Going chicken-free was probably not the best idea if there wasn’t a steady supply of a decent substitute – so for the sake of a clean record and breathing work colleagues I caved. As tasty as it is, the easiest source is from the local shop which is suspiciously not very loud about its animal welfare, but here we are.
Having still replaced rice portions with brassicas is at least more bearable in addition to stocking up on a variety of favourite produce and side dishes.
November 2
It’s not quite that I’ve dropped the DIIIIIE-t, I’ve just relaxed it a little for the safety of those around me. Lunch is sprout tops with kimchee, tomato, spinach namul, okra segment, chicken karaage with a lemon piece, chickpea salad and a pair of umeboshi onigiri
November 3
Bitter sprout tops made me angry but the leftover fried chicken balanced it out in the end. Lunch is garlic eggplant and capsicum, spicy chicken karaage, okra, spinach namul, tomato, tamagoyaki and sprout tops with garlic and smoked paprika
November 4
Oh my, this definitely does qualify to be a DIIIIIE-t lunch but it actually was tasty, filling and healthy? Jackpot!
Feeling very satisfied (but it was probably due to breakfast), lunch consists of steamed spinach with ponzu, celeriac and carrot remoulade, tamagoyaki, tomato, raw okra, teriyaki chicken on sautéed leek and mixed cabbage kimchee stir fry.
Now if only I don’t consume the rest of my calorie allocation to beer this evening, and repeat until not lard…
November 5
Yesterday I remembered we had eryngii mushrooms in the fridge so today imma eatin’ some! Lunch is raw okra, celeriac and carrot remoulade, chicken karaage, spinach namul, pickled radish, tomato, tamagoyaki, butter-sautéed eryngii mushrooms and simmered mixed cabbage.
9 okazu; might be a personal record
November 6
Lots of duplicates but it’s good to clear the fridge. Tried to cook a healthier fried chicken but it seems drier and less interesting; back to the drawing board. Lunch is spinach goma-ae, celeriac and carrot remoulade, pickled radish, tamagoyaki, okra, chicken karaage, capsicum simmered with balsamic vinegar, mixed cabbage with lemon and an umeboshi.
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