The Childfree Life

When having it all, means not having kids
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PostPosted: Sun Apr 14, 2019 11:15 am 
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We had soft boiled eggs and toast this morning, and I somehow did the impossible - overcooked the yolk while undercooking the white. I think that should earn me a Nobel prize because that's some serious science right there, even if I don't know how it happened.

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PostPosted: Sun Apr 14, 2019 5:42 pm 
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Pizza


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PostPosted: Sun Apr 14, 2019 5:42 pm 
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Location: Ontario, Canada
^^What? How on earth can you overdo the yolk and undercook the white? What did you do to damage the space-time continuum?

Thanks for the recipes! I actually don’t have an electric knife, but I’m sure they’ll taste fine just the same. I might invite friends over - I have friends who just got engaged and one of them positively LOVES tea parties, so this would be a fun way to celebrate their engagement.

Right now I’m making beef short rib tacos. Kinda lazy, I’m using store-bought salsa and sliced avocado instead of guacamole, but some days I just don’t want to put in the extra effort. As soon as the sauce is done reducing, we’ll be ready to eat.

I also made veggie stock earlier today - we’ve been going through it like crazy lately (probably because of all the vegan cooking I’m doing lately) so I wanted to have it on hand.


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PostPosted: Mon Apr 15, 2019 5:53 pm 
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I'm making a lentil, sausage, and kale stew. It smells delicious. I got the recipe from the Food Wishes youtube channel. He has a weird vocal cadence that never really resolves when he talks through the recipe, but he gets down to business unlike other youtube channels that take forever to explain the technique and process of the recipe. His recipes have turned out well for me.


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PostPosted: Mon Apr 15, 2019 6:47 pm 
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Location: Ontario, Canada
I made brown rice sushi bowls from my America’s Test Kitchen “Vegan for Everybody” cookbook. Cooked some short-grain brown rice, tossed it with mirin and rice vinegar, and let that cool for a bit. Sliced some soft tofu into fingers, coated it in a cornstarch-cornmeal mixture, and then pan-fried it in a bit of oil, until it was nice and crispy. Then to make the bowls, I just layered the rice, nori, thinly sliced cucumber, radishes, and avocado, topped with the tofu, more nori, and scallions. Drizzled the whole thing with a sauce made of mirin, rice vinegar, a little sugar, soy sauce, lime zest + juice, and orange zest + juice.

It came out really tasty! Husband wanted to get together with a friend tonight so we ate separately, but he tried a bit and seemed kinda neutral on it (he’s generally not a fan of tofu). I really liked it. My only complaints were that it was hard to fry the tofu without it falling apart, and it was impossible to find mirin. I tried like 3 different stores - no dice. I ended up substituting dry vermouth mixed with a bit of sugar.


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PostPosted: Tue Apr 16, 2019 6:48 am 
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Just whipped up some orange ice-cream: basically just eggs, cream, and oranges.


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PostPosted: Tue Apr 16, 2019 7:37 pm 
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Location: Ontario, Canada
Simple tonight: rolled up some sole fillets and baked them in the oven. While they were baking, I whipped up a simple lemon-ginger sauce to go on top, and steamed broccoli on the side.

A little annoyed today to see that the sushi rice bowls yesterday are higher in calories than I thought. The recipe serves 6, but I divided it in 4 portions. Could have sworn it said 4 servings. Probably explains why my weigh-in with my trainer today didn’t go well. I think it’s time to start calorie-counting again.


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PostPosted: Tue Apr 16, 2019 7:44 pm 
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Also simple here, just pasta tossed in leftover pizza sauce and steamed broccoli with lemon-garlic butter.


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PostPosted: Thu Apr 18, 2019 2:19 pm 
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Hot smoked salmon, shrimps, and a boiled egg served on a bed of mâche salad, cucumber, tomatoes, radishes, yellow bell pepper, avocado, and green asparagus. A wedge of lemon and a home-made spicy Rhode Island sauce, and some baguette. And white wine. Not bad.
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PostPosted: Thu Apr 18, 2019 4:26 pm 
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Another simple meal, a white bean ragout, with tomatoes, onion, garlic, chicken broth, and balsamic vinegar. Garlic toast on the side.


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