January 2012 Archives

What I ate: January 31, 2012

Breakfast: Pancakes and bacon. Both previously cooked then frozen and reheated in at 350°F oven for 8 minutes (from frozen).

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.



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Walked 4.51 miles in 1:15:14. Sunny and 54°F is not what I think of for upstate New York weather on January 31!


Snack: 0.8 oz. peanuts.



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This is not the lowest in calories with the cheese and cream sauce, but with careful portion control it's not that bad, actually. An accurate kitchen scale is invaluable, because, for example, a 2 oz. portion of rigatoni, the package portion size, is a lot less than you'd think. It's 12 pieces!

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And 2 glasses of Gianni Russo Montepulciano d'Aburzzo (Italian red wine).

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Dessert: 2 strips of Green & Black's hazelnut currant dark chocolate.


Weight at beginning of the day: 116.2 lbs.
Weight at the beginning of the next day: 116.2 lbs.

What I ate: January 30, 2012

Breakfast: Eggs, toast and bacon. With a glass of orange juice.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.


Lunch: Stir-fry of roasted chicken, cabbage and garlic. With 3.2 oz. of roasted chicken.

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Snack: 0.7 oz. peanuts. Later, 3 Kashi roasted garlic crackers with Cabot habanero cheddar cheese. And a half glass of Project Paso New Zealand sauvignon blanc.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 118.0 lbs.
Weight at the beginning of the next day: 116.2 lbs.

What I ate: January 29, 2012

Breakfast: Homemade bagel, lox and cream cheese. And a mimosa.

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Snack: 1.0 oz. Sriracha Chex Mix.

A nice, sunny, 31°F day so I went for an unusually long walk: 4.43 miles in 1:13:43!


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Snack: 0.7 oz. peanuts and a Saranac Big Moose Ale. It was pretty good - it reminds me a little of my Vermont favorite, Switchback (American pale ale).

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And 1.0 oz. potato chips and French onion dip.

Dinner: Iron Chef Chinese buffet with Mom and Dad.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 116.6 lbs.
Weight at the beginning of the next day: 118.0 lbs.

What I ate: January 28, 2012

Breakfast: Chorizo breakfast burrito. And a mimosa.

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Snack: 1.0 oz. Sriracha Chex Mix.


Lunch: Barbecued pork sandwich. It's the meat left over from one pork spare rib on a Barowski's wheat hamburger bun, with barbecue sauce. It doesn't look that exciting, but it was tasty!

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I went to the grocery store today since I was in a cooking mood. And, oh, did I do some cooking!

The first thing wasn't so much cooking, but dividing 4.7 lbs. of chicken breast tenders into approximately 6 oz. packages, vacuum sealing and labeling. 

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Cooked then individually vacuum sealed and froze a half dozen extra-spicy Italian sausages.

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Seared 3 filet mignon steaks, then vacuum sealed then froze them. I'll finish cooking them in the sous vide - 45 minutes directly from frozen at 132°F.

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Made a roasted pork, the old fashioned way, in the oven! 

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I sliced most of it for roasted pork dinner (4 packages of 5.0 oz. each), 3 packages of stir-fry meat (3.2 oz. each) and a little for Roscoe.

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And made some roasted pork jus.

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I made a batch of homemade ground beef from chuck steak. I thought I had fixed the meat grinder, but sadly, no. Food processor it was, but it turned out well. One 1 lb. package and two 8 oz. packages. It's quite red because it's very, very fresh and very lean.

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Also 1 more pound of ground beef made into four 3.2 oz. packages of taco seasoned ground beef for tacos or nachos.

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Snack: A bit of roasted pork trimming from the roasted pork. And a rice ball (omusbe). 

ate.2012.01.28.c4.jpgAnd a Saranac pale ale.
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All of this ridiculous dividing, vacuum sealing and labeling was made much easier thanks to my new kitchen label printer! Okay, it's maybe 30 feet farther to walk to my office and use my desktop computer and the other label printer, but this really is helpful! I print a lot of labels. 33 labels just for today!

