What's for supper tonight?

Jigsy's Old Forge Pizza, a long-time Pennsylvania tradition.

Double-crust, with baby shrimp and sweet peppers. Very little mozzarella used, more cheddar and white American. Oh, my.

 

How long are you going to eat off that?

 

Tonight --

Seared tuna steak sliced raw, tapenade and asian slaw with pickled onion.

Homemade green tea.

I can't make it to the sushi place, sushi place is coming to me...

 

Before I go out and play some trivia, I think I'll dine on a Marie Callender frozen dinner.

The Alfredo Bake is particularly calling my name.

 

We only had leftovers for one night.

 

I hear Bake's hitting .330 in the Arizona Fall League.

 

Eggplant is actually tasty. Who knew? I'd never tried it, but I bought a little frozen eggplant parmesan meal. It had been in the freezer for more than a month. I finally cooked it tonight, and I was impressed.

It's not the sort of thing that I would have eaten in my younger years. I'm not completely opposed to the idea of vegetables, but there is something disturbing about a vegetable that is named for an embryo. I mean, it sounds almost as though geneticists decided to pop some animal genes in the plant world. But, it actually tastes nothing like eggs...or chicken.

I'm open to eggplant recipes. I saw one site that suggested eating eggplant sandwiches. I'm not sure I'm ready to go that far, but we'll see.

 

I made veal stew. My wife's youngest sister gave us a Le Creuset Dutch oven, and it makes a huge difference, although I'm not sure why.

 

20 wings and water

 

• 4 pieces of celery continually dipped in cocktail sauce, which is nice combo, and a handful of baby carrots and cherry tomatoes
• 12-13 shrimp dipped in said sauce

The most difficult thing about a complete nutritional overhaul is learning what to eat and when. I'm stocking up on fruits in the morning (apple, 2-3 clementines, banana, handful of blueberries) and trying to find healthy combos for lunch. A non-stop appetite for anything, everthing crappy is the most difficult thing to conquer. A local college track coach was adamant about not eating much for dinner; we don't really need a big dinner because of our inactivity at night.

 

I have two. A 4 quart and a 6 quart. They are, indeed, wonderful.


Shrimp scampi tonight.

1 pound of peeled, deveined shrimp
1/4 cup dry, white vino
1 (although I use two or three) garlic clove, minced
1/4 cup green onions, sliced
1 tablespoon of chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/2 stick of butter

Serve it over a thin pasta with a garlic bread.

Wonderful.

 

Sometimes I think the best SportsJournalists.com outing would be getting a house with a good kitchen and just let tbf and the other good cooks here go crazy.