SobaAddict70

Going to cook dinner in a bit....but I want to address this question. It's going to be a little long-winded so bear with me. Every three months I have a series of blood tests. You'd think I'd have gotten used to having needles poked in my arms in the time I was in the Navy but no....it takes all of my willpower to not cringe. But I digress. The blood tests are there to measure my viral load, CD4 cell count and cholesterol level among other things. There's also a urinalysis. 12 hours before test day, I have to undergo a fast. During that time, I can't eat anything or have any liquid other than water. It's pure hell, especially for someone who likes to eat like me. One week later the results come in and I go and see my doctor. (I had the tests two weeks ago but my doctor has been on maternity leave so I'm seeing her this Wednesday. Wish me luck.) Now, some people who take antiretrovirals, such as AZT or efavirenz (Sustiva)/zidovudine (Retrovir)/lamivudine (Epivir) have to take their medications according to a daily dosage regimen. (By the way, protease inhibitors are one type of antiretroviral drug. More information can be found here.) A standard cocktail contains a combination of three classes of antiretrovirals, which may need to be taken with or without food, with a high-fat meal or low-caloric meal, with or without water or other liquid, once a day or as many times as four times a day, depending on the combination of drugs involved. I'm fairly lucky in that I only need to take one pill once a day and before I go to bed due to certain side effects that may occur if I take it while awake. As far as diet is concerned...this depends on a number of factors... *is the patient doing well with his initial regimen? typically that would be Sustiva and any drug that matches its chemical properties. *what kind of mutations does the patient have in terms of his or her HIV sample? this is determined by the genotype test. some viral species may prove more resistant to a specific combination of antiretrovirals than others. this may in turn affect his or her drug regimen particularly if a pill needs to be taken WITHOUT a high-fat meal (i.e., Agenerase or Kaletra). some regimens have shown side effects ranging from increased risk of type II diabetes to kidney stones to high cholesterol to liver failure...the sky's the limit; keep in mind that different people have different reactions; however the risk is present that a complication may occur. *how low is the patient's viral load? someone who has been poz for many years may react less well to a specific regimen than someone who has recently seroconverted. *what is the patient's CD4 count? see above. *what kind of allergies or reactions does the patient have? *what is the patient's overall health picture? and so forth. This question is pretty complex and I've only touched on the tip of the iceberg. As you can see, diet plays a key role in managing the progression of the disease. It becomes even more critical once you factor in working out in an attempt to build as much lean muscle mass as possible. To put it bluntly, you're attempting to stave off the inevitable. Now that's new to me. Tell me more.

After dropping off the rent check at my landlord, I went to Citarella to pick up a couple things for tonight's dinner. No pix of the inside unfortunately. Maybe next time. Add 1 or 2 t. vinegar to a pot of barely simmering water. MUY IMPORTANTE!!!: The water shouldn't be boiling. Bubbles should just barely break the surface. It's helpful if your egg is in a ramekin or similar container. Prior to slipping the egg into the water, stir the water vigorously in order to create a "mini-vortex". This [in addition to the vinegar] should force the egg to coagulate quickly. Lift out with a slotted spoon when done. * * * Salad greens (assorted lettuces, sucrine, red sorrel) with heirloom radishes and poached egg, paired with an herb viniagrette [3 T. extra-virgin olive oil, 2 T. white wine vinegar, salt, pepper, minced chives, minced lovage].

I'll post pix inside my fridge and pantry later on. Won't that be delightful viewing? It's ironic that someone who started out on eG as a lover of skinless boneless chicken breasts hasn't touched a bottle of Mrs. Dash in years. Here's a pic of some lamb's quarters I picked up from this Saturday. I know the usual greens treatment -- EVOO/garlic/lemon. What else can I do with them? Ideas appreciated.

There are vendors at the Greenmarket that have hydroponic-grown vegetables on offer year round. I'll admit I was shocked on seeing tomatoes and basil in early February. Uh, no thanks. I'm really looking forward to the tomato harvest this year, not just because "it feels right", but also because I'll be doing a lot of canning. There's something subversive about pulling out a jar of tomato sauce in the middle of winter that I put up sometime months beforehand.

