July 2012 Archives

What I ate: July 31, 2012

Breakfast: Cinnamon raisin toast with butter (made from homemade whole wheat cinnamon raisin bread) and a side of bacon.

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


Lunch: Ham and cheddar cheese grilled cheese sandwich. With Kettle Chips barbecue potato chips. With 1.5 oz. black forest ham on a one slice of Barowski's whole wheat bread, cut in half.

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Snack: 0.7 oz. peanuts and a Saranac Adirondack lager. And later, 0.7 oz. peanuts.

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Dinner: Mom's barbecued pork at Mom and Dad's with my nephew. I forgot to take a picture of it, but it looked pretty much like this, but with broccoli.

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Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 121.2 lbs.


What I ate: July 30, 2012

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of Sriracha chex mix, which will last me about a month. I can't really make any more than this, because it will become stale in a month, and it's kind of a pain to make, so I don't want to make it much more often, either.

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

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

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Dinner: Mom's tonkatsu at Mom and Dad's with my nephew. With asparagus and rice.

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 121.4 lbs.


What I ate: July 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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Lunch: Mom's fried rice at Mom and Dad's with my nephew.

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Made two batches of salsa fresca with my nephew. One had jalapeño and serano peppers. Normally I make it with only jalapeño, and this was much hotter, but it was still pretty good. The other had habanero and serano peppers. It was so hot we couldn't eat it!

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

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.0 lbs.

What I ate: July 28, 2012

Breakfast: Ham and green pepper omelet. With 2.1 oz. ham, green pepper, 1 egg and a half slice of Barowski's wheat bread, toasted, with butter.

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Lunch: Mom's tempura (leftovers) at home. With 4 shrimp, 2 fish, 2 onion, 2 asparagus and 1 green pepper. With rice.

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Snack: 0.7 oz. peanuts and a Saranac black forest beer.

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Dinner: Japanese-style lamb curry and rice.

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And 2 glasses of 90+ sauvignon blanc.

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And a glass and a half of Sebastiani pinot noir.

I had a craving for potato chips and dip, but I didn't have any plain potato chips, or dip. Well, I had sour cream, so I could have made dip from scratch, but without potato chips that wouldn't have worked very well. With the beverages I had, I didn't want to drive to the store, and didn't feel like walking, a little more than a mile round-trip.

Searching through my cupboard, I found this. I'm pretty sure I bought this during one of my sickness junk food buying binges - when I'm sick I crave stuff like this. I'm pretty sure the last time I had a queso-like substance in a jar was 7 years ago.

ate.2012.07.28.s2.jpgHere's my 1.0 oz. of tortilla chips and 2.0 oz. of cheese-flavored dip. It was not as good as I remembered. In fact, I threw out the rest of the jar. No more cheese-flavored product.

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Weight at beginning of the day: 121.0 lbs.
Weight at the beginning of the next day: 122.0 lbs.

What I ate: July 27, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I made on Wednesday.

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Snack: A Chobani blueberry Greek yogurt.

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Lunch: Spicy sesame beef with snow peas, rice.

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Snack: 0.7 oz. pretzels and a Saranac Adirondack lager. And, later, 0.7 oz. peanuts.

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Dinner: Mom's roast beef, rice and gravy at Mom and Dad's with my nephew.

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Dessert: Strawberries.


Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 121.0 lbs.

What I ate: July 26, 2012

Breakfast: Sausage, egg and cheese biscuit.

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Lunch: Leftover California roll sushi from yesterday.

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Snack: 0.7 oz. peanuts and a Saranac pale ale.

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Heading off to dinner at a friend's house, so I made some homemade chicken fingers. That 1.5 lbs. of natural, antibiotic and hormone-free chicken breast tenders, cut into nugget-sized pieces. Seasoned with salt, pepper, granulated garlic and a little cayenne pepper. Dredged in flour, then egg, then seasoned bread crumbs.

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This calls for the real deep fryer!

