Tuesday December 16, 2008 Dinner

Sometimes, I just get tired of the whole eating thing. Last night just kind of snacked—handful of sunflower seeds, couple of bites of coleslaw, a few animal crackers, a cookie. I think that if I ate like that more often, I'd weigh less!

Monday December 15, 2008 Dinner

Polska Kielbasa with homemade coleslaw. Used to do this meal pretty regularly, but it's been a while and I missed it.

Just heated up a kielbasa in a covered saucepan with about an inch of water in it. (Beer also works very well.) Served with coarse mustard.

Coleslaw is one of those things that I thought would be hard to do successfully. I was wrong! Coleslaw dressing is easy as it could be—and nearly infinite possible variations keep it interesting.

Coleslaw

• One half head of cabbage, shredded
• 1/4 cup of diced onion
• 1/2 cup of dried cranberries
• enough dressing to taste

Coleslaw dressing

• 1/2 cup mayonnaise
• 2 tbsp of orange juice
• tsp of sugar
• decent pinch of salt
• grind of fresh pepper

Stir it up. Keep tasting it until you like it! The ratio of salt to sugar is an important element of slaw dressing. Other variants use vineager instead of orange juice, but I've also used lemon juice successfully.

Sunday December 14, 2008 Dinner

KFC. W00t!

Saturday December 13, 2008 Dinner

Nondescript mall-court food-like material of a vaguely Asian sort. Bleh.

Friday December 12, 2008 Dinner

Pizza night. Found a new place that serves Napoli-style thin crust pizza. Pretty good: great crust, topped with mozzarella they make themselves, then prosciutto, artichoke heart, and kalmata olives.

Thursday December 11, 2008 Dinner

Leftovers, which can be pretty tasty. Leftover chicken chili soup (actual even better after blending in the fridge for a couple of days), and the rest of the Hungarian salami with cheese on some hearty homemade bread.

Wednesday December 10, 2008 Dinner

Okay, I eat a lot of salad. It's not so much that I like salad (although I do) it's really more that as an over-the-hill desk jockey with very little self-restraint I gotta be careful lest I super-inflate to the size of Mount Hood. Last night's salad was of the seafood variety, blue cheese dressing topped with bay shrimp and few delicious little dabs of crab leg meat.

A glass of Sauvignon Blanc, just for internal consistency.