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Dinner: Tingua poblano and a warm flour tortilla. And 2 glasses of Leese-Fitch California pinot noir.

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Weight at beginning of the day: 117.0 lbs.
Weight at the beginning of the next day: 116.6 lbs.

What I ate: January 27, 2012

Breakfast: Corned beef hash, eggs and toast. With a half slice of Barowski's wheat bread with Earth Balance spread.

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Snack: 1.0 oz. Sriracha Chex Mix. And a Spicy V-8.



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Snack: 0.7 oz. peanuts. And, later, 3 Kashi roasted garlic crackers (like Triscuits) with Cabot habanero cheddar. And a quarter glass of Glenora Riesling (that's all that was left in the bottle).

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Dinner: Roasted chicken, broccoli, rice and gravy. With 5.0 oz. chicken; when I packaged and froze it I accidentally put 6.0 oz. in the packages so I took out 1.0 oz. for Roscoe.

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And 2 glasses of Leese-Fitch California pinot noir.

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Dessert: Two strips of Green & Black's hazelnut currant dark chocolate bar.

Vodka flavor of the day us: Absolut Gräpevine.

Weight at beginning of the day: 117.6 lbs.
Weight at the beginning of the next day: 117.0 lbs.

What I ate: January 26, 2012

Breakfast: Sausage, egg and cheese English muffin. With homemade spicy pork breakfast sausage on a Barowski's wheat English muffin. And a glass of orange juice.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.


Lunch: McDonalds. I was out running errands and had a craving for a Quarter Pounder with cheese. It was a little disappointing, actually. I didn't expect much from the burger, but French fries were a little soggy. Mine are better.

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Walked to the drug store, about 1.5 miles. I forgot one item when I was out running errands earlier and it was the heaviest: a gallon of distilled water.


Snack: 3 Late July organic crackers (like Ritz) with Yancy's Fancy horseradish cheddar cheese. And a half glass of Glenora Riesling.


Dinner: I had a sudden change of mood so I ended up making ribs. Well, reheating a vacuum sealed package of frozen pork spare ribs, boil-in-bag, for 19 minutes from frozen. I probably should have put a vegetable or something on the plate.

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With 2 glasses of Terrazas Altos del Plata malbec.
 
And 2 strips of Green & Black's hazelnut currant dark chocolate bar.


Weight at beginning of the day: 117.4 lbs.
Weight at the beginning of the next day: 117.6 lbs.

What I ate: January 25, 2012

Breakfast: Chorizo breakfast burrito and a glass of orange juice.

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I grilled some wild sockeye salmon. Most people probably don't stand outside when it's 27°F and grill at 8:15 A.M., but it's a surprisingly common occurrence here.

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Snack: 1.0 oz. Sriracha Chex Mix. And a Spicy V-8.


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

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Snack: 0.7 peanuts. And, later, 3 Kashi roasted garlic crackers (like Triscuits) with Cabot habanero cheddar cheese. And a half glass of Glenora dry Riesling.



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And 2 glasses of Terrazas Altos del Plata malbec.

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And 2 strips of Dagoba xocolatl dark chocolate with chiles.

Too many snacks: A bowl of evil popcorn. Also, 1.0 oz. potato chips and dip.

Weight at beginning of the day: 116.6 lbs.
Weight at the beginning of the next day: 117.4 lbs.

What's in my freezer

As you have probably figured out I vacuum seal and freeze the vast majority of the food that I cook, which makes for quick and easy meals for one. This is my freezer:

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Though I have a good general idea of what's in it, it would be neat to be able to scroll through an inventory, which would almost certainly result in a "That's what I want for dinner!" moment.

You can now click on the "Freezer" link in the right bar. It's in the "Pages" section, near the bottom. It brings up a page that shows what's currently in my freezer! Or just click the link right there.

For the technically curious, here's what's going on: I store my freezer inventory in Evernote because I always have Evernote running on my computer and editing is instantaneous. It takes much more effort to update a blog posting or page.

