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What I ate last week. Plus food reviews and news.
Complete archive available here:
http://foodlogpodcast.org
July 28, 2025 (Monday)
6:30am: Brooklyn Lab coffee with half & half and a bowl of bran flakes with milk, made at home.
10am: A cup of coffee with hazelnut half & half and leftover tofu and vegetables over rice at UNC Press.
5pm: A small bowl of Blue Bell Homemade in the Shade ice cream.
6:30pm: Burrata over big beef tomatoes with basil, balsamic vinegar, and Sicilian olive oil, romaine lettuce with creamy ceasar dressing, and rotisserie chicken from Food Lion, made at home.
July 29, 2025 (Tuesday)
8am: Brooklyn Lab coffee with half & half, made at home.
9:30am: Leftover tofu and vegetables over rice.
12pm: A bowl of Blue Bell Homemade in the Shade ice cream and a bowl of Utz extra dark sourdough pretzels.
6pm: Tomato curry with leftover rotisserie chicken and potatoes, made at home.
July 30, 2025 (Wednesday)
6:30am: Leftover coffee with half & half and a bowl of bran flakes with milk.
9:30am: A cup of coffee with half & half and a strawberry grain bar at UNC Press.
11am: Leftover tofu and vegetables over rice.
4pm: A can of Rodenbach Belgian sour ale and a small slice of La Farm sourdough.
5:30pm: Leftover potato curry over toasted jasmine rice, and water crackers with Fromager d’Affinois.
7pm: A small bowl of Blue Bell Homemade in the Shade ice cream.
July 31, 2025 (Thursday)
7:30am: Brooklyn Lab coffee with half & half, made at home.
9am: Two sunny eggs and jalapeno truffle hot sauce over Sicilian olive oil toasted La Farm sourdough, made at home.
11:30am: Steak house flavored and sour cream and onion flavored Funyuns.
2pm: A bowl of Blue Bell Homemade in the Shade and three water crackers with leftover Fromager d’Affinois.
5:30pm: Frozen Screamin’ Sicilian pepperoni breadsticks.
August 1, 2025 (Friday)
9:30am: Leftover coffee with half & half and leftover pepperoni breadsticks.
1pm: A handful of pretzels and a bowl of Blue Bell Homemade in the Shade ice cream.
6pm: Eggplant parmesan with mozzarella and tomato sauce made with cream, basil, and oregano, made at home.
7:30pm: A small bowl of Blue Bell Homemade in the Shade ice cream.
August 2, 2025 (Saturday)
9:30am: Brooklyn Lab coffee with half & half, made at home.
10:30am: Pimento cheese, made by Anne, with water crackers.
1pm: Leftover eggplant parmesan and a handful of pretzels.
4pm: Mitica Fontina Val D’Aosta, Emmi Kaltbach Le Cremeux, and Kerry gold 15 month aged Kilaree Cheddar with water crackers.
6:30pm: Chicken and dumplings with chives, boiled peas, and sautéed yellow squash with onion, made by Brian.
7:30pm: Blue Bell Homemade in the Shade ice cream.
August 3, 2025 (Sunday)
7:30am: Brooklyn Lab coffee with half & half, made by Brian.
9:30am: Smashed rosemary potatoes roasted in olive oil and bacon fat, Yellow Bird serrano hot sauce, and scrambled eggs with onion, bacon, and chives, made at home.
1:30pm: Fried jasmine rice with leftover poached chicken, onion, cabbage, and jalapeño, made at home, and half of a can of Konig Pilsner.
4pm: Blue Bell Homemade in the Shade ice cream.
6pm: Beef stroganoff with chives over fusillotti, made at home.