August 2011 Archives

What I ate: August 31, 2011

A Spicy V8.

Breakfast: Half a grapefruit and bacon at Mom and Dad's with my nephew.

Lunch: Mom's shrimp and eggs and rice.

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Dinner: Sushi regular at Tokyo Tavern in Oneonta with Mom and my nephew.

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Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 109.8 lbs.


What I ate: August 30, 2011

I was really bad about taking pictures today...

Breakfast: Waffles and bacon. I made waffles for Mom and my nephew because Mom and Dad's house still doesn't have power after hurricane Irene.

Lunch: Mom's BLT.

Dinner: Spinach eggplant Parmesan at The Depot in Oneonta, New York.


Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 110.4 lbs.

What I ate: August 29, 2011

Breakfast: Bacon egg and cheese English muffin. On a Barowski's whole wheat English muffin. And Cabot cheddar cheese.

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Lunch: Beef with broccoli and scallions. And rice.

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Snack: 0.7 oz. peanuts. And a Spicy V8.

Dinner: Chinese buffet at Iron Chef Buffet in Oneonta, NY with Mom, Dad and my nephew.

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Weight at beginning of the day: 108.4 lbs.
Weight at the beginning of the next day: 111.4 lbs.

What I ate: August 28, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, cream cheese, tomato and red onion. Actually, that's Vermont Butter and Cheese goat cheese because my cream cheese looked weird and going out to get cream cheese in a hurricane seemed like a bad idea.

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Lunch: Bacon, lettuce and tomato sandwich. On one slice of Barowski's wheat bread, cut in half. With mayo. And Kettle Chips barbecue potato chips.

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Dinner: A random assortment of Doritos, potato chips and French onion dip, chocolate, wine and beer. Though I lost power (and Internet) between the gas stove and the generator I could have cooked anything, but didn't.


Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 108.4 lbs.






What I ate: August 27, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen.

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Lunch: Sausage and green pepper stir-fry with homemade turkey sausage. This was excellent and basically tasted the same as the regular sausage version, but healthier.

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Snack: A Spicy V8.

Dinner: Fish and chips. I previously made, vacuum sealed and froze the fish so it was easy to defrost and drop in the deep fryer for 1:30 and it was perfect. The French fries were frozen, so that's just 2:00 in the deep fryer at 360°F. Also, a quick homemade tartar sauce. And a Lake Placid Ubu Ale.

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Dessert: 2 strips of Dagoba xocolatl chocolate bar. And 2 glasses of Seven Deadly Zins (zindanfel).

Snack: 1.0 oz. Doritos. I broke into my "hurricane emergency" stash of junk food, because it just seems appropriate to eat junk food during a weather emergency. Also 1.0 oz. potato chips and French onion dip.


Weight at beginning of the day: 108.6 lbs.
Weight at the beginning of the next day: 109.4 lbs.


What I ate: August 26, 2011

Breakfast: One egg, scrambled, bacon and toast (1/2 slice of Barowski's wheat bread) with Earth Balance spread.

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Lunch: Roast beef sandwich with mayo, horseradish and lettuce on one slice of Barowski's wheat bread, cut in half. And Kettle Chips barbecue potato chips. 3.0 oz. of homemade eye of round roast beef.

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Snack: 0.7 oz. peanuts.

Dinner: Steak, seasoned French fries and broccoli. I made horseradish sour cream, but I decided to switch to using soy sauce as my dipping sauce after I took the picture. With a glass of Seven Deadly Zins zinfandel.

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Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 108.6 lbs.



What I ate: August 25, 2011

Breakfast: Western omelet with Vermont Smoke and Cure ham, green pepper, onion and a Pete and Gerry's organic egg. And a half slice of Barowski's wheat bread toast with Earth Balance spread.

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Snack: 0.7 oz. peanuts and a Spicy V8.

Lunch: Spicy vegetarian chili with jalapeño skillet cornbread.

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Snack: 0.8 oz peanuts.

Dinner: Italian sausage spaghetti, Italian wheat bread and 2 glasses of Parker Station pinot noir.

