Tag Archives: Worcestershire sauce

Apocalypse Diet Summary: Days 82-87

Apocalypse Diet, zombies, cooking, recipes, end of the world, food, eating, curry

Coconut solidifies at room temperature but I keep mine in the fridge. Usually available at any store that sells Asian foods. Panang curry paste, spicy and yummy.

Apocalypse Diet (AD) Day 82 (Mar. 22):

The end is very near. I’m going to try to make it to April 1 when I will officially stop the diet, but I might not make it through next week. I was taken out for lunch today to a Vietnamese restaurant and had spring rolls and a vermicelli with chicken with all the fixings. I ate it all but was so full that I actually didn’t even bother with dinner.

Apocalypse Diet (AD) Day 83 (Mar. 23):

I thought I was out of the veggie nut chile but I found another container in the freezer. So I had half of that with some Bulgar wheat hiding in the cupboard for half of forever. There are all sorts of bags and jars with this and that, that I probably bought once for some recipe but forgot about. I have two different sized jars of cornmeal and I don’t know what I’ll do with them. Nothing while I’m on the Apocalypse Diet, though if it truly was the end of the world, a month or two down the road I’d probably be boiling it and mixing it with jam.

Okay, it’s time for another food experiment. I have a can of crab! Yay! Though in fact I don’t really like the taste of canned crab and that’s why it’s been there so long. I have that package of panang curry paste, and half of this block of coconut cream, and some penne pasta, so here we go. This turned out really well and very yummy. I wanted to eat all of it but it’s a pretty high fat content and I’ve saved at least half of the sauce for  another night.

Apocalypse Diet (AD) Day 84 (Mar. 24):

Today was a busy day of running around, meeting up with a friend for brunch and out in the evening so I didn’t actually eat anything at home. What I did have was a chicken burger with fries I couldn’t finish and then some garlic butter prawns with a piece of garlic toast for dinner and that was it. I did drink half of a can of grapefruit pop/soda at home but that was it.

Apocalypse Diet (AD) Day 85 (Mar. 25):

I was actually feeling a bit in a slump today so I didn’t eat all day until I went to a friend’s for a potluck where I had some chicken, bread and a piece of coffee cake. That filled me up. Yes, my stomach has shrunk a bit.

Apocalypse Diet (AD) Day 86 (Mar. 26):

Lunch was truly the last of the veggie chili with the last of the Bulgar wheat. I was given half a huge muffin so that was an afternoon snack. It was a bit too dry to ever appeal to a zombie. For supper I had some of that panang curry with glass noodles. I think I prefer the pasta noodles to the rice noodles, maybe because they’re firmer.

Apocalypse Diet (AD) Day 87 (Mar. 27):

cooking, concoctions, zombies, apocalypse diet, eating, recipes

Zombie pasta made pink by the beets, with olives, tuna, red cabbage and capers. Actually pretty tasty.

Today’s lunch was the last of the chicken barley bean, a soup I made out of bits and pieces but will make again because it turned out so good. This is in fact the last of the soups, even though I still have turkey stock, and frozen veggies to make vegetable stock, but I have nothing to put in them. Were this truly the apocalypse I’d be sipping these broths and pulling anything edible out of the ground to add in. Someone brought me a wee sample of chicken with potato, carrot and peppers in tomato sauce. I scooped that up and a baby cupcake.

Tonight I cooked the last of the pasta with the last slices of beets, which made my pasta pink. I used a can of tuna, with garlic, capers, dill, Worcestershire sauce, chile peppers, the last of the kalamata olives, some Parmesan and…some red cabbage. I worried that I’d ruined this concoction, but the zombie pasta, with hints of red and pink like flesh, tasted pretty good. Kalamatas are fairly strong tasting but they worked.

I also had a chocolate pudding cake mix. I used the last egg, the last coconut (dry) and baked that, and then threw Frangelico on top. Not bad for three months in. Good thing I worked out tonight.

To recap after my first month on the Apocalypse Diet, I’m pretending that an apocalypse takes place (maybe it’s a supervirus, massive alien abductions or an evil plot), which stops the supply lines (but for the sake of staying healthy and clean, the hydro-electric power and water are still working). Since the Mayan calendar actually shows the ending of one age and the beginning of another, maybe it’s now the Zombie Age (we’ve already had the consumer age).

I am documenting how long I can live on the food in my place, without shopping. Here are my rules:

  1. I cannot buy any food at all.
  2. If going out for dinner, it’s a bubble outside of the experiment. I can take home the leftovers but this isn’t a stop-gap so no ordering pizza.
  3. When I start to run out of proper nutritionally balanced foods I will take vitamins.
  4. When I become bored or am on to only condiments and alcohol, I will end my experiment.
  5. Someone can give me food, for in the post-apocalyptic world we might want to trade or eat together in safety once in a while.

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Peppers and All Things Spicy

When I was a child the pepper shaker sat on our table like an icon to some ancient belief system. No one used it. Instead we liberally abused the salt shaker, over and over and over again to the point where my mother and my brother salt their pizza to this day. I used to salt cheese and my younger brother would make a bowl of vinegar with enough salt in it to make it murky and then dip his potato chips in…till his lips went white. We were heavy salt abusers but we shunned pepper.  

Then when I was in art college my boyfriend made tacos one night and had a bottle of hot sauce. He didn’t warn me, in fact I think he took secret glee in letting me use this medium hot sauce.  I had no experience with hot sauce, let alone pepper. Needless to say I turned red and gasped at the spiciness. Before long though, I was loving it and would use huge amounts of Tabasco on my food.  

Then I moved to Vancouver and met my friend Hanocia, who is from the tribal state of Meghalaya in India. She had a whole different degree of spiciness and would carry a bag of peppers in her purse. They were usually red but sometimes green and I believe Thai chillies. I learned to eat these chillies with my meal or whenever Hanocia cooked. At one point we were roommates and she, her boyfriend, and I would sit around eating our meal and chomping on chillies till we were all sniffling. 

Hanocia and I once went out for drinks one night and ordered bloody Caesars (for you Americans  it is a cocktail made of vodka, clamato juice, salt, pepper, Worcestershire sauce and Tabasco sauce). We finally just asked the bartender for the bottle of Tabasco. He gave us one of the small, table-size bottles that was about a third full. We returned an empty bottle. The bartender’s jaw dropped.  

After that, Tabasco really was what I called the McDonald’s of hot sauces, lacking flavor and with too much vinegar. I came to enjoy the nuances of the different peppers, even eating habaneros (or Scotch bonnets) where are 10 on a scale of 10 for hotness. Peppers are rated on the Scoville scale. The hottest is the Naga Jolokia or ghost pepper. I have never tried this one. The second hottest is the habanero or Red Savina. This pepper is of course super hot but has a fruity flavor. I doubt many could eat a whole one. When I’m putting it into a meal I probably put in less than a eighth of a teaspoon.  

pequin pepper


 I had achieved full pepper assimilation. I always seek out hot sauces though due to now having rosacea (a skin condition exacerbated by cold, spice and histamines) I can’t eat as much spicy foodas I once could . Alas. One does have to build up to it slowly, or risk serious burn. The hotter peppers, like the habanero, can physically burn the skin as well as burning on the way down.Black pepper too has developed from those early days. It’s fresh now, not some ghostly reminiscence of flavor. I have a pepper grinder of course, because nothing but fresh pepper will do. I once made an Irish stew where I put so much black pepper in that it was pretty spicy in it’s own right. It’s not as common to have hot black pepper but you can get there. I’m glad I came to learn about the pepper family and appreciate the nuances of the hotters types. I don’t intend on turning away any time soon, even with rosacea.

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