How we eat

Hi Folks-

Well you will all be pleased to know I took Peter back to “The Spot,” a restaurant I had digged up for us but we didn’t have time for. My grilled chicken sandwich was delicious although poorly assembled (I had to take the chicken out, slice it in half so that the whole sandwich had chicken and stack up the bacon that was coming out like radial arms, but it was really good tasting). Peter’s fish tacos, very bland. I think fish tacos are harder for other people than I thought. If you haven’t tried it the seasoning packet at the market for fish tacos is awesome, You will totally win with it.

In the ongoing food consciousness that Peter and I are trying to maintain we are doing okay. I realized as we started down the road to another cleanse that I just couldn’t do it right now. Specialized diets are labor intensive and the added disadvantage of needing to eat your main meal as close to noon as possible was stressing me out (that’s when I’m feeding you all :-). Honestly though, we had been on (and continue to be on) a pretty good trajectory of losing a couple of pounds a week. Peter tends to swing a little more widely because he is essentially a wild man with a calm wife. I wouldn’t have it any other way. But his idea of dieting tends to be eating nothing for a week and then everything and anything all day on the sixth day.

So mostly I cook which makes for a bit healthier living I think. He does some too. Tonight, Chicken Piccata (not Italian but apparently Italian American), sauteed mushrooms, zucchini and red pepper with garlic and seasonings, and a salad of mixed greens, avocado, dried cranberries and a whisker of blue cheese in a creamy home made dressing. The dressing was fun, I’ve been trying to find something luscious but not killer calorie wise. I have one of those small food processors which makes experimenting with dressing easy. This one was lovely, ½ an avocado, 1/2 a medium heirloom tomato, one clove of garlic, a handful each of rough chopped cilantro and parsley, 2 tablespoons of balsamic, salt, pepper a few red chili flakes and ¼ cup walnut oil and a tablespoon low fat mayo, freaking delicious

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

Healthy creamy dressing

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