May 2012 Archives

What I ate: May 31, 2012

Breakfast: Sausage, egg and cheese English muffin. And 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 1.2 miles.


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

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Snack: 0.7 oz. peanuts.


Dinner: Steak and baked potato. With 5.2 oz. strip steak. I only ate about 2/3 of the oddly large Yukon gold salt and olive oil rubbed baked potato with butter and sour cream.

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And 2 glasses of Dorgan Cellars cabernet sauvignon, California, 2009. It was okay, drinkable but unremarkable.

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Weight at beginning of the day: 119.8 lbs.
Weight at the beginning of the next day: 118.6 lbs.

What I ate: May 30, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the post office, grocery store and Village Variety, probably about 1.6 miles.


Lunch: Beef and snow pea stir-fry.

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Cooked a batch of Sriracha chex mix.


Dinner: Fish tacos with salsa fresca, with tortilla chips and more salsa fresca. The salsa fresca was excellent but the tacos were horrible! I knew the corn tortillas were a little old. Okay, maybe they were two months past expiration, but they looked fine. But the fish was from the time I substituted haddock for sea bass on my lemon, lime and chile grilled fish. Not a good substitution. It was dry and unpleasant. I ate the chips and salsa.

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And a Saranac pale ale. It was frosty and delicious.

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And 2 glasses of Cholila Ranch malbec.

Since I didn't have that much dinner I added a snack, 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar.
 
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Weight at beginning of the day: 119.2 lbs.
Weight at the beginning of the next day: 119.8 lbs.

What I ate: May 29, 2012

Breakfast: Egg, toast and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spinach salad. With a homemade champagne vinaigrette, 1.0 oz. goat cheese and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with butter.

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Did some walk/run intervals on the treadmill. Ease into 5K, Week 5, Day 2. 2.19 miles in 26 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals. The intervals were: 5 (warm-up), 6 (run), 1 (walk), 4 (run), 1 (walk), 6 (run), 5 (cool-down).


Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar.

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Dinner: Roast beef, rice, gravy and broccoli.

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And 2 glasses of Cholila Ranch malbec.

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Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 119.2 lbs.

What I ate: May 28, 2012

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

Lunch: Mom's tuna sashimi at Mom and Dad's. With rice and diakon with hana katsuo.

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An ice cold Saranac IPA on a hot day, back at home.

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And Hendrick's gin and Q tonic. Q tonic water is made with agave, real quinine and all natural flavors. No HFCS or artificial sweeteners. 60 % fewer calories. And very delicious.

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Dinner: A 4.0 oz. (before cooking) cheeseburger with homemade ground beef and Cabot extra sharp cheddar cheese on a Barowski's wheat hamburger bun. With seasoned French fries and bread and butter sweet pickles.

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

What I ate: May 27, 2012

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

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

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Dinner: Mom's tempura at Mom and Dad's. Shrimp, fish, asparagus, onion and green pepper. And rice and salad.

Dessert: A slice of apple pie at Mom and Dad's.


What I ate: May 26, 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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Lunch: 2 slices of pizza, previously frozen, and a Saranac IPA.

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Dinner: Mom's barbecued pork, rice and broccoli, at Mom and Dad's. There was a second serving, as well.

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Dessert: Strawberries.

Weight at beginning of the day: 120.8 lbs.




What I ate: May 25, 2012

Breakfast: Chorizo breakfast burrito. Normally this would be Saturday's breakfast, but I'm not having breakfast at home on Sunday, so I'm moving the weekend breakfast menu up a day. Bagel, lox and cream cheese tomorrow.

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Lunch: Bacon, lettuce and tomato sandwich. With 3 slices of bacon on a one slice of Barowski's wheat bread, cut in half. And Kettle Chips barbecue potato chips.

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Snack: A Saranac Black Forest beer and 0.8 oz. peanuts.

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Dinner: Tonkatsu and rice with furikake. 

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And 2 glasses of Alta Vista malbec. Because I remember the Internet before Google.

