It’s gonna be salad greens power greens micro greens and shrimp tempura
Looks it! 
Mmm, that does look nice.
I spent my day finishing up a written test for a job interview, and only had time for sustenance. So, it was a peanut butter and honey sandwich.
I’m so ridiculously overdue for grocery shopping that my shopping list is about the length of my arm and spans two different supermarkets. So I had to scramble to see what I could find for dinner.
Ha! Multiple boxes of spaghettini, a jar of magnificent garlic pasta sauce from my favourite deli, some of their meatballs in the freezer, and lots of genuine Italian parmigiano reggiano.
But now I have to add that deli to my shopping route to replenish some of those supplies.
Playing “Chopped” at home, I love it! However, I still have to produce something Husband will eat. 
Barely ate yesterday or earlier today, so I’m having spinach dip with pita chips AND squash soup (except … I’m out of croutons 
) AND there’s a chicken pot pie in the oven.
No way in a snowball’s chance in hell my lil tummy can handle all this tonight (“somebody’s eyes were bigger than their stomach!”) but hey, leftovers handle tomorrow’s work dinner.
Might have a strawberry gel cup (the veggie version of Jello) if I don’t pass out in an absolute food coma first. (I’m not vegetarian, I just happen to like the Gel Cups.)
I found myself near my favorite Mexican drive-thru, so I was compelled to get my old standby torta adobada. It’s almost perfect as is, but I mash up a small clove of garlic, mix it with a little mayo, and add it to the sandwich, which elevates it to gourmet fare. Made some iced caramel coffee to drink.
The torta is large and usually lasts me 2 or 3 small meals.
I was so excited for the pot pie I did the stoopit thing (ate too soon after removing from oven) so I have an ouchie on the roof of my mouth.
WORTH IT no longer hungry.
Yes, strawberry gel cup thingie also happened, to soothe my burnt palate, and also my slightly wounded ego. (Four anna half decades on this earth, you’d think I’d know better.)
Unbelievable! I have been avoiding grocery shopping for so long that I’m beginning to think I’ve developed some sort of psychological aversion (in truth, I do find it exhausting). So supplies are now “Red Alert – condition critical”!
Nevertheless, dinner tonight will be tasty – a President’s Choice wood-fired oven frozen deluxe pizza with my own adaptations – a few squirts of garlic pizza sauce around the edges, sprinkled with some Parmesan, chopped white onion, and a few slices of thinly sliced vine tomato.
I shall live another day. Tomorrow, shopping for sure!
Didn’t want to work hard on dinner tonight (my left arm is hurting from the pneumococcal vaxx* I got yesterday during my annual), so I made a simple green salad with a mustard-garlic-ginger-cider vinegar drizzle, and some leftover roasted turkey breast I got earlier in the week.
Tomorrow is grocery day so time to stock up. My PCP and I agree I need to cut some of my “white” carbs again, so time for more veggies!
(*) - Not saying anything bad about the vaxx, I’m just having noticeable pain at the injection site and some fatigue, nothing substantial, but not wanting to cook any more elaborate dishes or handle a heavy skillet or wok.
Nope! Still not happening. I have to snap out of this! And the shopping list is growing longer than ever.
Tonight will be fish & chips as I still have frozen haddock, tartar sauce, malt vinegar, and fries.
When I do make it out grocery shopping I barely even need a grocery list – the required items are basically: everything!
I, on the other hand, returned with a bunch of goodies. But, sadly, lots of the things I wanted to buy were (with great willpower) left off the list to better follow the doctor’s guidance.
So no crusty baguette (
), but plenty of fresh lean meats, a bunch of romaine hearts for ‘wrap’ purposes, some more steel-cut-oats, and a bunch of frozen spinach for slow cooker spinach saag.
I’m defrosting a bunch of IQF raw shrimp, to make some tomatillo, garlic and jalapeno skillet-seared shrimp to be served in romaine cups, with seared vidalia onions. Tasty, low carb, lots of flavor, and a hot fast cook won’t heat up the kitchen much.
Nuked some butternut squash ravioli with a kale/sage sauce (look, ma, vegetables!) and there’s a semi-spicy beef empanada in the oven.
Faked up some General Tso’s Chicken. Chopped chicken tenders, Minute rice, some dehydrated ramen veggies and low sodium sauce. Adequate, and best of all it didn’t dirty any pots.
I feel like spicy chicken Vindaloo curry, but it’s hot out, and though the house is cool, it seems sinfully wasteful to run the oven and the A/C at the same time. Also, it’s too hot to open the sliding door to clear the stench of curry.
But I feel like curry, dammit! So I have orange curry chicken breasts thawing and will pop them in the oven later on and make some white rice, simmer the lightly roasted chicken breast pieces in VIndaloo curry sauce, and sprinkle the dish with green onions. It’ll be a nice dinner and the consequences be damned. If the A/C has to work harder that’s its problem, not mine.
Enchiladas! I had to use the oven. But enchiladas!
Well, I had to do something to mark the occasion, even though I ain’t feeling it much. Dinner was my nod to our 250th birthday as a nation.
Red: A perfectly done T-bone on the grill, which for me means rare, rare, rare. Half was plenty, so there are leftovers for tomorrow.
White: The potato salad I made yesterday.
Blue: Um. I guess it would be the steak, actually. Red can be the grape tomatoes I had with a few Kalamata olives alongside.
A nice glass of Pinot Noir, just 'cause.
There’s chocolate zucchini cake for dessert.
This has come to be sort of my traditional July 4th dinner: Smoked tri-tip, pinquito beans, and pico de gallo. And a glass of old vine zinfandel from Lodi, CA.
Lunch was burgers and brats with my in-laws in town. And I kept myself in check.
Tonight is a layered green salad:
Layer of 50/50 Lettuce/Spinach blend, topped with fresh quartered tomatoes, roasted big jim anaheim chiles, nibbles of gouda, and a pinch of salt and pepper. Three total layers in a big ramen bowl, drizzled with cider vinegar.
( the layers are to makes sure there’s a bit of goodness in every bite! )
A chicken breast marinated overnight in 505 Roasted hatch chiles, salt and lime juice all done in a skillet is the bulky protein to go with.
Cool and refreshing after a long, hot afternoon with noisy folks in the sun.
Hehe, please tell me you cooked them 2-3 at a time. Even if you didn’t, lie to me! 
Last night I grilled brats (HEB Brand RULES*). For once I didn’t overcook them, and I put the onions on first so they’d get nice and caramelized by the time the brats were done. With the snazzy whole grain mustard on telera rolls, they were pretty great. Tonight was leftovers, and still pretty great heated up the second day.
Tomorrow’s going to be tofu with buckwheat noodles in a spicy ginger sauce. I’m not sure of the name, but my sweetie seems to enjoy making it, and I enjoy eating it.
*Don’t believe me? Randy Feltface knows.
