One of my clerks was munching on a bag of prunes the other day and I remembered how much I liked them (the prunes, that is).
An old companion of mine used to make tea-soaked prunes habitually. They're not the most glamourous snack — let's all do each other a favor and spare ourselves discussion of the spinster connotations a fragrant, bloated prune evokes — but I find them quite delicious, as well as simple to prepare.
I like to soak my prunes in black tea. A weak mix is good, two cups or so depending on how many you want to eat. I just drop some prunes into a jar of brewed tea, close it up and let nature take its course in the refrigerator for a few hours (overnight is best).
The prunes should plump up considerably and become heavy with tea. Be forewarned: the texture and composition of a tea-soaked prune is a bit off-putting. I like to eat the prunes plain, but my companion always had them in the morning over yogurt, garnished with a sprig of mint.
Friday, May 22, 2009
Wednesday, May 20, 2009
Day 15, dinner
Do you enjoy coffee in the evenings? I admit to being somewhat of an "addict," although I dislike that term. But somehow my first and last meals of the day are not complete without a pot of the black stuff. The LA Times reported the other day that coffee is actually fairly good for you, a hunch I've always had. My only problem with it is occasional heartburn aggravation, but I take the good with the bad.
What do you use to make your coffee? I've been using the same Mr. Coffee four-cup for fifteen years, and it makes the best cup (or four). I like my brew strong in flavor but thin in consistency. And black — always black.
My "eats" have been run of the mill these past few days — the grain mill, that is. For breakfast I have been on an oatmeal kick (this seems to be perpetual), lunches are homemade breads, leftover chicken and vegetable soups. For dinner tonight I mixed a can of chickpeas — such a hearty little protein source! You would never know — with tomatoes, cucumbers, the juice of a lemon and a good grating of parmesan for a simple spring salad. With bread and, of course, coffee.
And I think in a bit I'm going to dip into my bag of chocolate-covered peanuts.
What do you use to make your coffee? I've been using the same Mr. Coffee four-cup for fifteen years, and it makes the best cup (or four). I like my brew strong in flavor but thin in consistency. And black — always black.
My "eats" have been run of the mill these past few days — the grain mill, that is. For breakfast I have been on an oatmeal kick (this seems to be perpetual), lunches are homemade breads, leftover chicken and vegetable soups. For dinner tonight I mixed a can of chickpeas — such a hearty little protein source! You would never know — with tomatoes, cucumbers, the juice of a lemon and a good grating of parmesan for a simple spring salad. With bread and, of course, coffee.
And I think in a bit I'm going to dip into my bag of chocolate-covered peanuts.
Saturday, May 16, 2009
Day 12, breakfast and lunch
Friends, hello. Been bogged down with work, meetings ... hardly a second to think about my gastronomic needs and impulses, although I've been trying. Suffice it to say I've been eating many peanut butter sandwiches (sandwich in left hand, pen in right. Ambidextrousness at its finest).
The weekend is here to soothe my stresses. After a nice run this morning, I had a heaping bowl of oat bran with a third of a banana sliced on top. I ate the other two-thirds of the banana mashed on pumpernickel toast. I like oat bran over oatmeal at times for its finer gauge, it seems go down easier while still providing ample satiety.
I am taking advantage of the spring vegetables available. Between reading marathons this week I did have time to concoct a batch of cream of asparagus soup. The color is really the most wonderful part of this soup.
I think I just heard a rumble of thunder in the distance! My friend Eve is going to come pick me up in a bit and we're going to go to a farmstand in Virginia. I've packed some tomato sandwiches for the ride.
The weekend is here to soothe my stresses. After a nice run this morning, I had a heaping bowl of oat bran with a third of a banana sliced on top. I ate the other two-thirds of the banana mashed on pumpernickel toast. I like oat bran over oatmeal at times for its finer gauge, it seems go down easier while still providing ample satiety.
I am taking advantage of the spring vegetables available. Between reading marathons this week I did have time to concoct a batch of cream of asparagus soup. The color is really the most wonderful part of this soup.
I think I just heard a rumble of thunder in the distance! My friend Eve is going to come pick me up in a bit and we're going to go to a farmstand in Virginia. I've packed some tomato sandwiches for the ride.
Sunday, May 10, 2009
Day 6 dinner, Day 7 breakfast and dinner
Last night I had my friend Eve over for spinach pie. She brought glorious tomato cucumber salad and a lemon meringue tart. A fine meal with good company. And some wine — unusual for me, but I was somewhat goaded by the warm winds of spring and my own desire to toast the next phase of my life.