Even better, I can just as easily edit the document from my iPhone, iPad, laptop or the web, which is useful for making sure the inventory stays up-to-date.

The blog page embeds an Evernote viewer window in an <iframe> in the page, so it just magically displays. Nothing special is required, and it works on any blogging platform where you can edit the HTML directly, not just MovableType. 

Use the "Share" item in Evernote to copy the share link to the clipboard. Then use this as the src attribute for the <iframe>. Voilà! 

What I ate: January 24, 2012


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Snack: 1.0 oz. Sriracha Chex Mix.



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A walk to the post office, a little more than a mile.

Snack: 0.7 oz. peanuts. Later, 3 Late July organic crackers (like Ritz) with Yancey's Fancy horseradish cheddar cheese. And a half glass of Riesling.

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Dinner: Homemade fried chicken sandwich on a Barowski's wheat hamburger bun with wasabi mayonnaise, lettuce and French fries.

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And 2 glasses of Sebastiani pinot noir.


Weight at beginning of the day: 115.6 lbs.
Weight at the beginning of the next day: 116.6 lbs.

What I ate: January 23, 2012

Breakfast: Eggs, toast and bacon. And a glass of orange juice.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.



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Snack: 0.8 oz. peanuts. And 3 Kashi roasted garlic crackers with Cabot habanero cheddar.

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And 2 glasses of Sebastiani pinot noir.

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Weight at beginning of the day: 116.8 lbs.
Weight at the beginning of the next day: 115.6 lbs.

What I ate: January 22, 2012

Breakfast: Bagel, lox and cream cheese. And a mimosa.

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Snack: 1.0 oz. Sriracha Chex Mix.


45 minutes of snow shoveling. I was trying to clear an ice skating rink and the ice is not thick enough to drive the tractor on it yet. Whew, that's hard work!



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A Saranac Bohemian Pilsener. It was okay for a pilsner, but I'm used to something a little darker.

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And 1.0 oz. Doritos.

Dinner: Iron Chef Chinese buffet with Mom.

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Weight at beginning of the day: 116.8 lbs.
Weight at the beginning of the next day: 116.8 lbs.

What I ate: January 21, 2012

Breakfast: Chorizo breakfast burrito. And a mimosa.

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Snack: 1.0 oz. Sriracha Chex Mix.



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Cooked and froze two pounds of bacon. And made another batch of Sriracha Chex Mix.


Snack: 3 Kashi roasted garlic crackers with Cabot habanero cheddar. And a half glass of Glenora Dry Riesling.

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Dinner: Italian sausage spaghetti with homemade sauce and wheat Italian bread with olive oil.

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And 2 glasses of Vadossi Chianti Riserva 2005.

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And 2 strips of Green & Black's hazelnut current dark chocolate bar.


Weight at beginning of the day: 116.2 lbs.
Weight at the beginning of the next day: 116.8 lbs.

What I ate: January 20, 2012

Breakfast: Waffles, bacon. Both were previously made and frozen so it's a quick 8 minutes in the oven to reheat.

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Snack: 1.0 oz. Sriracha Chex Mix. And a Spicy V-8.



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Snack: 0.7 oz. peanuts.

Walked to the grocery store, about 1.5 miles.

Snack: 3 Late July organic crackers, like Ritz, with Yancey's Fancy horseradish cheddar cheese. And a half glass of Glenora Dry Riesling.

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And a Saranac Lake Effect lager.

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And 2 glasses of 3 Girls cabernet sauvignon.


Weight at beginning of the day: 115.8 lbs.
Weight at the beginning of the next day: 116.2 lbs.

What I ate: January 19, 2012

Breakfast: Sausage, egg and cheese biscuit. With a homemade spicy breakfast patty, Cabot extra sharp cheddar cheese and an organic egg on a homemade buttermilk biscuit.

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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. With Kettle Chips barbecue potato chips.

