Breakfast, Cooking In, Dinner, LunchKerry Alaric Cheeseborobacon, beans, boiled, Breakfast, canneloni, cauliflower, caviar, chili, clam, Cooking In, cream, Dinner, egg, eggs, juice, Lunch, pepper, pork, ricotta, salt, scallions, scallops, soupComment

End of a Sick Week

Breakfast, Cooking In, Dinner, LunchKerry Alaric Cheeseborobacon, beans, boiled, Breakfast, canneloni, cauliflower, caviar, chili, clam, Cooking In, cream, Dinner, egg, eggs, juice, Lunch, pepper, pork, ricotta, salt, scallions, scallops, soupComment
Breakfast | Hard-Boiled Egg with Ricotta and Caviar on Chili-Peppered Salt
Lunch | Cream of Cauliflower and White Bean Soup with Scallops and Bacon

YES, THE POSTS HAVE BEEN FEW, and those, brief. I thought I was fighting off a cold last weekend, but it turned out to be bronchitis. Or at least that's what WebMD diagnosed me as having. So there was no traveling through the the "Snow-pocalypse" or "Snow-mageddan"—or whatever Snow-tastrophe you want to call it—throughout the work week, within which whatever little few meals I had an appetite for was limited to random pieces of toast and various teas.

Today was the first day I got to do any real PHUDE-ing, making myself some small meals for breakfast and lunch and ordering delivrry for dinner. Since I'm still medicated, I won't go into too much detail. Here's what I had to eat today:

BREAKFAST

I mostly hard-boiled an egg (medium well?!), sliced it in half, and topped with ricotta cheese, a drizzle of olive oil, and some black lumpfish caviar. I placed the halves on a plate plated seasoned with a spice mix chili powder, cayenne pepper and table salt.

LUNCH

I sautéed some bacon in a big pot, later throwing in some chopped white scallion, then a half pound of bay scallops to brown. After browning, the scallops were removed and some broken up cauliflower was tossed in and stirred in the oil. I then threw in some minced garlic, clam juice, water, and sake (I happened to have some left over) and a can of canneloni beans. I brought that to a boil, then reduced the heat and let it cook on medium for about 20 minutes.

I tuned off the heat and poured the entire contents of the pot into a blender and pulse-puréed for about a minute, the returned the purée to the pot, reheated on simmer, and added some heavy cream and the seared scallops, stirring for about 10 minutes until done.

I topped it off with chopped green scallions and extra scallop pieces and served with store-bought blue corn tortilla chips.

I have yet to have dinner, but I know I won't be cooking. So I'm off to MenuPages to order delivery.

If I get anything good, I'll let you know...!

Bun Apple Tea!

.kac.

Breakfast | Hard-Boiled Egg with Ricotta and Caviar on Chili-Peppered Salt

Lunch | Cream of Cauliflower and White Bean Soup with Scallops and Bacon