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Dessert: 2 strips of Dagoba xocolatl chocolate bar.

Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 110.2 lbs.




What I ate: August 24, 2011

Breakfast: Sausage, egg and cheese English muffin. With homemade turkey sausage, an organic egg, Cabot cheddar cheese on a Barowski's wheat English muffin.

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Snack: 0.7 oz. peanuts and a Spicy V8.

Lunch: Twice cooked pork, broccoli and scallions. With rice.

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Snack: 0.7 oz. peanuts.

Dinner: Tonkatsu, rice and sautéed cabbage. And two glasses of Parker Station pinot noir.

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Weight at beginning of the day: 108.6 lbs.
Weight at the beginning of the next day: 109.8 lbs.




What I ate: August 23, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen.

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Lunch: Beef with snow peas. And rice.

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Snack: 0.7 oz. peanuts.

Dinner: Grilled salmon, sautéed spinach and rice with furikake. I previously grilled, vacuum sealed and froze the salmon so I just put the frozen salmon into the sous vide for about 40 minutes at 140°F. And a glass of Arca Nova vinho verde.

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Dessert: 2 strips of Dagoba lavender chocolate bar and 1 glass of Cholila Ranch malbec.


Weight at beginning of the day: 109.8 lbs.
Weight at the beginning of the next day: 108.6 lbs.





What I ate: August 22, 2011

Breakfast: One egg, scrambled, bacon and toast (1/2 slice of Barowski's wheat bread) with Earth Balance spread.

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Lunch: Grilled chicken Caesar salad with Drew's Caesar dressing, freshly grated Parmesan and a home whole wheat and oat dinner roll with Vermont Butter and Cheese cultured butter.

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Dinner: My originally scheduled dinner of salmon, sautéed spinach and rice has been postponed because I had a crazy craving for a hot dog. I have a hot dog maybe 2 or 3 times a year, so this is unusual. Fortunately I was planning on going to the grocery store today anyway.

Hebrew National all beef bun-length hot dog, grilled, on a Barowski's wheat hot dog roll with sweet pickle relish and Dijon mustard. Also more sweet cucumber slices and seasoned French fries. And a Lake Placid Ubu Ale. Quite delicious, actually, and it really hit the spot.

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Dessert: 2 strips of Dagoba xocolatl chocolate bar and 2 glasses of Cholila Ranch malbec.

Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 109.8 lbs.



What I ate: August 21, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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Snack: Spicy V8 and 0.7 oz. peanuts.

Lunch: Stir fry of beef with broccoli and scallions. With 3.2 oz. eye round roast beef.

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Dinner: Chinese buffer with Mom and Dad at Iron Chef Buffet in Oneonta, New York.

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Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 110.0 lbs.




What I ate: August 20, 2011

Breakfast: Waffles and bacon. Both previously cooked and frozen. With fresh blueberries and Vermont maple syrup.

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Lunch: Tuna salad sandwich on one slice of Barowski's wheat bread, cut in half. That's a half can of tuna.

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Dinner: Cuban medianoche ("midnight") sandwich. Ham, swiss, marinated roasted pork, dill pickle and mustard on a special, slightly sweet, soft, white medianoche roll. And this time I remembered to cook it in the sandwich press! Served with French fries and a Sierra Nevada pale ale.

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Snack: 1/8 cup air-popped popcorn with 1 tbsp. butter.

Weight at beginning of the day: 110.4 lbs.
Weight at the beginning of the next day: 110.4 lbs.





What I ate: August 19, 2011

Breakfast: Sausage, egg and cheese English muffin. With homemade turkey sausage, an organic egg, Cabot cheddar cheese on a Barowski's wheat English muffin. The sausage is great, and healthy, too. I'll definitely be making that again.

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Snack: Spicy V8. And 0.7 oz. peanuts.

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

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Snack: 0.7 oz. peanuts.

Dinner: Sushi platter. Tuna sashimi, spicy tuna nori rolls and cucumber, avocado, carrot and tuna rolls.

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And one glass of Arca Nova vinho verde.

ate.2011.08.19.e1.jpgDessert: 2 glasses of Don Cano malbec. And 2 strips of Dagoba xocolatl chocolate bar.


