Stone Face Blog / Stone Face Vloggers

Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.

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Location: Northern Virginia, United States

I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.

Thursday, November 20, 2014

Chèvre for Breakfast

Baked goat cheese & thyme for breakfast.

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Wednesday, November 19, 2014

Gedempte Fleisch

Gedempte fleisch (sort of a pot roasted brisket) for dinner tonight. Ditalini with roasted asparagus as a side dish.

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Monday, November 17, 2014

Well-Pickled

Pickled blueberries and goat cheese on Vermont common cracker halves, with freshly ground black pepper. I washed it down with Man in Black tequila, on the rocks.

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Sunday, November 09, 2014

Oyakodon

At the Temari Café in Rockvile, MD, today, I enjoyed a nice oyakodon. This is chicken and eggs with onion and seasoning over japonica rice. Pickles on the side.

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Tuesday, November 04, 2014

Greek/Asian

Leftover Greek chicken over brown rice, with spinach, a poached egg, and a little toasted pita.

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Monday, November 03, 2014

Warm Dinner

Blintzes with sour cream. Estonian coffee.

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Thursday, October 09, 2014

Savory Breakfast

Today's breakfast skewed savory. Coffee, of course. Buttered (Smart Balance) honey wheat English muffin. Low-fat cottage cheese with olives, EVOO, za'atar, and hot sauce.

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Wednesday, October 08, 2014

Kale in Almond Butter Sauce

Today, I cooked the kale the same as yesterday, but lowered the temperature to low medium and lengthened the cook time to 6 minutes covered and six minutes uncovered. I also used almond butter instead of peanut butter. The garnish is chopped tomato. The kale was much more tender, but I think I like peanut butter sauce better.

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Tuesday, October 07, 2014

Kicking Up Kale

No photo, but I made a bowl of kale for myself for lunch today. I sauteed a minced garlic clove in a little hot olive oil until slightly brown. Into that, I threw three or so big handful of chopped washed kale, a few tablespoons of chicken broth, a tablespoon of peanut butter, plus salt and black pepper. I covered it and steamed the kale at low heat for 5-6 minutes. I then uncovered it, mixed it up, and threw in another couple of tablespoons of chicken broth and a tablespoon of rice vinegar. Uncovered, it cooked another five minutes, stirred occasionally, until sauced and tender, not soupy. Delicious. It probably would be great over rice.

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Monday, October 06, 2014

Sushi Birthday Lunch

Today, my wife and son took me to Todai for a sushi buffet (birthday) lunch.

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