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They turned out great and were enjoyed by all, especially the kids. I didn't have enough of my homemade barbecue sauce so I used Stubb's barbecue sauce in a jar. I made Alton Brown's recipe for honey mustard dressing, which is 5 tbsp. honey, 3 tbsp. Dijon mustard and 2 tbsp. rice wine vinegar.

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Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 121.8 lbs.


What I ate: July 25, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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

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CSA Week #7!

Snack: 0.7 oz. peanuts.

Dinner: California and Pacific sushi roll box at Tokyo Tavern with Mom and my nephew.

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.8 lbs.


CSA Week #8 (2012)

csa8.1.jpgThis week:

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I selected:

a bag of lettuce
Swiss chard
garlic
onions
leeks
carrots
potatoes
tomato
zucchini

The harvest is definitely getting bigger!

Last Week: CSA Week #7
Next Week: CSA Week #9

What I ate: July 24, 2012

Breakfast: Homemade blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.



Lunch: 2 slices of pepperoni and mushroom pizza (1/4 of a small pizza) and a Saranac pale ale.

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And a Saranac pale ale.

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Snack: 0.7 oz. pretzels and a Saranac Hefeweizen.

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

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.0 lbs.


What I ate: July 23, 2012

Breakfast: Egg, toast and bacon. With an organic egg, a half slice of Barowski's whole wheat bread toast with butter and bacon. I forgot to take a picture of it, but it looked like last Monday.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Zucchini and bacon stir-fry with rice.

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Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar. And a half glass  Kono New Zealand sauvignon blanc.

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Dinner: Mom's tempura at Mom and Dad's with my nephew. With shrimp, fish, asparagus, green pepper, onion and more shrimp. And rice and salad.


Dessert: A small slice of cherry pie. I need to stop this dessert thing.


Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 122.0 lbs.


What I ate: July 22, 2012

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


Lunch: Back at my house for lunch, or what would have been my breakfast if I had been here this morning: Bagel, lox and cream cheese. On a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 0.8 oz. pretzels and a Saranac Session IPA.

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

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


What I ate: July 21, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling left over from Wednesday in a fresh flour tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: A salad with two kinds of lettuce, arugula, celery, green peppers, carrots, cucumber, mushrooms and grape tomatoes. With Annie's organic cowgirl ranch dressing.

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And 3 ears of fresh sweet corn on the cob with butter and salt.

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Snack: 0.7 oz. peanuts and a Saranac Kölsch German-style ale.

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Dinner: 3 more ears of corn.

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And some of my pork spare ribs with homemade barbecue sauce.

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And 2 glasses of Cupcake malbec,

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

What I ate: July 20, 2012

Breakfast: Homemade cinnamon, raisin and walnut whole wheat toast with butter. And a side of bacon.

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I made two servings of chana masala, vacuum sealed and frozen.

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And three servings of Asian lettuce wrap filling, vacuum sealed and frozen.

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Lunch: Barbecued pork sandwich with leftover spare rib (previously frozen) and homemade barbecue sauce on a whole wheat hamburger bun. With Kettle Chips barbecue potato chips.

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Snack: 4 Kashi roasted garlic crackers with Cabot herb cheddar. And a half glass of Kono New Zealand sauvignon blanc.

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Dinner: A salad with two kinds of lettuce, arugula, celery, green peppers, carrots, cucumber, mushrooms and grape tomatoes. With Kraft Tuscan house Italian dressing, which is finally done, so I can finally switch to Annie's organic Tuscan Italian dressing. With Olivia's croutons.

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And Green bean and prosciutto pasta.

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And 2 glasses of Cupcake malbec.

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

What I ate: July 19, 2012

Breakfast: Sausage, egg and cheese English muffin. With homemade spicy pork breakfast sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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Lunch: Twice-cooked pork with broccoli, scallions and noodles. With broccoli and scallions from CSA Week #7.