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

What I ate: May 24, 2012

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

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

Lunch: Chana masala and rice.

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Snack: 0.8 oz. peanuts.

Dinner: Green bean prosciutto pasta. With whole wheat pasta.

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Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 120.8 lbs.


What I ate: May 23, 2012

Breakfast: Chorizo breakfast burrito.

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Lunch: 2 slices of pizza and a Saranac Adirondack lager. The pizza was a quarter of the small pizza I had several days ago and froze. Preheat the oven to 400°F with a sheet pan in it. Add the pizza and cook for 12 minutes.

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Dinner: Homemade pork spare ribs with homemade barbecue sauce and seasoned French fries.

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And 2 glasses of Eagle's Rock malbec.

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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: May 22, 2012

Breakfast: Homemade blueberry muffin and bacon.

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

Lunch: Spicy sesame beef with snow peas and rice. I forgot the sesame seeds, though it did still have two kinds of sesame oil in it.

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Baked a batch of blueberry muffins (updated recipe).

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Snack: 0.7 oz. peanuts.

Dinner: Chicken paprika, rice and broccoli. And a glass of Monkey Bay sauvignon blanc.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 119.8 lbs.
Weight at the beginning of the next day: 120.4 lbs.


What I ate: May 21, 2012

Breakfast: Egg, toast and bacon.

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Snack: 1.0 oz. Sriracha chex mix.

Lunch: Zucchini and bacon stir-fry with rice.

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Snack: 0.7 oz. peanuts.


Did some walk/run intervals on the treadmill. Ease into 5K, Week 5, Day 1. 2.51 miles in 30 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals. The run intervals were 5, 4, 5 and 4 minutes.


Dinner: Filet mignon steak and a salt and olive oil rubbed baked potato with butter and sour cream. The steak was grilled, chilled, vacuum sealed and frozen, then reheated from frozen in the sous vide at 132°F for 45 minutes to perfect medium-rare. The steak was a little large so I cut the larger portion down to a 5.4 oz. portion size. And I only ate about 2/3 of the ridiculously large 8.4 oz. baked potato. I make Yukon Gold potatoes because they're generally much smaller than the even larger Russet potatoes these days, but this one was pretty big.

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And 2 glasses of Cupcake malbec.

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Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 119.8 lbs.

What I ate: May 20, 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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Lunch: Beef, broccoli and scallion stir-fry with rice.

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Snack: 0.7 oz. peanuts and a Saranac pale ale. I keep a supply of frozen beer glasses in my second freezer, but with the much warmer temperatures inside, my beverage chiller isn't quite keeping up and it's creeping up to about 52°F. Fortunately, putting the bottle in the freezer for half hour does the trick and the beer is very refreshing on a hot day!

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 123.0 lbs.

What I ate: May 19, 2012

Breakfast: Chorizo breakfast burrito. A reheat of the filling from Wednesday on a freshly heated tortilla.

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A walk to the Village Variety, 1.6 miles.

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

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Snack: 0.7 oz. pretzels and a Saranac IPA.

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Dinner: Spaghetti with Italian sausage and homemade sauce. And a little slice of wheat Italian bread with olive oil.

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And 2 glasses of Toasted Head cabernet sauvignon.


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 120.0 lbs.





What I ate: May 18, 2012

Breakfast: Waffle and sausage.

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Snack: 1.0 oz. Sriracha chex mix.

Lunch: Pork with scallions and noodles.

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Snack: 0.8 oz. peanuts. And later, 1.5 oz. blueberries.

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Dinner: I was going to have spaghetti with Italian sausage but then I had a sudden craving for pizza. Since I didn't have any pizza dough or mozzarella cheese, I just ordered one from my local pizza place. It was pretty good! Pepperoni and mushroom.

ate.2012.05.18.d.jpgI actually had four pieces, since it was a small 12" pizza cut into 8 pieces it worked out much better to eat half. I froze the other half. The last piece was better because some time had passed so I put it on a pre-heated sheet pan in a 400°F oven for 8 minutes. I think I ought to always do that with carry-out pizza; the crust is so much better that way.

