August 2012 Archives

What I ate: August 31, 2012

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

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Lunch: Mom's fried rice at Mom and Dad's with my nephew.

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Dinner: Mom's tempura at Mom and Dad's with my nephew. 4 shrimp, 2 fish, 2 asparagus, 2 green pepper, 2 onion, rice and salad.

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What I ate: August 30, 2012

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage made from a lean pork roast, an organic egg and Cabot cheddar cheese on a whole wheat English muffin.

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Lunch: Mom's Japanese noodle soup with chicken and spinach with Mom and my nephew. I forgot to take a picture.


Dinner: Mom's roast beef, rice, gravy and sautéed cabbage (2 servings), with Mom, Dad and my nephew.

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Weight at beginning of the day: 121.6 lbs.



What I ate: August 29, 2012

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

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Lunch: Mom's fried fish at Mom and Dad's with my nephew.

ate.2012.08.29.l.jpgCSA Week #13!


Dinner: Salmon roll and California roll sushi at Tokyo Tavern with Mom and my nephew. I forgot to take a picture of it, however.



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


CSA Week #13 (2012)

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This week:

csa13.2.jpgI selected:

baby lettuce
green beans
zucchini
onions
edamame
tomatoes
beets
jalapeño


Last week: CSA Week #12
Next week: CSA Week #14


What I ate: August 28, 2012

Breakfast: Homemade blueberry muffin and bacon.

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Lunch: Mom's tuna sashimi, daikon with hana katsuo and rice at Mom and Dad's with my nephew.

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

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Dinner: Mom's grilled porterhouse steak with rice and salad with Mom, Dad and my nephew.

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And 2 glasses of 337 cabernet sauvignon.

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Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 121.4 lbs.

What I ate: August 27, 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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Lunch: Mom's fried rice at Mom and Dad's with my nephew.

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Dinner: Mom's salmon, rice and broccoli (2 helpings) at Mom and Dad's with my nephew.

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Dessert: A little slice of pumpkin pie.


Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 122.4 lbs.

What I ate: August 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: Mom's shrimp, eggs and scallions (2 servings) at Mom and Dad's with my nephew.

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Dinner: Iron Chef Chinese buffet with Mom, Dad and my nephew. And I'm back to my normal meal.

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Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 121.2 lbs.



What I ate: August 25, 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.


Walked 2.92 miles in 48:42.


Lunch: Barbecued pork sandwich. With 3.0 oz. left-over pork spare rib meat and homemade barbecue sauce on a whole wheat hamburger roll. With Kettle Chips barbecue potato chips.

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Dinner: Mom's roast beef, rice, gravy and asparagus (2 servings) at Mom and Dad's with my nephew. And 2 glasses of Alma del Sur malbec.

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


What I ate: August 24, 2012

Breakfast: Bacon, mushroom, shallot and cheddar cheese omelet. With 2 eggs and a half slice of wheat bread with butter.

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Walked 2.64 miles in 43:56. Also mowed and trimmed the lawn.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bacon, lettuce and tomato sandwich. On one slice of wheat bread, cut in half. With mayo. And Kettle Chips barbecue potato chips.

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Cooked and froze some breakfast sausage links. These will be for sausage at breakfast, or for sausage and green pepper stir-fry.

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Made a batch of jalapeño skillet cornbread that I usually have with my spicy vegetarian chili. The recipes don't make the same number of servings, so they always run out at different times.

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Made a batch of buttermilk biscuits for sausage (or bacon), egg and cheese biscuits.

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

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Dinner: Pork spare ribs with homemade barbecue sauce and French fries.

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And 2 glasses of Alma del Sur malbec.

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Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 120.6 lbs.


Buttermilk biscuits

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These buttermilk biscuits are delicious and easy to make. Though I can't really take the credit because it's Alton Brown's recipe.

2 cups flour
4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 tbsp. butter, cut in 1/4" dice
2 tbsp. shortening
1 cup buttermilk, chilled

Mix together the ingredients through the shortening. Work the dough with your fingers so there are little crumbly bits of shortening or butter surrounded by flour. Add the buttermilk and make a sticky dough.

