<p>Scalar Vector Graphics (SVG) has been one of those many mysteries that I've only vaguely been familiar with. Picking up bits of knowledge here and there, I surmised that an SVG image was a set of instructions for how to draw the picture, as opposed to being a mapping of the color of specific pixels. SVG images, thus, could scale to any level and still be the same image. What I had no clue about, though, was what the XML inside of the SVG element was doing. As with all things, I started with a simple Google search that led me to the <a href="https://developer.mozilla.org/en-US/docs/Web/SVG/Tutorial">SVG Tutorial</a> on MDN Web Docs. It is a well written breakdown of how to draw your first SVG image. I highly recommend this, even for those that intend to just use a painting program to spit out the raw SVG. It was a highly illuminating journey.</p>
<p>The first realization I had is that I retained almost nothing from the trigonometry courses I took in High School and College. I remembered the general concepts, so searching online for what I needed wasn't too painful. However, remembering the difference between <em>sin</em> and <em>cos</em> and when to use each? That knowledge is completely gone. For example - how do I figure out the ratio between the inner radius and the outer radius of the star in order to obtain a 30° angle? No freakin' clue! I guessed, and hoped that it looked good enough. If I were to put together a formal description of the logo, then I would figure out that ratio.</p>
<p>How could I make it better? If you deconstruct the SVG, the legs of the R and P are blunt and just happen to be covered by the circle. It is terribly ugly if you strip the circle away. As such, I feel a better way to do it would be to draw the edges of the polygon and fill it all in from there. I think a better version of the logo wouldn't have the circle going all the way around - but instead just being the curve of the R and the P. That would make those letters more distinguishable.</p>
<p>It was an entertaining exercise. I will probably use this logo as a temporary graphics that is better than nothing (or maybe nothing is better - I think I can still claim that I'm new to this). At some point, I think I will engage the services of someone better suited to doing this sort of work. But in the meantime, at least I got to learn something.</p>


