What I ate: March 28, 2020


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Walked 2.05 miles in 37:33.


Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, Habanero chickpeas, dry roasted edamame, 3 sesame seaweed crisps.

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Lunch: Pastrami and French fries from the Tulip and Rose in Franklin, NY. That is half of it. Southern Tier IPA.

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Dinner: The other half of the pastrami sandwich. I separated the bread, meat, and slaw before refrigerating. Then I reheated the fries for 8 minutes, adding the bread and pastrami for the last 4 minutes at 350°F.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: March 27, 2020

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Walked 2.05 miles in 36:26.


Snack: Peanuts and trail mix. And a few cashews.


Dinner: Thai style pork with peppers, onions, and basil. And a glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.4 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: March 26, 2020

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps


Lunch: Spicy tuna salad croissant and Kettle Chips chile verde potato chips.

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Walked 2.05 miles in 36:58.


Snack: Peanuts and trail mix. And, later, Cabot seriously sharp cheddar and almonds.


Dinner: Crushed hamburger and a glass of Bota Box malbec.

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Jarred and refrigerated the batch of homemade kimchi.

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

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: March 25, 2020

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

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Started fermenting a batch of homemade kimchi.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Taco salad. With Beyond veggie taco meat.

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Snack: Peanuts and trail mix. And a few cashews.


Dinner: Pasta with chicken, zucchini and pesto. With 1.5 oz. pasta, 2.2 oz. chicken, and 1 small zucchini.

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

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: March 24, 2020

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix. And a few cashews.


Dinner: Steak frites. And a glass of Bota Box malbec. With 3.3 oz. steak and 2.8 oz. French fries.

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Started brining the cabbage for homemade kimchi.

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

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: March 23, 2020

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.



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Snack: Peanuts and trail mix. And a few cashews. And 1.0 oz. Doritos.


Dinner: Second part of the take-out from The Tulip and Rose in Franklin, NY. Kitsune Nabe (clay pot stewed tofu: enoki mushrooms, rice cakes, nori seaweed, palm hearts, carrots, snow peas, daikon, bean sprouts; vegan, gluten-free) and some more pakora. And a glass of Bota Box malbec.

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

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.


What I ate: March 22, 2020

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 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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And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.

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Lunch: Chicken kimchi soup. And a half glass of New Zealand sauvignon blanc.

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Walked 2.05 miles in 37:12.


Snack: Peanuts and beef jerky.

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Dinner: Quorn pesto and basil veggie cutlet sandwich (new post). And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.8 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

Quorn pesto and mozzarella veggie cutlet sandwich

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This was good!

I used one Quorn pesto and mozzarella cutlet, baked in the oven following the package directions (20 minutes at 425°F).

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The whole wheat sub roll was a little too big.

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I trimmed off the ends and the center to make it less bread-y.

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Bake the cutlet at 425°F for 20 minutes. Doing it on a sheet pan on foil is good because he contents may ooze out.

Once cooked, place on the bread, add a little Bove's basil pizza sauce and more mozzarella cheese. Bake for 3 minutes at 425°F so the bread is lightly toasted and the cheese melted.

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Looks good!

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What I ate: March 21, 2020


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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.

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Walked 2.05 miles in 36:39


Snack: 1.0 oz. Tortilla chips and guacamole

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Boiled and baked a batch of homemade whole wheat bagels.

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Dinner: Second part of the take-out from The Tulip and Rose in Franklin, NY. Kitsune Nabe (clay pot stewed tofu: enoki mushrooms, rice cakes, nori seaweed, palm hearts, carrots, snow peas, daikon, bean sprouts; vegan, gluten-free) and some more pakora. There was a lot more food than I anticipated so I didn't eat the whole thing and saved he rest for another meal.

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Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

What I ate: March 20, 2020

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.



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Walked 2.05 miles in 36:15.


Snack: Peanuts and trail mix.


Started the poolish and soaker for homemade whole wheat bagels.

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Dinner: Got take-out from the Tulip and Rose in Franklin, NY. Ramen ("Japanese-style noodle soup: tofu, nori seaweed, beansprouts, daikon radish, scallion, shiitake, kombu dashi; vegan) and Pakora (chickpea flour fritters: pepper, onion, potato, tamarind chutney; vegan, gluten-free). Really, really good! And they package the veg and tofu separate from the broth so it stays fresh and crispy. Also got Kitsune Nabe (clay pot stewed tofu: enoki mushrooms, rice cakes, nori seaweed, palm hearts, carrots, snow peas, daikon, bean sprouts; vegan, gluten-free) for tomorrow.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 134.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

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