food

Breakfast: Egg, toast and bacon. And a mimosa.



Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana masala and rice. I made a fresh batch, which is two servings and vacuum sealed and froze the second serving.


I should probably start making this four servings at a time because there is a lot of mise en place.


Snack: 0.7 oz. peanuts and a Saranac Adirondack Lager.



Dinner: Rigatoni with prosciutto, tomatoes and broccoli in spicy vodka cream sauce. And a slice of wheat Italian bread.


And 2 glasses of Old Vines zinfandel.




Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 120.4 lbs.

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



Lunch: Beef, broccoli and scallion stir-fry with rice.



Snack: A Saranac Pale Ale. And 0.5 oz. pretzels.



Cooked a batch of breakfast sausage links. I bought them last Thursday and forgot about them until I went to get the lox for this morning's breakfast and discovered a package of sausage.


Snack: 1.0 oz. Sriracha chex mix.


Dinner: Iron Chef Chinese buffet with Mom and Dad. On account of Mother's Day the buffet had a whole pile of additional items. Unfortunately, I forgot to take a picture of them.



Weight at beginning of the day: 119.8 lbs.
Weight at the beginning of the next day: 120.6 lbs.

Breakfast: Chorizo breakfast burrito. Quick reheat of the leftover filling from last Wednesday on a freshly heated tortilla.


Snack: 1.0 oz. Sriracha chex mix.

Lunch: Tofu, broccoli and scallion stir-fry with rice.


Snack: 0.8 oz. peanuts. And a Saranac IPA.

Dinner: Pork spare ribs and seasoned French fries. With homemade barbecue sauce and an incredibly complex cooking method. These ribs are so unbelievably moist, tender and delicious. And 2 glasses of Tomaiolo Toscana.



Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 119.8 lbs.

Breakfast: Corned beef hash, eggs and toast.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Japanese-style "crushed hamburger" and rice.


Snack: 0.7 oz. peanuts.


Dinner: Spaghetti with Italian sausage. With 2.0 oz. of Barilla spaghetti and homemade tomato sauce. With a slice of wheat Italian bread with olive oil.


And 2 glasses of Tomaiolo Toscana.



Weight at beginning of the day: 118.8 lbs.
Weight at the beginning of the next day: 120.2 lbs.

Breakfast: Sausage, egg and cheese English muffin.


Lunch: Sardines, sautéed spinach with hana katsuo and rice with furikake.


I grilled a batch of wild Sockeye salmon, then chilled, vacuum sealed and froze the fish for a future dinner.


Did some walk/run intervals on the treadmill. Ease into 5K, Week 4, Day 3. 2.15 miles in 27 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals.


Dinner: Chicken paprika, rice and broccoli. My original menu was steak, baked potato and broccoli but it's so cold and rainy today it seemed like a good day for chicken paprika.


With 1 glass of Monkey Bay sauvignon blanc, New Zealand.


And 2 glasses of The Seeker malbec.


Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 118.8 lbs.

Breakfast: Chorizo breakfast burrito with chorizo sausage, green pepper, jalapeño, onion and egg. And a glass of orange juice.


Snack: 1.0 oz. Sriracha chex mix. And a Spicy V-8.


Lunch: Bacon, lettuce and tomato sandwich. On one slice of Barowski's wheat bread, cut in half and toasted.


Snack: 0.7 oz. peanuts.


Dinner: Grilled salmon, rice and green beans. These are just plain green beans, not the spicy ones, and there aren't too many of them because I used most of them making pasta with prosciutto and green beans.


And 2 glasses of The Seeker malbec.



Weight at beginning of the day: 119.0 lbs.
Weight at the beginning of the next day: 120.2 lbs.

Boiled and baked a batch of homemade whole wheat bagels.


Breakfast: Toasted bagel with butter and a side of bacon.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chicken soup with soba noodles.



Snack: 0.8 oz. peanuts. And later, 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese.



Did some walk/run intervals on the treadmill. Ease into 5K, Week 4, Day 2. 2.15 miles in 27 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals.


Dinner: Roast beef, rice, gravy and broccoli. I reheated the previously cooked, sliced, vacuum sealed and frozen eye of round roast beef in the sous vide, microwaved the broccoli, cooked the rice in the rice cooker and reheated the previously made gravy in a saucepan on the stove.


And 2 glasses of Blackstone pinot noir, California, 2010.


Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 119.0 lbs.

Breakfast: Egg, toast and bacon.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sausage and green pepper stir-fry.


Snack: 0.7 oz. peanuts and 9 oz. of Saranac Adirondack Lager (the rest of the bottle is for the beer batter for the fish and chips).



Dinner: Fish and chips. With homemade beer-battered haddock, homemade tartar sauce, and 3.2 oz. Cascadian organic French fries.


And 2 glasses of Blackstone pinot noir, California, 2010.


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 120.2 lbs.

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


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with broccoli and scallion stir-fry.



Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar. And a half glass of Urban Riesling.


Started the soaker and poolish for a batch of homemade whole wheat bagels.


Did some walk/run intervals on the treadmill. Ease into 5K, Week 4, Day 1. 2.10 miles in 26 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals. This was tougher - the run intervals were 4, 6, and 4 minutes.


Dinner: Iron Chef Chinese buffet with Mom and Dad.



Weight at beginning of the day: 118.8 lbs.
Weight at the beginning of the next day: 120.6 lbs.

Breakfast: Chorizo breakfast burrito.


Lunch: Chicken and snow pea stir-fry.



Snack: 0.7 oz. peanuts.

A Saranac IPA. I should have run yesterday and today, but two days ago I tripped while getting off scaffolding and sort of twisted my knee. In any case, I'm still painting, which for some reason makes me crave beer.


Dinner: Green bean prosciutto pasta. This was a last minute meal change. In the past I've made it with asparagus, but I didn't have any, as it's not the season for good baby asparagus. I figured green beans would be just as good, and it is!


And 2 glasses of Chimango malbec.


Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 118.8 lbs.