April 2012 Archives

What I ate: April 30, 2012

Breakfast: Eggs, toast, bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chicken and snow pea stir-fry.

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Snack: 0.8 oz. peanuts.


Did some walk/run intervals on the treadmill. Ease into 5K, Week 3, Day 2. 1.69 miles in 23 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals.


Dinner: Meatloaf, rice, gravy and peas.I previously made, sliced, vacuum sealed and froze the meatloaf made with homemade ground beef.

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And 2 glasses of Hawk Crest cabernet sauvignon, California, 2006.

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Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 120.0 lbs.


What I ate: April 29, 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 broccoli and scallion stir-fry with rice.

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Snack: A Saranac IPA and 0.8 oz. peanuts.

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 119.6 lbs.
Weight at the beginning of the next day: 120.4 lbs.


What I ate: April 28, 2012

Breakfast: Chorizo breakfast burrito. With green pepper, onion, jalapeño, egg and chorizo sausage. A quick reheat of the extra filling I made on Wednesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: BLT with Kettle Chips barbecue potato chips. With 3 slices of bacon on one slice of Barowski's wheat bread cut in half and toasted. With mayo, tomato and lettuce.

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Snack: 0.7 oz. peanuts.


Did some walk/run intervals on the treadmill. Ease into 5K, Week 3, Day 1. 1.63 miles in 22 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals. Week 3 is weird because the runs intervals are longer, but there are fewer of them, so the total distance and workout time dropped from the week 2.


Dinner: Spaghetti with Italian sausage. With 2.0 oz. Barilla spaghetti, 6.0 oz. homemade tomato sauce, 1 extra spicy Italian sausage and 1 slice of wheat Italian bread with olive oil.

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And 2 glasses of Cupcake malbec.

Dessert: 2 strips (6 rectangles) of Green & Black's hazelnut currant dark chocolate bar.


Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 119.6 lbs.




What I ate: April 27, 2012

Breakfast: Waffle and bacon. I previously made the waffles and froze them, and also the bacon, so this is a quick and easy breakfast. With real Vermont maple syrup, of course.

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I went to the grocery store today and one of the items on my list was wheat Italian bread. I slice it, put it in a zip-lock bag and freeze it so I can grab a single slice when I have something like spaghetti for dinner.

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I was going to turn a center-cut pork roast into some miso-marinated pork and also some pork for stir-fry. I trimmed the fat from the roast:

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And cut off 5.0 oz. of thinly sliced pork pieces.
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My plan was foiled when I discovered that I didn't have any miso! It's one of those things that keep in the fridge forever so it didn't even cross my mind that I might not have it. Instead I made a quick homemade teriyaki marinade (soy sauce, sake, fresh garlic, fresh ginger and sugar), vacuum marinated the pork and grilled it.

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I seasoned the rest of the roast with salt, pepper and granulated garlic, vacuum sealed and cooked in the sous vide for 90 minutes at 155°F.

Here's the roast cooked, cooled, sliced and vacuum sealed for freezing. 4 servings of 3.2 oz. each.

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I was intending to make something like my citrus chile striped sea bass, but unfortunately the store didn't have anything that looked like it would be a good substitute. Instead I used some frozen haddock, which is what I usually use to make fish and chips. Here's the fish vacuum marinating in fresh lemon and lime juice, garlic and olive oil. The fish is seasoned with salt, pepper, dark chile powder and cayenne pepper.

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In retrospect this wasn't that great of an idea because haddock is positively unwieldy on the grill. Fortunately the fish will be minced in fish taco that is its eventual home so the broken pieces are okay. I'll definitely stick with salmon on the grill and save the haddock for frying in the future.

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The pork and fish vacuum sealed and ready for the freezer.

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Lunch: Tofu, broccoli and scallion stir-fry.

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

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Did some walk/run intervals on the treadmill. Ease into 5K, Week 2, Day 3. 2.12 miles in 30 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals.


Dinner: Chicken fingers, boneless Buffalo "wings" and French fries. With 6.0 oz. chicken and 3.2 oz. seasoned French fries.