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A short walk to the post office, a little more than a mile.


Snack: 0.8 oz. peanuts.


Dinner: Steak, baked potato and broccoli. And 2 glasses of 3 Girls Cabernet Sauvignon.

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Weight at beginning of the day: 116.4 lbs.
Weight at the beginning of the next day: 115.8 lbs.

What I ate: January 18, 2012

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

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Snacks: 1.0 oz. Sriracha Chex Mix, a Spicy V-8 and 0.7 oz. peanuts.



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Snack: 1.0 oz. potato chips and French onion dip. And a delicious Saranac India-style copper ale.

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And 1 glass of Solane valpoilicellla and 1.0 oz. Doritos.


Dinner: Roast beef, rice, gravy and peas. And 1 glass of Solane valpolicella.

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Weight at beginning of the day: 116.0 lbs.
Weight at the beginning of the next day: 116.4 lbs.

What I ate: January 17, 2012

Breakfast: Homemade blueberry muffin and bacon. And a glass of orange juice.

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Snack: 1.0 oz. Sriracha Chex Mix. A Spicy V-8. And 0.8 oz. peanuts.



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Snack: 3 Kashi roasted garlic crackers and Cabot habanero cheddar cheese. And a half glass of Glenora New York finger lakes Dry Riesling.

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Dinner: Asparagus and prosciutto pasta. I made this dish up because I had leftover asparagus and it was delicious! Definitely a keeper.

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And a glass of Solane Valpolicella. 

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Weight at beginning of the day: 115.8 lbs.
Weight at the beginning of the next day: 116.0 lbs.

Asparagus (or green beans) and prosciutto pasta

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I made this dish up because I had some leftover asparagus and it was so delicious! It's definitely a keeper.

Makes one serving, multiply as necessary.

asparagus, preferably baby asparagus, cut into 1" long pieces, or substitute green beans
2.0 oz. whole wheat penne pasta
2.0 oz. prosciutto, thinly sliced, cut into strips
1 clove of garlic, finely minced
olive oil
crushed red pepper flakes
salt
freshly ground black pepper
Paremesano Reggiano cheese


Cut a good amount of asparagus into 1" long pieces. Bring a pot of salted water to a boil and boil for 3 minutes. Update: See note at the bottom for slightly modified cooking method.

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Drain and rinse under cold water and set aside. 

Bring a fresh pot of water to a boil (can use the same pot), add salt and cook the pasta according to package directions. For my De Cecco #41 penne regate, whole wheat, that's 12 minutes.

When the pasta is about 6 to 7 minutes from being done, heat a sauté pan over medium-low heat. Add olive oil, the prosciutto and separate the strips. Add the minced garlic and cook for a few minutes. Add crushed red pepper flakes. Add the cooked asparagus.

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When the pasta is done, drain and add to the sauté pan with the other ingredients. Add salt, if desired. The prosciutto is salty as is everything else, but I added some more. But then again, I like salt. And freshly ground black pepper. And a little more olive oil. Stir or toss to combine.

Plate, then, with a microplane, shave a little Paremesano Reggiano cheese over the top. Serve.

I also had a glass of Valpolicella with it. Delicious!

Update 3/23/2012:

The timing works out better if you use three pans. I didn't do this initially to save washing a pan, but it really does work better this way:

ate.2012.03.22.c3.jpgBring two pots of salted water to a boil. The pasta takes 12 minutes to cook so that starts first.

-12:00 start pasta
-7:00 heat sauté pan over medium-low heat
-6:00 add the prosciutto, garlic and red pepper flakes
-4:00 if using frozen French-cut green beans, add them now
-3:30 start asparagus (cook for 3:00)
-0:30 drain asparagus, add to sauté pan
0:00 drain pasta, add to sauté pan
season with salt and pepper, plate, microplane some Paremesano Reggiano on top

I also browned the prosciutto a bit this time which worked out well.

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Update 5/5/2012: I made it with green beans instead of asparagus and it was equally delicious! The preparation was identical to the most recent update.

