Today I held back at breakfast. Fruit, scrambled eggs, 1 raisin bread and yogurt. Lunch was a turkey burger with small Cole slaw. It’s still more than usual calories and I can’t calculate the numbers because I didn’t see what was happening in the kitchen. BUT I made an effort today.

I like the taste of Beyond Burgers. Nutritionally pretty similar to beef BUT Beyond burgers have 5x the sodium.

PAV8888 wrote: »

But but I still have 4!🤯🤔

Eat ‘em if you got ‘em! It’s what happens when trying to get umami flavor into bean products.

I can’t kvetch about salt and swelling after the past week of restaurant food in New Orleans. Delicious but salty. Not to count air altitude swelling. Much water drinking and peeing ahead!

But - what is it? Obviously a soup and good calories but what’s in it. How much is a serving?

Looks like maybe perhaps if we’re lucky it might be soup weather next week. It was 86 yesterday 🥵. Only 75ish today. But might fall into the sixties with rain by Monday. 🎉

The AC is still pumping nonstop since late March. It’s tired and so am I.

Lunch was some Wasa crackers with thin sliced ham & grainy mustard. Crunchy and satisfying. Tonight it’s a big salad - greens, tomatoes 🍅, green onions, low cal dressing topped with surimi for protein.

I had egg white noodles with sweet and spicy pork, fire roasted peppers and onions (from a freezer bag) and soy sauce and scallions.

Not gonna lie, they're expensive. But since I had to focus so hard on protein, they're a great noodle substitute.

That chai sounds good 😎

And lack of sleep for me

Gotta prep some Thanksgiving dishes tomorrow (I am scheduled to work Wednesday night but hoping we close).

Stuffing (bread, onions, celery, sage, butter, bone broth, loads of sage, black pepper)
Sauteed green beans (just French green beans, steamed in bag less time than called for, then dumped in a hot pan with bacon fat and garlic)
Rutabaga and carrot mash (literally what it sounds like, roughly equal amounts of peeled rutabaga and carrot boiled until fork tender, then mashed with copious amounts of black pepper and some salt and just a bit of butter)
Stuffed mushrooms (I pop the stems out of baby bellas, mince them very very fine, sautee with butter, thyme and garlic, then add some blended cottage cheese, shredded sharp white Cheddar and parmesan. Stuff the ensuing gloop into the mushroom tops. Bake on day of until cooked through and golden brown and delicious. This is the first year I'm trying the cottage cheese vs cream cheese for the filling)
I'll save the mashed potatoes for later, but that's just Yukon golds, peeled and boiled until fork tender, then hand mashed with butter and however much milk it takes to get the desired consistency. Fluffy and slightly lumpy, never smooth, or loose or pureed. Salt and pepper, garlic if I'm feeling fancy.
I got a free turkey, so I'll brine and spatchcock it before roasting, and then we also have a small ham (not sweet).

Will serve all of the above with dinner rolls, pickled beets, bread and butter cornichons and baby dills.

Dessert will be a chocolate satin pie for my family and I'll make another batch of crustless pumpkin pie things for me.

rutabaga (swede) mash is awesome -- as long as you don't thrown in Ekholm or Broberg into the pot!