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It's grocery shopping and cooking day again today, and I just happened to be running out of a bunch of thing I always keep on hand in the freezer, like pre-cooked meat for stir-fry. So here we go:

I cleaned and prepped one eye of round roast beef and two center cut pork roasts. Various edges of the pork and some of the roast went to make 1 lb. 4 oz. of ground pork.

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It's a two sous-vide day today, with the pork cooking at 155°F and the beef at 132°F.

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Here's the beef all sliced and vacuum sealed, ready for the freezer. There is one package thinly sliced for a sandwich and 7 packages for stir-fry (3.2 oz.).

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And 7 packages for pork for stir-fry (3.2 oz. each).

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I grilled some rib eye steaks. Just seared for 1:30 on each side on the infrared grill, individually vacuum sealed and frozen. They'll be defrosted and cooked through in the sous vide, 132°F for 45 minutes (from frozen).

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And a package of extra spicy hot Italian sausage.

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Individually vacuum sealed and frozen, mainly for spaghetti with Italian sausage.

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And I cooked a batch of homemade spicy pork breakfast sausage with the pork I ground earlier. Those don't need to be vacuum sealed; I just put them in a zip-lock bag in the freezer in a single layer, at least until they're frozen solid.

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And prepped salads veggies. With celery, green peppers, carrots, cucumber and mushrooms this week. The cucumber was from CSA Week #7.

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Vacuum sealed and refrigerated, they'll keep for 5 days or so.

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Snack: 0.7 oz. pretzels and a Saranac pale ale.

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Oh, and I made a roasted summer squash lasagna (new recipe).

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Dinner: Cheeseburger on a whole wheat hamburger bun, Kettle Chips barbecue potato chips and organic bread and butter pickles. With a burger made from 4.0 oz. of homemade ground beef (before cooking).

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And 2 glasses of Gianni Russo Montepulciano d'Aburzzo.


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


Roasted summer squash lasagna

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I had some summer squash from CSA Week #6 and decided to make it into a lasagna.

This is a "tester" lasagna made in a 4 1/2 x 8 1/2 glass loaf pan, so you'd need to scale it to make a normal 9x13 pan. Because of the thickness, I'd say it serves 2 or 3 in this little pan.

I also have a new version that has ground beef and zucchini that I like very much.


2 zucchini or summer squash

Cut two medium summer squash or zucchini into 1/4" thick slices, lengthwise. Make sure you have enough slices to fill a 4 1/2" x 8 1/2" glass loaf pan in with two complete layers. And they will shrink considerably when roasted, something I forgot about when I made up this recipe. There's only one pictured here, but I could have used two, easily.

Coat with olive oil on both sides and season with salt, pepper and granulated garlic on one side on a sheet pan. Roast for 15 minutes at 375°F.

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In a bowl prepare the ricotta cheese mixture:

1 egg, beaten
3 oz. (by weight) ricotta cheese
a handful of micro-planed Parmesan cheese
1.5 oz. shredded mozzarella
Red pepper flakes

Should make 6 to 7 oz.

And the rest of the ingredients for the layers:

3 sheets of no-boil lasagna
20 oz. (by weight) tomato sauce
2.5 oz. shredded mozzarella cheese
another handful of micro-planed Parmesan cheese
fresh basil

I like the Barilla "flat like homemade" no-boil noodles because they're perfectly sized for a 4 1/2" x 8 1/2" loaf pan.

I often use my own homemade tomato sauce, but it requires a lot of sauce and all of my sauce was packaged in individual serving size packages (6.0 oz.) so I just used jar sauce. Here's the mise en place.

