Just a quick one to post my life log for Tuesday. Looking at my photos, I realize I had a quite a “breakfasty day”…. crepes for breakfast, eggs for lunch, and a scramble for dinner. This isn’t really new for me – I used to eat omelets every day for dinner. I’ve guess I’ve got a thing for eggs (or tofu prepared in egg-like ways).
Diary for Tuesday, May 12, 2009
Crepes, yet again
One of the reasons I’ve been eating so many crepes is that the recipe makes about 16 crepes in total, and if I only eat two crepes per sitting, that’s eight days in a row of crepe-tastic breakfasts (psst, crepes only keep a couple days in the fridge, but they do very well in the freezer, separated by parchment paper). And once the crepes are made, it’s very easy to throw together a fairly awesome breakfast… just roll up the crepes with whatever, warm em’ up if you want, then top with more whatever, and go. It takes maybe five minutes.
Recipe: Buckwheat crepes
I took a really long walk this morning – about an hour and a half – with my iPod and mobile phone. I brought the phone to check the time, but I actually got a phone call and ended up “working” while I walked for about 30 minutes. This made the time fly, but I hated being one of those people who talk on their cell phone while they walk.
Poached egg on toast with roasted tomato and steamed spinach
One of my favorite simple meals, and usually a treat saved for Saturdays. But why wait for the weekend? Everything on my plate took less than five minutes to cook. My workflow: for this meal:
- Turn the oven’s grill on low. Slice the tomato in half, top it with some olive oil, oregano and salt, then place it under the grill on a low rack.
- Get two pots of water boiling: one for the spinach, another for the egg.
- Wash the spinach.
- Start toasting the bread.
- Poach the egg and steam the spinach.
- Put all the food on my plate.
- Hastily take a photo.
My poached eggs aren’t as good as Tim’s, and I burnt the toast, but it was still tasty.
Recipe: 100% Whole Wheat No Knead Bread
Tofu scramble with toast and a Greek salad