I Made a Logo

<p>I just can't seem to manage consistently planning meals for two weeks in a row. This last week, however, was probably my best non-planned out week of meals. Several of the meals were either leftovers of meals or used the uncooked protein from meals from the prior week. For example, I did a pot roast stew on Tuesday night in the slow cooker using the portion of the beef that I didn't use from the Beef Stroganoff. Since we will be on vacation half of next week, I am going to be super ambitious and try to plan out 10 whole days of meals.  However, considering that I am writing this on Monday morning, I might have already made this a losing proposition.</p>
<h2>What's In The Refrigerator</h2>
<ul>
<li>
<p>Brussels sprouts - three cut containers</p>
</li>
<li>
<p>Tortillas</p>
</li>
<li>
<p>English muffins</p>
</li>
<li>
<p>Naan</p>
</li>
<li>
<p>Boneless, skinless chicken breasts (frozen)</p>
</li>
<li>
<p>Steak (frozen), probably filet mignons, individually wrapped</p>
</li>
<li>
<p>Boneless Pork chops (defrosting)</p>
</li>
<li>
<p>Shrimp (frozen bag)</p>
</li>
<li>
<p>Ground beef (frozen)</p>
</li>
<li>
<p>Chicken Thighs (frozen, 3x packs of 4)</p>
</li>
</ul>
<table>
<thead>
<tr>
<th>Day of Week</th>
<th>Breakfast</th>
<th>Lunch</th>
<th>Dinner</th>
</tr>
</thead>
<tbody>
<tr>
<td>Saturday  *</td>
<td><em>on your own</em></td>
<td><a href="https://www.paleorunningmomma.com/paleo-chicken-cutlets-whole30">"Breaded" Paleo Chicken Cutlets</a></td>
<td><em>dinner at parents' for March birthdays</em></td>
</tr>
<tr>
<td>Sunday</td>
<td><em><a href="http://www.wishbonenorth.com/">Wishbone</a></em></td>
<td><em>on your own</em></td>
<td>"Brinner" - pancakes, bacon, eggs</td>
</tr>
<tr>
<td>Monday</td>
<td>Eggs &#x26; Tortillas</td>
<td>Turkey Sandwich</td>
<td></td>
</tr>
<tr>
<td>Tuesday  **</td>
<td>M.Y.O. Oatmeal</td>
<td></td>
<td><a href="http://www.myrecipes.com/recipe/beef-and-butternut-squash-chili">Slow Cooker Chili</a></td>
</tr>
<tr>
<td>Wednesday</td>
<td>Std. Breakfast</td>
<td></td>
<td></td>
</tr>
<tr>
<td>Thursday  *</td>
<td>M.Y.O. Oatmeal</td>
<td></td>
<td></td>
</tr>
<tr>
<td>Friday</td>
<td><em>IHOP</em></td>
<td></td>
<td></td>
</tr>
<tr>
<td>Saturday  *</td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>Sunday</td>
<td></td>
<td></td>
<td></td>
</tr>
</tbody>
</table>
<h3>Breakfast Plans</h3>
<ul>
<li>Standard Breakfast - 2 eggs, 2 pieces of bacon, 75 grams potatoes, 64 grams Brussels sprouts</li>
<li>Katie's Oatmeal - 1 serving oatmeal, 1 serving almond milk, ½ serving organic peanut butter</li>
<li>Overnight Oatmeal - 2 cups oats, 1 can coconut milk, 1 scoop protean powder; leave in fridge overnight</li>
</ul>
<h3>Lunch Plans</h3>
<ul>
<li>Turkey and English Muffin sandwich, with shredded cheese and mustard</li>
<li><a href="http://www.geniuskitchen.com/recipe/weight-watchers-chicken-salad-162386">Chicken Salad</a> - chicken breast with celery, Dijon, lemon juice, salt, sour cream, and mayo</li>
</ul>
<h3>Dinner Plans (also, leftovers as lunch)</h3>
<ul>
<li><a href="http://www.delish.com/cooking/recipe-ideas/recipes/a51594/salmon-foil-packs-recipe2">Salmon Foil Packs</a></li>
<li>Chicken Fajitas - bell peppers, onions, sauce, cheese, fajitas</li>
<li><a href="/posts/2018/shrimp-stir-fry-with-coconut-rice/">Stir-fry shrimp</a>, bell peppers, onions, celery with paprika and cayenne sauce over plain rice</li>
<li>Roasted Green Beans - 450°F, preheat oven with oil coated pan, add frozen green beans tossed in olive oil</li>
<li><a href="http://www.delish.com/cooking/recipe-ideas/recipes/a50803/rosemary-roasted-potatoes-recipe">Rosemary Roasted Potatoes</a></li>
</ul>


