February 2012 Archives

What I ate: February 29, 2012


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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.

Dinner: Bacon cheeseburger with home-ground beef, Cabot cheddar cheese, barbecue sauce and lettuce on a Barowski's whole wheat hamburger bun, seasoned French fries and bread and butter pickles.

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And 2 glasses of Sensual malbec, which was quite delicious.

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Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 120.0 lbs.

What I ate: February 28, 2012


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



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

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Dinner: Chicken paprika, rice and broccoli. And 1 glass of Cupcake sauvignon blanc.

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And 2 glasses of Line 39 Cabernet Sauvignon. 


Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 120.8 lbs.

What I ate: February 27, 2012

Breakfast: Egg, toast and bacon.

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Snack: 1.0 oz. Sriracha Chex Mix.


Walked to the post office, bank and Village Variety, about 2 miles.



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Snack: 0.7 oz. peanuts.


Made a boneless center cut pork roast in the sous vide (1:30 at 155°F), chilled, sliced, vacuum sealed and froze 6 packages for stir-fry (3.2 oz. each) and 1 package for "roasted" pork dinner (4.8 oz.).

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And a batch of Sriracha Chex Mix.


Dinner: Roast beef, rice, gravy and peas. With 5.0 oz. roast beef.

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And 2 glasses of Line 39 Cabernet Sauvignon.


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


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 121.2 lbs.

What I ate: February 26, 2012

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

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Snack: 1.0 oz. Sriracha Chex Mix.


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

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A 4.49 mile walk in 1:18:07 outside.

Snack: 0.7 oz. peanuts. And a0 Saranac IPA.

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Dinner: Roasted pork, cabbage sautéed with garlic and rice. And 2 glasses of Aguaribay malbec.

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


Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 121.6 lbs.

What I ate: February 19 - 25 Vacation

This is our annual family Vermont ski week, moved this year from Montpelier to Burlington with a whole new selection of restaurants. Here we go:


Sunday February 19

Breakfast: Bagel, lox and cream cheese at home. The last of the normal-sized meals for the week.

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Lunch: Turkey club sandwich and French fries at Sally's Hen House in Hudson Falls, NY. 

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Dinner: The venison at Leunig's Bistro in Burlington, Vermont. Delicious!

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Monday, February 20

Breakfast: Hash, egg and toast skillet at Henry's Diner in Burlington, Vermont. 

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Lunch: Turkey chili in a bread boule at Bolton Valley ski resort. I'm pretty sure it was spicier, and therefore better, last year, but it was still good.

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Dinner: A Single Pebble in Burlington. I don't have pictures, but for reference, 2 appetizers (dry fried green beans and mock eel) and 4 entrees (Emperor's beef, Three cup chicken, Pork lo mein and Red chili shrimp) was way too much food but it was very delicious and enjoyed by all.


Tuesday, February 21

Breakfast: Ham and cheese crêpe at The Skinny Pancake in Burlington.

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Lunch: Clam chowder at Bolton Valley.

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Dinner: Cheeseburger at The Farmhouse Tap and Grill in Burlington. The picture does not do it justice - it was most delicious!

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Wednesday, February 22

Breakfast: Ham, egg and cheese breakfast sandwich at August First Bakery and Café in Burlington.

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Lunch: Chicken parmesan sandwich special at Bolton Valley.

Dinner: The rabbit at Hen of the Wood in Waterbury. Delicious!

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Thursday, February 23

Breakfast: Chorizo burrito at Mirabelles Cafe in Burlington.

Lunch: Fried cod sandwich special at Bolton Valley.

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And a hot dog? No, that's my nephew between two pillows at the hotel.

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Dinner: The salmon at Church and Main in Burlington. Very good. The steak, gotten by two others, was also delicious and ridiculously huge.

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Friday, February 24

Breakfast: Zydeco breakfast (andouille sausage, eggs, black beans and corn muffins) at Penny Cluse Café in Burlington.

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Lunch: Grilled chicken sandwich at the Tower Bar at Jay Peak.

Dinner: The veal at Tratoria Delia in Burlington.

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Saturday, February 25

Breakfast: Western omelet special at Sneakers Bistro and Café in Winooski. Probably the best Western omelet I've ever had.

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Lunch: Philly cheesesteak at The Anvil Inn in Fort Edward, New York.

Dinner: Japanese style crushed hamburger and rice at home. Back to normal portions!

