I have committed to being honest in this blog. The fourth dinner of the week, Bulgar Wheat with Squash, Peas, and Onions… well, uh, I didn’t quite get to it… It’s hard to admit this – we went out to eat! But I had a good reason… (Heard that before?…)
We belong to a family swimming and workout club that has a restaurant. There is a quarterly food minimum. I received notification that I had unspent money left for the quarter which is ending soon. If you don’t spend the money you pay anyway. So I decided to eat dinner there and make sure my minimum was spent.
The good news is that this restaurant has just been certified as a “Blue Zones” restaurant. Being a “Blue Zones” restaurant means the restaurant offers healthy meal experiences, from menu choices, to portion sizes, to the promotion of doggie bags, encouraging people to choose healthy and not overeat, a common problem in restaurant eating. … From an economic and nutrition perspective my decision to eat out seems rationale…
That said, I am not going to abandon my bulgar wheat meal. I learned about bulgar wheat from my friend, Chef Chris, and I really want to try this recipe. Consistent with my desire to pre-prep dinners, the meal is ready – it just needs to be warmed and served. Earlier in the day on Thursday I cooked the bulgar wheat, roasted the squash, and sautéed the onions. I just have to microwave some peas, and put the whole thing together.
My optimism remains strong. There is always the possibility of today.
I’ll keep you posted. Honestly.