Breakfast this morning [and it sort of helps I'm on vacation from work this week]. Typically breakfast is some variation on eggs/hashbrowns/oatmeal/roll/breakfast burrito but I wanted to do something different. Beans from last night. You can substitute a can of Goya black beans if you don't want to take the time to pre-cook them. I prefer Rancho Gordo heirlooms because they retain their shape even after cooking and have a distinctive flavor. In addition, I know that I'm helping the effort to retain genetic diversity in this age of mass-market food production. Render bacon in a heavy-bottomed pot until crisp but not brown, about 4 minutes. The bacon is from High Hope Hogs Farm and is naturally wood smoked. No preservatives so you have to use it as soon as possible. Add half an onion, diced. Saute until golden brown, about 5 to 6 minutes. Add the beans, 2 cups chicken stock and 1 cup chopped tomatoes. You can, at this point, add some chipotle en adobo or red pepper flakes. Check seasoning. Bring to a boil, then lower heat and simmer, partially covered for 20 to 25 minutes. Soup will reduce to half its volume. If it gets too thick, add more water or stock. Check seasoning. Serve with coconut rice (2 cups coconut milk, 1 cup jasmine rice), chopped cilantro and a wedge of lime. Sharp-eyed readers will detect a golden tinge to the rice. That's from the addition of some saffron threads soaked in a couple tablespoons coconut milk. Substitute turmeric if you like. Voila.

It's a clock and calendar. More information about The Metronome here.

I adore their curry sauerkraut. I have a jar in the fridge actually. I think their organic kimchi rocks.

You betcha. Thanks, luv.

Oh, eggs will definitely be a feature this week. I picked up some lovely fresh chicken eggs from Quattro on Saturday. I look forward to using them. When I was diagnosed, I weighed about 138 on a 6'2" frame. At my heaviest, I was 186. Then I went on a PSMF style diet (short for Protein Sparing Modified Fast) and cut down to 169. Since then, my weight has fluctuated between 160 and 170. That was a couple years ago. I haven't been to the gym in a little over a year. I expect I won't be able to resume lifting for another six months or so while my finances stabilize. My living circumstances changed drastically in 2006 when in a fit of pique, my then-roommate kicked me out of our apartment in LIC. I was tired of moving and living in a roommate situation so I raided my 401(k) -- probably not a very wise decision -- and found a studio in the Upper East Side where I now live. The following year, the IRS sent me a huge tax bill. I'm still recovering. I expect that in about six months I'll be able to better judge my finances and then hopefully I can look into rejoining a gym. Working out has no beneficial effect if it isn't accompanied by eating. And since I'm eating for two -- myself and the virus -- high food prices will need to be taken into consideration when (not if) I start working out again. I need to keep my caloric intake up as well as get sufficient protein in order to maintain muscle mass. I'm not sure that Filipino food will be a feature this time around. Most of my focus is on Italian and New American these days.

Morning! Thanks folks, for the kind words and comments. I'll get to your questions in a bit (after breakfast) but for now I want to sort of put things in perspective especially as it applies to my apartment. I live in a studio in the Upper East Side and my kitchen is the size of a shoebox. I don't think I've ever been in an apartment in NYC where there was adequate counter space. Jokes about being eG's resident hobbit aside, sometimes I have to use my ironing board for a purpose that wasn't intended. My kitchen, looking in from the hallway. There's barely enough room to move... It really is a hobbit-sized kitchen, isn't it? My small cookbook collection. I rarely cook from recipes [and then only if I haven't made something before]. I use these volumes mostly for inspiration. DM's Vegetarian Cooking for Everyone is my newest toy. ETA: There's a cookbook I have that isn't in the pic. It's Chris Schlesinger and John Willoughby's "How to Cook Meat". I knew something was wrong last night when I took those photos. No, Spamwise isn't a vegetarian although you might think that from looking at those books.

Last set of pix before Soba turns into a pumpkin.... This is about 1/2 cup of dried midnight black beans from Rancho Gordo. I've never been a fan of soaking overnight. On the other hand, the following method is foolproof: Place beans in a pot with cold water to cover by 3″. Bring to a boil, cover and remove from heat. Let stand for about an hour. Drain and rinse. Place beans in a pot with cold water to cover by 3″. Bring to a boil, then reduce heat to medium-low. Simmer for about an hour. Drain and set aside. Voila. See y'all in a few.