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Update 10/26/12: I made it with frozen French cut green beans and it was excellent! Instead of boiling them separately, I just tossed them into the sauté pan for the last 4 minutes of cooking. With full green beans, I think I would still boil them first.

ate.2012.10.25.c1.jpg ate.2012.10.25.d.jpgI increased the cooking time for the prosciutto from 5 to 6 minutes, above, as well.


Update September 9, 2014: I also made this with fresh, pre-blanched green beans and arugula and it was delicious!

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What I ate: January 16, 2012

Breakfast: Eggs, toast and bacon. With a half slice of Barowski's wheat bread toast with Earth Balance spread.

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Lunch: Tuna salad sandwich with Kettle Chips barbecue potato chips.

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I make a roasted chicken and pan gravy, made the "old fashioned way," which is to say, in the oven.

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Here it is partially broken down. I removed the wings before cooking and froze them for future use in Buffalo chicken wings. This made: 2 servings for roasted chicken and gravy dinner (6.0 oz. each) and 1 serving of chicken for stir-fry or chicken salad (3.2 oz.). The chicken carcass I made into stock and 3 servings of chicken soup with chicken (16 oz. stock and 2.7 oz. chicken each). So that's 2 dinners and 4 lunches from one 4.29 lb. chicken for $ 6.82.

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Normally I vacuum seal my soup in plastic pouches but this time I thought I'd try using wide-mouthed canning jars. We'll see how it goes.

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I also made an eye of round roast beef, which is a misnomer because it's not roasted at all, but cooked in the sous vide for 1:30 at 132°F so it's perfectly medium rare. This was 3.11 lbs. and was originally $ 13.34, but had an instant $ 3.00 off coupon so it was $ 10.34.

This made a huge bounty including 2 dinner servings for roast beef and gravy (6.0 oz. each), 4 servings for roast beef sandwich (3.2 oz.) and 4 servings for beef-stir fry (3.2 oz.). And some for Roscoe. So that's 2 dinners and 8 lunches for $ 10.34, a pretty good deal!

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Snack: 3 Kashi roasted garlic crackers with Cabot habanero cheddar cheese. And a half glass of Monkey Bay sauvignon blanc.

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Dinner: Roasted chicken, asparagus, rice and gravy. And 2 glasses of Aguaribay malbec.

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And after about 7 hours, everything is completely done, vacuum sealed and frozen and cleaned up. Chicken stock days are amongst the longest in total time, though most of the time things are roasting, simmering or cooling on their own.


And there was a new Absolut vodka at the liquor store to add to my collection! Absolut Gräpevine: white grape, dragon fruit and papaya. It's supposed to be served with lemon-lime soda, according to the label.

I'm not a huge fan of the version with Diet 7-Up, possibly because it tastes like Diet 7-Up. The real 7-Up/Sprite/Slice is too sweet and the last thing I need to do is add another 100 calories of HFCS to the liquor. If you don't mind Diet 7-Up it would be very dangerous because you can barely taste the alcohol.

The second one I made with seltzer and that was delicious, however.


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Weight at beginning of the day: 116.6 lbs.
Weight at the beginning of the next day: 115.8 lbs.

What I ate: January 15, 2012

Breakfast: Bagel, lox and cream cheese. And a mimosa.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.



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Snack: 0.7 oz. peanuts. 

An Ommegang Abbey Ale.

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1.0 oz. Doritos and a glass of Aguaibay malbec while (sort of) watching the football game. Surprisingly I think Dortios and red wine is an even better combination than Doritos and beer!

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 116.2 lbs.
Weight at the beginning of the next day: 116.6 lbs.

What I ate: January 14, 2012

Breakfast: Chorizo breakfast burrito. This really hits the spot and is so quick and easy on reheat days, less quick on days when I cook the filling.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.



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Snack: 0.7 oz. peanuts. Later, 3 Late July organic crackers (like Ritz) with Yancey's Fancy horseradish cheddar. And a half glass of Monkey Bay sauvignon blanc.

