Posts Tagged ‘turkey’

weird day, people

Tuesday, November 30th, 2010

It started off normally enough.

Coffee and smoothie. No surprise there, right?



No, seriously, it was like 18 oz. It was ridiculous. I loved it. Also, I used cottage cheese instead of yogurt, because I only have expensive yogurt (I’m looking at you Chobani) and I wanted to eat it in a manner in which it deserved. Turns out cottage cheese makes a smoothie taste like a milkshake. It’s magic, I highly recommend it.

Then on the way to school I saw a bumper sticker that said ‘So, how’s that whole ‘hopey-changey’ thing working out for you?’. I was amused for two reasons: 1) because that person is in the wrong county, yo – this is BOULDER. We LIKE Obama here. 2) Because I took this from my car, obviously, and this car was 20 feet in front of me (probably – I suck at that kind of estimating shit), and I was able to blow this up to be almost legible.

CSI is real.

Then, while still in my car, I noticed something. Something weird.

A dent in my forehead.

I hadn’t had a hat on all morning. Where did the dent come from? NO ONE KNOWS. (P.S. I took this picture while at a stop light.) Dent notwithstanding, I made it to class, and then went to the gym.

Where, in an unexpected case of not-a-fun-fact, I found this in the restroom.

Yeah, I took a picture while peeing. For you.

I crammed a full winter outfit into a moderately sized locker, and headed upstairs. Where I was confronted by….

The most depressing gym poster ever.

I guess that it sorta makes sense to teach college kids that booze has calories. Because clearly, engineering students who made it all the way through high school probably think that alcohol is made from calorie free unicorn tears.


On my way back to my office, after 4 miles and a upper body workout, I stopped in the quad to take pictures of my lunch.

The only weird thing about this part of the story is me, and I’m basing that solely on the looks the other students were giving me.

More curried turkey salad (with the celery chopped in this time) on a sandwich thin.

The aforementioned pricey yet delicious Chobani, with a little wild honey on top, for dessert.

Then a biscotti leftover from my mom’s thanksgiving contribution. For dessert dessert.

Then class, homework, blah blah blah*.

Then the exact same dinner as last night. Because I’m original like that.

*Also, I watched all eight episodes of this season of Glee. One while doing homework before school, one while on the treadmill, and six between then and now (while doing homework and cooking). HOW did I just start watching this show? WHAT will I do when this episode ends? Wait until next week? Awful. This is why I only watch shows that have finished their run and are available in their entirety on DVD.

belly hangover

Monday, November 29th, 2010

Friday. A day of recovery.

Not from drinking. While I’m sure I had four or five glasses of wine on Thanksgiving, that wine was unable to permeate the layer of food I laid in my belly. The recovery required was from the food itself.

I didn’t eat anything until lunchtime, and then went as light as humanly possible.

Chopped leftover turkey (white and dark) mixed with yellow curry powder and Kraft reduced fat mayo with olive oil. I’ve had this jar of that stuff for ages and a lot of the time it’s weird – when you want mayo, you don’t want olive oil. Too healthy tasting, amirite? However, it worked here. I love celery in turkey and chicken salad, and rather than mixing the celery in and then finding something to serve it on, I just went ants on a log style. Yum.

I had homework to do and a house to tidy – it was a slow, gorgeous day.

When I was at Whole Foods getting our turkey, I also grabbed some quinoa from the bulk section. I love quinoa when properly cooked, and properly cooking it isn’t my strong suit. However, I soaked this batch for a good hour prior to rinsing and cooking it and didn’t salt it until it was done, and one (or both) of those things made all the difference.

High Altitude Quinoa, Mushrooms, and Brussels Sprouts Salad

1/4 cup raw (unsprouted) quinoa
1/2 – 1 cup sliced portobello or crimini mushrooms
1 – 2 cups thinly sliced brussels sprouts
parmesan or romano cheese

At least an hour before you plan to eat, add the quinoa to 1 cup of water and stir until most of the grains are no longer floating.
When you’re about 20 minutes from being ready to chow, rinse the quinoa in a fine strainer for a minute or two. The outside of quinoa is really bitter, so you want to get it off.  Bring 3/4 cup of water to boil (this is less water than usually recommended for quinoa, but I read somewhere that it’s better to semi-steam than actually boil) and add the quinoa. Turn the heat down to a rapid simmer and chop your mushrooms.
Get a big pan hot and add a little olive oil. Throw the mushrooms in, sprinkle a little salt on top, and leave them. Be brave. They’re delicious when they get all brown. Chop your brussels sprouts and check the mushrooms – if they’re brown on the down side, you can flip them and move them to the side of the pan. Add the sprouts in the other half, salt lightly, and stir stir stir. They’ll cook fast when they’re sliced that thinly, and you’re going for caramelized.
Put the mushrooms on the plate. Drain the quinoa and stir in salt to taste (1/8 – 1/4 tsp probably) and a few turns of pepper. Pile it on top of the mushrooms and then put the sprouts on top. Grate as much cheese as you think you can conceivably handle, then grate a little bit more.
*You don’t have to salt at each step, but a little salt in each stage is more satisfying than a lot at the end, I find.

Hang out with your dogs and celebrate the day after Thanksgiving.