Today I celebrate the memory of my mother, Helen. French toast was her favorite breakfast, so after church I cooked up a batch using the bread I made the other day and an egg wash with cinnamon and vanilla mixed in. Topped with Grade B maple syrup and berries, it was delicious.
My breakfast was large and late so I think I'll skip lunch today. I already know what's on the docket for dinner — a hearty slice of leftover spinach pie, eaten cold on my balcony with a glass of iced tea. And, of course, another slice of tart, eaten in the same fashion.
Today I celebrate the memory of my mother, Helen. French toast was her favorite breakfast, so after church I cooked up a batch using the bread I made the other day and an egg wash with cinnamon and vanilla mixed in. Topped with Grade B maple syrup and berries, it was delicious.
My breakfast was large and late so I think I'll skip lunch today. I already know what's on the docket for dinner — a hearty slice of leftover spinach pie, eaten cold on my balcony with a glass of iced tea. And, of course, another slice of tart, eaten in the same fashion.
Saturday, May 9, 2009
Day 6, breakfast, lunch
I think I'm the rare man who doesn't really enjoy the weekend. I become distressed by my desire to be sluggish and while a day of relaxtion and recuperation is instrumental in good health, I think two days of such prescribed sloth is excessive.
As such I try to use the liberal amount of time to my best advantage by reading for work and pleasure and engaging in light yet adventurous exercise. I adhere to a normal schedule (althought at my age, I'm not so strict as to dismiss the possibility of luxuriating in a nap or two).
I cook for the week, too — I like to soak a big pot of beans for lunch over the week and maybe bake a loaf of bread. That's what I had for lunch today, and it was a fine meal: pinto beans simmered with garlic, olive oil and spinach, along with wheat bread (my own recipe). I made too many beans and probably have enough to last me a month.
Breakfast was some plain yogurt, bran flakes and an orange, and I had coffee today. I think in a bit I'll make some popcorn on the stove.
As such I try to use the liberal amount of time to my best advantage by reading for work and pleasure and engaging in light yet adventurous exercise. I adhere to a normal schedule (althought at my age, I'm not so strict as to dismiss the possibility of luxuriating in a nap or two).
I cook for the week, too — I like to soak a big pot of beans for lunch over the week and maybe bake a loaf of bread. That's what I had for lunch today, and it was a fine meal: pinto beans simmered with garlic, olive oil and spinach, along with wheat bread (my own recipe). I made too many beans and probably have enough to last me a month.
Breakfast was some plain yogurt, bran flakes and an orange, and I had coffee today. I think in a bit I'll make some popcorn on the stove.
Friday, May 8, 2009
Day 4 dinner, day 5 breakfast and lunch
I had a late dinner with friends in the city last night and by the time I got home I was much too fatigued to work this machine. We ate at Zed's, an Ethiopian place in Georgetown, and I'll leave it at that. Ethiopian never sits well with me for whatever reason. When I got home I had a few handfuls of spelt pretzels to settle the score, per se.
For breakfast I had the only boxed cereal I'll buy — shredded wheat (the large biscuits). Shredded wheat, in my mind, can only be eaten with strawberries and I bought some the other day so that was that. Really an excellent way to start the day, despite my unstable stomach.
I'm holding off on lunch until I feel back to myself. I have more tuna salad packed though, and a glorious late-season orange.
For breakfast I had the only boxed cereal I'll buy — shredded wheat (the large biscuits). Shredded wheat, in my mind, can only be eaten with strawberries and I bought some the other day so that was that. Really an excellent way to start the day, despite my unstable stomach.
I'm holding off on lunch until I feel back to myself. I have more tuna salad packed though, and a glorious late-season orange.
Thursday, May 7, 2009
Day 4, lunch
My big surprise lunch contains ... tuna salad! Wait, stay with me. It's worth reading on.
I'm not one to boast about my cooking ability, but tuna salad is something I can do well. The secret is beets, and although I used to take the time to roast them, I've been buying the vacuum-sealed ones lately and have been amazed at their exemplary taste.
So here it goes: a can of water-packed tuna (I use Starlite), cubed beets (red or golden, if you can find them), diced celery, garlic and yellow onion (as well as some minced green onion), salt and pepper, a few drops of lemon juice and healthy sprig of dill. I usually throw a hardboiled egg or two in there, forgot it today (perhaps on purpose because of my breakfast).
