Some Thursday Food Notes

January 27, 2011

What’s been on my mind, lately, food-wise.

1) Tupperware. I love me some Tupperware.  My aunt gave me some new Tupperware as a Christmas present, and I’m using it all the time.  It’s from their FridgeSmart collection – containers specially designed to keep produce fresher, longer.  It works because the containers have vents that you can open or close, depending on the type of fruit, so the gases that speed up the rotting process can escape.  This picture is from a couple weeks ago, but I never posted it, as my spur-of-the-moment trip to Michigan made me change a lot of plans:

From left to right, that’s celery, radishes, scallions, carrots, and broccoli.  I ate lots of it before the Michigan trip, but came home a week and a half later to find the radishes, scallions, and carrots still good!  The broccoli, not so much.  Want some Tupperware of your own?  Why not buy it from a former child star?  That’s right – Danny Pintauro from Who’s the Boss is a Tupperware representative – check out his website here!

2) Carrots. I love baby carrots.  I can eat an entire 1-pound bag over the course of a day – I did that yesterday, actually.  And here’s a fun fact for ya – did you know that a vast majority of baby carrots aren’t actually babies at all?  Take another look at the packaging next time you’re at the store.  Chances are, the bag will read “baby-cut” carrots, which means they’re actually full-size carrots that are cut down into 2-inch chunks, peeled in industrial peelers, and tumbled so all the edges get smooth.  I had heard that years ago, and was reminded of it a few days ago in Michigan when I found the largest baby carrot ever in my baby carrot bag:

Click here to read a USA Today article about the history of baby-cut carrots.  It’s actually pretty interesting.

And has anyone seen, at their grocery store, the new baby carrot bags?  I remember reading in September about how baby carrot companies were launching a baby carrot marketing campaign encouraging people to “eat ’em like junk food”.  Part of the campaign was redesigning the packaging so they looked more like snack food bags:

I haven’t seen these bags at any stores by me yet, what about you?  I think the whole thing is kinda silly, but I don’t have kids, which seems like the target demographic.  And here’s the website that goes with the campaign.  Kinda annoying, but for all you iPad and iPhone users, it has “the world’s first carrot-crunch-powered video game,” so drop everything right now and head over to the App store!

3. 7-Eleven. Remember a few weeks ago, when I posted the pic of the 7-Eleven that’s opening next door to my gym?  Well, I went to the gym last night for the first time since returning from Michigan, and it’s open for business.

I’m going to try to stay out of that 7-Eleven altogether.  I don’t need the temptation so close to my gym, period.  I’ll keep you posted.

I had a nice workout last night, too.  I spent about 45 minutes doing toning/strength training (emphasis on arms, shoulders, chest, back, abs), and then wanted to do a little bit of cardio, but the ellipticals were all in use, so I headed outside and ran around the block for about 12 minutes.  I walked a little to cool down, and headed home.

4. Juice. I’ve been a juicing fool.  I have a bowl of citrus, courtesy of Tavi’s fruit trees, so yesterday and today I’ve been starting off my day with a tall glass of juice.  It’s a mixture – the juice of one grapefruit, two tangerines, and one orange (that I had in my fridge from before):

Tasty!  Yesterday, it was just part of my breakfast – I also had a packet of instant oatmeal, and a yogurt.  I didn’t really eat a proper lunch, but grazed all day:  the aforementioned 1-pound bag of baby carrots, 2/3 cup butter beans, another tangerine, 1 box of raisins, 2 rice cakes.  Dinner was two open-faced tuna sandwiches:  2 pieces wheat toast, each topped with tomato slices and tuna salad, which I made from one 5-ounce can of tuna (packed in water), mixed with mustard, radishes and scallions, and a couple tablespoons of Greek Yogurt.

Keep it up, David!

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