Dan eats @ramaleyeats - Tumblr Blog

One of my favorite things about being an adult is no one can tell me what i can eat at what time. So if i make currydon for breakfast… no one tries to stop me. (Best i can tell, no one even cares.)

And hey, i put a couple eggs on it. Everyone knows that any food can be converted into a breakfast food simply by putting an egg on it.

I've been trying to increase protein, as i've read from multiple sources (some even in medical journals) that if one eats about as many grams of protein as you want your weight to be in pounds, that one's weight will slowly adjust to that size. The RDA for protein is about 50-60 g/day, which is plenty for basic survival, but not enough to encourage fat loss. So... my current goal is to get protein up to 100g/day, and then slowly increase until i'm up around 170-180g. This breakfast has almost 80g protein in it, with the enormous slab of salmon being the clear MVP. It's a lot of food. Most of it is moderate on calories though. And i'll burn it off on a bike ride i'm doing in a bit.

Got the veggie zapiekanka from a truck that sells Polish street food. It was fantastic, would very happily eat it again.

Potato cake benedict at The Royal Mile in Des Moines. It's one of the few vegetarian (though clearly not vegan) items on the Sunday brunch menu. Back when i lived in this city, this meal was in my weekend rotation. Good stuff, recommended. Best enjoyed with an Irish coffee (or two).

Made a big batch of vegetarian Japanese curry a couple days ago. One of my guilty pleasures when i have curry in the house is this breakfast dish i invented a few years back. It's tater rounds on the bottom, sautéed until crispy. Then a scoop of curry, a couple eggs, and topped with togarashi seasoning and then a bit of my fancy Japanese soy sauce. Sometimes i slice some green onions to put on top for extra color, but today i forgot those.

Side notes: Togarashi seasoning is usually seen on Japanese noodles in broth, such as udon. It's easy to find in Asian grocery stores. And if you've not tried soy sauce in place of salt for seasoning eggs, you're missing out. Even the low-end brands of soy sauce bring more flavor to the party than plain sodium chloride does.

Tried a new recipe this morning. I added squash blossoms to it because i planted squash in the garden this year, and have come to the point in the growing season that most squash growers do where i have way too much and need to make the plants stop producing. Eating the flowers before they can turn to fruit is one the the tastier ways of handling that problem. 😀

Homemade whiskey sours made with fresh lemon juice and good whiskey are a very different thing from the drink served at a dive bar made from sour mix and well whiskey.

After much thought, i have come to a decision.

My first post to this photo food blog was way back on 2013-06-19. Almost 10 years. It never really accomplished what i wanted it to, which was to help me track my consumption in order to lose weight.

Taking photos of everything i eat is kind of a weird thing to do, only allowed by modern technology. Doing weird things is fine, and should actually be celebrated as long as they don't harm anyone and one is passionate about doing them. And while this does not harm anyone, i have no passion in it. And so i think it is time to stop.

Fare thee well, ramaleyeats.

I'll probably post something on occasion, perhaps when i eat something that is actually worth remembering.