And I had a Saranac Adirondack lager with it.

Later, 2 glasses of Toasted Head cabernet sauvignon, California, 2009.

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Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 120.6 lbs. Too much pizza.

What I ate: May 17, 2012

Breakfast: Bacon, egg and cheese English muffin.

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Lunch: Grilled chicken Caesar salad. With 2.8 oz. grilled chicken breast. And a little freshly grated Parmesano Romano cheese. With a homemade whole wheat and oat dinner roll with butter.

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Cooked and froze 2 pounds of bacon. Sometimes fitting the bacon on the sheet pan is kind of like a puzzle.

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And I made a eye of round roast beef (new post), with 1x 5.0 oz. sliced for dinner, 1x 3.0 oz. sliced for sandwich and 8x 3.2 oz. strips for stir-fry.

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Snack: 0.8 oz. peanuts.

Dinner: Tonkatsu, sautéed cabbage and rice. And a glass of Monkey Bay sauvignon blanc. That's five fairly small pieces, 4.4 oz. total.

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And 2 glasses of Desierto 25/5 malbec, Argentina, 2007.

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

Roast beef (sous vide)

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I tried several different techniques for browning before, browning after, using the broiler or not, and guess what? None of it is necessary. I just cook the beef in the sous vide, slice, vacuum seal and freeze it now. Because I make very thinly sliced roast beef either served with gravy or sandwiches, you can't tell that it was never browned because there is so little edge. And for the stir-fry, it doesn't matter because it will get browned when it's stir-fried.

This is a 3 pound eye of round roast. Trim off the fat and silverskin and season with salt, freshly ground pepper and garlic powder on the top and bottom.

ate.2012.05.17.c2.jpgVacuum seal and sous vide for 90 minutes at 132°F for medium rare. The beauty of the sous vide is that it's foolproof - every time, every slice is exactly medium rare.

I packaged this into:

1x 5.0 oz. sliced for dinner
1x 3.0 oz. sliced for sandwich
8x 3.2 oz. cut into strips for stir-fry

The roast was $ 15.07 but there was a $ 3.50 off instant coupon on it, so it was only $ 11.57 but I got 1 dinner and 9 lunches out of it, so that's a pretty good deal!

What I ate: May 16, 2012

Breakfast: Chorizo breakfast burrito.

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Lunch: Grilled hot dog with Dijon mustard and pickle relish on a Barowki's whole wheat hamburger bun with Kettle Chips barbecue potato chips. And a Saranac Black Forest beer.

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Dinner: Japanese-style chicken curry and rice. And a glass of Monkey Bay sauvignon blanc.

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And 2 glasses of Desierto 25/5 malbec, Argentina, 2007.

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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: May 15, 2012

Breakfast: Homemade blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy sesame beef with snow pea stir-fry with rice.

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Dinner: Roasted turkey, rice, gravy and broccoli. And 1 glass of Monkey Bay New Zealand sauvignon blanc.

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And 2 glasses of Old Zin Vines zinfandel.


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


What I ate: May 14, 2012

Breakfast: Egg, toast and bacon. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana masala and rice. I made a fresh batch, which is two servings and vacuum sealed and froze the second serving.

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I should probably start making this four servings at a time because there is a lot of mise en place.

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

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Dinner: Rigatoni with prosciutto, tomatoes and broccoli in spicy vodka cream sauce. And a slice of wheat Italian bread.

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And 2 glasses of Old Vines zinfandel.

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Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 120.4 lbs.


What I ate: May 13, 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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Lunch: Beef, broccoli and scallion stir-fry with rice.

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Snack: A Saranac Pale Ale. And 0.5 oz. pretzels.

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Cooked a batch of breakfast sausage links. I bought them last Thursday and forgot about them until I went to get the lox for this morning's breakfast and discovered a package of sausage.

