BREAKFAST
cheesy spicy barley
1 dark chocolate Lindt ball
1 extra dark chocolate Lindt ball
MID-MORNING SNACK
chrysanthemum tea
LUNCH
2 small bowls lotus root soup
salmon sashimi with homemade sauce
MID-AFTERNOON SNACK
handful goji berries
1 small apricot
LATE AFTERNOON SNACK
1 dark chocolate Lindt ball
1 dark chocolate & orange Lindt ball
WATER: 3 liters + innumerable little cups of green tea and other teas
***
Notes:
- OK. A note about the monkfish liver: I really didn’t know what to do with it the whole of last week, and it’s been marinated for days and I know I just have to eat it. So I just glazed olive oil on my pan, put down the marinated livers on the glazed pan (which I did the other day), top them with some cooked beans that are pre-mixed with my cheesy sauce (soy sauce, vanilla soymilk, mozzarella cheese) from last week (for this one and this one), then sprinkled some more mozzarella cheese on top and just a teeny-tiny bit more salt all over the whole thing, and broil. I broil it while watching Chelsea Lately’s interviews with Amanda Seyfried, Ashley Greene, Ian Somelhalder, Emma Stone, and more. You know, getting to know the potential casting for Fifty Shades of Grey (and I’m aware that my obsession with the trilogy right now is obviously transparent). So I lost track of time, and when this is how it came out from the oven:
Yup, instead of my intention to make them as broiled liver fillets, it didn’t cross my mind that livers are much more softer and fragile than meats. And it’s crushed. The white stuff are the crushed liver, and the even the black beans are crushed! (Though they’re still crispy. Yum.) So… there you go, a sauce instead of a menu.
So I got lazy and just cut a big piece of salmon, top it with this sauce. This is my deliciously hot and overcooked, yet chilled and raw lunch:
…And I don’t think I’m experimenting on intestinal parts or organs of animals ever again, unless I really know what I’m doing – monkfish liver would’ve been a good choice if I was making foie gras. Lesson learned.
- Although, I didn’t think I’ve made any homemade sauce before… and this is smokin’!
Muchaluva,
Stace