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Archive for November 17th, 2008

The meeting went well with our international customers.  Although Jan was allowed to take pics. in the shop, I didn’t think it proper etiquette to ask for a pic. for my blog so simply imagine 3 different men in suits. 9621

I was STARVING around 11AM because we didn’t take a break. At about 12:15pm we managed to break for lunch and went to a local place, “The Knight Spot”. It wasn’t bad for a little diner type place. I had a tossed salad with oil & vinegar (basically iceburg lettuce, 2 slices of cucumber, and 1/2 tomato) and broiled haddock on a hamburger bun – plain. I only ate the top of the bun-typically I don’t like white bread and won’t eat bread during the week, but I was REALLY hungry.  After the gents left, I picked on 1/2 South Beach High Protein P-nut bar and about a 1/4 of a GoLean Chewy Cookies-n-Cream.  later-monday-eats-001

  • Tonight… I just can’t WAIT to eat! But Ted is cooking a chicken roaster so I have to wait a bit. For me, I concocted the following:  “Quorn Chicken Bean Saute”
    Set stove top pan on burner, med – high heat w/ 1 TBS olive oil.  Add…
  • 1 spring onion, chopped
  • later-monday-eats-0021 pkg. Quorn Chick-n-Tenders
  • 1/3 cup Utica Greens (this is sauteed escarole with hot cherry peppers, parm. cheese, bread crumbs…in broth – I KNOW they use chicken but I use vegetable broth!)
  • Handful of baby bella ‘shrooms.  later-monday-eats-003
  • Let the above cook for about 7 min. stir around now and then so it doesn’t stick.
  • Add 2 ladles of Bean Squash Soup: I made this Sat. and the entire bean soup recipe consists of… 2 can kidney beans(1 dark, 1 light) + 1/2 cup chopped green pepper + 1/4 cup chopped onion + 2 celery stalks, chopped +2 tsp cumin + 1  tsp tumeric + 1 tsp curry powder + 1/2 tsp chile powder + 2 cups cubed butternut squash + 2 cups veggie broth +  1 tsp cilantro.
My Favorite Ladle

My Favorite Ladle

Quorn Chicken bean saute

Quorn Chicken bean saute

 

 

Now simply let all that simmer until your meat-eating husband’s dinner is ready!  Serve green beans on the side.

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Last night’s dinner at Chesterfields with our guests was enjoyable. Jan (pronouned “Yan”) from Sweden ate something bad on the plane so he didn’t join us. However Julian and Jerry were quite impressed with our Utica Italian Cuisine.  We ordered the Greens Morelle and everyone loved them (meatless of course).  Ted recommened the Veal Parmesan to Jerry and he must have thanked Ted for his recommendation about 5 times. Julian had pasta with clams in marinara and couldn’t stop eating. I had the same as the prior week because they were out of haddock:  Salmon and Shrimp in a marinara cream sauce (on the side).

Today is busy going over the job, and revamping inspection criteria, etc.  If all goes well, we will get larger orders and they will use the parts in a new product.

As for breakfast to start this day… well, let me back track. My alarm went off as usual at 3:50AM, but we didn’t get to bed until 11 so I didn’t get up. Got up at4:30AM but decided it was too early.  Finally got up at 4:50 and was in the gym by 5AM. Prework out shake was VPX whey pro.  Did a quick 30 min. of shoulders, it was a good workout. I didn’t slack, used a med – heavy weights but worked right along by supersetting.  Shane and I went for a 3 1/2 mile run.  Not bad on 5 1/2 hours sleep.

Todays breakfast was: VPX protein with 3oz raspberries. Grain was just under 1/4 cup GF Steel Cut oats topped off with Buckwheat Groats. 1/2 tsp cinnamon, 1 tsp raisins. Fruit, along with the raspberries was 1/2 a grapefruit.      

GF Steel Cut Oats w/ Buckwheat Groats

GF Steel Cut Oats w/ Buckwheat Groats

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