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Snack: 1.0 oz. Sriracha chex mix.


Dinner: Iron Chef Chinese buffet with Mom and Dad. On account of Mother's Day the buffet had a whole pile of additional items. Unfortunately, I forgot to take a picture of them.



Weight at beginning of the day: 119.8 lbs.
Weight at the beginning of the next day: 120.6 lbs.


What I ate: May 12, 2012

Breakfast: Chorizo breakfast burrito. Quick reheat of the leftover filling from last Wednesday on a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.

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

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Snack: 0.8 oz. peanuts. And a Saranac IPA.
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Dinner: Pork spare ribs and seasoned French fries. With homemade barbecue sauce and an incredibly complex cooking method. These ribs are so unbelievably moist, tender and delicious. And 2 glasses of Tomaiolo Toscana.

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Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 119.8 lbs.


What I ate: May 11, 2012

Breakfast: Corned beef hash, eggs and toast.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Japanese-style "crushed hamburger" and rice.

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Snack: 0.7 oz. peanuts.


Dinner: Spaghetti with Italian sausage. With 2.0 oz. of Barilla spaghetti and homemade tomato sauce. With a slice of wheat Italian bread with olive oil.

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And 2 glasses of Tomaiolo Toscana.

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Weight at beginning of the day: 118.8 lbs.
Weight at the beginning of the next day: 120.2 lbs.


What I ate: May 10, 2012

Breakfast: Sausage, egg and cheese English muffin.

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Lunch: Sardines, sautéed spinach with hana katsuo and rice with furikake.

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I grilled a batch of wild Sockeye salmon, then chilled, vacuum sealed and froze the fish for a future dinner.

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Did some walk/run intervals on the treadmill. Ease into 5K, Week 4, Day 3. 2.15 miles in 27 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals.


Dinner: Chicken paprika, rice and broccoli. My original menu was steak, baked potato and broccoli but it's so cold and rainy today it seemed like a good day for chicken paprika.

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With 1 glass of Monkey Bay sauvignon blanc, New Zealand.

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And 2 glasses of The Seeker malbec.


Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 118.8 lbs.





What I ate: May 9, 2012

Breakfast: Chorizo breakfast burrito with chorizo sausage, green pepper, jalapeño, onion and egg. 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 one slice of Barowski's wheat bread, cut in half and toasted.

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Snack: 0.7 oz. peanuts.


Dinner: Grilled salmon, rice and green beans. These are just plain green beans, not the spicy ones, and there aren't too many of them because I used most of them making pasta with prosciutto and green beans.

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And 2 glasses of The Seeker malbec.

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Weight at beginning of the day: 119.0 lbs.
Weight at the beginning of the next day: 120.2 lbs.



What I ate: May 8, 2012

Boiled and baked a batch of homemade whole wheat bagels.

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Breakfast: Toasted bagel with butter and a side of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chicken soup with soba noodles.

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Snack: 0.8 oz. peanuts. And later, 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese.

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Did some walk/run intervals on the treadmill. Ease into 5K, Week 4, Day 2. 2.15 miles in 27 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals.


Dinner: Roast beef, rice, gravy and broccoli. I reheated the previously cooked, sliced, vacuum sealed and frozen eye of round roast beef in the sous vide, microwaved the broccoli, cooked the rice in the rice cooker and reheated the previously made gravy in a saucepan on the stove.

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And 2 glasses of Blackstone pinot noir, California, 2010.


Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 119.0 lbs.


What I ate: May 7, 2012

Breakfast: Egg, toast and bacon.

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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 9 oz. of Saranac Adirondack Lager (the rest of the bottle is for the beer batter for the fish and chips).

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Dinner: Fish and chips. With homemade beer-battered haddock, homemade tartar sauce, and 3.2 oz. Cascadian organic French fries.

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And 2 glasses of Blackstone pinot noir, California, 2010.

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Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 120.2 lbs.


What I ate: May 6, 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.

