I thawed out some of my chili tonight. Damn, that stuff kicks ass.

First time I ever tried these, but when I saw the bad I couldn't resist.

So I just ate a bag of an interesting new junk food I found. I liked the taste, sort of like Cheetos made from peas (credit for that description goes to Katie Carpenter) and the nutritional facts make it seem not as bad as a lot of other stuff I eat.

So this stuff is Snapea Crisps made by Calbee Calbee America They are baked, and the ingredients don't sound bad for a lightly salted snack: green peas, corn oil, rice, salt, calcium carbonate, ascorbic acid. As mentioned on the packaging, I bet they could taste good in a salad or with some kind of dip. They also make Veggie Mix Crunches which I'll try soon. Here's the Snapea Crisps:

http://i59.photobucket.com/albums/g2...apeacrisps.jpg

Reheated pizza. Not memorable.

For dinner tonight I ate a whole bag of Poppycock with a glass of cold milk...partly because I'm a 100% Natural guy.

http://i59.photobucket.com/albums/g2...cockdinner.jpg

Homemade Pizza with homemade dough and BBQ sause, cheese, ground beef and green pepper.

Tasty.

a sleeve (strip? rack?) of saltines

I finished some rare steak pho a little while ago.

This thing is called "The Balebos" at Hymie's Merion Deli. It's a hoagie, long Italian bread roll with "Hymie's best corned beef, roast beef, pastrami, & salami" with the usual tomato, lettuce, onion, drizzled with olive oil. A bottle of Leinenkugel's Classic Amber was a fitting accompaniment.

http://i59.photobucket.com/albums/g2...oshoagie-1.jpg

Toasted English muffin with Leyland cumin seed cheese julienned.
Drinking a cup of Market tea from Seattle, all cinnamon soaked.

leftover pasta with cheese sauce and sriracha.

pesto pasta with shrooms, coriander, parsley and olive oil.

pepitas...

buffalo chicken cheese steak: chopped grilled chicken, fried onions, drenched in hot buffalo sauce with blue cheese on a soft Italian bread roll:

http://i59.photobucket.com/albums/g2...ood/photo5.jpg

Just got done eating some beer can chicken. It was pure awesomeness. :D

Salad of mustard greens, spinach, celery, cucumbers, green beans, shredded carrots and sprouts. With a little cracked black pepper, kosher salt, oregano and garlic powder for "dressing".
Tart cherry juice, water, and detox tea with a teeny bit of honey to drink.
For dessert raw pepitas, cashews, pecans, sunflower seeds, almonds, walnuts, and dried cherries, raisins and cranberries.

Very ready for Monday and some cooked, but still healthy, food. And some salad dressing.

Mmmm... S got an immersion blender.

5 halved, pitted organic Bing cherries
3 little local strawberries from the farmers market
handful of blueberries from the market
3 ginormous organic blackberries from the market
3 spoonfulls of cultured almond milk "yogurt"
splash of tart cherry juice
big pinch of unsweetened coconut flakes
splash of almond milk when I needed more liquid....

6 ounces of glowing purple yummyness. And a half-almond milk, half coffee "latte".
I love the immersion blender.

Greek yoghurt with some honey drizzled on top and a Green Tea.

I call it breakfast.

For dinner, I stir-fried eggplant, yellow squash, zucchini, and purple onion strips, added mushrooms, green onions, bean sprouts, matchstick carrots, baby bok choy, and fennel in a garlich-schezuan-hoisin-stir-fry-sesame oil sauce and paired it with a chicken breast marinated in the same sauce on the Foreman since the air quality was "questionable for those with respiratory issues"... no charcoal grill. A little bit of steamed organic Jasmine rice and a glass of pinot noir from Monterrey County, CA and it was heaven.

Just ate it moments ago: home made mac & cheese along with stuffed green peppers

http://i59.photobucket.com/albums/g2.../mcwstpeps.jpg

just had this again...a few of my favorite maki rolls

http://i59.photobucket.com/albums/g2.../makirolls.jpg

roasted, salted, pecans...

Italian sottocenere...

from Italian Truffle Cheese Sottocenere - Sottocenere Truffle Cheese from Italy
Type of Milk: Cow, pasteurized
Origin: Italy, Veneto region
Rind: The name of this cheese, Sottocenere, essentially means "under ash". The gray rind is formed by a layer of ash that covers the cheese as it ages. Mixed with the ash are spices such as coriander, nutmeg and cloves although these spices hardly flavor the cheese. It is the addition of truffle oil and truffle pieces that create the irresistible flavor and aroma. The rind is edible, although sometimes a little gritty, and is less flavorful than the cheese.
Flavor : Truffle! Not only are tiny pieces of truffle found throughout this semi-soft cheese, but the rind is also rubbed with truffle oil.
Uses and Pairings: I prefer not to pair much of anything with this cheese - the rich flavor of truffles shines on its own. A glass of sparkling wine or Italian Barbera will wash it down well.

S said "this cheese will move your soul." He gave me ONE bite. Dammit.

Left over pasta... Lunch. It wasn't that exciting when I first made it. It's marginally better cold.

I just had the most amazing Butter Chicken for dinner. Couldn't believe out of all the places in the world I had butter chicken (my favourite Indian dish), I'd find the best one in Afghanistan.

No wonder all the expats love that Indian place.

Leftover green chile & cheddar hamburger w/ lettuce and tomato on a whole wheat buns.

Spinach, artichoke, and parmesan knish... no potato.
With an almond-milk Stumptown latte.
I love my house. :)