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And 2 glasses of Cupcake malbec.

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While I can pour a perfect 5.0 oz. of wine thanks to years of part-time bartending, judging a half bottle of wine has been quite vexing, due to the irregular and non-standard shape of the bottle. And drinking while attempting to do it.

My solution is to tag the bottle with its "half weight" or how much the bottle, minus cork, should weigh when half full.

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This is a 750ml bottle, which is also 750 cc. Since wine weighs pretty much the same as water, and 1 cc of water = 1 gram, the liquid in the bottle weighs 750 grams or 26.4 oz. Half of the liquid weighs 13.2 oz.

After removing the foil and cork I weighed the full bottle and it was 2 lb. 14.0 oz.. Subtracting half of the liquid means the bottle and half of the wine should weigh 2 lb. 0.8 oz.. Perfect!


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


Weight at beginning of the day: 119.4 lbs.
Weight at the beginning of the next day: 120.0 lbs.

What I ate: April 26, 2012

Breakfast: Sausage, egg and cheese biscuit. And a glass of orange juice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chicken soup with soba noodles and spinach.

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Snack: 0.8 oz. pretzels and a Saranac black forest beer.

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Dinner: Pasta with zucchini and meat sauce. With 1.6 oz. whole wheat penne, 6.0 oz. homemade tomato sauce and about 3.0 oz. homemade ground beef. And 2 glasses of 90+ pinot noir.

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Weight at beginning of the day: 119.0 lbs.
Weight at the beginning of the next day: 119.4 lbs.


What I ate: April 25, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Cooked a new batch of Sriracha chex mix.

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Walked to the Village Variety, 1.55 miles (round-trip).


Lunch: Roast beef sandwich and potato chips. With 3.0 oz. homemade eye of round roast beef on one slice of Barowski's whole wheat bread, cut in half. With mayonnaise, horseradish and lettuce. And Kettle Chips salt and black pepper potato chips.

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Snack: 0.8 oz. peanuts.

Did some walk/run intervals on the treadmill. Ease into 5K, Week 2, Day 2. 2.02 miles in 30 minutes. 3.0 MPH on the walk and 6.0 MPH on the run intervals.

Dinner: Grilled wild sockeye salmon, rice and sautéed spinach.

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While that doesn't look like much spinach, it's really half of a small bag of baby spinach!

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And 2 glasses of 90+ pinot noir.

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


Snack: 1/8 cup popcorn, air popped, with 1/2 tbsp. butter.


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

What I ate: April 24, 2012

Breakfast: Homemade blueberry muffin and bacon.

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

Cooked and froze 2 pounds of bacon.

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Lunch: Spicy sesame beef with snow peas.

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Snack: 0.7 oz. peanuts.


Dinner: Crumb pork chop, rice.

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And 2 glasses of Terra Rosa Malbec.
 

Weight at beginning of the day: 118.8 lbs.
Weight at the beginning of the next day: 119.0 lbs.



What I ate: April 23, 2012

Breakfast: Egg, toast and bacon. With one egg and half a slice of Barowski's wheat bread toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


I fixed the problem in the menu viewer where if you clicked back and forth between categories the new list kept getting inserted at the beginning of the list instead of deleting the old contents first. And fixed the categorization of dozens of items in the Dinner category that shouldn't have been there.


Lunch: Pork, broccoli and scallion stir-fry.

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Did some walk/run intervals on the treadmill. Ease into 5K, Week 2, Day 1. 2.0 miles in 30 minutes. 3.0 MPH on the walk and 6.0 MPH on the run intervals.


Dinner: Japanese-style chicken curry. It's a cold and rainy day, and there's even a chance of a few flurries tonight. Seems like a good day for curry.

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And 2 glasses of Terra Rosa malbec 2009. It was okay, not bad but not exceptional.

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


Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 118.8 lbs.

What I ate: April 22, 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.

Took my ribs out of the sous vide, sauced them with homemade barbecue sauce and smoked them for 1 hour.

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Lunch: Chana masala and rice.

