You Are What You Eat: May 23 through June 4
[1] We're now at 84 days and counting since we last ate in a restaurant. However, my totals still go up this week. Wait, what? When I was writing up my Orlando trip, I realized that my Orlando food summary left out a local Mexican restaurant with a sports bar vibe that we ate at outside Cape Kennedy. I no longer recall the name, but at least I can fix the count.
Restaurant Stats
Just Me and M, or Just Me (non-concert, non-ballgame, non-travel): 7 (+0)
-- Twice in a Week Resolution Breaker: 1 (+0)
With Friends/Family (non-concert, non-ballgame): 7 (+0)
Concert/Ball-game drinks: 5 (+0)
Travel: 15 (+1)
People over for food: 3 (+0)
[2] I made four new recipes since last time, which gets the total to 39 for the year.
- I made another pan break from the Bread Bible. This one was Banana Feather Loaf. This is distinct from Banana Bread, which I've also made recently but which is more cake-like and doesn't have yeast in it. The Banana Feather Loaf followed in the footsteps of the Sweet Potato Loaf and the Ricotta Loaf. It was definitely in 3rd place out of those three, but it was still successful.
- M had a rare occurrence of her sweet tooth. A while back she had made Sweet Cornbread (also called Disney Cornbread) for her coworkers and we had extra cake mix lying round, so I mixed one up for her. This involved following the Disneyland's Sweet Cornbread Recipe, which someone recreated from a recipe they had once at Disney. The recipe also called for a Jiffy Cornbread mix, so I tapped the Copycat Jiffy Cornbread Mix recipe which somehow recreated when they were living overseas. I'm counting that as one total recipe. The cake was good. It's sweet but not obnoxiously sweet, and tastes good with butter, honey or both on it.
- M likes almost anything even vaguely Mexican, so I whipped up the Loaded Black Bean Dip from the May 2020 Eating Well, albeit with a substitution or two. It was perfectly fine.
- The May 2020 Eating Well also gave us the Coconut-Curry Chicken Cutlets, although my chicken was still frozen after being in the fridge for more than 24 hours, so it ended up being more a chicken stirfry. We served it over rice instead of quinoa. Those changes aside, M really liked the sauce and gave it two thumbs up. In retrospect, I should have added some vegetables and gone full stirfry.
Restaurant Stats
Just Me and M, or Just Me (non-concert, non-ballgame, non-travel): 7 (+0)
-- Twice in a Week Resolution Breaker: 1 (+0)
With Friends/Family (non-concert, non-ballgame): 7 (+0)
Concert/Ball-game drinks: 5 (+0)
Travel: 15 (+1)
People over for food: 3 (+0)
[2] I made four new recipes since last time, which gets the total to 39 for the year.
- I made another pan break from the Bread Bible. This one was Banana Feather Loaf. This is distinct from Banana Bread, which I've also made recently but which is more cake-like and doesn't have yeast in it. The Banana Feather Loaf followed in the footsteps of the Sweet Potato Loaf and the Ricotta Loaf. It was definitely in 3rd place out of those three, but it was still successful.
- M had a rare occurrence of her sweet tooth. A while back she had made Sweet Cornbread (also called Disney Cornbread) for her coworkers and we had extra cake mix lying round, so I mixed one up for her. This involved following the Disneyland's Sweet Cornbread Recipe, which someone recreated from a recipe they had once at Disney. The recipe also called for a Jiffy Cornbread mix, so I tapped the Copycat Jiffy Cornbread Mix recipe which somehow recreated when they were living overseas. I'm counting that as one total recipe. The cake was good. It's sweet but not obnoxiously sweet, and tastes good with butter, honey or both on it.
- M likes almost anything even vaguely Mexican, so I whipped up the Loaded Black Bean Dip from the May 2020 Eating Well, albeit with a substitution or two. It was perfectly fine.
- The May 2020 Eating Well also gave us the Coconut-Curry Chicken Cutlets, although my chicken was still frozen after being in the fridge for more than 24 hours, so it ended up being more a chicken stirfry. We served it over rice instead of quinoa. Those changes aside, M really liked the sauce and gave it two thumbs up. In retrospect, I should have added some vegetables and gone full stirfry.