Today was a strange day because I didn’t eat my usual healthy dinner with my beautiful wife. I was supposed to attend a short film festival at Ball State with my students in Burris GSA: Prism, but I am still a bit sick and my head was aiming toward migraine, so I went home instead. At any rate, today wasn’t a usual what I ate kind of day.
For breakfast and lunch, I just packed a variety of things in my super-cool lunch bag:
Today I packed a banana, two oranges, a package of Krave Black Cherry Pork Jerky, and an almond butter and homemade blueberry jelly (those aren’t really peach slices; it’s called reusing) on gluten-free Three Baker’s bread sandwich.
For dinner, which I was supposed to eat coffee at Bracken in the coffee shop, but I came home instead, I had a lovely gluten-free cheese pizza, a Founder’s Rubaeus Raspberry Ale, an Angry Orchard Original Crisp Apple Hard Cider, and a “Famous Novels First Lines” mug of Sea Salt Carmel Homemade brand ice cream. I’d say this wasn’t the best food day I’ve ever had, but it certainly wasn’t like the time Josh and I ate 50 wings, then Mers and I topped those off with venti green tea Frappuccinos. Ugh. Gut Busted. Anyway, here’s the food.
Here’s Josh and I after the wings. I think we look a bit pale:
I love food, in case you can’t tell, but I know I am supremely blessed both in having food and in having good food. I can cook, and I love it. I can cook, and I have the money to buy quality ingredients. I can cook, and I always enough for friends. I am well aware of the fact that I cook for pleasure and not for survival. Once Bec leaves, I am thinking about reframing my evening cooking as a matter of survival, likely cooking wild rice and sweet potato dishes with some kind of protein, probably chicken. I have some friends who live in Costa Rica and they use a whole chicken for all their main evening meals for the week, repurposing it for different meals and different components of the meal. I figure I can cook the chicken in the crock pot on Sunday and then boil down the carcass for soup for lunches or dinner, using the meat to make rice dishes for the rest of the week. I’ll pair it with broccoli or kale or cabbage, since they’re inexpensive vegetables and go from there. I’m going to try to eat healthy on the cheap. We’ll see. That’d mean much less beer and much less ice cream, because those things are expensive!