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







What I ate: April 21, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.

Lunch: Grilled hot dog on a Barowski's wheat hot dog bug with relish and Dijon mustard. And Kettle Chips salt and pepper potato chips. And a Saranac pale ale. This was not my planned lunch, but I had a sudden craving for it. I grill, vacuum seal and freeze a whole package of Hebrew National beef hot dogs at once - just 10 minutes boil-in-bag from frozen and they come out perfect.

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The pork spare ribs I coated in dry rub and vacuum sealed yesterday when into the sous vide at 155°F and will be there for 18 hours.

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Dinner: Nachos. With homemade taco-seasoned ground beef, black beans, tomato, jalapeño and cheddar cheese.

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And 2 glasses of Aguaribay malbec.


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 120.4 lbs.





What I ate: April 20, 2012

Breakfast: Corned beef hash, egg and toast.

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Snack: 1.0 oz. Sriracha chex mix.

Lunch: Shrimp, onion and spinach stir-fry.

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It was a beautiful day today, but with very bad weather forecast for this weekend into next week, so I planned my menu, got some groceries, and started cooking!

I seared off 3 filet mignon steaks, individually vacuum sealed and froze them for a future steak dinner. They'll be fully cooked through, from frozen, in the sous vide at 132°F for 45 minutes, which makes a perfect steak every time.

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And I grilled some wild sockeye salmon, also individually vacuum sealed and frozen. A 45 minute reheat at 138°F from frozen in the sous vide and they'll be perfect.

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I buy natural chicken breast tenders in 4.8 lb. packages, divide them into packages about 6.0 oz., vacuum seal, and freeze them. The vacuum sealing is nice because it prevents freezer burn and pretty much never leaks. Though they're in an additional zip-lock bag, just in case. This is one of my least favorite tasks, but fortunately I only have to do it every 3 months. Chicken comes in fifth after pork, beef, fish and shellfish in my diet.

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And finally I seasoned pork spare ribs with homemade dry rub and vacuum sealed them for cooking in a day or two.

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Dinner: Roast beef, rice, gravy and broccoli.

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And 2 glasses of Aguaribay malbec.

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Dessert: 2 strips (9 rectangles) of Green & Black's ginger dark chocolate bar.


Weight at beginning of the day: 119.6 lbs.
Weight at the beginning of the next day: 120.6 lbs.

What I ate: April 19, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey and cabbage stir-fry with rice.

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Snack: 0.8 oz. peanuts.


Dinner: Balsamic chicken and garlic mashed potatoes. New recipe.

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And 2 glasses of Tomaiolo Toscana 2008.

Dessert: 2 strips (6 squares) 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: 119.6 lbs.

Chicken balsamic #2

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I used to make this dish fairly often a decade or two ago, then for some reason I stopped. I don't know why, because it's quite delicious!

This recipe makes exactly one serving with no leftovers, so be sure to scale it up if you want more.

6.0 oz. chicken breast tenders [or pork chop, see update below]
half a medium yellow onion, finely diced
1 clove of garlic, minced
3 large white mushrooms
1 tbsp. More than Gourmet fond de poulet gold chicken stock concentrate
6.0 oz. hot water
1 tbsp. butter
2 tbsp. balsamic vinegar

The meal is pictured with 3.6 oz. of garlic mashed potatoes, previously vacuum sealed and frozen. To reheat the mashed potatoes, bring a pot of boil to a boil, add the frozen vacuum sealed bag, bring back to a boil, reduce to a simmer and simmer for 20 minutes. This takes the longest of any part of the meal, so it makes sense to start that first.

For one serving I use approximately 6.0 oz. of chicken breast tenders. This is 5.8 oz. A single piece of chicken breast also works well. Season with salt, freshly ground pepper and granulated garlic on both sides.