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Weight at beginning of vacation: 119.8 lbs.
Weight at end of vacation: 122.6 lbs.

This is somewhat surprising since I ate at least double what I normally eat. Must be the skiing.

What I ate: February 18, 2012

Breakfast: Chorizo breakfast burrito. Reheat of the filling I made on Wednesday.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8. And 0.5 oz. peanuts.



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Dinner: Iron Chef Chinese Buffet with Mom and Dad. A day early.

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Weight at beginning of the day: 119.0 lbs.
Weight at the beginning of the next day: 119.8 lbs.

What I ate: February 17, 2012


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And 2 glasses of Eagle's Rock malbec.


Weight at beginning of the day: 117.4 lbs.
Weight at the beginning of the next day: 119.0 lbs.

What I ate: February 16, 2012


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Dinner: Fish and chips. Well, actually homemade beer battered haddock fish sticks with homemade tartar sauce and French fries. And 9 oz. of Saranac Adirondack lager, left over from making the beer batter.

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And 2 glasses of Eagle's Rock malbec.


Weight at beginning of the day: 118.4 lbs.
Weight at the beginning of the next day: 117.4 lbs.

What I ate: February 15, 2012


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Walk to the post office, about 1.4 miles.


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

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And 2 glasses of Cupcake malbec.

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


Weight at beginning of the day: 117.2 lbs.
Weight at the beginning of the next day: 118.4 lbs.


Pasta with zucchini, onion and meat sauce


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This simple dish is delicious and quite healthy, thanks to careful portion control. 

There's 2.0 oz. of whole wheat pasta, the recommended serving size. And that is a surprisingly small amount of pasta.

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To fill up the dish there's one small zucchini and a half an onion - and that's for one serving! 

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The rest is 3.1 oz. of organic ground beef and 4.1 oz. of Bove's marinara sauce. It could have used a little more sauce, but I had pre-cooked the beef, added sauce, vacuum sealed and froze the individual serving packages. 

Topped with a very tiny amount microplaned Parmesano Reggiano cheese.

And one small slice of wheat Italian bread with olive oil.

What I ate: February 14, 2012


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


Lunch: Sausage and green pepper stir-fry. This time I added a little cayenne pepper, which was a nice touch. Mom would not approve but it added a nice kick because my sausage was a mild breakfast sausage.

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Walked to the post office, about 1.4 miles.


Snack: 0.7 oz. peanuts. And later, 3 Kashi roasted garlic crackers with Cabot habanero cheddar cheese and a half glass of Urban Riesling.

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Dinner: Fried chicken, boneless Buffalo 'wings' and French fries. This is so quick to make and so delicious - no need to buy pre-made chicken tenders. The chicken can be prepped in the time it takes to heat the oil for deep frying, which is about the same amount of time it would take to preheat the oven. There is 5.8 oz. of chicken (before cooking) and 3.0 oz. of French fries.

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And 2 glasses of Cupcake malbec.

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And 1 strip of Green & Black's hazelnut currant dark chocolate bar. That's all that was left in that bar.


Weight at beginning of the day: 118.6 lbs.
Weight at the beginning of the next day: 117.2 lbs.

What I ate: February 13, 2012


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


Trimmed the fat from an eye of round roast beef, seasoned with salt, pepper and garlic powder, vacuum sealed and cooked in the sous vide for 2 hours at 132°F. Then chilled, divided into servings, vacuum sealed and froze. The 2.35 lb. roast was $ 12.77 but I got: 2 dinner servings (5.0 oz. each), 3 lunch sandwich servings (3.0 oz. each), 3 stir-fry servings (3.2 oz. each) and a little for Roscoe, so it's a pretty good deal for 2 dinners and 6 lunches.

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And 2 pounds of bacon.

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Lunch: Homemade Jalapeño poppers and 2.5 oz. seasoned French fries. And a Saranac Adirondack lager. That's two large jalapeños sliced in half and stuffed with cream cheese (1.0 oz. total), shallots, garlic, the ribs and seeds from the jalapeños and salt and pepper. Breaded and deep fried. With raspberry chipotle sauce. Delicious!

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Snack: 3 Kashi roasted garlic crackers with Cabot habanero cheddar. And a few drops of Paso Project sauvignon blanc. That was all that was left in the bottle.

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Dinner: Roasted pork with rice and fresh green beans. With 5.0 oz. pork, previously sliced, vacuum sealed and frozen. Reheated for 45 minutes at 155°F in the sous vide from frozen. And 2 glasses of Aguaribay malbec.