Put out onto a floured surface and knead a few times. Make into a 1" thick disc and cut out biscuits. I used a 2 1/4" cutter for the biscuits above. Form the leftover bits into a disc and repeat.

Put on a sheet pan spritzed with spray oil. Here they are rolled and cut, ready for baking:

ate.2012.08.24.c6.jpgBake for 15 minutes at 450°F

And coming out of the oven, before separating and moving to a wire rack:

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They freeze well. For best results, take the frozen biscuit out the night before and defrost at room temperature, wrapped in plastic wrap.

Bacon, mushroom, shallot and cheddar cheese omelet

ate.2012.08.24.b.jpgThis was delicious and only took about 7 minutes minutes to prepare, slightly longer than it takes for the toast to cook.

I switched up the preparation and quantities a little from my western omelet.

Preheat two pans. I started by dicing 2 slices of frozen, pre-cooked bacon, a mushroom and a shallot.

Here they are sautéeing. As you begin to sauté the filling, start the toast cooking.

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This time I made a 2-egg omelet, since the one egg kind of gets over-stuffed. And I used a 10" sauté pan instead of the 6" pan. And using clarified butter instead of regular butter helps prevent browning of the egg. Start the egg cooking a couple minutes after the filling.

Once the egg is partially cooked, and the heated filling and top with cheddar cheese. It probably would be better to microplane it, but I was using up the end of the block so I just chopped it into matchstick-sized pieces.

Heat for a few minutes more, then fold the egg in half and slide it off onto a plate to serve.

Served with 1 slice of Barowski's wheat bread, cut in half, with butter.

What I ate: August 23, 2012

Breakfast: Sausage, egg and cheese biscuit. With homemade sausage, ground for a pork roast, an organic egg and a homemade buttermilk biscuit.

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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.


Dinner: Beef stroganoff.

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And 2 glasses of Cetamura Chianti.


Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 121.2 lbs.


What I ate: August 22, 2012

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

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Lunch: Fried chicken sandwich with homemade fried chicken breast, lettuce and wasabi mayo on a whole wheat roll. With Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts.


CSA Week #12!


Dinner: Spaghetti with Italian sausage, homemade sauce and homemade garlic bread, made from wheat French bread. I didn't make the bread.

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And 2 glasses of Cetamura Chianti. I like this one!

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Weight at beginning of the day: 121.0 lbs.
Weight at the beginning of the next day: 120.8 lbs.


CSA Week #12 (2012)

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There was actually a whole bag of potatoes and a bag of tomatoes, but I didn't want to empty out the whole bag and there wasn't room on the cutting board, anyway.


This week:

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I selected:

lettuce
potatoes
tomatoes
zucchini
green pepper
white onions
shallot
Swiss chard
jalapeños

 
Last Week: CSA Week #11
Next Week: CSA Week #13

What I ate: August 21, 2012

Breakfast: Cantaloupe, bacon and cinnamon raisin toast with butter (made from homemade whole wheat cinnamon raisin bread).

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Snack: 1.0 oz. Sriracha chex mix.


Went for a walk around town, 2.48 miles in 41:16.


Lunch: Spicy vegetarian chili and jalapeño cornbread.

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

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Dinner: Japanese-style beef curry.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 121.0 lbs.

What I ate: August 20, 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.


Lunch: Chana masala and rice.

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Snack: 0.7 oz. peanuts.

Dinner: Whole wheat pasta, zucchini, tomato and prosciutto.

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And 2 glasses of Alta Vista malbec.

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Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 120.6 lbs.

What I ate: August 19, 2012

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Went for a walk around town, 2.34 miles in 41:33.


Snack: 1.0 oz. tortilla chips and homemade guacamole. And a Saranac Adirondack lager.

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And 0.5 oz. pretzels and a Saranac pale ale.


Dinner: Iron Chef Chinese buffet with Mom and Dad. If you haven't noticed, I eat almost exactly the same thing every week, even though it's a pretty big buffet. So this week I actually made a point of eating something completely different with none of the items I regularly eat!