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Coat the inside of a 4 1/2" x 8 1/2" glass loaf pan with spray oil. Add the following layers, starting from the bottom:

4.0 oz. sauce (this is the bottom layer)
-- pasta
3.5 oz. ricotta mixture
one layer of roasted squash
1.0 oz. mozzarella
4.0 oz. sauce
-- pasta
remainder of the ricotta mixture
one layer of roasted squash
chopped fresh basil
4.0 oz. sauce
-- pasta
4.0 oz. sauce
1.5 oz. mozzarella
more micro-planed Parmesan cheese (this is the top layer)

The crazy weights are because I build lasagna on a scale. After you add each layer, zero out the scale with the tare button and then you can weigh the next layer.

ate.2012.07.19.c13.jpgHere's the final uncooked lasagna.

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This is a variation on my Spinach and basil lasagna, but I removed a layer and adjusted some amounts to make it shorter so it wouldn't overflow the pan and make it more manageable to serve.

I let it cool for a short while, then put it in a sink with cold water a couple inches deep. Once cooled it was easy to remove from the pan and place in a vacuum bag, then freeze. Only once it was frozen solid did I vacuum seal it.

To reheat it I added the frozen vacuum sealed bag to a pot of boiling water, brought it back to a boil, then reduced the heat and simmered for 22 minutes, though 24 minutes would probably be better. I melted the cheese with the propane torch though the broiler would be faster for multiple slices. And it was DELICIOUS!

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What I ate: July 18, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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Snack: 1.0 oz. Sriracha chex mix.


I thought I'd try an experiment since I'm falling behind in my consumption of my leafy greens, they take a lot of space in the refrigerator and today is CSA day. While sautéeing with hana katso and soy sauce only takes a few minutes, my other favorite way - with pancetta - takes quite some time to cook and render the pancetta. I don't want to pre-cook the pancetta because the best part is the rendered pancetta fat, essentially bacon fat, which would be hard to capture.

Cooking the pancetta.

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Beet greens. It looks like a lot when first added!

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Cooked down. With salt, pepper, granulated garlic, red pepper flakes and a splash of champagne vinegar.

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Same with the mustard greens.

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They don't really need to be vacuum sealed for freshness, but it's a convenient way to store them in the refrigerator in a way that they won't leak.

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

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CSA Week #7!


Cooked and froze 2 pounds of bacon.

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Prepped some salad greens with two kinds of lettuce and arugula.

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Blanched the green beans from today's CSA for 2 minutes, then rinsed in cold water. Here they are waiting to cool a bit more before vacuum sealing.

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

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And 2 glasses of Gianni Russo Montepulciano d'Aburzzo.

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



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

CSA Week #7 (2012)

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This week:

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I selected:

lettuce
scallions
shallot
cucumber
summer squash
broccoli
arugula
green beans


With the lettuce from CSA Week #6, the new lettuce and arugula this week I was able to prep the lettuce for 3 very nice salads, vacuum sealed in pint jars.

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Snapped the stem end off the green beans and blanched them for 2 minutes in boiling salted water before rinsing in cold water. Here they are waiting to cool off a little more before vacuum sealing.

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I used half of the cucumber in prepared salad veggies, vacuum sealed in jars so they'll keep fresh for 5 or so days.

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And some of the scallions and broccoli in Twice-cooked pork with broccoli, scallions and noodles.

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Last Week: CSA Week #6
Next Week: CSA Week #7

What I ate: July 17, 2012

Breakfast: Homemade blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sausage and green pepper stir-fry with rice.

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Snack: 0.7 oz. peanuts and a Saranac rye IPA.

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Dinner: Salad with celery, carrot, cucumber, radish, green pepper, mushrooms, red onion and grape tomatoes with Kraft Tuscan house Italian dressing and Olivia's croutons. There's only one serving of the dressing left and then I'm switching to Annie's organic Tuscan Italian dressing, which I would have gotten in the first place but I didn't see it in my grocery store until after I had purchased the Kraft one.

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And two slices of pepperoni and mushroom pizza from my local pizza place, Panni, previously frozen. That's a quarter of a small (12") pizza. Reheated for 9 minutes at 400°F on a pre-heated sheet pan.

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And 2 glasses of Grayson Cellars cabernet sauvignon.


Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 119.8 lbs.


