What I ate: June 29, 2012

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

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


Finished cooking beef short ribs. This was not the best choice for a day with temperatures in the 90°Fs as it requires bringing to a boil on the stove, then 2:15 in a 350°F oven. Fortunately, I have air conditioning. And I was cooking at 7:00 AM.

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Vacuum sealed and ready to freeze.

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Pork spare ribs into the sous vide for 18 hours. I needed both machines there were so many packages of ribs! The nice thing about the sous vide machine is that they're only warm to the touch on the outside even at 155°F.

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Lunch: Twice-cooked pork with scallions and noodles. With scallions from CSA Week #3.

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Snack: 0.7 oz. peanuts.

Dinner: Rigatoni, prosciutto and tomato in spicy vodka cream sauce with Parmesan and Romano cheese. There's usually some broccoli in it, but I was going to have a salad today, so I left it out. But then because making this dish requires active cooking and is best served right away, so the cheese is freshly melted, I decided to have the salad second. Then I was so full, and I skipped the salad.

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It's also made with sliced grape tomatoes because didn't remember the number of tomatoes I had on hand correctly and didn't get more. I need one for Sunday's bagel, lox and cream cheese with tomato and red onion. It still was excellent.


And 2 glasses of Sebastiani pinot noir.

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Dessert: 2 strips (6 squares) of Green & Black's hazelnut currant dark chocolate. I have no idea why I stopped eating this - it's delicious! I keep it in my 55°F chiller so it's not as melty as it would be at room temperature, which is 82°F now, and not as hard as putting it in the refrigerator.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 120.0 lbs.