Bring Your Vegetable To Work Day

Blessings Darlings!

This post is not about bringing garden surplus to share with your coworkers.  Maybe next year I'll be able to post about that.  My garden's not going to provide that much food this year.  I'll probably post more about that some other time.

Instead, this is about me wanting to eat better but NOT wanting to cook at home/heat up MY house.  Work, OTOH, is in a hotel kitchen. And it's already hot and nothing I do will actually affect that fact one way or the other.  So today (the day I'm writing this blog post, Sunday July 1) I'm bringing in a whole bunch of veggies that I want to roast so I can cut them, season them, and roast them - all during slow periods at work - while at work.  This week has a federal holiday in it, so there will be LOTS of slow periods at work.

I got permission from the previous sous chef.  Hell, he'd have let me use the veggies at work for this.  Which is not something I'm going to do.  Thus I have onion, carrots, beets, turnips, and two types of summer squash coming to work with me today. I also have two half gallon containers to take the finished products home in.  And I'm bringing in the chef knife today, instead of the serrated knife or the boning knife.

It's gonna get real.

Frondly, Fern

Healthy Eating

Blessings Darlings!

So it's noon, and so far I've eaten the way .... sigh .... the way I feel I should be eating all the time.  Brunch was one small left over cubed baked potato, leftover home-canned green beans, diced onion and red pepper, all topped with a sprinkling of shredded mozzarella, nuked to heat it/melt the cheese.

Cheap, filling, two servings of veggies.  I dunno if I can count the tater as a veggie or not - it's certainly not a grain!  So I'm on my way trying to get 9 servings of fruits/veggies for the day.

Rah.

Frondly, Fern