"What have you eaten" Parallel Chat

[DougDyl]

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Spareribs (didn't eat them all so extra large portion tomorrow, hopefully spareribs taste ok when reheated in a microwave), tomato and onion with olive oil, balsamic vinegar, salt and pepper, and oyster mushrooms with a drop od fish sauce (really brings out the flavour in all mushrooms) and a little chilli peppers in oil.

And I only realised I forgot to dose for my meal when I noticed my bg going up.

What a busy girl you've been. Hope you enjoy.

 

[Annb]

Third and last day of my 'weekend' today so I really had to do some meal prepping for a 7 day stint on the bridge, starting tomorrow. I didn't feel like cooking at all but hey ho.

So far I have made a small meatloaf to be eaten on monday and tuesday, which will go into the freezer after cooling. Or maybe fridge, I don't expect it will go off before tuesday night. Lots of onion and grated cheese in the meatloaf, and cream to make it a bit wetter.

Currently there are stuffed bell peppers in the oven, half a red one and half a yellow one, to be eaten on sunday. I used the meatloaf mixture to stuff the peppers, before I added the cream because the peppers will add moisture when cooking.

I made a lazy tomato soup with small meatballs (yes, same mixture again ) to be eaten on wednesday and thursday, will freeze and add cream after thawing.

I made a tomato and onion salad to be eaten today and tomorrow, and when the bell peppers are done I'll put a pack of spareribs in the oven, half for today, half for tomorrow, and I'll fry some oyster mushrooms to go with them.

The only cooking needing to be done during the work week will be putting two cobs of corn in the oven on sunday evening to be eaten monday and tuesday with my meatloaf.
So the only day on the bridge I haven't planned for will be friday, but after six days of real food I can eat crackers and cheese or such.

Cooking on work days isn't going to happen: I leave home at 7:45 am, go for a quick swim on my way to work and start the bridge at 9 am. On the bridge until 8 pm (with two hours break) so not home before 9:30 at the earliest.
At least I'll have a little more time in the evenings from 1 September on, the bridges close at 7 pm, giving me an extra hour at home.

That's a marathon effort, Antje. Good on you. I hope you enjoy the proceeds of all that work.

 

[Antje77]

That's a marathon effort, Antje. Good on you. I hope you enjoy the proceeds of all that work.

It is!
And I was amazed by the amount of money on my bank account over the past two weeks (I get paid by the week, but only if I remember to fill out my hours, so more often than not I'm a week late and get two weeks of pay at a time), but I still don't fancy this much work too often.
It's ok to help a colleague out once in a while though, they're good to me as well.

 

[jpscloud]

I didn't go mad at lunch yesterday but I did overeat a bit later at night. I'm planning another tidy up day in the garden today, it's cooler, cloudy and dry again. I'm thinking of salad for breakfast with an egg, some ham and cottage cheese and spring onions and baby leaves from the garden.

Dinner might be chicken with fried courgettes and peppers from my mini polytunnel, cauliflower and a couple of small potatoes. Depends on how tired I get in the garden, I might just cheat and have something I don't need to prepare!

 

[Annb]

I did eat a bit more yesterday afternoon. I had a couple of tablespoons of the biryani inspired chicken dish with a little salad. There were about 6 small chunks of chicken with onion, sweet potato, cauliflower and coconut. I had intended to put the shredded cauliflower leaves in with it, but when it came to it I couldn't find them.

Breakfast today was avocado salad with 3 Jacob's Butter Puff crackers. 3 because that's what fell out of the packet when I opened it and I couldn't get the 3rd one to fit back in neatly. Cup of tea because I've run out of coffee.

2nd meal will be pork sausagemeat balls with kind of French style peas, to use up the cauli leaves, which I have now found, and some not very pleasant Romaine lettuce. Better cooked rather than trying to eat it raw.

I thought that Romaine lettuce were what we used to call Cos lettuce, but these were nothing like the crisp Cos we used to get, except in the length of the leaves. Those leaves are soft and bitter and fairly dry in the mouth. Not good. Never mind, I'll cook them with the peas and they'll be fine. Shan't buy any more of them though.

 

[Antje77]

Seven days on the bridge, day one:

Same as yesterday on a smaller plate. Turns out spareribs reheat very well in the microwave (I did short burst, turning them every time), and my tomato and onion salad tasted even better on the second day.

Lucky there weren't any boats wanting to pass the bridge, not a good idea to push buttons or touch the VHF while eating marinated spareribs.