Me, I'm stuck in th hospital with a wound-vac attached to me left heal I'm gettig intravenous antibiotics to heal he infection that was in he bone. so I dine on fine hospital food every day and nigh. Thankfully, it;s much better than I thought it would be. They make poached eggs just right. I have those on buttered English muffins, along with cream of wheat cereal, and a puce of fruit. There lunch menu Varese. The starch is usually egg noodles, or white rice, with gravy that sometimes tastes good, and sometimes tastes like it was made from bouillon. It's always edible though. The veggies are steamed, and usually a little crisp, just the way I like them The meat ranges from ssliced turkey, to meatballs (that have a great texture, and are lightly seasoned with salt, and parmesan cheese. I also get fresh strawberries, or frut cups, sometimes jello, sometimes a small pice of desert.
Dinners have been very similar to lunch, just with a little different menu (same as lunch menu, but one day we'll have fish for lunch, and two days later we'll have fish for dinner.
I have to state that I am impressed with there fish preparations. it's not dressed in panko, or tempura, or even beer batter. But sometimes it has breadcrumbs coating it. The cod has the crumb coating. All fish is baked, and I have to say to perfection. It's cooked through, but not at all overcooked. It is tender, and juicy. The other fish they serve is great lakes whitefish, and is delicious. The fish is seasoned well, but without too much fuss.
The interesting thing to me is that though I can usually make food that is better than I can get eating out, i am satisfied with the meals here. The first few days were a little strange, as everything is low on no-salt. But the natural flavors of the food shine through better without a lot of salt. I was given a little paper packet of salt with one meal, and I sprinkled it lightly on my food. I found that the salt I used was too much, and overpowered the great flavor of what I put it on.
To keep myself entertained, I've been busy putting new cooking lessons in my blog, paying on-computer Risk, against the compter, Making realistic models of fighter jets from printer paper, glue, and sisors, and various other things. Of course I've been sharing my recipes with all of he staff, and they seem to like me. Go figure.
Tonight's dinner was baked whitefish, with steamed carrots, cranberry jelly, apple juice, and a small lemon tart, oh, and egg noodles with gravy. Because my kidneys are shot, and spill protein, I have to eat double protein portions with every meal, and dirk a Nepro brand protein shake.
The nursing staff and aides who are young enough to have children have really like my paper planes. I've made realistic looking F/A 81 Hornets, SR71 blackbirds, and some experimental designs. Best of all, made with proper wing shapes, and little paper ailerons, elevators, and rudders, the planes actually glided when yo threw them. And by bending he control surfaces. you could adjust pitch, yaw, and roll. I'm kinda proud of them. And though I've tied many midge and mosquito flies on hooks as small as 22 and 28, I haven't had to swat more than two or three mosquitoes this whole summer. I am stuck in bead though, as I can at put any wieght on my left foot until my heel hels.
So, tht's my life in a few paragraphs. I hope all of you are doing really well, and enjoying the last of this summer.
Oh, and if any of you have experience with dry-aging beef at home, in your fridge, please share what you know in another thread. i've heard that aging for as little as four days makes a dramatic difference in the tenderness and flavor. But I've also read that the natural enzymes don't really stat to work their magic until 30 days, with 40 being the magic number to get the best flavored, and testured beef. I purchased a half cow (Scottish Highland) that is supposed to be premium beef. It's as tough as rawhide. I want to get it tender without using chemicals, or beating it to deat. I've read very good things about dry-aging. I have to try it when I get out of here, just a douple steaks pulled from the freezer and put in the fridge at a time. Please, don'e make educated guess with this topic. Respond only if you have actual, and valid experience. Thanks.
Seeeeeeya; Chief Longwind of the North
I made huevos rancheros this afternoon, and sliced up a mango for a side.
