Originally Posted January 8, 2020 in the Archive
Day 0: December 31, 2019
Made a big frittata in the morning to serve as breakfast for at least one more day. COOK90 rules say that leftovers count for a max of two meals after the fact. Cheating a bit, I know, but breakfast is my least favorite meal of the day. I gotta get out ahead of it.
Did my grocery run. Focused on the ‘sustainability’ aspect of this year’s COOK90 challenge and only bought two meat products. Whole chicken from a previous shopping trip will supplement protein this week.
In the middle of festivities preparations with my husband, I roasted off a whole chicken to have access to cooked chicken throughout the first week of COOK90. I drank too much and ate too much. I was greatly looking forward to a new start when my head hit the pillow at 12:01 AM, Jan 1, 2020.
Day 1: Jan 1, 2020
Coffee first and always. During my last week as an unemployed woman, I have had my coffee around 6:00 am and haven’t ate breakfast until around 8. Won’t be able to do that next week, so I’m going to move my breakfast time earlier and earlier into the day. Day 1, though? Let’s just go for like, 7:45. Mornings are for coffee and contemplation. Coffee, contemplation, and writing.
Breakfast: that frittata I made yesterday. It counts. Ask Epicurious.
11 am: small bowl of rice with butter and salt. Technically cooking. My stomach was in revolt after going too hard New Year's Eve. Water, rice, butter, and salt. That's cooking, kids.
5 pm: Used some more rice and a little of the leftover chicken for dinner as my stomach is still not happy with me. Maybe tomorrow will be a better day for cooking.
Day 2: Jan 2, 2020
Coffee first. Coffee always. Slept like shit, so I’m awake late with very little idea what I want to do with my breakfast. There are some frittata slices left, but I’d like to do something else. Thinking of a breakfast scramble with some of the produce I bought.
9 am: Breakfast scramble with red peppers, asparagus, and green onion. Sprinkle of shredded monterey jack cheese over the top. Quick, simple, and nutritious. Could have probably cooked the asparagus longer. I also think I cracked in too much black pepper when I was cooking the produce down a little. Breakfast is my least favorite meal, so I think I’ll struggle here across the board.
11:30 am: lunch was a nacho platter with hot sauce, green onions, and sour cream. Got out of the DMV and wanted a no fuss lunch. Also, a drink. Two hours to get all my Wisconsin stuff done. Yikes.
7 pm: Dinner, a wisconsin old fashioned to go with campanelle pasta with broccoli, leftover chicken, and white sauce. Super cozy. I think I will have to adjust the ratios on the sauce at another date.
Day 3: Jan 3, 2020
Woke up at 4 am because my cat was sad and lonely outside the door. Learned yesterday that my shift at my new job starts at 7 am, so I gotta get used to waking up early anyway if I’m going to shower, eat, get coffee, etc before I go to work. Realized I left the milk out overnight after making a white sauce for dinner. So much for reducing food waste!
Breakfast was simple this morning, just a bagel with cream cheese spread. It’s on par for the laziest ‘cooking’ I’ve done for COOK90 so far, but I’ve said it before and I’ll say it again. I. Hate. Breakfast.
11:00 am: Lunch was a baked potato with sour cream, butter, salt, and spring onion. Didn’t want to do anything too crazy.
1st Cheat meal was tonight when my husband and I went to Al’s Hamburgers in downtown Green Bay. More on that in another article.
Day 4: Jan 4, 2020
Woke up at 5 am not feeling tremendously great. Skipped my coffee since my husband and I had plans to go out in the afternoon. Don’t want to add any more stressors to my stomach.
By 7:30 I was hungry enough to ignore my previous notions of skipping stressors and whipped up the tiniest breakfast nacho plate with a fried egg over top the cheese and chips. Keeping this log all week has shown me that despite keeping my COOK90 methods going, I am eating poorly. Lunch will be aimed toward something better. I have the ingredients for a good salad in the fridge, and I feel like an idiot for not utilizing them sooner.
3:00 pm: Made Rob and I an orzo pasta with parmesan and basil. Had just one tiny bowl since we ate late. Spent the early afternoon playing warhammer 40k with new friends.
Dinner: 5 pm. Started the Roast Chicken Legs with potatoes from Allison Roman's Dining In. Won't actually eat til about 7. Roasted some broccoli on the side. Yum! Saved the elements that we didn’t eat which included at least one chicken leg, some broccoli, and some of the potatoes. I’m thinking we’ll wipe it out for breakfast.
Day 5: Jan 5, 2020
Woke up later than I’d like at 6 am. Got to set my alarm tomorrow for 5 am to get into the grove for my new job this coming week. IT’S MY LAST UNEMPLOYED SUNDAY, which means that if I’m doing any project cooking, I’ve got to do it soon. Coffee and contemplation time.
9 am, breakfast. I made a frittata again, this time with red peppers, green onions and asparagus. The red pepper/asparagus combo is one of my favorites in a frittata, and I'm hoping it will last long enough for me to have it as left overs my first day of work.
Noon, made another baked potato. It breaks the rule of always trying to have something new, but we are running a bit low on groceries. Tomorrow, I'm going out again. I rely on a lot of things that aren't in my pantry right now. Dinner will be fine, but my lunches have got to be small and light.
6:30 pm, dinner. Tonight was a slow night for a box kit of tacos doctored up with some grated pepperjack cheese, lettuce, and sour cream. Saving the leftovers for breakfast tacos.
Day 6: January 6, 2020
Breakfast: Those breakfast tacos were a hit with the husband. We made a small pan of scrambled eggs to supplement the meat and tortillas from the night before. The frittata from yesterday morning has to wait.
Lunch: grocery trip made, I whipped together a toasted turkey sandwich with mayo, shredded lettuce, and muenster cheese. A side of wavy chips rounded it out for me.
7 pm: We made mushroom stroganoff for dinner to get my two boxes of mushrooms out of the fridge and use some egg noodles that I bought at the store today. This recipe is one I found on pinterest awhile ago, and I think it may return to the rotation once COOK90 is over. The goal is to not repeat a recipe, so that's going to stick.
Day 7: Jan 7, 2020
First day of work. My stomach is CRAZY messed up this morning, which could be anxiety or just not agreeing with what I ate yesterday. Despite wanting to make all 90 meals for the challenge, I have decided to forgo breakfast in order to feel more comfortable going into the orientation for my new job. Lunch is provided, so this is going to be a bad day for COOK90. I would rather cook every meal that I do eat rather than make something for the sake of cooking 90 meals.
Lunch: At Noon, they wheeled in a catered lunch of salad, chili, and pasta. I had a bowl of chili despite my rough morning because I can't make it at home. (Looking at you, tomato hating husband). Had a nice lunch with my new supervisor discussing our cats and my future at the job. Turns out I beat internal candidates. I feel very accomplished for that.
Dinner: 6:45 rolled in and to honor day seven we used an Epicurious recipe for white chicken chili. It went down so fuckin well my husband told me every other spoonful how 'tasty' it was. This one is going into the repertoire for the end of COOK90.
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