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Dinner: Fish and chips. And 9 oz. Saranac Adirondack Lager.

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Dessert:  2 Cupcake malbec.

And 2.0 oz. potato chips and French onion dip.

Weight at beginning of the day: 116.6 lbs.
Weight at the beginning of the next day: 116.2 lbs.

What I ate: January 13, 2012


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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8. And later, 0.7 oz. peanuts.



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Somewhere along the line today's snowy, cold day took a turn toward the junk food. I had, unfortunately, stocked up on it in preparation for possibly being sick in the future since it's going around, as I crave junk food when I'm sick, or for the superbowl, whichever came first.

First was a Ommegang Hennepin Belgian-style Saison ale. With two 1.0 oz. bowls of potato chips and French onion dip.

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Second was a Saranac Black Forest, which was quite delicious. It was part of the "Trail Mix" six pack. And a 1.0 oz. bowl of Doritos.

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Dinner: Nachos. With taco seasoned homemade ground beef, black beans, jalapeños and Cabot cheddar cheese.

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And 2 glasses of Cupcake malbec

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One bowl of evil popcorn. And one 1.0 oz. serving of potato chips and French onion dip. I'm done.


Weight at beginning of the day: 114.8 lbs.
Weight at the beginning of the next day: 116.6 lbs.

What I ate: January 12, 2012

Breakfast: Sausage, egg and cheese English muffin and a glass of orange juice. With homemade sausage on a Barowski's wheat English muffin and Cabot cheddar cheese.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.


Lunch: Turkey and cabbage stir-fry with rice.

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Snack: 0.7 oz. peanuts. And later 3 Kashi roasted garlic crackers and Cabot habanero cheddar cheese. And a half glass of Monkey Bay sauvignon blanc.


Dinner: Chicken paprika, rice and broccoli. And 2 glasses of Four Vines zinfandel. Not the logical pairing but with that much paprika the chicken held its own against the full-bodied wine (I had opened it yesterday).

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Weight at beginning of the day: 114.8 lbs.
Weight at the beginning of the next day: 114.8 lbs.

What I ate: January 11, 2012

Breakfast: Chorizo breakfast burrito and a glass of orange juice.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.


Lunch: Bacon, lettuce and tomato sandwich on Barowski's wheat bread with Kettle Chips barbecue potato chips.

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I finished cooking my pork spare ribs. I took them out of the sous vide after 18 hours at 155°F. Then chilled, removed from their vacuum bags and sauced with barbecue sauce. Sometimes I use my homemade barbecue sauce but I had some Brooks BBQ sauce in a jar so I used that this time. Into the smoker with hickory for 60 minutes.

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All done. Looks and smells great!

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I cut, divided, vacuum sealed and froze all of the ribs.

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Snack: 0.7 oz. peanuts. And later, 3 Late July crackers (organic Ritz-type crackers) with Yancey's Fancy horseradish cheddar. And a half glass of Monkey Bay sauvignon blanc. This was a much better combination; using a bigger piece of cheese and a milder cracker did the trick.

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And 2 glasses of delicious Four Vines zinfandel.

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Weight at beginning of the day: 114.2 lbs.
Weight at the beginning of the next day: 114.8 lbs.

Meatloaf, rice, gravy and peas

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I previously made a meatloaf with 1.5 lbs. of homemade ground beef. I divided it into four servings, vacuum sealed and froze it.

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Today it went into a 138°F sous vide, directly from frozen, for 45 minutes to reheat.

I made a batch of fresh beef gravy. I've been making it approximately 16 oz. at a time and refrigerating the leftovers in a vacuum sealed bag because freezing gravy sort of works, but it's really better when it's not frozen.

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For the peas I just used frozen peas: 2.5 oz. of frozen peas (about 2/3 cup) with 4 oz. of water. Add salt. Bring to a boil, reduce heat, cover then cook for 5 more minutes. Drain.






