Hash browns

This tasted as good as I've ever had at a restaurant.  I admit, I wanted to put salt on it because that's how I remember it.  I could have put a little on, but I don't want to get attached to it again.   Maybe a little lemon zest would work as well.  Or I could try celery in it.

The ingredients are some vegetables, herbs and potato.   It doesn't matter too much what, or how much.  The method probably matters more.  I used an already-baked potato (cold in the fridge), and non-stick pan.  I started by cooking the onions and mushrooms with no water (or oil).  The liquid from the mushrooms provides plenty of moisture.  Then I added green pepper.  I chopped the potato, and added fresh herbs from the garden:  chives, rosemary, and parsley.  The rosemary is a great addition.  Otherwise, you can do any variety of dried or fresh herbs.  Yesterday I used a pasta sprinkle which consists of basil, oregano, garlic and thyme.  Penzey's mural of flavors would probably be great too and the lemon peel (and citric acid?) in it is reminiscent of salt.

Food logs

I joined the Engine 2 Extra website and they started a 28 day challenge on Sunday.     I decided to join at the "Fire Chief" level.   I love that--reminds me of being a kid.   Anyway, they suggest tracking your food logs on the blog on their website.  Let's see if I can copy and paste here:

My meals are similar to yesterday and will be similar again tomorrow because I'll be gone again until late in the evening.  However, I love this stuff so it's no problem.   These are my quick go-to foods.

B:  oat/corn grits/buckwheat cooked with some almond milk, water, 1/2 banana, 1 tsp ground flaxseeds, and cinnamon

L:  Jeff Novick curry burger wrapped in collard greens (I call it a collard wrap) with tomatoes and a dollop of home-made soy yogurt;  Jeff Novick potato fries seasoned with cajun seasoning (I used Happy Herbivore's recipe for making your own salt-free and in my case, less hot, mixture!) and topped with another dollop of home-made soy yogurt; salad (lettuce, red bell pepper) topped with 1 tsp chia seeds and mango vinegar.  

D:  1 small baked, then smashed butternut squash, 1/2 banana, splash of almond milk + 1/2 cup chickpeas smashed in, and cinnamon; bowl of cooked collards and onion; same salad as lunch.

Snack:   carrots, sugar snap peas

here's my lunch (salad not shown but see dinner):

Here's my dinner (cooked collards not shown):

Oh, I eat a lot of collards because they are abundant in my garden.  :)