March 10 - 20 Meal Planning

<p>I'm really just trying to get by without just copying a previous week. There's going to be a lot of going out to eat this week.</p>
<h2>What's In The Refrigerator</h2>
<ul>
<li>
<p>¼ bag of carrots medley</p>
</li>
<li>
<p>4 bell peppers (whole)</p>
</li>
<li>
<p>Brussels sprouts - I have two bags uncut</p>
</li>
<li>
<p>Tortillas (running low)</p>
</li>
<li>
<p>Hamburger bun</p>
</li>
<li>
<p>English muffin</p>
</li>
<li>
<p>Naan</p>
</li>
<li>
<p>Boneless, skinless chicken breasts (frozen)</p>
</li>
<li>
<p>Chicken thighs (frozen, 4 thighs per bag)</p>
</li>
<li>
<p>Steak (frozen), probably filet mignons, individually wrapped</p>
</li>
</ul>
<table>
<thead>
<tr>
<th>Day of Week</th>
<th>Breakfast</th>
<th>Lunch</th>
<th>Dinner</th>
</tr>
</thead>
<tbody>
<tr>
<td>Sunday</td>
<td>Std. Breakfast</td>
<td><em>sandwiches and leftovers</em></td>
<td>Shrimp Stir-fry and veggies</td>
</tr>
<tr>
<td>Monday</td>
<td>Std. Breakfast</td>
<td>Chicken Pot Pie</td>
<td>Beef Stroganoff &#x26; Roasted Green Beans</td>
</tr>
<tr>
<td>Tuesday  **</td>
<td>All Day Frittata</td>
<td>Lasagna Leftovers</td>
<td><a href="http://www.myrecipes.com/recipe/beef-and-butternut-squash-chili">Slow Cooker Chili</a></td>
</tr>
<tr>
<td>Wednesday</td>
<td>Std. Breakfast</td>
<td>Turkey Sandwich</td>
<td>Everything-but-the-Bagel Salmon</td>
</tr>
<tr>
<td>Thursday  *</td>
<td>Katie's Oatmeal</td>
<td>Lasagna Leftovers</td>
<td><a href="http://www.oshaughnessyschicago.com%3E">O'Shaughnessy's Public House</a></td>
</tr>
<tr>
<td>Friday</td>
<td><em>IHOP</em></td>
<td>Slow Cooker Chili</td>
<td>Chicken Fajitas &#x26; Bang Bang Broccoli</td>
</tr>
<tr>
<td>Saturday  *</td>
<td>Overnight Oatmeal</td>
<td><em>Culver's</em></td>
<td><em>party at friends' house</em></td>
</tr>
<tr>
<td>Sunday</td>
<td>Std. Breakfast</td>
<td><em>sandwiches and leftovers</em></td>
<td>Shrimp Stir-fry and veggies</td>
</tr>
</tbody>
</table>
<h2>Breakfast Plans</h2>
<ul>
<li>Standard Breakfast - 3 eggs, 2 pieces of bacon, 75 grams potatoes, 64 grams Brussels sprouts</li>
<li>Katie's Oatmeal - 1 serving oatmeal, 1 serving almond milk, ½ serving organic peanut butter</li>
<li>Overnight Oatmeal - 2 cups oats, 1 can coconut milk, 1 scoop protean powder; leave in fridge overnight</li>
<li>Instant Pot Oatmeal - 1 cup oats, 3 cups milk, 1 tbsp butter, pinch salt, 4 minutes on Low Pressure</li>
</ul>
<h2>Lunch Plans</h2>
<ul>
<li>Turkey and English Muffin sandwich, with shredded cheese and mustard</li>
<li><a href="http://www.geniuskitchen.com/recipe/weight-watchers-chicken-salad-162386">Chicken Salad</a> - chicken breast with celery, Dijon, lemon juice, salt, sour cream, and mayo</li>
</ul>
<h2>Dinner Plans (also, leftovers as lunch)</h2>
<ul>
<li><a href="http://www.delish.com/cooking/recipe-ideas/recipes/a51594/salmon-foil-packs-recipe2">Salmon Foil Packs</a></li>
<li>Chicken Fajitas - bell peppers, onions, sauce, cheese, fajitas</li>
<li><a href="/posts/2018/shrimp-stir-fry-with-coconut-rice/">Stir-fry shrimp</a>, bell peppers, onions, celery with paprika and cayenne sauce over plain rice</li>
<li>Roasted Green Beans - 450°F, preheat oven with oil coated pan, add frozen green beans tossed in olive oil</li>
<li><a href="http://www.delish.com/cooking/recipes/a52603/bang-bang-broccoli-recipe">Bang Bang Broccoli</a></li>
<li><a href="http://www.delish.com/cooking/recipe-ideas/recipes/a50803/rosemary-roasted-potatoes-recipe">Rosemary Roasted Potatoes</a></li>
</ul>


