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.


About this Entry

This page contains a single entry by Rick Kasguma published on July 19, 2012 10:00 PM.

Roasted summer squash lasagna was the previous entry in this blog.

What I ate: July 20, 2012 is the next entry in this blog.

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