First Meals of 2014
First Meals of 2014
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First Meals of 2014
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Post #1 - January 2nd, 2014, 11:29 amForgive me, stevez, I'm ripping off your idea.
I am also curious to see what people eat when they first get up on 2014. Is it a special thing? I have a ritual that I made up and quite like.
My first meal of the day this year was a peanut butter chocolate chip cookie my mommy made, because I figger in order to have a sweet year, the first thing you eat should be sweet as well. And I figgered a bookend of cookies before bed couldn't hurt either.
You?
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Post #2 - January 2nd, 2014, 2:10 pmMy wife made omelets with spinach and cherry tomatoes. The spinach is to ensure us of riches in the year to come, the tomatoes representing our frugality as we live off the fruits of our labors--they were the last of our garden tomatoes--still flavorful and sweet, though a bit thick skinned.
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Post #3 - January 2nd, 2014, 2:19 pmA big hot bowl of dark chili, because, well...I like it. I'm also switching to a mostly "Paleo" diet after a recent bit of a heart attack pointed out I was carrying a tad too much gut.D.G. Sullivan's, "we're a little bit Irish, and a whole lot of fun"!
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Post #4 - January 2nd, 2014, 4:41 pmWe were invited to lunch prepared by new friends from Chengdu and had a Chinese feast. I can't give the Chinese names, but it was: pork dumplings, twice-boiled meat with bean sprouts, pork belly & peppers, "tofu that the chicken clawed", eggs and tomatoes, and sauteed spinach. A feast!"To get long" meant to make do, to make well of whatever we had; it was about having a long view, which was endurance, and a long heart, which was hope.
- Fae Myenne Ng, Bone
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Post #5 - January 2nd, 2014, 9:01 pmSteaming bowls of pho at Nha Hang -- perfect for the snowy start of 2014!"There’s only one thing I hate more than lying: skim milk, which is water that’s lying about being milk."
- Ron Swanson
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Post #6 - January 3rd, 2014, 11:49 amHad a tasting menu at Blackbird on New Year's Day."People are too busy in these times to care about good food. We used to spend months working over a bonne-femme sauce, trying to determine just the right proportions of paprika and fresh forest mushrooms to use." -Karoly Gundel, Blue Trout and Black Truffles: The Peregrinations of an Epicure, Joseph Wechsberg, 1954.
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