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Also finely dice half a yellow onion, mince 1 clove of garlic and slice 3 large white mushrooms.

ate.2012.04.19.c2.jpgBring 6.0 oz. of water to a boil. I use my electric tea kettle to heat the water and pour 6.0 oz. into a Pyrex measuring cup. Or you could microwave the water in the measuring chip. Add the chicken stock concentrate and dissolve. You could use actual chicken stock, but you should probably add a little extra and reduce it. The concentrate is great because you can make it any strength and the concentrate keeps forever in the refrigerator unlike an opened package of chicken stock.

Heat a sauté pan over medium-low heat. Add 1 tbsp. butter. Add the chicken on one half and the onions on the other. Lightly brown the chicken, the flip over to brown the other side. Add the mushrooms and garlic to the onions. When the chicken is browned, add the hot chicken stock to the pan.

ate.2012.04.19.c3.jpgCover and cook until the chicken reaches an internal temperature of 160°F, less than 10 minutes for chicken breast tenders, maybe 12 minutes for a thicker chicken breast piece. Flip the chicken once or twice during cooking.

Remove the chicken from the pan, increase the heat to medium-high and reduce the sauce, stirring frequently.

Plate the chicken, mashed potatoes and pour the reduce sauce, mushrooms and onions over the chicken.

The original recipe is here, but this recipe is better.


Update 6/21/2013: It also goes well with wild rice mix.

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Update 9/9/2013: Here it is with a better recipe for wild rice mix.. I really like this combination!

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Update 11/22/2013: I made the recipe with a thick-cut bone-in pork chop instead of chicken breast and it was excellent!

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What I ate: April 18, 2012

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

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

Lunch: Chicken and snow pea stir-fry with rice.

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Snack: 0.7 oz. peanuts.

Dinner: Italian sausage spaghetti. With homemade sauce. And a slice of wheat Italian bread with olive oil.

ate.2012.04.18.d.jpgAnd 2 glasses of Tomaiolo Toscana 2008. Quite tasty!

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Dessert: 2 strips (6 squares) of Green & Black's hazelnut currant dark chocolate bar.


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 119.6 lbs.

What I ate: April 17, 2012

Breakfast: Pancakes and bacon.

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

Lunch: Twice-cooked pork, broccoli and scallion stir-fry.

ate.2012.04.17.l.jpgSnack: 0.7 oz. peanuts.

Dinner: Tonkatsu.and rice.


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Dessert: 2 strips (6 squares) of Green & Black's hazelnut currant dark chocolate bar.


Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 121.6 lbs.

What I ate: April 16, 2012

Breakfast: Egg, toast and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Cooked and eye of round roast beef with 2 servings of sliced roast beef dinner (5.0 oz. each), 6 servings for beef for stir-fry lunch (3.2 oz. each) and a little left over for Roscoe.

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Cooked a batch of homemade maple candied walnuts.

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Lunch: Spinach salad. With homemade champagne vinaigrette, goat cheese and homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with butter.

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Snack: 0.7 oz. peanuts. And a Saranac Adirondack lager.

Snack: 3 Kashi roasted garlic crackers and Cabot habanero cheddar cheese. And a half glass of Urban Risesling.

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Dinner: Fried chicken sandwich and French fries. This is the left-over chicken from the last time I made a fried chicken sandwich, defrosted and deep fried for 1 minute at 360°F to crisp. With lettuce and wasabi mayonnaise on a Barowski's wheat hamburger bun. And 3.2 oz. frozen French fries deep fried for 2 minutes and seasoned with salt, black pepper, cayenne pepper and granulated garlic. And sweet bread and butter pickles.

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And 2 glasses of Terrazaz de los Andes Altos del Plata malbec.

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Dessert: 2 strips (6 squares) of Green & Black's hazelnut currant dark chocolate bar.

Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 121.4 lbs.





What I ate: April 15, 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. And a Spicy V-8.


Lunch: Spicy sesame pork with snow peas.

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Snack: 0.7 oz. peanuts and a Saranac Pale Ale.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 120.4 lbs.






What I ate: April 14, 2012

Breakfast: Chorizo breakfast burrito.

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Lunch: Homemade chicken soup with chicken, soba noodles and spinach.

