[Sagan Tosu] Jun Nishikawa Meal Log August Summary
I feel like I'm going to melt from the heat... or rather, the kitchen temperature is constantly around 35°C, making this August another month of feeling terror.
Since the club's practice schedule is on the summer version for July and August, I am providing lunch for several players in addition to dinner.
I will summarize those separately at another time.
Mixed rice with shredded bone broth meat, nameko mushroom, shiitake, and Chinese cabbage soup, grilled salted salmon, pickled zucchini, watermelon, early-ripening mandarin orange, white fig, blueberries, and muscat grapes, simmered chicken drumettes, boiled chicken with plum and green onion, grilled mackerel, seasoned boiled egg
This day was perfect for hors d'oeuvres because of the Obon holiday.
It was a day spent making lots of bento boxes, hors d'oeuvres, and fruit platters from the morning.
Why did I put Chinese cabbage rolls on the menu when I have to use over 100 pieces in a single day like in the bottom right of the photo?
You idiot, me!
Of course, I really don't have time for this.
and rush to finish Mr. Nishikawa's meal and the meal for the business trip to Fukuoka.
Warm vegetable salad and boiled egg, daikon radish simmered in bone broth, tea soba noodles, steamed chicken with garlic and miso, grilled salted mackerel, yellow watermelon, oriental melon, and gold kiwi, miso soup with rice cakes, shirasu natto, Sagabiyori rice, sea lettuce salt rice balls, grilled salted salmon, boiled egg, stir-fried garlic sprouts and mushrooms, pork rolls, pumpkin dumplings with black honey and kinako
↑ On this day, I made athlete meals for one soccer player and two female volleyball players for lunch, and at night, I had to prepare business trip meals for Mr. Nishikawa and an Avispa player, making it a nerve-wracking day.
Boiled egg, grilled salted mackerel, Sagabiyori germinated brown rice, avocado shirasu natto, pink grapefruit, gold kiwi, and pineapple, komatsuna and spinach namul, three types of motsuniku (offal stew), dressed bitter melon and paprika, nutrient-packed salad, aurora-grilled salmon, steamed chicken with kabosu citrus sesame sauce, bonito flake, seaweed, and myoga ginger soup
As expected, my menu planning gets more enthusiastic when I'm off.
It's somewhat glamorous.
My feelings are overflowing in the way I've decorated with butternut squash and pumpkin to show off some flair.
The contents of the smoothie on this day were
Tomato, fresh basil, blueberries, sea buckthorn, and Orin apple.
Actually, there are fans who quietly support this angled shot.
I've had people tell me in person things like 'I'm watching the angle!' or 'I was happy to find the angle again this month...'
and I'm jumping for joy.
And on this day off, August 27th, an air conditioner was finally installed in the kitchen!!
Because of the building's structure, I was told it was impossible to install a new one, so I had endured the unbelievable heat every year, but recently I really started to feel that my life was in danger, so I consulted another equipment company once more,
and they said, 'Oh? We can do it,' and I finally achieved comfort on this day.
I'm happy.
Sagabiyori sprouted brown rice, simmered beef, okra with whitebait and myoga ginger natto, seaweed and tofu miso soup, bitter melon with plum salt kelp, chive and sweet pepper salad, Oorin apple, pink grapefruit, and pineapple, steamed chicken with aonori soy milk mayo, foil-baked grunt, scallop, clam, and four types of mushrooms, nutrient-packed salad, boiled egg, grilled salted salmon
I finished my meal preparation business trip in Fukuoka at the end of August.
Since then, I have been spending my days focusing on cooking for the Tosu players.
Every day of that business trip was full of learning.
I believe this year has become a major turning point for my own athlete meal preparation.
I would like to write about these experiences as well once I finish summarizing the meal logs.
いいなと思ったら応援しよう！
頂いたサポートはわたしのアスリートごはん作りが選手の身体つくりにさらに役立てるように大切に使わせて頂きます。