What I ate: July 16, 2012

Breakfast: Eggs, toast and bacon.

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Walked to the post office, about 1.1 miles.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Cheese hot dog experiment (new recipe) with jalapeños and Kettle Chips barbecue potato chips. And a Saranac Summer Ale. Quite delicious!

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Snack: 0.7 oz. peanuts.

Dinner: Salad with celery, carrot, cucumber, radish, green pepper, mushrooms, red onion and grape tomatoes with Annie's cowgirl ranch dressing.

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Filet mignon steak and a small (4.6 oz.) Yukon gold salt and olive oil rubbed baked potato.

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And 2 glasses of Grayson Cellars cabernet sauvignon.

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

Cheese hot dog #1


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I used to love to get the "Wisconsin cheese dog" at the Frank 'n' Stein at the Fair Oaks Mall in Fair Oaks, Virginia, when I lived down that way. I probably haven't had one in a decade since I was unsure of how to get the cheese to melt.

There is an updated version of this recipe as Cheese hot dog #2, and that version worked better.

A search of the Internet provided a wealth of bad answers, the most common being the microwave, which I don't like. You have to microwave it with the bun, and microwaving bread first makes it moist and soggy, then it quickly turns into a rock. The other answers were along the lines of using Cheez Wiz. No, thanks.

I know those hot dog places melt the cheese using a steam drawer. While I have a lot of appliances, I don't have a steam drawer. Can you make a cheese hot dog using a steamer insert in an ordinary pot on the stove? The answer: Yes.

I cut two thin slices of Cabot cheddar cheese. Here it is next to my whole wheat hot dog roll, which is still wrapped in plastic wrap because it was previously frozen.

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Here is my saucepan with a little water in the bottom and the steamer insert. I covered it and brought it to a boil, before adding the hot dog.

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I reheated the hot dog, which I previously grilled, vacuum sealed and froze, boil-in-bag for 9 minutes from frozen. Here is the hot hot dog with the cheese and some jalapeños on the bun, ready to go into the steamer.

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I put it in for 1:00, but the cheese wasn't completely melted under the jalapeños. Maybe 1:15 or 1:30 would be better, but the bun was getting pretty soft. The jalapeños were raw, like they would be on a cold sandwich, but I think that's okay. Maybe sautéeing them first would be better; I'm not sure. Maybe they should be added after melting the cheese, since they don't really get soft, anyway.

Also it was a little hard to get the hot dog out of the steamer because the bun was so moist. I'm considering putting it in a little aluminum foil sling before putting it in the steamer so I can just grab the sling to pull it out the steamer.

I'd say it was pretty much a success. The cheese was mostly melted and the bun was soft but manageable and didn't turn into a rock while eating it. And it was tasty.

Incidentally, other ideas I rejected:

I use a propane torch to melt cheese on my sausage, egg and cheese English muffins but I was pretty sure the torch would set the bun on fire because the hot dog pretty much needs to be nestled in the bun to melt the cheese, unlike a breakfast sandwich.

Oven/toaster oven. I was pretty sure that everything would be overcooked before the cheese melted, which I guess would take about 8 minutes at 350°F, or at least that's what it takes for nachos.

Broiler. This was a runner-up, but I was pretty sure the bun would get overly toasted before the cheese melted.

What I ate: July 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: Beef, broccoli and scallion stir-fry with rice.

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Snack: 0.7 oz. peanuts and a Saranac blueberry blonde ale.

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 121.6 lbs.

What I ate: July 14, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork fried wontons (new recipe) and rice.

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Snack: 0.7 oz. peanuts and a Saranac hefeweizen unfiltered wheat ale.

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Dinner: Salad with lettuce, celery, carrot, cucumber, radish, green pepper, mushrooms, red onion, tomato and Olivia's croutons with Kraft Tuscan house Italian dressing.

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Whole wheat pasta and meat sauce. Sort of goulash-like, but with 2.0 oz. whole wheat penne and homemade tomato sauce and homemade ground beef.