Weight at beginning of the day: 109.2 lbs.
Weight at the beginning of the next day: 110.4 lbs.


What I ate: August 18, 2011

Breakfast: Pancakes and bacon. Both previously frozen. With Vermont maple syrup.

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Snack: Buttermilk biscuit with butter. I baked a batch of these for dinner tonight. They're basically Alton Brown's recipe, though I substituted coconut oil for shortening. They're really good.

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Lunch: Beef with broccoli and scallions and rice.

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Snack: 0.7 oz. peanuts.

Dinner: Fried chicken, French fries, sautéed red chard and a buttermilk biscuit. And a Sierra Nevada pale ale.

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Dessert: 2 glasses of Don Cano malbec. And 2 strips of Dagoba xocolatl chocolate bar.

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Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 109.2 lbs.



Fried chicken dinner

ate.2011.08.18.d.jpgFried chicken, French fries, sautéed red chard and a buttermilk biscuit: a delicious and surprisingly quick meal. And not quite as unhealthy as it looks, too.


Fried chicken

It's actually kind of difficult to fry chicken in a pan or deep fryer and cook it through without overcooking the outside or making it excessively greasy. One solution employed by fast food chicken chains is to use a pressure fryer, but this is what I do:

Season chicken parts with dry rub, vacuum seal, and refrigerate for 2 days. I made skinless chicken parts to make it a little healthier and let the seasoning penetrate into the chicken parts better, but it works with the skin on as well.

Sous vide the chicken for 2 hours at 160°F then rapidly chill, and refrigerate. It will keep this way for a few days, or you could even remove the chicken from the vacuum bag, dry it off, and vacuum seal in a new bag and freeze it. This is my seasoned chicken base which is good for fried chicken or barbecued chicken.

When ready to make the fried chicken, wipe it dry, dredge in flour, dip in buttermilk, then dredge in flour again. Deep fry for 2 minutes at 360°F. Remember, it's already cooked through, so you only need to brown it and warm it through.


French fries

Normally I'd make my homemade hand-cut French fries, but in this case I just cooked frozen French fries for 2 minutes at 360°F. Season with salt, pepper and cayenne pepper.


Sautéed chard (or kale)


Remove the hard stems from chard or kale and cut or rip in to reasonably sized pieces.

Heat oil in a sauté pan over medium heat.

Add the chard or kale and cook until wilted. Add salt, pepper, a dash of sherry (or other) vinegar. Serve.

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Buttermilk biscuit

I basically made Alton Brown's recipe. I didn't have any shortening so I used coconut oil instead. They turned out great, though mine were a little thicker and I only got 8 instead of a dozen. And my oven runs a little hot so it only took 15 minutes to cook them.

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What I ate: August 17, 2011

Breakfast: One egg, scrambled, bacon and toast (1/2 slice of Barowski's wheat bread) with Earth Balance spread.

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Snack: A Spicy V8. And 0.8 oz. peanuts.

Lunch: Sausage and green pepper stir-fry with homemade turkey sausage. This was excellent and basically tasted the same as the regular sausage version, but healthier.


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Snack: 0.7 oz. peanuts.

Dinner: Chicken paprika with broccoli, rice and sour cream sauce.

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And 2 glasses of Anni Riesling.

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Dessert: 2 strips of Dagoba xocolatl chocolate bar.


Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 110.0 lbs.





What I ate: August 16, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen. This muffin was from the batch that I forgot to add the baking powder to, so they're a little shorter than usual.

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Lunch: Shrimp and onion stir-fry with spinach (new recipe), rice. In the past I've made this with just white onions and shrimp, but I thought it would be good to add some green vegetable so I threw in a 1 1/2 cups of spinach and it was delicious!

ate.2011.08.16.l.jpgToday was a grocery shopping day so that also means cooking off and freezing a bunch of things.

I cooked a batch of homemade turkey sausage patties (new recipe). They're good - hardly noticeable that they're not pork.

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I'm going to try to cut down on my bacon consumption a little, but I'm not going cold turkey (sausage)... I also cooked and froze two pounds of bacon.


