What I ate: July 18, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

Snack: 1.0 oz. Sriracha chex mix.

I thought I'd try an experiment since I'm falling behind in my consumption of my leafy greens, they take a lot of space in the refrigerator and today is CSA day. While sautéeing with hana katso and soy sauce only takes a few minutes, my other favorite way - with pancetta - takes quite some time to cook and render the pancetta. I don't want to pre-cook the pancetta because the best part is the rendered pancetta fat, essentially bacon fat, which would be hard to capture.

Cooking the pancetta.

Beet greens. It looks like a lot when first added!

Cooked down. With salt, pepper, granulated garlic, red pepper flakes and a splash of champagne vinegar.

Same with the mustard greens.

They don't really need to be vacuum sealed for freshness, but it's a convenient way to store them in the refrigerator in a way that they won't leak.

Lunch: Bacon, lettuce and tomato sandwich. With Kettle Chips barbecue potato chips on one slice of Barowski's wheat bread, cut in half.


CSA Week #7!

Cooked and froze 2 pounds of bacon.

Prepped some salad greens with two kinds of lettuce and arugula.

Blanched the green beans from today's CSA for 2 minutes, then rinsed in cold water. Here they are waiting to cool a bit more before vacuum sealing.


Dinner: Spaghetti with Italian sausage and homemade pasta sauce. With 2.0 oz. Barilla spaghetti, 6.0 oz. homemade tomato sauce, 1 spicy Italian sausage and a slice of wheat Italian bread with olive oil.

And 2 glasses of Gianni Russo Montepulciano d'Aburzzo.

Dessert: 2 strips (6 squares) of Green & Black's hazelnut currant dark chocolate bar.

Weight at beginning of the day: 119.8 lbs.
Weight at the beginning of the next day: 120.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 18, 2012 10:00 PM.

CSA Week #7 (2012) was the previous entry in this blog.

Roasted summer squash lasagna is the next entry in this blog.

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