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Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 120.4 lbs.

Pork fried wontons

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This was a tasty!

2.1 oz. pre-cooked pork, minced
green parts of scallions
garlic
ginger
oyster sauce
soy sauce

Combine the ingredients in a bowl.

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Put a teaspoon in a wonton wrapper and fold. Deep fry for 1 to 2 minutes at 360°F.

I have a similar vegetarian recipe made with tempeh that's really good too (and vegetarian).


What I ate: July 13, 2012

Breakfast: Cinnamon raisin toast with butter (made from homemade whole wheat cinnamon raisin bread) and a side of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with bean sprouts and scallions. With scallions from CSA Week #5.

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Snack: 0.7 oz. pretzels and a Saranac Kölsch German-style ale.

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And later, 1.5 oz. blueberries and 0.7 oz. peanuts.


Dinner: Beer battered haddock, coconut fried shrimp, homemade tartar sauce and French fries.

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And 2 glasses of Juana de Sol malbec.

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


Weight at beginning of the day: 123.4 lbs.
Weight at the beginning of the next day: 121.6 lbs.

What I ate: July 12, 2012

Breakfast: Bacon, egg and cheese English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sautéed beet greens with hana katso and soy sauce, sardines and rice.

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Prepared salad veggies for this week's salads: celery, carrot, cucumber, radish, green pepper, mushrooms and red onion.

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Vacuum sealed they'll keep for 5 days or so.

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And lettuce for the salads, from CSA Week #6.

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Snack: Chobani raspberry Greek yogurt.

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And, later, 0.7 oz. peanuts.

Dinner: Japanese-style lamb curry and rice.
 
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And 2 glasses of Fattoria di Basciano Chianti Rufina, 2009.


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


Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 123.4 lbs.


What I ate: July 11, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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


Lunch: Tat soi with pancetta and rice.

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Baked a loaf of whole wheat cinnamon raisin walnut bread.

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CSA Week #6!


Snack: 1 end slice of fresh cinnamon raisin walnut bread, toasted, with butter. So delicious!

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Dinner: Salad with lettuce, carrots, celery, cucumber, radish, mushroom and red onion and tomato with Olivia's croutons and Kraft Tuscan House Italian dressing.

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And 2 slices of pepperoni and mushroom pizza from my local pizza place, Panni. That's two slices or one quarter of a small pizza; it makes a good meal when combined with a nice salad!

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And 2 glasses of Fattoria di Basciano Chianti Rufina, 2009.

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 120.8 lbs.

CSA Week #6 (2012)

csa6.1.jpg
This Week:

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I selected:

red leaf lettuce
onion
garlic
zucchini
beets
mustard greens


I used some of the lettuce to make salad greens. Washed, torn, spun dry and vacuum sealed in pint mason jars the lettuce will keep perfectly for a week or more.

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I used the onion to make a Chorizo breakfast burrito.

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I cooked the mustard greens with pancetta, salt, pepper, garlic powder, red pepper flakes and a splash of champagne vinegar.

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Last Week: CSA Week #5
Next Week: CSA Week #7




What I ate: July 10, 2012

Boiled and baked a batch of whole wheat bagels.

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Breakfast: Fresh homemade bagel, toasted, with butter. And a side of bacon.

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Walked to the post office, about 1.1 miles.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana masala and rice. I previous made, vacuum sealed and froze the chana masala so all I needed to do is reheat boil-in-bag for 22 minutes.

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Snack: 0.7 oz. peanuts.


A Hendrick's gin and Q tonic gin and tonic.

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Dinner: Salad with lettuce, carrots, celery, cucumber, radish, mushroom and red onion and tomato with Olivia's croutons and Kraft Tuscan House Italian dressing.

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And a delicious Cuban medianoche sandwich. On a homemade medianoche roll with mustard, ham, Swiss cheese, a dill pickle and mojo marinated pork. Heated and pressed in the sandwich press.

