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What I ate last week. Plus food reviews and news.
Complete archive available here:
http://foodlogpodcast.org
July 21, 2025 (Monday)
6:30am: Leftover coffee with half & half and bran flakes with milk.
9:30am: Leftover dauphinoise and a cup of coffee with half & half at UNC Press.
12:30pm: A strawberry grain bar.
4:30pm: A handful of mini M&Ms.
6pm: Tofu, cabbage, and green bell pepper with leftover kung pao sauce and leftover rice, made at home.
8pm: Blue Bell Cookies and Cream ice cream.
July 22, 2025 (Tuesday)
8am: Brooklyn Lab coffee with half & half, made by Brian, and chive and shallot flavored Boursin with multigrain crackers.
12:30pm: Two sunny eggs over leftover rice with chives and jalapeno truffle hot sauce, made at home.
6pm: Eggplant parmesan with mozzarella, made at home.
7:30pm: Blue Bell Cookies and Cream ice cream and a hunk of dill havarti cheese.
July 23, 2025 (Wednesday)
6:30am: Brooklyn Lab coffee with half & half, made at home, and bran flakes with milk.
9:30am: Leftover eggplant parmesan and a cup of coffee with half & half at UNC Press.
6pm: A shredded chicken burrito and chips with salsa and guacamole from Cosmic Cantina in Chapel Hill, North Carolina.
July 24, 2025 (Thursday)
8am: Brooklyn Lab coffee with half & half, made at home.
10am: Sicilian olive oil toasted sourdough with shallot and chive Boursin, made at home.
2:30pm: Blue Bell Cookies and Cream ice cream.
6pm: Potatoes in a tomato and cream curry with raw onion and green chilies over jasmine rice, made at home.
July 25, 2025 (Friday)
8:30am: Leftover coffee with half & half.
9:30am: Leftover potato curry and jasmine rice.
2pm: A bowl of Blue Bell Cookies and Cream ice cream.
6pm: Sicilian olive oil toasted Italian bread with sesame seeds from Ideal’s in Durham, North Carolina, Boxcarr Cottonbell cheese, Jasper Hill Farm Moses Sleeper, Herv Mons Tomme de Savoie, pickled cauliflower, marinated gigante beans, marinated mushrooms, calabrian salami, Striped German tomato, and mixed olives stuffed with feta, blue cheese, and jalapeno, made at home, and a can of Rodanbach Belgian Sour Ale.
July 26, 2025 (Saturday)
8am: Brooklyn Lab coffee with half & half and fried rice with scrambled eggs, onion, cabbage, and jalapeno, made at home.
12pm: Annie’s macaroni and cheese with peas and parmesan, made at home, marinated gigante beans and mushrooms, and cured black olives.
2pm: A bowl of Blue Bell Homemade in the Shade ice cream.
5pm: Chicken salad with chives and romaine lettuce on an olive oil toasted slice of sourdough bread, made at home.
July 27, 2025 (Sunday)
8:30am: Brooklyn Lab coffee with half & half, made at home.
10am: Leftover chicken salad, romaine lettuce, pickled banana peppers, and jalapeño olive oil over a slice of olive oil toasted sourdough, made at home.
2pm: A chicken quesadilla, cheese curds, and a Cajun chicken wrap from Cookout in Creedmore, North Carolina.
3:30pm: A small bowl of Blue Bell Homemade in the Shade ice cream.
6pm: Tofu, cabbage, jalapeño, carrot, onion, and green pepper in golden sauce over jasmine rice, and a cup of Earl grey tea, made at home.