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Snack: 0.7 oz. peanuts and a Saranac Black Forest (Bavarian-style black beer).


Dinner: Filet mignon steak, baked potato and broccoli. There really was broccoli - I forgot to plate it and didn't realize until I was half way through my meal. Also, I only ate about 2/3 of that abnormally large Yukon gold potato.

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And 2 glasses of Cannonball cabernet sauvignon.

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Dessert: 2 strips (6 squares) of Green & Black's Maya Gold dark chocolate bar.

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




What I ate: April 13, 2012

Breakfast: Corned beef hash, egg and toast.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Shrimp and onion stir-fry with spinach.

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Walked to the post office, a little over a mile.

Snack: 0.7 oz. peanuts.

Dinner: Fish and chips. With 9 oz. Saranac IPA.

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And 2 glasses of Eagle's Rock malbec.


Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 120.2 lbs.


What I ate: April 12, 2012

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sausage and green pepper stir-fry.

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

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Dinner: Japanese-style chicken curry.

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And 2 glasses of Eagle's Rock malbec.

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Dessert: 2 strips (6 rectangles) of Green & Black's hazelnut currant dark chocolate.


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

What I ate: April 11, 2012

Breakfast: Chorizo breakfast burrito.

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I made a batch of homemade barbecue sauce.

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


Lunch: Roast beef sandwich. With 3.0 oz. of homemade roast beef, lettuce, horseradish and mayonnaise on one slice of Barowski's wheat bread, cut in half. And Kettle Chips salt and black pepper potato chips.

ate.2012.04.11.l.jpgSnack: 0.7 oz. peanuts. And a Saranac pale ale.


Dinner: Shrimp pad Thai.

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And 2 glasses of Cupcake pinot noir.


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






Barbecue sauce

This is my favorite barbecue sauce recipe. It comes from the cookbook for the old River Run restaurant in Plainfield, Vermont.

15 oz. ketchup (1 1/2 c.)
4.0 oz. cider vinegar (1/2 c.)
0.64 oz. Worcestershire sauce (2 tbsp.)
0.25 oz. dry mustard or ground mustard seed (2 tsp.)
0.10 oz. freshly ground black pepper (1 tsp.)
0.06 oz. cayenne pepper (1/2 tsp.)
0.06 oz. chili powder (1/2 tsp.)
2 cloves of garlic, peeled and minced
small amount of medium onion, minced (2 tbsp.)
3.0 oz. water
2.6 oz. light brown sugar (3/8 of a cup)


I make the sauce in a small saucepan. The best way to measure out the ketchup, vinegar, water and brown sugar is to just put the saucepan on the scale:

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The minced garlic and onion:

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Cook for 10 minutes over medium heat stirring frequently. Reduce the heat and simmer for 90 minutes, stirring occasionally (every 15 minutes or so).

My stove is incapable of making low heat, so I use my induction hot plate which works great for simmering sauces.

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The sauce should only be kept for a week or two in the refrigerator but it can be frozen. I put 2.0 oz. in these tiny 4 oz. freezer-safe jelly jars and freeze them so I can just grab a jar out of the freezer when I need some barbecue sauce.

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For a large (4.6 lb.) package of ribs, it takes about 5 oz. of barbecue sauce, so it might be a good idea to make a few larger packages, too.


The recipe is scaled from the excellent River Run Cookbook by Jimmy and Maya Kennedy and Marialisa Calta, pp. 195 - 196. I added additional cayenne and chili powder to make it a little spicier.


What I ate: April 10, 2012

Breakfast: Blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Dinner: Roasted chicken, rice, gravy and broccoli. With 5.0 oz. roasted chicken.

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And 2 glasses of Cupcake pinot noir.

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Dessert: 2 strips (6 squares) of Green & Black's Maya gold dark chocolate bar.


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



What I ate: April 9, 2012

Breakfast: Eggs, toast and bacon.

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Lunch: Beef with scallions and bean sprouts.

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I cooked a batch of homemade tomato sauce. I divided the sauce into 6 oz. servings, vacuum sealed and froze 8 servings.

