick up a sandwich and bring it back to work or have something catered in for a meeting, but I never packed a lunch at home and brought it in. Most of the time, I went out to sit-down places. I argued that I needed the mental break.

Maybe I needed the break, but as a result I ate big lunches. Now that I'm bringing in lunches from home to work, I eat a smaller lunch. Like, a regular sandwich instead of a big sub smaller. It appears that change knocked my cholesterol down. It also saves me a few bucks - eating out can be expensive!

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Me 2

Monday Update

Various news, provided for your amusement:


Over the weekend, I reduced the price of the ebook edition of The Mars Run to 99 cents. That will be it's new permanent price. I also set it up so that if you buy the paper version you can get the ebook for free. We'll see if this spurs any sales.

Weekend Update

I did very little this weekend. It snowed all day Saturday in Chicago, so I felt no good reason to go out. I usually go out for dinner and cook a steak on Sunday, but I flipped the script on that. As a result, Sunday dinner was Cajun Pot Roast at Chuck's Southern Comforts Cafe, a local restaurant. It was very tasty.


I have a recurring dream where I'm trying to get office work done. The problem is my workplace isn't an office, rather it's some kind of house poorly remodeled into an office. Either that or it's an old open space where the battered desks are partitioned off by old furniture. In any event, to make matters worse, there's a shortage of desk space and I keep getting moved out. I wonder what my dreams are trying to tell me.

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Me 2

I'm Back!

I've started a new job, which has made for a hectic few weeks. I'm posting this on my lunch break, and it will be a bit random.

A) The new job is just north of O'Hare airport. And by "just north" I mean our parking lot backs onto the back fence of O'Hare. The air traffic control radar tower is in our parking lot. That means a longer commute for me. In order to minimize the traffic rush, I've been leaving Darien at 6:30 AM and packing in a lunch. That gets me out before SOME of the afternoon rush.

B) In regards to packing in a lunch, I was never a fan of it before. Partially because my job was stressful and hectic enough on most days that I needed the break of going out. This gig is not an operational or managerial position, so I don't need the break. I'm also hopeful that packing food in means I can open a new front in my perpetual Battle of the Bulge(ing Gut). We'll see.

C) Over the weekend I finished the new book Astounding by Alec Nevala-Lee. It's a biography of John W. Campbell and covers some of his go-to authors, including Issac Asimov and L. Ron Hubbard. Oh, and some guy named Bob Heinlein. Very interesting read.

That should be enough content for now.

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Me 2


Via that scientific method of dinking around on Facebook, I found a recipe for low-carb garlic butter meatballs. Herewith is my slight variation on that recipe.

1 lb ground chicken
5 cloves garlic
1 egg, beaten
1/2 cup grated Parmesan cheese
2 tbsp parsley
salt and pepper to taste
2 tbsp olive oil
4 tbsp butter
3 tbsp lemon juice
2 12 ounce packages frozen "zoodles" AKA veggie noodle spirals. I used one carrot and one zucchini

Prepare the zoodles as per the package directions, drain and set aside. While you're doing that, combine the chicken, 2 cloves garlic, the egg and the cheese in a large bowl, season with salt and pepper if desired (I did not so desire). Make into meatballs or if you want hamburger-sized patties. In large skillet, heat the oil and cook the meat for 10 minutes on medium heat, flipping as needed. Transfer meat to a plate.

Melt the butter and the remaining garlic in the skillet, then add zoodles and lemon juice. Toss and cook for a minute to get them back up to temperature. Then put the meat back in and get everything hot (1-2 minutes). Serve, garnished with more Parmesan.

Try not to eat the whole recipe in one sitting.

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