It’s tough, you know? I’d like to keep a record of what I make each day, so that even when I don’t have the energy to style and light my food to my satisfaction (which is usually what it takes for a meal to make it into a blog post) I still have an account of how I used my box. But if I keep this record, I am forced to confront how much take-out and restaurant food I eat, along with the whole non-local, non-organic, packaging-heavy karma that stuff brings. But then, on the other hand, I have chronic fatigue and some days it’s awesome if I just get dressed, much less wash dishes and make food, so maybe it’s a boost, even, to see how much I do cook. Or maybe it’s just enough – a simple record, that was all this whole blog was ever meant to be.
What’s Left In My Box: thyme, lettuce, lemon balm, garlic, radishes, fava beans, lemon verbena, parsley, bay leaves, mint, hyssop, red potatoes, yellow potatoes, turnips, turnip greens, zucchini, green cabbage, carrots, basil, strawberries, onions, pluots
July 11, lunch: Fried eggs, hashbrown potatoes
July 11, breakfast: White peach, GF toast with butter and honey, lemon verbena iced tea
July 11, dinner: Tasty Bite and quinoa
July 11, lunch: Cinnamon beans
July 10, breakfast: Goat yogurt with blackberry jam
July 9, dinner: Tacos with cinnamon beans, roasted tomatillo salsa, cherry tomatoes, and parsley
July 9, lunch: Smoked trout salad from Boulange de Cole
July 8, dinner: Kale with kale sauce, quinoa, Deborah Madison tofu
July 8, lunch: Burma Super Star
July 7, dinner: Vegan Japanese food at Cha-Ya
July 7, lunch: Quinoa with leftover chard dressing
July 6, breakfast: Leftover tofu, turnip greens, and quinoa
July 6, dinner: Deborah Madison tofu, turnip greens, quinoa
July 6, lunch: Omelette at Reverie
July 6, breakfast: Leftover huevos rancheros made with corn tortillas, eggs, beans with garlic and shallot, and roasted tomatillo salsa
July 5, dinner: Huevos rancheros made with corn tortillas, eggs, beans with garlic and shallot, and roasted tomatillo salsa, and kale with garlic
July 5, lunch: Falafel with eggplant and potato from Blue Front
July 5, breakfast: Fried polenta sticks with butter and parmesan
July 4, dinner: Polenta with arugula and tempeh bacon, chard with walnuts, plum and strawberry clafouti
July 4, brunch: Indian buffet at New Ganges
July 3, dinner: Plantain empanadas and bean pupusas on Mission St.
July 3, lunch: Tasty Bite
July 3, Breakfast: Radishes with salt and quinoa flakes with hemp milk
July 2, dinner: Veggie dumplings with steamed cabbage, carrots, and baby red onions and soy-vinegar dipping sauce
July 2, lunch: GF crackers with Redwood Hill raw goat feta and avocado
July 2, breakfast: Indian food from New Ganges
July 1, dinner: Indian food from New Ganges
July 1, breakfast: Breakfast burrito at the Seattle airport
June 2008 Meal by Meal
May 2008 Meal by Meal
April 2008 Meal by Meal
March 2008 Meal by Meal
In My Box 