What I ate: January 22, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings" and salad.

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Marinated the tofu for dinner.

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Snack: 0.7 oz. almonds. And, later, 1.0 oz. potato chips.


Dinner: Sesame tofu with broccoli and celeriac. And a glass of Cupcake New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: January 21, 2018

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

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Made the filling for an spicy veggie, black bean and cheese 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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I tried making a Jalapeño bacon cheese savory muffin. It was perfectly edible, but surprisingly bland given the ingredients. Some more tweaking is necessary. With a mimosa.

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Lunch: Reuben sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing. And asome Kettle Chips hot jalapeño potato chips and a Switchback Ale.

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Dinner: 2 slices of Digiorno rising crust supreme pizza and 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: January 20, 2018

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


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

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

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Dinner: Duck cassis at Toscana restaurant in Oneonta, NY, with the family.

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Weight at the beginning of the next day: 126.8 lbs.

What I ate: January 19, 2018

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.


Lunch: Veggie Buffalo chicken patty sandwich

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Snack: 4 roasted garlic Triscuits with horseradish cheddar.

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Dinner: Fried chicken and mashed potatoes (previously frozen). And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 126.0 lbs.
(scale wasn't working right the next morning)

What I ate: January 18, 2018

Breakfast: Canadian bacon, egg and cheese English muffin.

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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sardines and spinach rice bowl

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Snack: 1.0 oz. peanuts.


Dinner: Szechuan veggie beef. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: January 17, 2018

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.


Lunch: Veggie chicken Caesar salad.

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Snack: 1.0 oz. Stacy's everything bage; chips.


Dinner: Pork and vegetable Thai curry. And a glass of Cupcake New Zealand sauvignon blanc.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: January 16, 2018

Breakfast: Spicy veggie, mushroom and cheese omelette (new post). Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Boiled and baked homemade whole wheat bagels.

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Snack: 1.0 oz. Sriracha chex mix.


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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Dinner: Japanese-style beef curry. And 2 glasses of Hodge cabernet sauvignon.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: January 15, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Made the dough and formed homemade whole wheat bagels.


Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 3 Roasted garlic Triscuits with horseradish cheddar.

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Dinner: Turkey barley soup. And a homemade whole wheat and oat roll with butter.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: January 14, 2018

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

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Made the filling for an spicy veggie, black bean and cheese 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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Prepared the poolish and soaker to make homemade whole wheat bagels.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 1.0 oz. Stacy's everything bagel chips.

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Made a batch of carrot ginger soup. Vacuum sealed and froze 3 servings.

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Lunch: Carrot ginger soup and a homemade homemade whole wheat and oat roll (previously frozen). And a half glass of Cupcake New Zealand sauvignon blanc.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Nachos. And a Sauza Hornitos tequila.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: January 13, 2018

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, Kettle Chips chile verde potato chips, a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing, and a Switchback Ale.

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Snack: 0.8 oz. peanuts.


Dinner: Steak frites and side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

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