March 4 - 11 Meal Planning

<p>Through most of February, we didn't create a meal plan at all. It was terrible and caused a fair amount of stress. It reminded me how much I really dislike the just-got-home-from-work "what do you feel like for dinner" conversation. We end up going out to eat or getting take-out more often, and it just doesn't feel as satisfying. I am making a renewed effort to make time for meal planning each week. This attempt at making it a regular thing will revolve around doing as much of the planning as I can before I go for a run on Saturday mornings. Surprisingly, we don't have anything on the calendar for next week, which means I have a full slate of meals to plan for! The only piece to account for is that I am planning on running home from work on Tuesday - which means I need to do something in the slow cooker for that dinner.</p>
<h2>What's In The Refrigerator</h2>
<ul>
<li>
<p>¼ bag of carrots medley</p>
</li>
<li>
<p>4 bell peppers (whole)</p>
</li>
<li>
<p>Brussels sprouts - I have two bags uncut</p>
</li>
<li>
<p>Tortillas (running low)</p>
</li>
<li>
<p>Hamburger bun</p>
</li>
<li>
<p>English muffin</p>
</li>
<li>
<p>Naan</p>
</li>
<li>
<p>Boneless, skinless chicken breasts (frozen)</p>
</li>
<li>
<p>Chicken thighs (frozen, 4 thighs per bag)</p>
</li>
<li>
<p>Steak (frozen), probably filet mignons, individually wrapped</p>
</li>
</ul>
<table>
<thead>
<tr>
<th>Day of Week</th>
<th>Breakfast</th>
<th>Lunch</th>
<th>Dinner</th>
</tr>
</thead>
<tbody>
<tr>
<td>Sunday</td>
<td>Instant Pot Oatmeal</td>
<td>Turkey Sandwiches</td>
<td><a href="https://www.tasteofhome.com/recipes/best-lasagna">Lasagna</a> &#x26; Salad</td>
</tr>
<tr>
<td>Monday</td>
<td>Std. Breakfast</td>
<td>Chicken Pot Pie</td>
<td>Beef Stroganoff &#x26; Roasted Green Beans</td>
</tr>
<tr>
<td>Tuesday  **</td>
<td>Standard Oatmeal</td>
<td>Lasagna Leftovers</td>
<td><a href="http://www.myrecipes.com/recipe/beef-and-butternut-squash-chili">Slow Cooker Chili</a></td>
</tr>
<tr>
<td>Wednesday</td>
<td>Std. Breakfast</td>
<td>Turkey Sandwich</td>
<td>Everything-but-the-Bagel Salmon</td>
</tr>
<tr>
<td>Thursday  *</td>
<td>Standard Oatmeal</td>
<td>Lasagna Leftovers</td>
<td><a href="http://www.oshaughnessyschicago.com">O'Shaughnessy's Public House</a></td>
</tr>
<tr>
<td>Friday</td>
<td><em>IHOP</em></td>
<td>Slow Cooker Chili</td>
<td>Chicken Fajitas &#x26; Bang Bang Broccoli</td>
</tr>
<tr>
<td>Saturday  *</td>
<td><em>On Your Own</em></td>
<td><em>Culver's</em></td>
<td><em>party at friends' house</em></td>
</tr>
<tr>
<td>Sunday</td>
<td>Std. Breakfast</td>
<td><em>Chipotle</em></td>
<td><em>leftover spaghetti and chili</em></td>
</tr>
</tbody>
</table>
<h2>Breakfast Plans</h2>
<ul>
<li>Instant Pot Oatmeal - 1 cup oats, 3 cups milk, 1 tbsp butter, pinch salt, 4 minutes on Low Pressure</li>
<li>Standard Breakfast - 3 eggs, 2 pieces of bacon, 75 grams potatoes, 64 grams Brussels sprouts</li>
<li>Katie's Oatmeal - 1 serving oatmeal, 1 serving almond milk, ½ serving organic peanut butter</li>
<li>Overnight Oatmeal - 2 cups oats, 1 can coconut milk, 1 scoop protean powder; leave in fridge overnight</li>
</ul>
<h2>Lunch Plans</h2>
<ul>
<li>Turkey and English Muffin sandwich, with shredded cheese and mustard</li>
<li><a href="http://www.geniuskitchen.com/recipe/weight-watchers-chicken-salad-162386">Chicken Salad</a> - chicken breast with celery, Dijon, lemon juice, salt, sour cream, and mayo</li>
</ul>
<h2>Dinner Plans (also, leftovers as lunch)</h2>
<ul>
<li><a href="http://www.delish.com/cooking/recipe-ideas/recipes/a51594/salmon-foil-packs-recipe2">Salmon Foil Packs</a></li>
<li>Chicken Fajitas - bell peppers, onions, sauce, cheese, fajitas</li>
<li><a href="/posts/2018/shrimp-stir-fry-with-coconut-rice/">Stir-fry shrimp</a>, bell peppers, onions, celery with paprika and cayenne sauce over plain rice</li>
<li>Roasted Green Beans - 450°F, preheat oven with oil coated pan, add frozen green beans tossed in olive oil</li>
<li><a href="http://www.delish.com/cooking/recipes/a52603/bang-bang-broccoli-recipe">Bang Bang Broccoli</a></li>
<li><a href="http://www.delish.com/cooking/recipe-ideas/recipes/a50803/rosemary-roasted-potatoes-recipe">Rosemary Roasted Potatoes</a></li>
</ul>