Mix well, but not thoroughly; I like each element to retain its character. Sandwich between slices of pumpernickel bread. Slice diagonally. Perfect.
I'm not one to boast about my cooking ability, but tuna salad is something I can do well. The secret is beets, and although I used to take the time to roast them, I've been buying the vacuum-sealed ones lately and have been amazed at their exemplary taste.
So here it goes: a can of water-packed tuna (I use Starlite), cubed beets (red or golden, if you can find them), diced celery, garlic and yellow onion (as well as some minced green onion), salt and pepper, a few drops of lemon juice and healthy sprig of dill. I usually throw a hardboiled egg or two in there, forgot it today (perhaps on purpose because of my breakfast).
Mix well, but not thoroughly; I like each element to retain its character. Sandwich between slices of pumpernickel bread. Slice diagonally. Perfect.
Day 4, breakfast
Up with the cows again. Eggs today, for a change, scrambled with a bit of yellow onion and lots of pepper. At 69 I'm still working on my technique.
Ate the eggs with the heel of an old loaf of bread (broiled) I had stashed away in the freezer. That's what that thing is good for. It increases thriftiness but also the need for butter on your toast. I had a cup of Earl Grey and a short glass of cranberry juice. Packed a snack for my morning walk — an apple (Gala, I think) and some white cheddar. Looking forward to a good lunch today ... stay tuned.
Ate the eggs with the heel of an old loaf of bread (broiled) I had stashed away in the freezer. That's what that thing is good for. It increases thriftiness but also the need for butter on your toast. I had a cup of Earl Grey and a short glass of cranberry juice. Packed a snack for my morning walk — an apple (Gala, I think) and some white cheddar. Looking forward to a good lunch today ... stay tuned.
Wednesday, May 6, 2009
Day 3, dinner
It's going to be a late night for me at the office, so I brought my dinner along with me: cold roast beef and some corn salad that I made this morning (and have been sneaking spoonfuls of all day). My recipe — prior to the fresh corn harvest — is sauteed frozen corn, cherry tomatoes, snap peas and carrot coins in a dijon vinaigrette (2 tbsp olive oil, 1 tbsp balsamic/sherry vinegar, 2 tsp mustard, garlic, salt and pepper). It's kind of a strange mixture, but it reminds me how close summer really is. I bought a sourdough roll at the bakery this morning while on a walk and I ended up eating the roast beef on that. All in all, a good meal.
Day 3, breakfast and lunch
Despite my newfound interest in technology, I forgot to blog this morning! The Internet is already losing traction in my daily routine, even though I like it very much. It is indeed a curious place — I know Antonin's feathers have certainly been ruffled by the unfolding of this story.
Not that I have anything to hide — I don't — but I do want to make an effort to become more connected with younger Americans by shedding some light on my life. On my last post, a commenter named Leigh asked me to extrapolate on the general store in Weare that I usually patronize. It's called the Weare Center Store and is rather bare bones, but satisfies any citizen's basic needs. From there I purchase bread, milk, eggs, cheese and seasonable produce. Oh, and my favorite treat, Oreos.
Back to today. The morning really got away from me! I prepared breakfast last night, actually — a cup of oats soaked overnight in the refrigerator with a handful of raisins thrown in. Letting the mixture sit for eight or so hours results in a rich, satisfying emulsion when put over heat in the morning. The raisins plump up like little milky balloons — it's very good. A dash of cinnamon on top, and the secret of great oatmeal: a small heap of salt.
Lunch was the same as yesterday: a tall ham sandwich. I had some big carrots on the side — horse carrots, we always called them. And some jellybeans from the bowl on Pam's desk, which were a bit stale. Is it one month past Easter already?
Not that I have anything to hide — I don't — but I do want to make an effort to become more connected with younger Americans by shedding some light on my life. On my last post, a commenter named Leigh asked me to extrapolate on the general store in Weare that I usually patronize. It's called the Weare Center Store and is rather bare bones, but satisfies any citizen's basic needs. From there I purchase bread, milk, eggs, cheese and seasonable produce. Oh, and my favorite treat, Oreos.
Back to today. The morning really got away from me! I prepared breakfast last night, actually — a cup of oats soaked overnight in the refrigerator with a handful of raisins thrown in. Letting the mixture sit for eight or so hours results in a rich, satisfying emulsion when put over heat in the morning. The raisins plump up like little milky balloons — it's very good. A dash of cinnamon on top, and the secret of great oatmeal: a small heap of salt.
