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.