October 28, 2013


Lunch: Friday Oct. 25th

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I’m not going to lie here, this day at Heilman was probably the worst I’ve experienced. I wish I was starting on a really positive note, but unfortunately that’s reality.

I perused the menu for a while, and decided to try the Turkey burger, a side of caprese salad, and a little pre-mixed salad they were offering.

1. I chose the turkey burger because I had never actually tried a burger at the dining hall before. It comes with a really nice bun, and I topped mine off with lettuce, cheese, tomato, ketchup, and a little mayo.

2. The Caprese salad is something they always offer on the Mediterranean bar. I like it because in moderation it’s a nice treat, and I’m a sucker for mozzarella and balsamic vinegar.

3. I always check out their entree salad because they tend to be lightly dressed (I despise the buckets of salad dressing at the salad bar), and always have nice additions like tuna, steak, and nice veggies.

Unfortunately the turkey burger was loaded with salt, the bread was too thick, and I couldn’t find myself able to finish it. I took a few bites and decided to find something else to try. The Caprese salad was good, but the entree salad was very oily.

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I decided to grab a small portion of the tofu stir-fry they had and a little salad I made myself. This was equally salty, and the tofu just didn’t taste good to me.


It was a pretty big let down for lunch, and I felt bad wasting so much food. I probably would have enjoyed a slice of their pizza better, to be honest.

Hopefully today will be better!


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October 25, 2013


BACK TO D-HALL

I’m almost 25 years old, and I left college three years ago this December. I don’t claim to be an excellent cook, but I like to think I’ve grown a lot in the last several years cooking for myself and trying to eat well.

So it may be surprising that I’m going back to Cafeteria dining.

I work for a private University here in Virginia, and as a benefit I get to eat at the dining hall for a reduced price. After looking at my food budget, this actually seemed like a good deal! For the month of October I have been eating at work every day, and essentially sharing the lunch room with college students, and it has been a really interesting experience.

I remember eating at Shafer (VCU’s dining hall) and how poorly I ate, but it was laughable when I started seeing how students at my university eat on a daily basis. Frankly- I saw a lot of my younger self in these kids! The amount of food they eat is incredible, and while this isn’t a surprise (the Freshman 15 IS a thing, after all), I’m astounded at the options available to me here. The University serves nice options like Pho Noodle soup, chopped steak salad, salmon, Indian food, Mediterranean food, etc.

I’ve been making it a point to do several things:

1. Try all the vegetarian/vegan options
2. Construct the healthiest meal that doesn’t restrict me to the salad bar.
3. Try food I normally wouldn’t pick up.
4. Observe what other students are eating. Do they eat mostly pizza? large salads? Cereal? Hot wings? (oddly enough, most plates include ALL of those things.
5. Avoid repeating the same food choices. Pizza, Pasta, and Burgers are all offered every day, and I try to have the rotating menu options whenever I visit.

Some benefits I’ve discovered:
1. Cost: at $6.75/lunch I’m actually saving money as opposed to buying lunch food, preparing it, and bringing it in.
2. More variety for the cost: Sure, I could save money by eating Peanut butter and jelly every day, but that would be so boring, and so unhealthy. I’m getting a balanced meal guaranteed every day by going to D-hall.
3. I don’t have to eat at my desk. For a while, armed with my hulu plus account, this didn’t bother me… but now that work is super busy, the break I get from taking that brisk walk across campus is seriously a nice part of my day.

My sister encouraged me to start posting what I’ve decided to eat at the dining hall… so I’m going to try it out. Expect lots of iPhone photos.

Do you eat at a Dining hall? Do you wish you still could?


See Post tags #college #dining #dining hall #food #Food Writing

August 19, 2013


I visited my mom this past weekend and raved about all the Quinoa I have been eating. This super food grain has completely inserted itself into everything I eat, and I honestly can’t get enough of it. It tastes great hot or cold, the texture is crunchy/springy which is a nice change, and it’s a perfect protein with a slew of amino acids our bodies can’t make themselves.
If you haven’t tried Quinoa, seriously go buy some and thank me later.
My mother had never tried it before, but got excited because she had seen a recipe on Karla’s Closet that used Quinoa.This is our take on Karla’s salad (follow the link for the recipe). We loved the vinaigrette, and the addition of a little shrimp was perfect, though this would be great by itself! The arugula was spicy and was such a great change from baby spinach, and we substituted chopped walnuts for her roasted hazelnuts.