I baked and froze a fresh batch of blueberry muffins, and this time I remembered the baking powder!

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I made an eye round roast beef. I cooked it in the sous vide so that's always easy: season, vacuum seal, and cook for 2 hours at 132°F. Chill, then refrigerate. Then I sliced it into four 3.0 oz. servings for sandwich, one 5.8 oz. serving for roast beef and gravy, six 3.2 oz. servings for stir-fry and the leftover bit for Roscoe.

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Dinner: Italian sausage spaghetti. With one slice of Hannaford Italian wheat bread and 2 glasses of Vine Street cabernet sauvignon. Now that it's getting cooler I'm going to have to bake some bread because this bread was a little to soft and white-bread-like for my taste.

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Dessert: 2 strips of Dagoba xocolatl chocolate bar.


Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 110.2 lbs.


Turkey sausage patties

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I usually make my homemade sausage with pork, but I figured I'd give turkey sausage a try! I thought it might be a healthy way to cut down on the slightly excessive amount of bacon that I consume.

1.3 lbs. ground turkey

3/4 tsp. freshly ground black pepper
1 tsp. sage
1 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. nutmeg
1/2 tsp. cayenne pepper
1/2 tsp. red pepper flakes

1/2 tbsp. brown sugar
salt (I used 1 tbsp. but salt as desired)

Combine the spices except for the brown sugar in a spice grinder and grind.

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Put the ground turkey in a bowl, add salt, the spices, and brown sugar. Portion into 2.5 oz. portions and flatten into a 3 1/2" cutter.

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Cook on a 375°F griddle, 5 minutes per side.

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The spices are a slightly spicier (and scaled) version of Alton Brown's recipe. I like it - the sage and thyme (I think) give it as "this is breakfast sausage" taste but the extra cayenne and red pepper give it a bite. But it's definitely not, "There's hot Italian sausage on my breakfast sandwich."

Shrimp and onion stir-fry with spinach

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This dish is a variation of a dish Mom made when I was little. It's simple, tasty, and quick to make. I modified it to reduce the amount of shrimp and added some spinach to make it a little healthier than my previous recipe.

Serves 1. Multiply as necessary.

cooking oil, such as peanut or canola
1 medium white onion, thinly sliced
3.2 oz. shrimp, shelled, deveined, tail removed and cut into small bite-sized pieces
1 tbsp. garlic, minced
1 1/2 cups fresh spinach
1 tbsp. sake
1 tbsp. sugar
soy sauce
black pepper

Heat a sauté pan over low heat. Add the oil to coat the bottom thinly.

Add the sliced onions and cook for a few minutes until softened. Make sure the onions do not burn.

Add the shrimp and garlic and cook until the shrimp are cooked through, a couple minutes. Or you can use defrosted, cooked individually quick frozen shrimp which makes the dish even easier. Just wait a little longer before adding cooked shrimp.

Add the spinach and let it wilt for a few minutes.

Add the sake, sugar, soy sauce and black pepper.

Serve with rice.

Update October 5, 2014. Here's a picture of the ingredients before cooking and the final product.

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What I ate: August 15, 2011

Breakfast: Waffles and bacon. Both previously cooked and frozen.

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Snack: Spicy V8. And 0.7 oz. peanuts.

Lunch: Mom's tofu, rice.

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Snack: 0.7 oz. peanuts.

Dinner: Steak, salt and olive oil rubbed baked potato and broccoli. Butter and sour cream for the potato. And this time I made horseradish cream for steak as a dipping sauce: equal parts prepared horseradish and sour cream, with salt and pepper. Very tasty!

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And 2 glasses of Vine Street vinyards cabernet sauvignon, Paso Robles California, 2007. Not that great.

ate.2011.08.15.e1.jpgDessert: 2 strips of Dagoba xocolatl chocolate bar. And 2 strips of Dagoba lavender blueberry dark chocolate.

Weight at beginning of the day: 110.2 lbs.
Weight at the beginning of the next day: 109.4 lbs.