Lunch was the same as yesterday: a tall ham sandwich. I had some big carrots on the side — horse carrots, we always called them. And some jellybeans from the bowl on Pam's desk, which were a bit stale. Is it one month past Easter already?
Tuesday, May 5, 2009
Day 2, bedtime snack
I used to extol the virtues of going to bed hungry, but lately I've been finding that a little something puts me right out, such as a bunch of grapes or a couple or ten of the aforementioned saltines with a smear of peanut butter.
Tonight my hand reached into the pickle jar. Half-sours, naturally, and they were good at the time but I regret the choice somewhat at this moment. No matter how thoroughly I brush my teeth, I am bound to wake up with the echo of a pickle on my tastebuds. Note to self.
Tonight my hand reached into the pickle jar. Half-sours, naturally, and they were good at the time but I regret the choice somewhat at this moment. No matter how thoroughly I brush my teeth, I am bound to wake up with the echo of a pickle on my tastebuds. Note to self.
Day 2, dinner
I had a hankering for seafood tonight but I got caught up in a brief and then a box of chocolates that John's wife sent me after my "big" announcement. I ate the caramel cremes and gave the rest to the clerks. Needless to say I didn't have time or the stomach to make it to the store to see what was on sale.
So leftover split pea soup it was. I ate two bowlfuls with at least half a column of saltines. I could have put away the entire box, but my good sense saved the day.
So leftover split pea soup it was. I ate two bowlfuls with at least half a column of saltines. I could have put away the entire box, but my good sense saved the day.
Day 2, lunch
I packed myself a ham sandwich for lunch today. I sometimes feel the need to come to the defense of ham, especially to the foodies in the office who all seem to be preternaturally obsessed with bacon. Bacon is tasty, yes, but a bit over-the-top for me. I can't take it in large quantities.
Ham, on the other hand, is such a simple, sweet meat. My favorite lunch place in Boston serves a ham and apple sandwich, what a wonderful combination — the smoky ham, the tart apple and a thick, nutty bread to act as a buffer between all the flavors.
I've tried recreating that sandwich to little success. Instead, when left to my own devices, I prefer thinly sliced cuts of meat, piled between some slices of seven-grain toast. No condiments on this one.
To round out the meal, a yellow Bartlett pear and a can of soda water.
Ham, on the other hand, is such a simple, sweet meat. My favorite lunch place in Boston serves a ham and apple sandwich, what a wonderful combination — the smoky ham, the tart apple and a thick, nutty bread to act as a buffer between all the flavors.
I've tried recreating that sandwich to little success. Instead, when left to my own devices, I prefer thinly sliced cuts of meat, piled between some slices of seven-grain toast. No condiments on this one.
To round out the meal, a yellow Bartlett pear and a can of soda water.
Day 2, breakfast
The morning is especially quiet today, which I appreciate. The Obamas must be out of town. When I'm at home in Weare, I like to rise at 5 a.m., have some cheese toast and then go for an early hike. Four or five miles gets my heart rate up. Then come home and have a few soft-boiled eggs, and maybe some more toast to replenish my energy stores.
In Washington, I typically jog at night, but today I arose early for some reason and got a run in before work. Three miles is enough for me. I don't like to eat much before my jog. Today I had half of a banana, God's fruit. I was feeling abnormally hot afterward — it's finally warming up here — so I fixed myself some cold cereal. I buy Heritage Flakes from the bulk section at Whole Foods and I like them very much. I ate a good bowlful with a cup of one percent milk, the other half of the banana and a mug of orange juice. I used a mug because all my glasses are dirty I didn't feel like doing the dishes last night.
I only drink juice over ice. Is anyone else like this?
In Washington, I typically jog at night, but today I arose early for some reason and got a run in before work. Three miles is enough for me. I don't like to eat much before my jog. Today I had half of a banana, God's fruit. I was feeling abnormally hot afterward — it's finally warming up here — so I fixed myself some cold cereal. I buy Heritage Flakes from the bulk section at Whole Foods and I like them very much. I ate a good bowlful with a cup of one percent milk, the other half of the banana and a mug of orange juice. I used a mug because all my glasses are dirty I didn't feel like doing the dishes last night.
I only drink juice over ice. Is anyone else like this?