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I cooked a batch of spicy hot Italian sausage, then cooled individually vacuum sealed and froze 6 servings for future meals like Italian sausage spaghetti.

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And I cooked and froze 2 pounds of bacon.

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Snack: 0.7 oz. peanuts.

Dessert: Bacon cheeseburger and French fries. With homemade ground beef on a Barowski's wheat hamburger bun. After cooking the burger for 45 minutes at 132°F in the sous vide (from frozen), I tossed in the deep fryer for 30 seconds at 360°F and it was excellent! The short trip through the fryer boils off the moisture on the outside and lightly browns it.

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With a Saranac Adirondack lager.

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And 2 glasses of Santa Cristina sangiovese.

Dessert: 2 strips (6 rectangles) of Green & Black's hazelnut currant dark chocolate.



Weight at beginning of the day: 119.6 lbs.
Weight at the beginning of the next day: 120.0 lbs.


What I ate: April 8, 2012

Breakfast: My waffles and bacon at Mom and Dad's.

Snack: A bag of Japanese rice crackers.

While I rarely skip a meal, I had a big snack earlier, was on the road and expected an early dinner at my home, so I skipped lunch today.

Snack: 3 Kashi roasted garlic crackers with Cabot habanero cheddar.

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Dinner: Spicy Italian sausage linguini. With homemade marinara sauce, 2.0 oz. Barilla linguini and wheat Italian bread with olive oil and fresh garlic.

You can probably tell I'm back my home again. Among other things this means that the serving you see in the picture is everything that I ate. No second servings here.

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And 2 glasses of Santa Cristina sangiovese.

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Dessert: 2 strips (6 rectangles) of Green & Black's Maya Gold dark chocolate bar.

And a small bowl of air-popcorn. 1/8 cup popcorn and 1/2 tbsp. butter.

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Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 119.6 lbs.



What I ate: April 7, 2012

Breakfast: Grapefruit and bacon at Mom and Dad's.

Lunch: Mom's fried fish at Mom and Dad's.

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Dinner: Mom's pot roast at Mom and Dad's.

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Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 121.4 lbs.





What I ate: April 6, 2012

Breakfast: Strawberries and bacon at Mom and Dad's.

Lunch: Mom's flank steak at Mom and Dad's.

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Dinner: Mom's spare ribs at Mom and Dad's.

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Weight at beginning of the day: 121.0 lbs.
Weight at the beginning of the next day: 120.2 lbs.



What I ate: April 5, 2012

Breakfast: Sausage and grapefruit at Mom and Dad's.

Lunch: Mom's salmon at Mom and Dad's.

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Dinner: Mom's tempura at Mom and Dad's. Shrimp.

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Fish.

ate.2012.04.05.d2.jpgGreen pepper.

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Asparagus.

ate.2012.04.05.d4.jpgOnion.

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Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 121.0 lbs.









What I ate: April 4, 2012

Breakfast: Bacon and melon at Mom and Dad's.

Lunch: Mom's fried rice at Mom and Dad's.

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Dinner: Sushi assortment at Tokyo Tavern with Mom and my nephew.

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Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 121.0 lbs.


What I ate: April 3, 2012

Breakfast: Sausage and grapefruit at Mom and Dad's.

Lunch: Mom's shrimp and egg stir-fry at Mom and Dad's.

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Dinner: Mom's roast beef, gravy, rice and broccoli at Mom and Dad's.

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Dessert: Blueberry pie.


Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 121.4 lbs.


What I ate: April 2, 2012

Breakfast: Melon and bacon at Mom and Dad's.

Lunch: Mom's salmon at Mom and Dad's.

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Dinner: Mom's flank steak.

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Dessert: Blueberry pie.

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Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 120.8 lbs.

What I ate: April 1, 2012

Breakfast: Grapefruit and bacon at Mom and Dad's.

Lunch: Tuna sashimi, diakon and rice at Mom and Dad's.

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Dinner: Iron Chef Chinese Buffet with Mom, Dad and my nephew.

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Dessert: Strawberries