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Devourer of worlds

Also, I’m pretty sure I won’t be losing weight this week. I’ve suddenly found myself in one of my moods where I can eat an infinite amount and never feel satisfied.

At least I have a fresh batch of lettuce – I’ll try myself on infinite amounts of salad when I get home.

Until then, though, I have the M&M’s my boss brought back from M&M World in Las Vegas.

And tea.

It’s all right, but just letting you know that if you wanted to go out to eat this week, I’m totally your girl.

I like salads

Okay, so I haven’t been giving you all recipes for salads, but let me tell you that I am loving them. I am a salad god. Or something like that. But I’ve been making a lot of salads lately, and they’ve all been pretty awesome… so now I’ll try to reconstruct them from (dubious) memory and my sketchy notes:

Cold Bit
spring mix
small bits of broccoli tops
1 Tbsp pickled ginger, patted dry
(would have also been good with some napa cabbage shreds here)

Hot Bit
thinly sliced baby carrots
thinly sliced purple onion
thinly slices garlic
thinly sliced broccoli stem
stir fried in 1/2 tsp olive oil, 1/4 tsp sesame oil, and San-J Szechuan sauce

1/2 tsp chinese mustard (mixed up according to the directions on the bottle)
1 tsp black pepper sauce
juice of half a lime
1 tsp buckwheat honey
1/2 tsp soy sauce
2 tsp black vinegar


Hot Bit (part 1)
cooked up one slice of bacon on the stove, set it in a paper towel, and drained the fat from the pan

Cold Bit
spring mix
1 diced jalepeno pepper
2 Tbsp blue cheese crumbles (oddly, this was a bit too much cheese – just 1 Tbsp for a more balanced flavor)
sun dried tomatoes
grind of pepper

Hot Bit (part 2)
in same pan, cook:
sliced red onion
3 ounces of sliced leftover chicken breast

juice of half a lime
2/3 tsp black pepper sauce
1/4 tsp buckwheat honey
5 Tbsp apple cider vinegar
1 tsp Grey Poupon mustard
1 tsp Manischewitz concord grape


Cold Bit
spring mix
baby carrots, sliced thinly on an angle
1 tomato, quartered and then sliced thinly
3 oz extra sharp cheddar cheese, sliced

salvaged bits from very, very ripe apricots
1 diced jalepeno pepper
2 finely sliced shallots
3 Tbsp white balsamic vinegar
lime zest
(let the above sit a while, thinking they might become salsa… then realise the apricots have completely liquefied and should be salad dressing)
2 tsp Grey Poupon mustard
juice of 1 lime (already missing some zest)


Cold Bits
spring mix
salmon jerky (from Alaska)
thinly sliced red onion
1/2 avocado, sliced (and the rest eaten with a spoon and some more of the dressing – it was perfect)

Hot Bits
slight handful of slivered almonds, toasted

juice of 1/2 lime
2 Tbsp rice vinegar
1 tsp lime brown sugar (brown sugar with lime zest in it – lime bit optional)
1 tsp Grey Poupon mustard
1 Tbsp soy sauce
grate of nutmeg
pinch of chipotle


Cold Bits
spring mix!
a few baby carrots, sliced in half and then thinly lengthwise
2 scallions, sliced thinly into rounds
1/4 cup roasted red pepper, sliced roughly against the grain
1/4 cup sliced dried tomatoes

Hot Bits
2 Tbsp fried leeks
3 oz thinly sliced beef

1 tsp tamarind-lime-honey sauce
1 tsp Grey Poupon mustard
4 Tbsp balsamic vinegar
dash of 5 spice powder


Cold Bits
spring mix
several baby carrots, sliced thinly on an angle
1 very ripe banana, cut in half lengthwise, and then sliced
sections cut out from 1 orange

Hot Bits
4 oz leftover pork (having been cubed braised in taco seasoning and orange juice)

5 tsp balsamic vinegar
2 tsp tamarind-lime-honey sauce
2 tsp wildflower honey
1 tsp Grey Poupon mustard

1/4 cup roasted salted cashews
2 scallions, cut in rounds, but on a slight angle

food list

I have way too much meat in the house

food I have
rapidly aging lettuce (one last meal there, if I pick through it tonight)
2 grapefruit
1 red bell peppers
jalepeno peppers
plums (1 purple/black, 3 green)
2 eggplants
1 yellow squash
1 zucchini
bunch of scallions
1 kiwi
yellow onions, 1 purple onion, and shallots

chicken stock
most of 1 breast of chicken
rapidly aging roast beef leftovers
Harry’s roast beef leftovers
Harry’s beef sirloin leftovers
pork leftovers
leftover meatloaf

menu planning
Monday, August 4
dinner: salad – with pickled carrots, ginger, scallions, maybe some zucchini, and some purple onion – using some of the chinese mustard in the dressing
Also prep for lunches: hash using up potatoes, oldest beef roast, the last of the purple onions, and some garlic. Freeze meatloaf into portions, too.

Tuesday, August 5
try to get to Whole Foods to buy more salad greens before Weight Watchers
dinner: Do something with eggplant, yellow squash, and zucchini. Stir Fry? Ratatouille? Or just roast them and use them in salads for a couple weeks? Turn the eggplant into curry and save the squash for later?

Wednesday, August 6
Think about making a soup.
Also think about what to do with the sexy leftover beef that is not hash