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And 2 glasses of 90+ malbec.


Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 122.0 lbs.


What I ate: July 9, 2012

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Walked to the bank, about 1.2 miles total.


Lunch: Spicy sesame beef with sugar snap peas. With sugar snap peas from CSA Week #5.

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Since I wasn't home from Wednesday - Sunday I never had a chance to do my post-CSA shopping or prep, so here we go.

I started the soaker and poolish for a batch of whole wheat bagels yesterday. Today I made the dough, formed the bagels and left them to sit in the refrigerator overnight, to be boiled and baked tomorrow.

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I made the dough in my newly repaired KitchenAid mixer. Surprisingly the gear case housing in the Professional 600 6-quart mixer is made of plastic. I managed to crack it and strip a few teeth off a gear. Thanks to The Mending Shed I was able to buy a new metal gear casing to replace the plastic, a new gear and the special grease for the mixer. And even download the service manual! I highly recommend them if you need to service your KitchenAid mixer and you're relatively handy.


I made a batch of carrot ginger salad dressing with miso with a carrot from CSA Week #5.

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Prepared salad veggies with carrots, celery, cucumber, radish, mushroom and red onion.

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Vacuum sealed in jars they'll last for 5 days.

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And salads with the lettuce from CSA Week #5.

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Sliced, vacuum sealed and froze some leftover end-pieces of Mom's steak she gave to me as treats for her grand-dog.

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There was a small bunch of tiny beets in CSA Week #4. I peeled and sliced them. Normally my red cutting board is for meat, but I also use it for beets for obvious reasons. I also wear gloves.

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Here are the beets vacuum sealed with salt, pepper and olive oil and ready to go into the sous vide for 45 minutes at 180°F.

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All cooked... not very much there. And also not very red.

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Snack: 0.7 oz. pretzels and a Saranac Session IPA beer.

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Dinner: Salad with lettuce, carrots, celery, cucumber, radish, mushroom and red onion with Olivia's croutons and Annie's cowgirl ranch dressing.

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And my spare ribs. I know I had ribs yesterday but all of the sudden I had a craving for my ribs, which are spicier. With 3.1 oz. Cascadian organic shoestring French fries, seasoned. And homemade barbecue sauce. I ate 3 of the ribs and saved 1 for a pork sandwich for a lunch.

ate.2012.07.09.d2.jpg
And 2 glasses of 90+ malbec.

ate.2012.07.09.e1.jpgDessert: 4 squares of Green & Black's hazelnut currant dark chocolate bar.


Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 121.8 lbs.

Carrot salad dressing with miso and ginger

ate.2012.07.09.c2.jpg
This is a pretty good recipe similar to the carrot dressing you get on a salad in a Japanese restaurant.

1 medium carrot peeled and sliced into large pieces
2 tbsp. ginger, peeled and minced

2 tbsp. peanut oil
1/8 cup rice vinegar
1 tbsp. shiro miso (can substitute white or red)
1 tsp. toasted sesame oil
1/2 tsp. sugar
salt and pepper

ate.2012.07.09.c3.jpg

Add the carrot and ginger to the food processor and process until carrot is roughly chopped.

Combined the remaining ingredients in the food processor and pulse for a few seconds. Adjust the salt and pepper to taste.

This is a half recipe of this recipe, more or less.


What I ate: July 5 - 8, 2012

Thursday, July 5, 2012

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


Lunch: Mom's shrimp, eggs and scallions at Mom and Dad's.

ate.2012.07.05.l.jpg
Dinner: Mom's Lobster at Mom and Dad's.

Dessert: Apple pie.


Friday, July 6, 2012


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

Lunch: Mom's fried rice at Mom and Dad's. With sausage, bacon, green pepper, carrot, cabbage and mushrooms.

ate.2012.07.06.l.jpg
Dinner: Mom's tempura at Mom and Dad's. There were actually two rounds of shrimp and a round of fish, asparagus, green pepper and onion (2 each). And salad.