Here are some pix to tide you over until tomorrow... Turnip greens, Japanese turnips and dandelion greens Stewed turnip greens, bacon and gold cippolini onions served over heirloom beans with a poached egg Linguine with spring greens, pancetta and toasted breadcrumbs (dinner from last night and lunch this afternoon)

Earlier this year, I started on an experiment that really goes to the heart of this Foodblog and to a certain extent, my present life circumstances. I've committed to cooking seasonally and eating as locally as possible. Let me tell you that it's a challenge, particularly in the depths of winter when you're sick of potatoes and root vegetables and long for a nice ripe, juicy tomato or a green vegetable. It's definitely made me more appreciative of the effort by farmers and food producers, and the flow of goods from market to table. The vast majority of my food shopping takes place every other week at Union Square Greenmarket. I might pick up something from a butcher or fishmonger, but close to 80% of my meals comes directly from the farmer's market. (The remaining 20% accounts for meals at work or when I dine out.) We've been having some really crappy spring weather in the past month. I managed to get to the market at 12 noon on Saturday. I could have probably arrived earlier except that I like to sleep late on the weekends. Scallions and flowers (?) Cilantro and parsley Radishes Heirloom radishes Turnips or carrots I think Heirloom potatoes Shortly after I took a pic of the radishes, a thunderstorm broke. It took me about an hour getting back home by cab, and even then, I had to walk about a block. My apartment is a few doors away from the site of the latest crane accident so the cab couldn't drop me off in front of my building.

Hi, I'm SobaAddict70 and this is my third eG Foodblog. This installment feels as if I've come full circle. I can't believe it's been nearly five years since A Week in the Life of Fat Guy's Household. Unlike the last time I did a Foodblog, I have a digital camera! So sit back and enjoy the ride because there'll be lots of pix, lots of cooking and more importantly, lots of eating in the days to come. I'm starting this installment an hour or two early because I'll be up late tonight, and also I'm setting things up for tomorrow's breakfast. First thing though are your questions from the teaser photo that Janet posted earlier: This is a picture taken at Otto Enoteca Pizzeria. A friend of mine had bought me a post-birthday lunch in early January and I thought I'd take this shot to remember the occasion by. I also take photos whenever I dine out but that's another story altogether. Clockwise from top left: prunes in port sauce, lavender honey, quartino of white wine, bread and cheese, orange sections in honey, breadsticks (in wrapper), cheese plate (two cow, two sheep and one goat's cheese). * * * What's new with this Foodblog, you ask? A number of things have changed in my life since the last installment. I was diagnosed with HIV in December 2003. The news struck me with the force of a sledgehammer. You cannot imagine what it's like living with a disease that has no cure. Although I am thankful that I have had relatively few side effects and afflictions in the past four and a half years, the psychological toll is immeasurable. It is beyond crushing. I do try to take care of myself. I eat right, maintain my weight as best as I can and workout (although that's fallen by the wayside recently). More importantly, I try to keep a positive attitude. I try to focus on things I can control instead of the unknown. My future is one of great uncertainty. I know that a long time down the road my immune system will cease to function. The medical cocktails I take on a daily basis are instrumental in improving my present quality of life. I can only hope that at some point in the future, perhaps one or two years from now, or more likely in the next twenty years, that a vaccine will become available to every individual afflicted with this terrible of diseases. And thus this Foodblog. As I said, I try to focus on a positive attitude. One of the things that continues to give me immense pleasure is food -- be it cooking and eating, or being with a community of like-minded people and friends. I want this Foodblog to be special...not just to me, but to everyone in the eGullet community. I want to take this opportunity to focus on the beauty in the world around us, beauty that many people take for granted or don't really think of beyond what's for dinner. * * * *Side note: I realize that many of you will have questions that will stray beyond the boundaries that are permissible for an eG Foodblog. I welcome all questions, but if it's not food-related, please PM or email me or ask your questions on my blog.

That could almost be a terrine, come to think of it. Looks wonderful.