What I ate: August 14, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion. And Gruet brut sparkling wine. Not pictured: New York Times.

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Lunch: Bacon, lettuce and tomato sandwich. On one slice of Barowski's wheat bread, cut in half. With mayo. And Kettle Chips barbecue potato chips.

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Dinner: Iron Chef Chinese Buffet with Mom. And another smaller plate that I forgot to take a picture of.

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Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 110.2 lbs.







What I ate: August 13, 2011

Breakfast: One egg, scrambled, bacon and toast (1/2 slice of Barowski's wheat bread) with Earth Balance spread.

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A Spicy V8.

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

ate.2011.08.13.l.jpgSnack: 0.7 oz. peanuts.

Dinner: Sushi regular at Tokyo Tavern in Oneonta, NY with Mom.

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Weight at beginning of the day: 112.0 lbs.
Weight at the beginning of the next day: 111.0 lbs.



What I ate: August 12, 2011

Breakfast: Bacon egg and cheese English muffin. On a Barowski's whole wheat English muffin. And Cabot cheddar cheese.

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Snack: 0.7 oz. peanuts.

Lunch: Roast beef sandwich with mayo, horseradish and lettuce on one slice of Barowski's wheat bread, cut in half. And Kettle Chips barbecue potato chips. 3.0 oz. of homemade eye of round roast beef.

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Snack: 0.7 oz. peanuts. And a Spicy V8. And, later, a little rice ball.

Dinner: Mom's miso soup (not pictured), tofu and kamaboko and rice. At Mom and Dad's.

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Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 112.0 lbs.




What I ate: August 11, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen. This muffin was from the batch that I forgot to add the baking powder to, so they're a little shorter than usual.

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Snack: 0.7 oz. peanuts. And a Spicy V8.

Lunch: Homemade chana masala and rice.

ate.2011.08.11.l.jpgSnack: 0.7 oz. peanuts.

Appetizer: 3 Kashi roasted garlic crackers with Cabot cheddar cheese.

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And a glass of Hahn chardonnay.

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Dinner: Tonkatsu, rice and sautéed cabbage. And another glass of chardonnay.

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Dessert: 2 strips of Dagoba xocolatl chocolate bar. And 2 strips of Dagoba lavender blueberry dark chocolate.


Weight at beginning of the day: 109.2 lbs.
Weight at the beginning of the next day: 110.0 lbs.

What I ate: August 10, 2011

Breakfast: Pancakes and bacon. Both previously frozen. With Vermont maple syrup.

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A Spicy V8.

Lunch: Sausage and green pepper stir-fry with rice.

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Dinner: Homemade Fried chicken fingers, boneless Buffalo 'wings' and seasoned French fries. And a Sierra Nevada pale ale.

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I have installed the special outlet necessary to use the serious deep fryer. Still, I've found for small deep frying jobs like today's dinner it's much easier to just use my induction hot plate and a quart of oil in a pot. I've taken to setting it on an inverted sheet pan on the stove for maximum ventilation from my vent hood and there's barely any fried food smell when I use it now. And unlike the stove underneath it, the induction burner can be set to a specific temperature and it keeps it quite well. And it's probably safer than putting a pot of oil on the gas stove.

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Dessert: 2 strips of Dagoba xocolatl chocolate bar. And 2 glasses of Don Cano malbec.

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Weight at beginning of the day: 109.2 lbs.
Weight at the beginning of the next day: 109.2 lbs.







What I ate: August 9, 2011

Breakfast: One egg, scrambled, bacon and toast (1/2 slice of Barowski's wheat bread) with Earth Balance spread.

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And I cooked a batch of tonkatsu (thin Japanese deep fried pork), one of my favorite foods but a pain to cook. Fortunately, it freezes well. And there are two layers here, so I have quite a few meals' worth.

ate.2011.08.09.c1.jpgSnack: 0.7 oz. peanuts.

Lunch: Beef with broccoli and scallions.

ate.2011.08.09.l.jpgSnack: 0.7 oz. peanuts.

Dinner: Japanese style chicken curry and rice.

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Weight at beginning of the day: 108.8 lbs.
Weight at the beginning of the next day: 109.2 lbs.




