Food Diary, Day Six.

9.30 – 10.45 am: Sumo skim latte with a shot of sugar-free vanilla syrup from Zing! in Porter Square Books. The other day, I explained to Melissa that normally I prefer coffee-flavored coffee, but if I want a flavor I generally favor hazelnut. Only at Zing! do I get vanilla, and only at 1369 Coffeehouse do I get almond. Otherwise, it’s a regular coffee with cream and a couple of Equals thrown in.

11.37 am: One of four chocolate cherry chip cookies that I toted into work from the batch I made yesterday.

11.53 am: Chocolate cherry chip number two. Sick or no, these cookies are good.

1.50 pm: I am trying to hold out, believe it or not, but I can’t resist the third cookie. And I wonder why I have no appetite for lunch.

3.37 – 3.53 pm: Oven Roasted Vegetable sandwich (from Hot Off the Press in Central Square) which consists of a whole-wheat wrap loaded with spinach, goat cheese, herb mayonnaise and miscellaneous vegetables that have been (you guessed it) roasted in the oven. It’s flavorful, though the packaging was leaking by the time I got back to my office. Luckily, I had the foresight earlier not to stuff my lunch into my lovely leather bag before getting on the subway, because then I would be in a very bad mood indeed. Instead I’m happily full (though sore-throated), with a still-lovely bag.

4.40 pm: An under-ripe banana, which is actually how I like them. I want something that has a bit of bite to it, literally, not a mushy mess in my mouth.

5.48 pm: Chocolate cherry chip number four, not to be confused with “Strawberry Letter 23.”

10.30 pm: Diet Coke while preparing dinner. I love slicing herbs — the smell, the sound… it’s very satisfying, like ripping cloth. Right now I’m working with the greenest, freshest parsley of all time.

11.01 – 11.42 pm: Chicken with garlic and cumin, corn with paprika butter and one last cookie. I don’t recall where I got this recipe; according to Google, it may be from Woman’s Day, which is not one of my regular reads. Regardless of who printed it first, it’s tasty — which is all that matters.

Chicken with Garlic and Cumin
Makes four portions.

1 pound chicken breast, cleaned of fat
½ teaspoons each salt and pepper
2 tablespoons butter
16 large cloves garlic, peeled and minced
1 tablespoon ground cumin
1 cup finely chopped parsley
1 lemon

  1. Season chicken with salt and pepper. Heat butter in a large, heavy nonstick skillet until bubbly. Add thighs and brown on one side, about five minutes. Turn, add garlic, cover and cook over medium-low heat twenty to twenty-three minutes, turning throughout until browned evenly on both sides.
  2. Sprinkle chicken with cumin; increase heat to medium-high and cook uncovered three-five minutes, turning once, until drippings and chicken are crisp. Remove chicken to serving plates, and spoon on garlic and drippings. Sprinkle with chopped parsley and serve with lemon wedges.
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