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


Weight at beginning of the day: 119.6 lbs.
Weight at the beginning of the next day: 118.6 lbs.

What I ate: February 12, 2012

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

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Snack: 1.0 oz. Sriracha Chex Mix.


Lunch: Beef with snow peas stir-fry.

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Snack: 0.7 oz. peanuts. And 1.0 oz. Sriracha Chex Mix.

Dinner: Iron Chef Chinese buffet with Mom and Dad. There was a second plate that I forgot to take a picture of, but it looked pretty much like last week's.

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And 2 glasses of Aguaribay malbec.

Weight at beginning of the day: 118.4 lbs.
Weight at the beginning of the next day: 119.6 lbs.

What I ate: February 11, 2012

Breakfast: Chorizo breakfast burrito. A quick reheat of the filling from Wednesday.

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Lunch: Chicken soup with soba noodles and spinach.

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Dinner: Japanese chicken curry with rice.

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And 2 glasses of Eagle's Rock malbec.

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


Weight at beginning of the day: 119.2 lbs.
Weight at the beginning of the next day: 118.4 lbs.

What I ate: February 10, 2012

Breakfast: Eggs, toast and bacon.

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

Lunch: Sausage and green pepper stir-fry.

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Dinner: Nachos. With corn tortilla chips, homemade taco seasoned beef, organic black beans, jalapenõs and Cabot cheddar cheese.

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And 2 glasses of Eagle's Rock malbec.

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Dessert: 2 strips of Green & Black's hazelnut currant dark chocolate. And 1 homemade chocolate chip cookie (previously frozen).


Weight at beginning of the day: 119.4 lbs.
Weight at the beginning of the next day: 119.2 lbs.

What I ate: February 9, 2012

Breakfast: Bacon, egg and cheese English muffin. On a Barowski's whole wheat English muffin, with a glass of orange juice.

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

Walked to the post office, about 1.5 miles.


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Snack: 1.0 oz. peanuts. And a Ommegang hennepin Belgian Saison ale.

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Dinner: Roast beef, rice, broccoli and gravy. With 5.0 oz. eye of round roast beef.

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And 2 glasses of Spellbound cabernet sauvignon.

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Dessert: 2 strips of Dagoba hazelnut currant dark chocolate bar.


Weight at beginning of the day: 118.4 lbs.
Weight at the beginning of the next day: 119.4 lbs.

What I ate: February 8, 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: BLT on one slice of Barowski's wheat bread, cut in half.

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Snack: 0.7 oz. peanuts.

Dinner: 2.0 oz. spaghetti with homemade marinara sauce and one extra spicy Italian sausage. With one slice of wheat Italian bread. And 2 glasses of  Terrazas de los Andes Altos del Plata Malbec.

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


Weight at beginning of the day: 118.4 lbs.
Weight at the beginning of the next day: 118.4 lbs.

What I ate: February 7, 2012

Breakfast: Blueberry muffin and bacon. If you look closely the bacon grease has a bit of a yellow tint to it... apparently I did not sufficiently clean the pan I used to make chana masala yesterday and there was a hint of tumeric!

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Snack: 1.0 oz. Sriracha Chex Mix.

Walked to the bank, about 1.5 miles.


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Snack: 0.9 oz. peanuts


Dinner: Pork spare ribs and seasoned French fries. I reheated the ribs for 45 minutes a 155°F in the sous vide (from frozen) which worked much better than boil-in-bag. And 3.1 oz. Cascadian frozen organic French fries, cooked for 2 minutes at 360°F in the deep fryer.

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A 2 glasses of Terrazas de los Andes Altos del Plata Malbec.

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Dessert: 3 strips of Dagoba lavender blueberry dark chocolate bar.


Weight at beginning of the day: 118.6 lbs.
Weight at the beginning of the next day: 118.4 lbs.

What I ate: February 6, 2012


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Lunch: Turkey club sandwich. With 3.0 oz. roasted turkey, 1 slice of bacon, lettuce and tomato on one slice of Barowski's wheat bread, cut in half, toasted, with mayo. And Kettle Chip barbecue potato chips.

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Cooked 2 pounds of bacon, to freeze.

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A batch of chana masala to freeze. Here's the mise en place for the dish. (There isn't a can of diced tomatoes in it... I was making two different recipes at the same time and got confused when I was taking the picture.)