What I ate: August 8, 2011

Breakfast: Bacon egg and cheese English muffin. On a Barowski's whole wheat English muffin. And Cabot cheddar cheese.

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Lunch: Virginia baked ham and Swiss cheese sandwich on one slice of Barowski's wheat bread, cut in half. With Kettle Chips barbecue potato chips.

ate.2011.08.08.l.jpgDinner: Tenderloin filet mignon steak, salt and olive oil rubbed baked potato with butter and sour cream and broccoli.

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And Grayson Cellars cabernet sauvignon.

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Weight at beginning of the day: 110.0 lbs.
Weight at the beginning of the next day: 108.8 lbs.




What I ate: August 7, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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Lunch: Twice cooked pork stir-fry with broccoli and scallions.

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Snack: 0.8 oz. peanuts.

Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 108.0 lbs.
Weight at the beginning of the next day: 110.0 lbs.


What I ate: August 6, 2011

Breakfast: Waffles and bacon. Both previously cooked and frozen.

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Lunch: Roast beef sandwich and Kettle Chips barbecue potato chips. With 3.0 oz. homemade eye of round roast beef, 1 slice of Barowski's wheat bread cut in half, horseradish, mayo and lettuce.

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I made a batch of Japanese-style chicken curry which was going to be my dinner, but I instead opted for...

Dinner: Cheeseburger and fries. And 2 glasses of Aguaribay malbec.

This is one of the burgers I made with homemade ground beef, which is to say I took a chuck steak and ground it up in my food processor. I will be doing that from here on out, because this was a really good burger and I like knowing exactly what's in it. And my ground steak is much less likely to contain e-coli than grocery store ground beef, which is a good thing, because I cook my burgers medium rare, 133°F, too low of a temperature to kill e-coli.

The burger was 5.8 oz. before cooking and is on a Barowski's wheat hamburger bun. With Cabot cheddar. The French fries were frozen, but I deep fried them.

ate.2011.08.06.d.jpgDessert: 2 strips of Dagoba xocolatl chocolate bar.

Weight at beginning of the day: 108.2 lbs.
Weight at the beginning of the next day: 108.0 lbs.

What I ate: August 5, 2011

Breakfast: One egg, scrambled, bacon and toast (1/2 slice of Barowski's wheat bread) with Earth Balance spread.

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0.8 oz. peanuts. And a Spicy V8.

Lunch: Zucchini and bacon stir-fry, rice.

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Dinner: Dinner: Baby back ribs with homemade barbecue sauce and fresh corn on the cob. And a Sierra Nevada pale ale.

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And 2 glasses of Aguaribay malbec with 2 strips of Dagoba lavender blueberry dark chocolate.

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Weight at beginning of the day: 107.8 lbs.
Weight at the beginning of the next day: 108.2 lbs.





What I ate: August 4, 2011

Breakfast: Blueberry muffin and bacon, both previously frozen. This muffin was from the batch that I forgot to add the baking powder to, so they're a little shorter than usual.

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A spicy V8.

Lunch: Beef with broccoli and scallions, rice.

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Dinner: Spaghetti with Italian sausage. With 2.0 oz. Barilla spaghetti, 4.6 oz. Nature's Place organic tomato basil sauce and 1 Hannaford extra spicy Italian sausage. And a homemade whole wheat and oat dinner roll with Vermont Butter and Cure cultured butter. And 2 glasses of Cholila ranch malbec.

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Weight at beginning of the day: 108.6 lbs.
Weight at the beginning of the next day: 107.8 lbs.

What I ate: August 3, 2011

Breakfast: Pancakes and bacon. Both previously frozen. With Vermont maple syrup.

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A Spicy V8.

Lunch: Bacon, lettuce and tomato sandwich with Kettle Chips barbecue potato chips. On one slice of Barowski's wheat bread, cut in half.

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Dinner: Mussels fra diavolo. And a glass of French sauvignon blanc (Domain de Coussergues).

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Dessert: 3 strips of Dagoba xocolatl chocolate bar and 2 glasses of Cholila Ranch malbec.

Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 108.6 lbs.

What I ate: August 2, 2011

Breakfast: Bacon egg and cheese English muffin. On a Barowski's whole wheat English muffin. And Cabot cheddar cheese.

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A small glass of Spicy V8.

Lunch: Turkey and cabbage stir-fry, rice.

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Snack: 0.8 oz. peanuts. Also 3 Kashi roasted garlic crackers with Cabot cheddar cheese.

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Dinner: Sesame tofu, spicy green beans and rice.

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With 2 glasses of Graff Riesling.

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Weight at beginning of the day: 108.8 lbs.
Weight at the beginning of the next day: 109.4 lbs.






What I ate: August 1, 2011

Breakfast: French toast from homemade whole grain anadama bread with bacon and 0.6 oz. Vermont maple syrup.

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And a small glass of Spicy V8 on the rocks. No vodka.

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Lunch: Ham and Swiss cheese sandwich with Kettle Chips barbecue potato chips.

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Dinner: Beer battered fish and chips and spicy cole slaw. With homemade tartar sauce. And 1/2 of a bottle of Saranac lager.

ate.2011.08.01.d1.jpgDessert: 2 strips Dagoba xocolatl chocolate bar and 2 glasses of Terrazas de los Andes Malbec.

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Weight at beginning of the day: 109.6 lbs.
Weight at the beginning of the next day: 108.8 lbs.







Fish and chips

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Note: There is an updated version of this recipe as Fish and Chips #2.

Tonight's dinner was fish and chips, homemade tartar sauce and spicy coleslaw.


Tartar sauce

Often I make garlic aioli with fish and chips, which is very delicious but it's impossible to make in very small quantities and is easiest to make in the food processor, but then requires cleaning the food processor.

I decided to make tartar sauce instead, which is quick and easy and can be made in as small or large quantity as necessary. I made exactly the amount in the ramekin.

mayonnaise
sweet pickle relish (I used chopped sweet bread and butter pickles)
minced shallot
lemon juice
salt
pepper

I had previously been using onion based on a recipe I found online but I'm pretty sure the "correct" thing is shallot. I suspect that the substitution occurred because most home kitchens don't stock shallots, but I do always have them on hand so I switched.


Fries

I used my normal preparation for steak fries. Note that the potatoes have to be par-cooked in 270°F oil, so make sure you do that first!


Beer Batter

1 egg, beaten
1/2 c. all-purpose flour
6 oz. beer

This was way too much batter for the few pieces of fish that I made, but it's hard to scale much smaller because of the egg. I've also made it before with more flour and more beer, so there's quite a bit of flexibility as to the recipe.


Fish

I used haddock since that's what looked good at the supermarket. Cut into reasonably sized pieces, season with salt, pepper and granulated garlic. Dredge in flour then beer batter. Deep fry for about 4 minutes at 370°F. Pretty much the same as I've made before.

Spicy coleslaw (mayo-free)

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I wanted a little vegetable to go with my fish and chips so I made this healthy and spicy, mayonnaise-free, coleslaw. It's good, but not great. It's missing something that I was unable to discern, but I did eat the whole thing. A work in progress.

1/2 lime, juiced
1/2 tsp. cumin
1 clove garlic, minced
1 tsp. sriracha
⅛ c. olive oil
salt
pepper

cabbage, finely sliced (about 1 1/2 cups)
1/2 carrot, grated
red onion, thinly sliced
1/2 jalapeño, seeds and ribs included, minced
cilantro, chopped

In a bowl, whisk together the first group of ingredients to form the dressing. Add the vegetables and toss to coat.

This should be vegetarian, of course, also vegan (and therefore dairy-free), soy-free and gluten-free. Wow.

This recipe is roughly based on this recipe from Epicurious. I incorporated some of the changes in the comments, and it's scaled somewhat oddly. I made a serving for 1 to 2, but the amount of spice is closer to the serving for 8.

I'm pretty sure the cumin and lime are fighting with the sriracha. I think it would be better with more jalapeño and no sriracha, which would be the exception to the "everything is better with sriracha" rule.

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