Try this out, is tastes so refreshing and crisp, and let me know what you think!

I visited my mom this past weekend and raved about all the Quinoa I have been eating. This super food grain has completely inserted itself into everything I eat, and I honestly can’t get enough of it. It tastes great hot or cold, the texture is crunchy/springy which is a nice change, and it’s a perfect protein with a slew of amino acids our bodies can’t make themselves.

If you haven’t tried Quinoa, seriously go buy some and thank me later.

My mother had never tried it before, but got excited because she had seen a recipe on Karla’s Closet that used Quinoa.

This is our take on Karla’s salad (follow the link for the recipe). We loved the vinaigrette, and the addition of a little shrimp was perfect, though this would be great by itself! The arugula was spicy and was such a great change from baby spinach, and we substituted chopped walnuts for her roasted hazelnuts.

Try this out, is tastes so refreshing and crisp, and let me know what you think!

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See Post tags #Quinoa #Healthy eating #Seafood #Shrimp #cleaneating #food #lisacancook

July 17, 2013


foodopia:

vanilla brown sugar french toast: recipe here

foodopia:

vanilla brown sugar french toast: recipe here

2,396 notes
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repeat from foodopia

July 10, 2013


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repeat from breakfastbreakfast
bhgfood:

Tacos al Pastor: Have a fiesta tonight with these mouthwatering tacos! 

bhgfood:

Tacos al Pastor: Have a fiesta tonight with these mouthwatering tacos! 

2,410 notes
See Post tags #tacos #food #Mexican

repeat from

May 2, 2013


(via m-o-n-c-o-e-u-r)

21,041 notes
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repeat from ⊹⊱ Mon Coeur .°

(via forkingtasty)

48,115 notes
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repeat from forking tasty

April 26, 2013


breakfastbreakfast:

Apple cinnamon yogurt pancakes.

breakfastbreakfast:

Apple cinnamon yogurt pancakes.

481 notes
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repeat from breakfastbreakfast

April 24, 2013


(via awelltraveledwoman)

258 notes
See Post tags #food #garlic

repeat from Yummy In My Tumbly
^all I have been craving lately.

^all I have been craving lately.

312 notes
See Post tags #Cheeseburger

repeat from everybody loves to eat
bonappetit:

These 20 strawberry recipes are the berry best.
(Shot by Randy Harris, Bon Appétit, May 2012)

bonappetit:

These 20 strawberry recipes are the berry best.

(Shot by Randy Harris, Bon Appétit, May 2012)

1,674 notes
See Post tags #Bon Appe #Strawberries #fruit #creme #cream

repeat from Bon Appétit
sedona-turbeville:

pears!
going into a cinnamon pear cake with vanilla sauce tonight.

sedona-turbeville:

pears!

going into a cinnamon pear cake with vanilla sauce tonight.

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repeat from parallax

Trapit In The Kitchen: Smoked Salmon Brunch Taco Bar

trapit:

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Image via Noble Pig

Full Recipe: Smoked Salmon Brunch Taco Bar
Discovered in: My “brining” Trap
About the blog: Noble Pig is a recipe blog bolstered by great taste and self-expression. Cathy, an established Pinot Noir winemaker and freelance writer also kills it in the kitchen.
Reason we picked it: I had anticipated a pork recipe for my first stab at brining, but smoked salmon jumped off my ipad screen. As a taco addict, I couldn’t resist. Cathy caught the Chinook salmon herself, displayed her narrative with beautiful photography and like myself is located in the Willamette Valley. I was sold.
What you’ll need:

  • the brine: water, kosher salt, light brown sugar, pure maple syrup
  • Salmon filet, coupled with alder wood smoking chips (I added pepper to the maple syrup baste)
  • daikon radish, rice vinegar (if you plan to pickle them—I didn’t)
  • whipped cream cheese
  • pepper jack cheese
  • capers
  • toasted sesame seeds
  • furikake, optional (yet recommended, so delicious)
  • flour tortillas cut into 4” circles

Read More

I’m dying to try this one day good lord.