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

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Started the soaker and poolish for a batch of homemade whole wheat bagels.


Did some walk/run intervals on the treadmill. Ease into 5K, Week 4, Day 1. 2.10 miles in 26 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals. This was tougher - the run intervals were 4, 6, and 4 minutes.


Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 118.8 lbs.
Weight at the beginning of the next day: 120.6 lbs.


What I ate: May 5, 2012

Breakfast: Chorizo breakfast burrito.

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Lunch: Chicken and snow pea stir-fry.

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Snack: 0.7 oz. peanuts.

A Saranac IPA. I should have run yesterday and today, but two days ago I tripped while getting off scaffolding and sort of twisted my knee. In any case, I'm still painting, which for some reason makes me crave beer.

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Dinner: Green bean prosciutto pasta. This was a last minute meal change. In the past I've made it with asparagus, but I didn't have any, as it's not the season for good baby asparagus. I figured green beans would be just as good, and it is!

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And 2 glasses of Chimango malbec.


Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 118.8 lbs.



What I ate: May 4, 2012

Breakfast: Pancakes and bacon. Both previously frozen so it was just an 8 minute reheat on a sheet pan in a 350°F oven. The picture appears to have disappeared, but it looked the same as usual.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork, broccoli and scallion stir-fry with rice. This picture is missing too. Strange.


Snack: 0.7 oz. peanuts.


Dinner: Nachos and homemade guacamole.

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And a Saranac pale ale.

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And 2 glasses of Chimango malbec.

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


What I ate: May 3, 2012

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

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Lunch: Summer sausage English muffin sandwich. With Vermont Smoke and Cure summer sausage on a Barowski's wheat English muffin. Yes, I realize my breakfast and lunch look very similar. But I had a sudden craving for this lunch for some reason.

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I have to stay home tomorrow morning to wait for repair people, so I moved my grocery shopping up a day. Grocery store day is also cooking day and I went a little crazy today!

I roasted a split breast of turkey to make 3 servings of sliced turkey dinner and 1 serving of turkey for stir-fry. That's a new recipe that only uses the oven, no sous vide this time.

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All sliced, vacuum sealed and ready for the freezer.

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I prepared a batch of tonkatsu, Japanese panko-breaded pork. It's delicious and one of my favorites, but so much work to make!

It starts with a center-cut pork loin roast. I thinly slice it, then pound the slices even thinner.

ate.2012.05.03.c9.jpgSeasoned and breaded. There are two layers here.

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Deep fried. They're so thin they only take 2 minutes at 360°F.

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All done!

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Well, except for packaging in zip-lock bag in layers separated by wax paper for freezing.

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And finally a pot of my favorite vegetarian chili. There's a slightly ridiculous amount of chopping involve with the green pepper, red pepper, jalapeño, onion, carrot, celery and garlic. Here is is cooked and cooling in the sink. (There should be ice in the sink as well, but the little ice maker in my freezer doesn't make enough ice to do that effectively.)

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And all vacuum sealed and ready for the freezer.

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Dinner: Tuna sushi plate. With a glass of Momokawa pearl sake. Not a glass of milk.

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And 2 glasses of Aguaribay Malbec.
 

Weight at beginning of the day: 119.4 lbs.
Weight at the beginning of the next day: 120.2 lbs.

Roasted split turkey breast

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I like having turkey on hand for roasted turkey and gravy, turkey and cabbage stir-fry and turkey club sandwiches. I get a split breast because a full turkey is waaay too much turkey for one person!

Here's my split breast from the supermarket. It's a little expensive, but this will make 3 dinners and a lunch, so it's not that bad.

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Preheat the oven to 375°F.

Season with salt, pepper, granulated garlic and rubbed sage.

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Roast for 15 minutes, then add 8 oz. water to the pan. Roast for 30 minutes. Add more water if necessary and rotate the pan 180°. Roast for 15 more minutes and check the internal temperature. Remove when the internal temperature is around 157°F and let rest for a half hour.

