Food Log Summer 2017 Week 6
I spent July 4 weekend in a hotel, so I didn't get a chance to cook. Modern day hotels are aggressive about getting you to accidentally buy their food. Drink bottles filled most of the mini-fridge. You can't even temporarily remove them to get more space because the fridge sensors will automatically charge you. As a result, the food I ate fell into 2 categories: hotel meals and eating out.
Here's the highlights from my week 6 food log:
Hotel meals were meals that could be prepared with limited hotel resources. The mini-fridge only had a tiny free space, so most of the food requires no refrigeration. The room lacked a microwave, so all of the food was no cook. Unfortunately, I had neglected to pack silverware or utensils, so food was cut and eaten with plasticware and served in assorted packaging.
Despite the circumstances, I really enjoyed the hotel meals. It's nice to enjoy a lighter meal after eating out often. The main staples were bread + cheese and small, convenient fruits and vegetables.
Top container is cucumber slices, blackberries, and raspberries in a Tupperware container. Slicing cucumber with a plastic knife is quite difficult. Bottom left is bread from Trader Joe's, and bottom right is Gouda and an adorable mini avocado. Amusingly, the serving container is just the empty berry package.
Top left is a pre-packaged Caprese salad from Trader Joe's. Top right is a sliced pretzel loaf served on the salad lid. Bottom left is blackberries, jicama sticks, and cucumber spears. Bottom right is guacamole and brie.
The other meals were at restaurants. After climbing one day, my friend and I split a brownie sundae from St. Francis Fountain for lunch. It was ridiculously decadent and very satisfying.
Another day, we had Indian food for dinner from Little Delhi. Pictured below is white rice, chicken tikki masala, and vegetable curry. I really liked how they served papadum, a thin, crisp, and peppery cracker, as an appetizer, and the food was well-cooked and filling.
Restaurant food tends to be high in fat and salt and meat, which gets tiring after a while. Because I had been eating out so often, instead of a Friday morning pastry, I had 2 eggs and peas for breakfast. Later on Friday, we had free lunch at work. Pictured below is some Ethiopian food (no injera though).
Not all of my meals are so nicely prepared. I just don't take pictures of the janky ones. On Thursday, I returned home late after climbing, and I didn't feel like cooking. I didn't have any pre-prepped meals or produce on hand, so I munched on pistachios and peanuts and sipped on whole milk.
In terms of quality, I think home cooked meal > oatmeal or yogurt with milk > nuts and milk > skipping dinner. I'm glad that I've changed how I think about my meals. Eating enough has become more important than constructing the most quality meal. That being said, nuts and milk are not a sustainable meal option. To address the problem, I bought some frozen dinners just in case and tons of convenient fruits (apples, orange, bananas). I'll talk more about this in my week 7 food log.
Want more food logs? Also, let me know if you're in San Francisco and want to hang out. My favorite things to do in the city are climbing and checking out new restaurants.