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ate.2012.02.06.c5.jpgNext up was a batch of tingua poblano - Mexican pork with potatoes and spicy tomato sauce.

It started with a center cut pork roast, which is a little expensive but I got 5 dinners and a lunch out of it, so that's not a bad deal after all.

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The most important thing is to get rid of that layer of fat. Aside from being fat, there's a tough layer of connective tissue between the fat and meat.

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Things were a bit out of control for a little while...

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The finished tingua poblano.

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After separating out the 1 lb. of pork for the tingua poblano I had a pretty good chunk left. I was going to sous vide it for pork stir-fry, but then all the sudden I had the idea of teriyaki grilled pork

Make a quick homemade teriyaki sauce with soy sauce, minced ginger, minced garlic, a little sake (rice wine) and a tiny bit of sugar. Bring to a boil then reduce the heat and simmer for a few minutes. It's the little saucepan on the picture of the stove, above. Let cool.

Very thinly slice the pork.

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Since this was a last minute change, instead of making a lot of marinade and letting the pork sit overnight in the refrigerator, I made a little bit of marinate and vacuum sealed it with the pork for an hour at room temperature. That did the trick. This really requires a chamber vacuum sealer, not one of those little Food Saver things.

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Grilled for 1 minute per side on a very hot grill and that's it! There was enough for a 4.7 oz. dinner serving and 2.2 oz. for a lunch salad.

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Snack: 0.8 oz. peanuts.


Dinner: Teriyaki grilled pork with rice and fresh green beans (boiled for 3 minutes in salted water).

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And 2 glasses of Vine Street cabernet sauvignon.


Weight at beginning of the day: 119.2 lbs.
Weight at the beginning of the next day: 118.6 lbs.

What I ate: February 5, 2012

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

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Snack: 1.0 oz. Sriracha Chex Mix.



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A Saranac vanilla stout, part of the variety pack that I got. I wasn't thrilled by the first sip, but then again I'm not really a stout drinker. But it grew on me.

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Saranac chocolate lager. This was better, or maybe it was because it was my second beer. And I like lager better than stout (and porter). Not much chocolate flavor, but I'm not sure I'd want that much chocolate favor in a lager.

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 117.4 lbs.
Weight at the beginning of the next day: 119.2 lbs.

What I ate: February 4, 2012

Breakfast: Chorizo breakfast burrito. A quick reheat of the filling I made last Wednesday.

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Walked 4.54 miles in 1:12:05.


Lunch: Chana masala and rice.

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Snack: 0.7 oz. peanuts.



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And 2 glasses of Vine Street cabernet sauvignon.

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Snack: 1.0 oz. Sriracha Chex Mix.


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

What I ate: February 3, 2012

Breakfast: Eggs, toast, bacon.

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Snack: 1.0 oz. Sriracha Chex Mix.


Just a short walk to the post office today, about 1.4 miles.



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Snack: 0.7 oz. peanuts. And later, 3 Late July crackers (like Ritz) with Yancy's Fancy horseradish cheddar. And a half glass of Paso Project New Zealand sauvignon blanc.


9 oz. of Sierra Nevada IPA. The rest of it is for the beer batter for dinner.

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Dinner: Fish and chips. Actually, haddock cut into fish stick shape in homemade beer batter and homemade tartar sauce. And French fries.

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And 2 glasses of Black River malbec.


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

What I ate: February 2, 2012

Breakfast: Sausage, egg and cheese biscuit. With homemade spicy breakfast pork sausage and a homemade buttermilk biscuit.

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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 4.66 miles in 1:18:59. I took a different route this time which was a little longer and significantly hillier!

Dinner: Chicken paprika with rice and broccoli. With 1 glass of Project Paso New Zealand sauvignon blanc.

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And 2 glasses of Black River malbec.

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


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

What I ate: February 1, 2012

Breakfast: Chorizo breakfast burrito.

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Lunch: Roast beef sandwich. With 3.2 oz. homemade eye round roast beef on one slice of Barowski's wheat bread with mayonnaise, horseradish and lettuce.

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

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Dinner: 5.0 oz. Roasted pork, sautéed cabbage with garlic and rice. 

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And 2 glasses of Gianni Russo Montepulciano d'Aburzzo (Italian red wine. Not the best pairing for this meal, but it was open.

Dessert: 3 strips of Green & Black's hazelnut currant dark chocolate bar.

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