February 25 - March 4 Meal Planning

<p>I'm watching the Grammy's while trying to meal plan. It's terrible, because the acts go between artists that I don't care about and acts that I sort-of-kind-of want to enjoy. And then there are the performances that demand I stop what I'm doing and pay attention. These are the singers who pour their heart and soul into every word and it shows. Lady Gaga, P!nk, Bruno Mars, K$sha, Patti Lupone &#x26;ndash you can't help but be enraptured by their time on the screen. But enough about music, it's time for putting together this week's meal plan.</p>
<h2>What's In The Refrigerator</h2>
<p>Last week I started planning with a "what's in the refrigerator" and I found it really helped with putting together meals. Knowing what I needed to use informed me for what I needed to cook.</p>
<ul>
<li>
<p>½; bags of broccoli - good for three or four meals</p>
</li>
<li>
<p>1 bag of carrots medley - there are my new favorite way to get variety into vegetables.</p>
</li>
<li>
<p>6 bell peppers (whole)</p>
</li>
<li>
<p>¼ bell peppers (diced) - these are great for adding to salad</p>
</li>
<li>
<p>Brussels sprouts - I have two bags uncut, and six meals worth chopped and in deli containers</p>
</li>
<li>
<p>Salad greens - these expire quickly, so I need to used them all by Tuesday's dinner</p>
</li>
<li>
<p>Tortillas</p>
</li>
<li>
<p>Hamburger buns</p>
</li>
<li>
<p>English muffins</p>
</li>
<li>
<p>Naan</p>
</li>
<li>
<p>Salmon (in the refrigerator)</p>
</li>
<li>
<p>Shrimp (in the freezer)</p>
</li>
<li>
<p>Boneless, skinless chicken breasts (frozen)</p>
</li>
<li>
<p>Chicken thighs (frozen, 4 thighs per bag)</p>
</li>
<li>
<p>Steak (frozen), probably filet mignons, individually wrapped</p>
</li>
</ul>
<table>
<thead>
<tr>
<th>Day of Week</th>
<th>Breakfast</th>
<th>Lunch</th>
<th>Dinner</th>
</tr>
</thead>
<tbody>
<tr>
<td>Monday</td>
<td>Std. Breakfast</td>
<td><em>work lunch out of office</em></td>
<td>Chicken Fajitas</td>
</tr>
<tr>
<td>Tuesday   *</td>
<td>Katie's Oatmeal</td>
<td><em>vendor provided lunch</em></td>
<td>Steak, Veggies, and Salad</td>
</tr>
<tr>
<td>Wednesday</td>
<td>Std. Breakfast</td>
<td><em>leftovers from last week</em></td>
<td>Salmon, Veggies, and Salad</td>
</tr>
<tr>
<td>Thursday  *</td>
<td>Katie's Oatmeal</td>
<td>English Muffin &#x26; Turkey</td>
<td><a href="/posts/2018/shrimp-stir-fry-with-coconut-rice/">Shrimp Stir-fry</a> and Salad</td>
</tr>
<tr>
<td>Friday</td>
<td><em>Petro's</em></td>
<td><em>leftover Shrimp Stir-fry</em></td>
<td>M.Y.O. Mini Pizzas</td>
</tr>
<tr>
<td>Saturday  *</td>
<td>Std. Breakfast</td>
<td></td>
<td>Meatballs and Veggies</td>
</tr>
<tr>
<td>Sunday</td>
<td>Std. Breakfast</td>
<td></td>
<td><em>Super Bowl Pizza and Wings</em></td>
</tr>
</tbody>
</table>
<h2>Breakfast Plans</h2>
<ul>
<li>Standard Breakfast - 3 eggs, 2 pieces of bacon, 75 grams potatoes, 64 grams Brussels sprouts</li>
<li>Katie's Oatmeal - 1 serving oatmeal, 1 serving almond milk, ½ serving organic peanut butter</li>
<li><em>Petro's</em> - We don't get out very often, so we've found that we really enjoy making Friday morning breakfast a little treat for ourselves. We're going back and for between <a href="https://chefpetros.business.site/">Petro's</a> and IHOP.</li>
</ul>
<h2>Snack Plans</h2>
<ul>
<li>HBO Eggs + Carrots - 2 hard-boiled eggs, peeled and quartered; 16 oz. deli container filled with baby carrots</li>
<li>Yogurt - individual serving-sized portions of lite Greek yogurt</li>
</ul>
<h2>Lunch Plans</h2>
<ul>
<li>Chicken Salad - chicken breast with celery, Dijon, lemon juice, salt, sour cream, and mayo</li>
<li>Turkey and English Muffin sandwich</li>
</ul>
<h2>Dinner Plans (also, leftovers as lunch)</h2>
<ul>
<li>Chicken Fajitas - bell peppers, onions, sauce, cheese, fajitas</li>
<li>Stir-fry shrimp, bell peppers, onions, celery with paprika and cayenne sauce over plain rice</li>
<li>Make Your Own Pizza (on English muffins)</li>
</ul>


