first cocoa w/RawOrganicWhey supply, 1/3 c. powder = 22.4 p.grams / 104 cal == .2154 p.idx "S"
vitamin w/ 1 Tbsp olive oil ; yogurt 14g / 140 cal = .0100 p.idx "A-"
finished the current brown rice batch w/ 1 c. black lentils and 1 c. chx bouillon
Apr recon finished ahead of lockout \o/
10a team zoom
some JVs
pits
dishes
litter genie
trash out
stow laundry
* * *
So now that I've got my workday morning protein jumpstart figured out -
There's a recurring scene-setup in the series "The Bear" where we see a chef brainstorming a new creation with a scattering of ingredients assembled on the workspace countertop. We see this at different times with Carmy, Sydney, Marcus, Tina - the show makes it look like a common denominator of the culinary creative process.
With this in mind, I wanted to circle back to 2 recipes I'd, er, backburnered - brekaritos where we trade out some of the animal protein for plant protein, and vegan bouillon powder. For the latter, I perused a sampling of 4 results from web searches for vegan/vegetarian/vegetable bouillon powder. The pattern is pretty clear: in a food processor or spice grinder, combine nutritonal yeast, salt, and chef's choice of :
dried minced onion or onion powder, garlic powder, dried parsley, dried oregano, celery seeds or celery salt, paprika, turmeric, thyme, sage, black pepper, bay leaf or Old Bay, and/or Italian seasoning
Some of these flavors will almost certainly overwhelm others (e.g. thyme vs turmeric) so I think it can be, er, boiled down even simpler.
After a late night last night and the usual early Wednesday morning, you might say I was too cooked to cook.
I did sample a little pinch of nutritional yeast but that didn't spark any cosmic inspirations. I also tasted the Mezzetta hot cherry peppers and determined they're a little less hot than the pepperoncini, BUT hint of what I don't like about green (i.e. underripe) bell peppers.
start Zero Day (2025 ltd series, De Niro). Overtired + gummi = nodding off so went to bed by 8:30p.