What I ate: January 10, 2012

Breakfast: Pancakes, maple breakfast link sausage and Vermont maple syrup. Previously frozen.

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Walked to the post office and to get a haircut - a little over a mile, total.

A Spicy V-8.


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Snack: 3 Kashi roasted garlic crackers with Cabot habanero cheddar. And a half glass of Monkey Bay New Zealand sauvignon blanc.

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Dinner: Turkey, mashed potatoes, broccoli and gravy. And 1 1/2 more glasses of sauvignon blanc.

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Weight at beginning of the day: 114.4 lbs.
Weight at the beginning of the next day: 114.2 lbs.
 

What I ate: January 9, 2012

I boiled and baked the batch of homemade whole wheat bagels.

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Breakfast: Toasted fresh homemade bagel with butter, a side of bacon and a glass of orange juice.

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Today was grocery shopping and cooking day, and I went a little crazy.

Meatloaf made with 1.5 lbs. of homemade ground beef (from chuck steak). This was complicated by an unresolved failure of the meat grinder attachment for my KitchenAid mixer. It's making a horrible snapping sound on each revolution and I was pretty sure something was going to break or I'd end up with plastic chips in my beef so I use the food processor and that worked fine. Meatloaf is Wednesday's meal, and I made enough for four servings, all vacuum sealed and frozen.

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A batch of homemade spicy breakfast sausage patties. They're made from homemade ground pork loin, which interestingly is much lighter in color than supermarket ground pork. It looks like turkey sausage, but it's pork. It's presumably lower in fat, as well.

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The rest of the pork roast I split in the "light meat" that went into the sous vide for 2 hours at 160°F for stir-fry pork. The other piece I roasted in the oven for treats for Roscoe.

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Four 3.2 oz. servings of sliced pork for stir-fry, vacuum sealed and ready for freezing.

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I coated a rack of pork spare ribs with homemade dry rub and vacuum sealed them. They'll rest in the refrigerator for a day or so, then they'll go into the sous vide for 18 hours, then the smoker.

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And with the homemade ground beef left over after making the meatloaf I made a batch of two servings of Japanese-style crushed hamburger. I vacuum sealed and froze them.

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Snack: 3 Kashi roasted garlic crackers with horseradish cheddar. It's okay but not amazing, but I'll try it with a plain cracker next time and see if that makes a difference.

Update: I tried it with a bigger piece of cheese and a milder cracker, a Late July organic cracker, which is like a Ritz. This was a good combination.

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Dinner: Beef stroganoff. And 2 glasses of Yauquen malbec.

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Weight at beginning of the day: 116.2 lbs.
Weight at the beginning of the next day: 114.4 lbs. 

What I ate: January 8, 2012


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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.

My homemade whole wheat bagels are formed and ready to retard in the refrigerator overnight before boiling and baking tomorrow.

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Lunch: Stir-fry of beef, broccoli and scallions. I didn't notice that I had grabbed a package of roast beef for sandwich instead of roast beef for stir-fry. Though there shouldn't have been sandwich beef in the stir-fry meat bin, so it never really occurred to me to check. 

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Snacks: 0.8 oz. peanuts. And 2 bowls of evil popcorn.

Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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And 2 glasses of Yauquen malbec.

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Weight at beginning of the day: 114.2 lbs.
Weight at the beginning of the next day: 116.2 lbs. 

What I ate: January 7, 2012

Breakfast: Chorizo breakfast burrito. Reheat of previously cooked filling.

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Snack: 1.0 oz. Sriracha Chex Mix.

I cooked and froze a batch of blueberry muffins.(Minor recipe updates.)

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Started the multi-day preparation for homemade whole wheat bagels.

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Cooked 2 pounds of bacon.

Lunch: Chana masala. A fresh batch today.

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Snack: 0.7 oz. peanuts. And a Spicy V-8.


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And 2 glasses of Cambridge & Sunset pinot noir.


Weight at beginning of the day: 114.4 lbs.
Weight at the beginning of the next day: 114.2 lbs. 