January 29 - February 4 Meal Planning

<p>After two weeks of solid meal planning, the third week got skipped entirely. Katie worked on Saturday and I was home on MLK, which meant that by the time my weekend was over, I was already thrown well off of a schedule. I never made time to do the meal planning and thus it didn't get done. Let that be the lesson for that weekend – whatever isn't made a priority doesn't get done. In order to keep these meal planning sessions going, I need to make it a priority. Even if that means it is prioritized over sleep. But here I am at 20:25, already starting to put together this upcoming week's meal plan.</p>
<h2>What's In The Refrigerator</h2>
<p>Starting with "what's in the refrigerator", this week; I'm hoping that by listing out the perishables and proteins that I have on hand this week, it will inform me as to what I should cook.</p>
<ul>
<li>
<p>½ a bag of broccoli - good for one meal, or two if combined with carrots</p>
</li>
<li>
<p>1½ bags of carrots medley - there are my new favorite way to get variety into vegetables.</p>
</li>
<li>
<p>3 bell peppers (whole)</p>
</li>
<li>
<p>1½ bell peppers (diced) - I diced up three of them, but used half of that for salad tonight</p>
</li>
<li>
<p>Brussels sprouts - I have two bags uncut, and four meals worth chopped and in deli containers</p>
</li>
<li>
<p>Salad greens - these expire quickly, so I need to used them all by Thursday's dinner</p>
</li>
<li>
<p>Tortillas</p>
</li>
<li>
<p>Hamburger buns</p>
</li>
<li>
<p>English muffins</p>
</li>
<li>
<p>Shrimp (in meat drawer)</p>
</li>
<li>
<p>Boneless, skinless chicken breasts (frozen)</p>
</li>
<li>
<p>Ground beef, 85% lean (frozen, 1 lb. bags)</p>
</li>
<li>
<p>Chicken thighs (frozen, 4 thighs per bag)</p>
</li>
<li>
<p>Steak (frozen), probably filet mignons, individually wrapped</p>
</li>
</ul>
<table>
<thead>
<tr>
<th>Day of Week</th>
<th>Breakfast</th>
<th>Lunch</th>
<th>Dinner</th>
</tr>
</thead>
<tbody>
<tr>
<td>Monday</td>
<td>Std. Breakfast</td>
<td><em>leftover chicken and peas</em></td>
<td><em>on your own!</em></td>
</tr>
<tr>
<td>Tuesday   *</td>
<td>Katie's Oatmeal</td>
<td><em>work is providing</em></td>
<td><a href="/posts/2018/shrimp-stir-fry-with-coconut-rice/">Stir-fry Shrimp</a></td>
</tr>
<tr>
<td>Wednesday</td>
<td>Std. Breakfast</td>
<td><em>leftover stir-fry shrimp</em></td>
<td>Chicken fajitas</td>
</tr>
<tr>
<td>Thursday  *</td>
<td>Katie's Oatmeal</td>
<td>English Muffin &#x26; Turkey</td>
<td></td>
</tr>
<tr>
<td>Friday</td>
<td>Std. Breakfast</td>
<td>Chicken Salad (Dijon, etc.)</td>
<td>M.Y.O. Pizza</td>
</tr>
<tr>
<td>Saturday  *</td>
<td>Std. Breakfast</td>
<td></td>
<td><a href="/posts/2018/hamburger-and-fries-experiment/">Hamburgers</a> and salad</td>
</tr>
<tr>
<td>Sunday</td>
<td>Std. Breakfast</td>
<td></td>
<td><a href="https://allrecipes.com/recipe/244715/shrimp-florentine-with-zoodles">Shrimp Florentine with Zoodles</a></td>
</tr>
</tbody>
</table>
<h2>Breakfast Plans</h2>
<ul>
<li>Standard Breakfast - 3 eggs, 2 pieces of bacon, 75 grams potatoes, 64 grams Brussels sprouts</li>
<li>Katie's Oatmeal - 1 serving oatmeal, 1 serving almond milk, ½ serving organic peanut butter</li>
</ul>
<h2>Snack Plans</h2>
<ul>
<li>HBO Eggs + Carrots - 2 hard-boiled eggs, peeled and quartered; 16 oz. deli container filled with baby carrots</li>
<li>Yogurt - individual serving-sized portions of lite Greek yogurt</li>
</ul>
<h2>Lunch Plans</h2>
<ul>
<li>Chicken Salad - chicken breast with celery, Dijon, lemon juice, salt, sour cream, and mayo</li>
</ul>
<h2>Dinner Plans (also, leftovers as lunch)</h2>
<ul>
<li>Stir-fry chicken breast, bell peppers, onions, celery, shredded carrots with coconut aminos and tahini over cauliflower rice</li>
<li>Stir-fry shrimp, bell peppers, onions, celery with paprika and cayenne sauce over coconut rice</li>
<li>Hamburgers</li>
<li>Make Your Own Pizza (on English muffins)</li>
</ul>


