Subscribe
Share
Share
Embed
What I ate last week. Plus food reviews and news.
Complete archive available here:
http://foodlogpodcast.org
November 24, 2025 (Monday)
8am: Counter Culture coffee with half & half, made at home.
11am: A bowl of bran flakes with milk.
2:30pm: Grilled jalapeno havarti with sriracha on La Farm sourdough, made at home.
6pm: Leftover fusilotti with mozzarella.
7:30pm: Blue Bell Cookie Two Step ice cream.
November 25, 2025 (Tuesday)
8am: Counter Culture coffee with half & half, made at home.
9am: Leftover fusilotti with mozzarella.
2:30pm: Bran flakes with milk.
6pm: Roasted German butterball potatoes, roasted North Country andouille sausage, and romaine lettuce with creamy caesar dressing, made at home.
7:30pm: Blue Bell Cookie Two Step ice cream.
November 26, 2025 (Wednesday)
8am: Counter Culture coffee with half & half, made at home.
11am: Leftover fusilotti.
5pm: Leftover andouille and potatoes with ketchup.
8:30pm: A Yuengling, a Nashville hot wing with ranch, a southwestern egg roll, a big mouth burger, and half of a Nashville hot mozzarella with ranch from Chili’s in Raleigh, North Carolina.
November 27, 2025 (Thursday)
7am: Counter Culture coffee with half & half, made at home.
11am: A small slice of einkorn poundcake, half of a jam pinwheel, part of a morning bun, and part of a malted cherry scone from Boulted Bread in Raleigh, North Carolina.
1pm: Letherbee pomme aperitif with Topo Chico, made at home.
3pm: Deep fried turkey, mashed potatoes with gravy, cheese casserole, corn pudding, arancini, green beans, cranberry sauce, a glass of Miguel Arroyo Izquierdo 'MUS' Verdejo 2024, lemon raspberry posset, cranberry crumble pie with a scoop of Blue Bell Homemade Vanilla ice cream, a cup of coffee with half & half, Keebler Club crackers with horseradish and cheddar cheese spread, and a pour of Josh pinot grigio at Brian’s parents’ house.
November 28, 2025 (Friday)
10am: Joe Van Gogh coffee with half & half, made at home, and part of a morning bun and pain au chocolate from Boulted Bread.
2pm: Carr’s water crackers with Le Petit brie, marinated gigante beans, marinated mushrooms, assorted olives stuffed with feta and pimentos, and Hershey’s snickerdoodle kisses.
5:30pm: Kale caesar pasta salad with calamarata pasta, toasted garlic and Meyer lemon breadcrumbs, and leftover turkey, made at home, and a small pour of Letherbee pomme aperitif with Topo Chico, and a small pour of Isastegi.
7:30pm: A small slice of leftover cranberry crumble pie with a small scoop of Blue Bell homemade vanilla ice cream, half of a See’s lemon truffle, a dark raspberry cream truffle, and half of a milk mocha cream truffle.
November 29, 2025 (Saturday)
10am: Joe Van Gogh coffee with half & half, part of a pomelo, Brown Cow maple cream top yogurt, and honey granola, made at home.
3pm: A walking taco, spicy chicken wrap with buffalo sauce, and cheese curds from Cook Out in Creedmoor, North Carolina.
5pm: A See’s dark bordeaux chocolate, a milk butterscotch chocolate, and a milk bordeaux chocolate.
November 30, 2025 (Sunday)
9am: Joe Van Gogh coffee with half & half, made at home, and Brown Cow maple cream top yogurt.
11:30pm: Half of a maple long john filled with raspberry jam, part of a maple frosted glazed old fashioned donut, part of a chocolate frosted glazed old fashioned donut, a piece of a glazed donut, and a piece of an apple fritter from Carolina Glazed Donuts in Durham, North Carolina.
4:30pm: Bonhomme brie with assorted Carr’s wheat crackers, black olives, comice pear, and a small pour of Letherbee Pear Dry Cordial.
6pm: Sausage puffs made with cheddar, onion compote, and Jimmy Dean sausage, made at home.
7pm: Half of a See’s strawberry cream chocolate, half of a blueberry cream chocolate, half of a coconut cream chocolate, half of a milk chocolate butter cream chocolate, and a quarter of a vanilla butter cream chocolate.