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See Post tags #smoked salmon #entertaining #tacos #taco bar

repeat from The Daily Trap

September 20, 2012


Understanding Diner Lingo: 55 Phrases to Get You Started

nevver:

  1. Adam and Eve on a raft/log -Two poached eggs on toast
  2. Adam’s ale/city juice/dog soup - Water
  3. All hot - A baked potato
  4. Axle grease/skid grease/cow paste - Butter
  5. Baby juice/moo juice/cow juice/Sweet Alice - Milk
  6. Belch water/balloon water – Seltzer or soda water
  7. Blonde with Sand - Coffee with cream and sugar.
  8. Bloodhound in the Hay - A hot dog with sauerkraut
  9. Bossy in a bowl – Beef stew
  10. Bow-wow/bun pup/tube steak/groundhog/Coney Island/Coney Island chicken/Coney Island bloodhound - A hot dog
  11. Breath – Onion
  12. Bronx vanilla/halitosis/Italian perfume – Garlic
  13. Bullets/whistleberries – Baked beans
  14. Burn one – Put a hamburger on the grill
  15. Burn one, take it through the garden and pin a rose on it – A hamburger with lettuce, tomato and onion
  16. Burn the British – A toasted English muffin
  17. Cackle fruit/Cackleberries/Hen Fruit -Eggs
  18. Chicks on a raft – Eggs on toast
  19. Customer will take a chance/clean up the kitchen/sweep the floor – Hash
  20. Dough well done with cow to cover – Buttered toast
  21. Drag one through Georgia – Coca-Cola with chocolate syrup
  22. Draw one/a cup of mud – A cup of coffee
  23. Draw one in the dark – A cup of black coffee
  24. First lady – Spareribs (probably a pun on Eve being made from Adam’s rib)
  25. Fish eyes/cat’s eyes – Tapioca pudding
  26. Flop two – Two fried eggs over easy
  27. Frog sticks – French fries
  28. GAC – A grilled American cheese sandwich (Also called a “jack” or a “Jack Benny” if there’s bacon on it.)
  29. Gravel train – Sugar bowl
  30. Heart Attack on Rack – Biscuits and gravy
  31. Hemorrhage – Ketchup
  32. Hockey puck – A hamburger, well done
  33. Hounds on an Island – Franks and beans
  34. Houseboat – A banana split
  35. In the alley – Served as a side dish
  36. Maiden’s delight – Cherries (“cherry” is slang for the maidenhead (archaic), or hymen)
  37. Mississippi Mud/Yellow paint – mustard
  38. Mystery in the alley – A side order of hash
  39. Nervous pudding – Jelly/Jello
  40. Noah’s boy – A slice of ham (Ham was one of the Biblical Noah’s sons)
  41. Noah’s boy with Murphy carrying a wreath – ham and potatoes with cabbage
  42. On the hoof – Any kind of meat cooked rare
  43. Pair of drawers – Two cups of coffee
  44. Pittsburgh – Toast or burn something so it’s charred on the outside but still red on the inside (probably a reference to Pittsburgh’s smokestacks or coal beds)
  45. Put out the lights and cry – Liver and onions
  46. Sand/gravel/yum-yum – Sugar
  47. Sea dust – salt
  48. Shingle with a shimmy and a shake - Buttered toast with jam
  49. Shoot from the South/Atlanta special – Coca-Cola (the company’s headquarters are in Atlanta, Georgia)
  50. Radio – A tuna salad sandwich on toast (“tuna down” or tuna on toast, sounds like “turn it down” the command often repeated when the radio is on in the kitchen)
  51. Wax - American cheese
  52. Whiskey – rye bread
  53. Whiskey down – rye toast
  54. Wreck ‘em – Scrambled eggs
  55. 86 – Remove an item from an order or from the menu

Mental Floss

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repeat from this isn't happiness.