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.

Wednesday, June 22, 2011

Kimchi Omelette

This morning, I made and ate this omelette with kimchi, goat cheese, and carrots. I had it with whole wheat toast & cherry preserves, and coffee with chicory.

Sunday, June 12, 2011

Skillet Cornbread

We've been invited to a cookout today and I volunteered to bake some cornbread. I made two batches of cornbread in my Lodge cast iron skillet using the recipe from Hilah Cooking. I used whole-wheat flour, buttermilk, and dark amber maple syrup (from New Hampshire). I sprinkled granulated maple sugar on the top of the batter before baking.

Thursday, June 09, 2011

Cold Borscht On a Hot Day

The temps here approached 100 today. I cooled off with cold borscht topped with a poached egg. Buttered rye toast on the side.

Sunday, June 05, 2011

Tuna Salad on Rye and Relish Tray

Tuna with low-fat mayonnaisse and pickle relish on toasted rye bread. Relish assortment of celery and carrot sticks, grape tomatoes, scallions, green olives, and goat milk Gouda cheese.

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Friday, June 03, 2011


Dinner tonight was eggs scrambled with cremini mushrooms and goat milk Gouda cheese. Buttered whole wheat pita. Grape tomatoes.

Thursday, June 02, 2011

Chicken Salad

Tuesday morning, I poached some boneless chicken breasts. We've been chowing down on them since. I sauteed a mirepoix, then heated chicken broth over it, and threw in a inch of fresh ginger. The breasts were poached in the brew.

That night, we had them sliced -- cold -- with some of the broth over. The veg was brussel sprouts roasted with whole garlic.

The next night, I sliced some more of the chicken and we had it cold again, moistened with broth. The side dish was roasted cauliflower with ras el hanout.

Today, we're finishing off the chicken for lunch. My wife took some slices for a sandwich. I made for myself a chicken salad largely of my own recipe, i.e., what was around the house--


1 cup diced poached boneless chicken breast
1/2 cup minced shallots
1/2 cup minced celery
1/2 cup chopped green olives
1/2 cup low fat mayonnaise
1/2 cup shredded goat milk Gouda cheese
Salt and pepper to taste

Mix and serve. I had it in a whole wheat pita. For a side, I had leftover roasted cauliflower with ras el hanout.

To drink, I had iced coffee with chicory.

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