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Dessert: Strawberry pie.


Saturday, July 7, 2012


Breakfast: Melon and sausage.

Lunch: Mom's tuna sashimi at Mom and Dad's.

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Dinner: Mom's steak with a side of grilled lobster tail with the leftover lobster. And salad.

ate.2012.07.07.d.jpgDessert: Ice cream cake.


Sunday, July 8, 2012


Breakfast: A jelly doughnut and bacon.


Lunch: Mom's spare ribs, asparagus, broccoli and rice.

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Back at home!


Dinner: Tingua poblano and a flour tortilla.

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With a Saranac rye IPA.

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What I ate: July 4, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

ate.2012.07.04.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon.


Lunch: Spicy vegetarian chili with jalapeño cornbread.

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CSA Week #5!


Snack: 3 Kashi roasted garlic crackers with Cabot garlic and herb cheddar cheese. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Dinner: Mom's barbecued pork, rice, broccoli and kamaboku (fish cake). I ate another serving.

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And 2 glasses of Line 39 cabernet sauvignon.


Weight at beginning of the day: 119.2 lbs.
Weight at the beginning of the next day: 121.2 lbs.


CSA Week #5 (2012)

csa5.2.jpg
This week:

csa5.1.jpg

I got:

lettuce
1 bag sugar snap peas
1 summer squash
1 bunch of scallions
1 bag of tat soi
1 bunch of carrots

I got beets last week and I love the tat soi stir-fried.

It's going to be a little tricky using everything this week because I'll be at Mom and Dad's celebrating the 4th of July with my family, but fortunately the squash and carrots will keep for a while.


I made spicy sesame beef with sugar snap peas. I usually make it with snow peas, but the snap peas were good.

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I made a batch of carrot salad dressing with ginger and miso with one of the carrots.

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I used carrots in the salad prep as well. The last of them went into the salads I prepped on July 12.

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I used the lettuce for salad prep.

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The tat soi to make tat soi with pancetta.

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I used some of the scallions in beef with bean sprout and scallions.

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With the squash I made a roasted summer squash lasagna.

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Last Week: CSA Week #4
Next Week: CSA Week #6


What I ate: July 3, 2012

Breakfast: Blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bacon, lettuce and tomato sandwich. And Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts and a Saranac blueberry blonde ale.

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Dinner: Tonkatsu and rice.

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And 2 glasses of Septima malbec.


Weight at beginning of the day: 119.2 lbs.
Weight at the beginning of the next day: 120.0 lbs.


What I ate: July 2, 2012

Breakfast: Egg, toast and bacon.

ate.2012.07.02.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Hot dog and Kettle Chips barbecued potato chips. With a grilled Hebrew National beef hot dog on a whole wheat bun with organic pickle relish and Dijon mustard.

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Snack: 0.7 oz. peanuts.

Dinner: The last of the salad fixings I vacuum sealed last week. That included two kinds of lettuce, arugula, cucumber, red onion, carrots, celery, green pepper, radishes and mushrooms. I added 4 organic grape tomatoes (halved) and tossed with Annie's cowgirl ranch dressing.

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A small filet mignon steak, a small salt and olive oil rubbed baked potato with butter and sour cream.

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And 2 glasses of Septima malbec.

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Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 119.2 lbs.

What I ate: July 1, 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: A salad with grilled chicken, carrots, celery, green pepper, radishes, cucumber, mushrooms, red onion, grape tomatoes and Olivia's croutons with Kraft Tuscan house Italian dressing.

ate.2012.07.01.l.jpgSnack: 0.7 oz. peanuts and a Saranac hefeweizen beer.

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Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Dinner: Iron Chef Chinese buffet with Mom and Dad. I forgot to take pictures, but it looked pretty much the same as last week.


Weight at beginning of the day: 118.6 lbs.
Weight at the beginning of the next day: 120.0 lbs.

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