What I ate: January 6, 2012


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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.


Lunch: Chicken salad sandwich and Kettle Chips barbecue potato chips. The link is for tuna salad, but it works the same with chicken. I used one of the 3.2 oz. vacuum sealed frozen packages of chicken that I'd normally use for stir-fry.

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A Saranac IPA. And 0.7 oz. peanuts.

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Dinner: Grilled salmon, sautéed spinach and rice. I previously grilled, vacuum sealed and froze the fish. 45 minutes from frozen in the sous vide at 138°F and it was perfect. 

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And 2 glasses of Cambridge & Sunset pinot noir.

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Dessert: 2 strips of Green & Black's hazelnut currant dark chocolate bar.


Weight at beginning of the day: 115.6 lbs.
Weight at the beginning of the next day: 114.4 lbs. 

What I ate: January 5, 2012

Breakfast: Bacon, egg and cheese English muffin sandwich. And a glass of orange juice.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.



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Snack: 0.7 oz. peanuts. And 3 Kashi roasted garlic crackers with Cabot habanero cheddar cheese.

Dinner:  Chicken fingers, boneless Buffalo 'wings' and French fries. And 2 glasses of Cupcake malbec.

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And 2 bowls of evil popcorn.


Weight at beginning of the day: 114.6 lbs.
Weight at the beginning of the next day: 115.6 lbs. 


What I ate: January 4, 2012

Breakfast: Chorizo breakfast burrito. And a glass of orange juice.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.


Lunch: Bacon, lettuce and tomato sandwich on Barowski's wheat bread with Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts. And later, 3 Kashi roasted garlic crackers with Cabot habanero cheddar cheese.


Dinner: Roast beef, rice, gravy and broccoli. And 2 glasses of Cupcake malbec.

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Dessert: 2 strips of Green & Black's ginger dark chocolate bar.


Weight at beginning of the day: 114.8 lbs.
Weight at the beginning of the next day: 114.6 lbs. 

What I ate: January 3, 2012


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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.



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Snack: 0.7 oz. peanuts.


Dinner: Bacon cheeseburger and tater tots. With homemade ground beef (4.0 oz. before cooking), Cabot cheddar cheese and barbecue sauce. The burger was previously grilled, vacuum sealed and frozen. I reheated it for 45 minutes at 132°F from frozen in the sous vide. And Cascadian Farms organic spud puppies, cooked in the deep fryer for 2 minutes.

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And 2 glasses of Santa Cristina Chianti.


Weight at beginning of the day: 115.6 lbs.
Weight at the beginning of the next day: 114.8 lbs. 

What I ate: January 2, 2012


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Walked about a 1.5 miles, total, outside, to the Village Variety.


Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.



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Snack: 0.7 oz. peanuts. Later, 3 Kashi roasted garlic crackers with Cabot habanero cheddar and a half glass of Josh cabernet sauvignon.

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Dinner: Originally my dinner was scheduled to be chicken fingers, boneless Buffalo 'wings' and French fries. Then I thought maybe roast beef, rice and gravy.

But then someone mentioned lasagna, and I thought "Lasagna! Yes!" It doesn't hurt that it's now snowing so it seems like a good snowy weather food. Sausage and green pepper lasagna (previously frozen) it is.

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I still haven't quite figured out the best way to reheat one serving of frozen lasagna. I heated this one boil-in-bag for 20 minutes (from frozen) and then in the oven for 5 minutes at 350°F (removed from the bag, on the plate). It was hot and delicious, but the cheese still wasn't as melty as I'd like.

And 2 glasses of Santa Cristina Chianti, which was quite delicious.

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Weight at beginning of the day: 116.8 lbs.
Weight at the beginning of the next day: 115.6 lbs. 


What I ate: January 1, 2012


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Lunch: Mom's mochi soup and sushi at Mom and Dad's.

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 114.8 lbs.
Weight at the beginning of the next day: 116.8 lbs. 


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