Monday, May 4, 2009
Day 1, part II
I had such a pleasant weekend in New Hampshire, relaxing and seeing friends. Grace and Ed had me over Saturday for a wonderful meal that featured a pre-season strawberry pie and homemade chocolate ice cream. I won't lie and say I only had one helping.
I'm back in D.C. now, pants a bit tighter but mind on high. I'll be here for the forseeable future tying things up. I think I will sell my apartment eventually, so let me know if you're interested. Ruth, I know your daughter was looking for a pied-a-terre here, it would be perfect.
On to the food. For a snack today I had some Newman's Own spelt pretzels at the office. Sometimes I need a bit of salt in the afternoon. I also had some tea — Irish breakfast. I know, Irish breakfast in the afternoon. I am more radical than everyone thinks. Ha.
Dinner was at home — I like to take my final meal for the day quite early. I ate a thigh and a drumstick from a chicken I roasted several days ago. I like to do this from time to time; I can live off a bird for weeks. Nothing liked baked chicken. I use this recipe, which I swear my mother should get credit for.
On the side, I had frozen peas cooked with butter and salt. More apple mash for dessert. I put some whipped cream on it (the real stuff).
I'm back in D.C. now, pants a bit tighter but mind on high. I'll be here for the forseeable future tying things up. I think I will sell my apartment eventually, so let me know if you're interested. Ruth, I know your daughter was looking for a pied-a-terre here, it would be perfect.
On to the food. For a snack today I had some Newman's Own spelt pretzels at the office. Sometimes I need a bit of salt in the afternoon. I also had some tea — Irish breakfast. I know, Irish breakfast in the afternoon. I am more radical than everyone thinks. Ha.
Dinner was at home — I like to take my final meal for the day quite early. I ate a thigh and a drumstick from a chicken I roasted several days ago. I like to do this from time to time; I can live off a bird for weeks. Nothing liked baked chicken. I use this recipe, which I swear my mother should get credit for.
On the side, I had frozen peas cooked with butter and salt. More apple mash for dessert. I put some whipped cream on it (the real stuff).
A new life — day 1
Hello, friends. I have been toying with the idea of starting a food web log for awhile now, but I had some obstacles in my way — one being that I was an Associate Justice of the Supreme Court, the other being that I didn't have the Internet.
But now that I'm retiring after a 19-year tenure on the federal bench, I finally have time to explore some nouveau things on my own terms in between roof repairs, finch-watching and deciphering this contract for RoadRunner High-Speed Internet (?) with Time Warner. This is not a place to talk politics and the law, although I'm sure those things will rear their fine heads every now and then. This is about the joy of quotidian sustenance.
I'll start with what I've had so far today. I don't have a digital camera (yet), or a cell phone, so bear with me and use your imagination for visual supplementation.
Breakfast: I had oat groats and some frozen apple mash leftover from the fall's harvest. I make it every winter by reducing apples with brown sugar and cinnamon. It's really quite good. I also had some coffee, Maxwell House.
Lunch: I got carried away reading articles about me online (was taken aback by that lovely Kim Roosevelt piece on Slate! Was wondering what he was up to), so lunch was late and larger than usual. I normally have a yogurt and an apple. I prefer locally-made yogurt, the more sour the better, but if I have to go commercial I like Stonyfield Farms low-fat blueberry. All that aside, today I had a turkey sandwich — Boar's Head brand, with sprouts and Hellman's on wheat.
But now that I'm retiring after a 19-year tenure on the federal bench, I finally have time to explore some nouveau things on my own terms in between roof repairs, finch-watching and deciphering this contract for RoadRunner High-Speed Internet (?) with Time Warner. This is not a place to talk politics and the law, although I'm sure those things will rear their fine heads every now and then. This is about the joy of quotidian sustenance.
I'll start with what I've had so far today. I don't have a digital camera (yet), or a cell phone, so bear with me and use your imagination for visual supplementation.
Breakfast: I had oat groats and some frozen apple mash leftover from the fall's harvest. I make it every winter by reducing apples with brown sugar and cinnamon. It's really quite good. I also had some coffee, Maxwell House.
Lunch: I got carried away reading articles about me online (was taken aback by that lovely Kim Roosevelt piece on Slate! Was wondering what he was up to), so lunch was late and larger than usual. I normally have a yogurt and an apple. I prefer locally-made yogurt, the more sour the better, but if I have to go commercial I like Stonyfield Farms low-fat blueberry. All that aside, today I had a turkey sandwich — Boar's Head brand, with sprouts and Hellman's on wheat.
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