What I ate: May 21, 2017

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Bacon and cheddar quiche and a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing. And a half glass of 90+ New Zealand sauvignon blanc. This was good; I got the quiche yesterday from The Meeting Place in Unadilla, NY and warmed it a little, 8 minutes at 350°F.

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Made a batch of buttermilk biscuits.

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Made a batch of pickled jalapeños.


Snack: 1.0 oz. potato chips and French onion dip.

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Dinner: Brooks barbecued chicken, previously vacuum sealed and frozen. Reheated in the sous vide.

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And 2 glasses of Vadossi Chianti riserva, 2012.


Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: May 20, 2017

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Vacuum sealed and froze the rest of the can of Amy's refried black beans.

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Made a head of roasted garlic.

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Made a batch of roasted garlic mashed potatoes.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. Kettle Chips hot jalapeño potato chips, and a Saranac legacy IPA.

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Walked into town, 1.2 miles.


Snack: 0.9 oz. bagel chips.


Grilled some chicken breast tenders for meals like chicken and cheese enchiladas or grilled chicken quesadilla.

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Vacuum sealed and froze the rest of the package of chicken for future meals like spicy peanut chicken and broccoli, chicken paprika or chicken balsamic.

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Dinner: 2 slices of Digiorno stuffed crust frozen supreme pizza.

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And 2 glasses of Vadossi Chianti riserva, 2012.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: May 19, 2017

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. bagel chips.


Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a Patron anejo tequila.

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And a glass of Bota Box malbec.


Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: May 18, 2017

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whoel wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken Caesar salad. With lettuce mix, Romaine, tomato, cucumber, anchovies, Olivia's garlic and butter croutons, veggie chicken strips, and Drew's Caesar Romano dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Salmon, rice, and sautéed spinach. And a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: May 17, 2017

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind oat and honey granola bar.


Lunch: Summer sausage English muffin sandwich and a side salad.

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Snack: 3 cracked pepper and olive oil Triscuits with mango fire cheddar.


Dinner: Mongolian beef (new recipe). And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

Mongolian beef #1

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I had a craving for this so I decided to make a test recipe. It's a little different preparation than I normally make so I wasn't sure how it would turn out. It was a little too salty, but it wasn't bad for a first attempt.

This recipe based on a half of this recipe, though I reduced the sugar significantly. If you want a recipe like you'd get in a restaurant, by all means add all of the sugar, but I like mine less sweet.

8 oz. beef (I used sirloin tip steak)
1 bunch of scallions

cornstarch
vegetable oil

2 oz. soy sauce (1/4 cup)
2 oz. water (1/4 cup)
1 tbsp. sugar
1 tbsp. garlic
1 tbsp. ginger


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The beef sliced and dredged in cornstarch:

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Heat 1 cup of vegetable oil in a wok to 360°F. Deep fry the beef for 2 minutes.

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Remove the beef from the oil and set aside.

Remove most of the oil from the wok.

Add the sauce ingredients and the white parts of the scallions and cook for a few minutes until reduced.

Add the beef again and cook for a minute. Add the green parts of the scallions.

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Serve with rice.

What I ate: May 16, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a toasted Lender's frozen plain bagel with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings" and salad.

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Snack: 0.8 oz. peanuts.


Dinner: Beef with snow peas stir-fry.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: May 15, 2017

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


A maple walnut scone and coffee at The Meeting Place in Unadilla, NY.

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Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Walked 2.23 miles in 40:37.


Snack: 0.8 oz. peanuts.


Dinner: Spicy peanut chicken and broccoli.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: May 14, 2017

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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Dinner: Steak, wild rice mix, and broccoli.

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And 2 glasses of Cannonball Cabernet Sauvignon, California, 2009.

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Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: May 13, 2017

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, chicken noodle soup (leftover, from Denny's), and a Goose Island IPA.

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Snack: 2.0 oz. Doritos and a glass of Scurati Nero d'Avola 2014.

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Dinner: Chicken fried steak and a glass of Scurati Nero d'Avola 2014.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 134.0 lbs.

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