Slice.

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Divide the large slices in to 5.0 oz. servings for sliced turkey dinner. I didn't make any this time, but 3.0 oz. servings are good for turkey sandwiches. And 3.2 oz. of the little pieces are good for stir-fry.

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Summer sausage English muffin sandwich

ate.2012.05.03.l.jpgThis is a simple but tasty lunch sandwich. Mom used to make this with Hickory Farms "beef stick" though this one is made from a Vermont Smoke and Cure summer sausage.

Just toast an English muffin and while that's going, thinly slice the sausage and lightly brown in a sauté pan. That's it.

Pictured with Kettle Chips barbecue potato chips. The English muffin is a Barowski's wheat English muffin.

I've also made it was Salame Toscano and it's very good!

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What I ate: May 2, 2012

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

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Lunch: Japanese-style crushed hamburger and rice.

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Snack: 0.7 oz. peanuts.

Walked to the Village Variety, 1.55 miles (total).


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: Shrimp scampi with spinach. And a glass of Urban Riesling.

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And 2 glasses of Aguaribay Malbec.

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Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 119.4 lbs.

What I ate: May 1, 2012

Breakfast: Homemade blueberry muffin and bacon.

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


Lunch: Ham and cheese sandwich and Kettle Chips barbecue potato chips. On one slice of Barowski's wheat bread, cut in half, with Dijon mustard. My planned lunch was chana masala, but at the last moment I had a craving for a ham and cheese sandwich.

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Snack: 0.7 oz. peanuts. And later, a rice ball. That's a tiny plate, not a huge omusbe.

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Dinner: Sausage and green pepper pizza. New post on my first somewhat successful use of my pizza stone!

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And 2 glasses of Hawk Crest cabernet sauvignon.


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


Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 120.6 lbs.


Sausage and green pepper pizza

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I had a sudden urge for pizza so I threw together this simple sausage and green pepper pizza.

I started with 6.4 oz. pizza dough that I had previous made, vacuum sealed and frozen. I defrosted the sealed bag of dough in cold water for about 45 minutes, then opened the package to let it dry out and warm up for another 45 minutes. That's semolina flour on the cutting board to prevent sticking.

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I also defrosted a pre-cooked spicy Italian sausage and a 6.0 oz. package of my homemade tomato sauce since I was out of my homemade pizza sauce.

I previously discovered that even with the pizza sauce, which I cook thicker initially, it's necessary to put it back on the stove and cook out the excess moisture that seems to appear when freezing the sauce. That's especially true for my pasta sauce, which needed to be thicker and less wet for pizza. Here it is, far too wet.

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40 minutes before I was ready to cook the pizza I put the pizza stone in my oven and turned it on to 500°F. I have only used the pizza stone once, and it was not a successful endeavor in the least, so I was hesitant, but I thought I'd give it another try.

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Here's the dough flattened out with the reduced sauce.

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After the sauce went mozzarella cheese, sausage, green peppers and Parmesan cheese. I forgot to take a picture of that.

The one other time I attempted to use the pizza stone I failed miserably in getting the pizza off the peel and into the oven. This time was also a failure, but I very quickly scooped the topping that slid off and back onto the pizza, closed the door and hoped for the best.

10 minutes at 500°F on the pizza stone and it was perfect! Crispy on the bottom and fully cooked through.

Loosening the pizza with a large spatula and sliding it on the peel was uneventful and the stone does make a much crisper and well-browned crust than a sheet pan. I just need a lot more practice with the peel.

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Update 8/17/2012
. Here's a version with Salame Toscano and mushrooms.

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I also, for the first time ever, got the pizza off the peel and onto the pizza stone successfully! The trick was to make sure the dough was sufficiently floured, with regular flour, after rolling, then putting a lot of semolina flour on the peel. And I mean a lot. I'm not sure, but I'd guess the better part of 1/8 cup.

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November 28, 2012: I think I'm getting the hang of this!

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