Tonight's dinner was a bit inspired from the greens thread... Stewed turnip greens, bacon, poached egg served over rio zape beans from Rancho Gordo.

Several years ago I was invited for Thanksgiving dinner with my-then boyfriend's parents. One of the offerings was "Swedish meatballs". These turned out to be fairly small meatballs, a bit on the dry side and served with a spicy, tangy sauce. Later I found out that it was ground turkey cooked in one jar of Welch's grape jelly mixed with one bottle of Tabasco. I've blotted out the rest of the experience. Oh, as to my BF, well...we broke up three months later.

What would be an ideal per person budget for the scenario that Cali is setting up for? (I guess that's a separate question from your ideal per person budget. )

I live here, and I have several friends working as journalists/editors for what we, here, in The Netherlands, consider serious journalistic publications. It's up to you if you find my comments about this convincing or not. This thread is going some where I really did not want it to go. Discussing whether or not Dutch journalism can be considered serious, was not what I had in mind. This whole digression came about because I stated that if I were writing an article for a magazine about the chef I started the topic about, I would show him my article and some of the content could be negotiated, as is common practice in the country where I live. In my mind, and this has been my experience with the blogging community, blogs do not follow quite the same rules as (paid) journalistic assignments for newspapers/articles. Even when one says that a writer should follow the same ethical guidelines for everything she writes, there is still the big difference that a blog is personal and completely my own responsibility (for instance, I now have the choice not to write about this guy and no one will know or care, whereas if this was an assignment for a magazine, I'd have to write the piece - if I wanted to make some money at least). Blogging is what I was talking about in my OP (it's even in the thread title - in a forum about food on the internet). I'm sorry that there have not been more replies from bloggers, which is what I was looking for. But then, I know that in whatever world, online or real, one hardly gets what one is looking for, and the things you do get might in the end be of more value or interest. ← I've refrained from entering this conversation because I don't consider myself a professional critic by any stretch of the imagination, although I do eat out fairly frequently and am somewhat opinionated. A number of things will depend on the way you present your piece as well as followup. If you include a few positive comments to help mitigate the criticism, I doubt your friend will take it the wrong way [unless your experience was off-the-charts negative]. This is the approach I've taken in the past when it comes to restaurant criticism, not only on my own blog but also on this and other food fora.

prasantrin -- 1 T. is plenty. since the capers are packed in brine, the last thing you want to do is overwhelm whatever it is you're making I've found. I usually go easy on them. it depends on the dish. for something like chicken piccata, less is more. I've seen recipes that call for as much as 1/4 cup for four pieces of chicken.

I've been on a greens kick lately. This thread has given me a few new ideas though. Tagliatelle, herbed breadcrumbs, turnip greens and anchovies (dinner from about 3 weeks ago)

I think it's time to ressurect this thread. This is one of those legendary classic eG threads that usually makes me smile. Or cringe. Or both.

There are capers and caper berries. I assume you mean the small kind. Word to the wise: use them sparingly. It's easy to get carried away. They're great in a salade nicoise.

Is this a huge concern when it comes to catering? It seems to me that you have a fine line to walk between not having enough to eat and having too much, so I'm curious how you do it. Soba peanut noodles...well that depends on how exotic you want to get. I understand that can be difficult if you're cooking for a crowd. Here's one recipe. I normally don't list proportions because I usually cook by "feel". ginger, minced -- amount depends on how spicy you want it mirin -- 1/4 cup is approx. pinch of sugar mushroom soy -- roughly 3 T. natural peanut butter -- 2 T. is about right pinch of red pepper flakes rice vinegar -- roughly 1 T. sesame oil -- roughly 1 t. chopped scallions cooked soba noodles toppings include the usual suspects -- baby bok choy, asparagus spears, bell peppers, mushrooms, bean sprouts, diced broiled chicken, shrimp, etc. Combine dressing ingredients in a small pot and whisk over medium-low heat until smooth. Set aside. I dress the vegetables preliminarily, then toss with the noodles and remaining dressing, then chill in the frigo for 30 minutes before service.

Count me in. The "better than sex cake" grabbed my attention. I take it your budget is slightly larger?