January 21-27 Meal Planning

<p>This is an experimental recipe. I tried it once, and then it clearly needed some tweaking. I've made the changes in the recipe below, and if it needs more adjustments after the second time through, I'll come back and update this post.</p>
<h2>Ingredients Needed</h2>
<h3>French fries</h3>
<ul>
<li>Russet potatoes</li>
<li>3 lb. lard</li>
</ul>
<h3>Hamburgers</h3>
<ul>
<li>1 lb. ground beef (85% lean)</li>
<li>¼ cup minced onions</li>
<li>2 tbsp. BBQ sauce</li>
<li>1 tbsp. Worcestershire sauce</li>
<li>1 tbsp. soy sauce</li>
<li>1 tbsp. Dijon mustard</li>
</ul>
<h3>Cooking Steps</h3>
<p><strong>An hour before serving</strong></p>
<ol>
<li>Fill large pot with water and 2 tbsp. salt, starting heating</li>
<li>Peel and slice potatoes (using <a href="https://www.amazon.com/gp/product/B007VU2HR6/">Potato French Fry Cutter</a>, largest size fries)</li>
<li>Once water is boiling, put first batch of fries into the water</li>
<li>Cook for 4-5 minutes - long enough to be soft, but not too long that they break when you hold them</li>
<li>Set cooked fries on a cookie sheet with paper towels</li>
<li>Let water return to a rolling boil, and repeat until all fries are cooked</li>
<li>Thoroughly mix all hamburgers ingredients (knead by hand)</li>
<li>Divide meat into 2 oz. portions</li>
<li>Form portions into very thin patties</li>
</ol>
<p><strong>30 minutes before serving</strong></p>
<ol>
<li>Place large in large pot (can be the one previously used for boiling)</li>
<li>Turn heat on high, and bring to 380°F (<a href="https://www.amazon.com/gp/product/B00L9X2RZS/">OXO Good Grips Glass Fry Thermometer</a>)</li>
</ol>
<p><strong>10 minutes before serving</strong></p>
<ol>
<li>Heat cast iron skillet on high</li>
<li>Place two or three patties on skillet at a time</li>
<li>Heat for 1-2 minutes (they cook quickly), then flip for 1-2 more minutes</li>
<li>Remove from skillet and place on warming plate or serve</li>
</ol>


Rovani's Sandbox

Blog Posts - Page 6