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Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 122.6 lbs.




What I ate: August 18, 2012

Breakfast: Pancakes and bacon (previously frozen).

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Lunch: Tomato and fresh mozzarella salad with balsamic vinaigrette (new post).

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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.


Dinner: I was originally going to have ribs and corn but I kind of corned myself out at lunch. I guess I should stick to two ears of corn!

I also spotted a picture of a burger in my Facebook Newsfeed, so I made a burger instead. That's a homemade 4.0 oz. beef patty, made with homemade ground beef and grilled. With Cabot cheddar cheese and lettuce on a whole wheat English muffin. With 3.2 oz. Cascadian organic French fries and bread and butter pickles.

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And 2 glasses of Cholila Ranch malbec.


Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 120.6 lbs.

Tomato and fresh mozzarella salad with balsamic vinaigrette

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This was a quick, easy and tasty salad.

Dice a tomato.

Dice a ball of fresh mozzarella cheese (about 1 1/2" in diameter).

Add a few leaves of basil, chopped.

Season with salt and pepper.


For the balsamic vinaigrette:

In a separate container, add some balsamic vinegar, olive oil, salt, pepper and a tiny bit (1/8 tsp.) of Dijon mustard. Stir, and ideally shake. I made it in a tiny Pyrex container with a rubber lid that seals well.


What I ate: August 17, 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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I roasted some beets (new post).

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Lunch: I used some of the beets to make a roasted beet, feta and toasted walnut ravioli (new post). It was an experiment, and turned out to be quite tasty!

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

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Dinner: Homemade pizza. With homemade tomato sauce, Salame Toscano, mushrooms and mozzarella cheese.

ate.2012.08.17.d.jpgHere it is, uncooked, on the peel and ready to go into the oven.

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And, for the first time ever, I got the pizza off the peel and onto the pizza stone with no disaster. Actually, not even any drama. I'm getting better at this!

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And 2 glasses of Cholila Ranch malbec.

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Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 121.8 lbs.



Roasted beet, feta and toasted walnut ravioli

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I had the roasted beets that I made earlier and was thinking of what I could make with them for lunch.

I thought combining the roasted beets with feta cheese and toasted walnuts would make an excellent ravioli, and it indeed was very tasty!

I started by toasting some chopped walnuts.

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Here's the filling mixture. I diced the roasted beets into smaller pieces and crumbed the feta. There's a little salt and pepper, too. There is enough for at least 10 ravioli.

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For super quick and easy ravioli I use wonton wrappers. I was making smaller round ravioli, but you could also make giant square ravioli with a lot more filling.

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Moisten the edges and lay another sheet of wonton wrapper on top. Press down.

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You could just crimp the edges with a fork, but I used a round ravioli cutter.

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Boil the ravioli for 1:30 to 2:00. Don't overcrowd the pan since they may stick together.

I served them with a little olive oil and a little microplaned Parmesano Reggiano cheese. Very tasty!

Roasted beets

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I roasted some beets the normal way, in the oven. Here's what I did:

Preheat the oven to 400°F.

Wash the beets. Cut off the top and bottom then peel the rest with a vegetable peeler. I do this wearing gloves and using my red cutting board, since beets will stain a wood cutting board.

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Dice into the size you want. Mine were about 1/2".

Drizzle with olive oil and season with salt and pepper.

Put on a sheet pan and roast for 35 to 40 minutes. Flip the beets over once after about 20 minutes.

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I've also cooked beets in the sous vide, which works well.





What I ate: August 16, 2012

Breakfast: Bacon, egg and cheese English muffin.

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Lunch: Hot dog. This was not my planned lunch, but I drove past a hot dog truck on the way home from running errands so I was in the mood for a hot dog. But this is my own grilled hot dog on a whole wheat hot dog bun, with Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts.

Broke down a small-ish (3.4 lb.) chicken. This is a "natural" chicken, no hormones, no antibiotics, vegetable feed, but my grocery store only carries conventional parts so I prefer this way, even though it's more work. Also, starting with a smaller chicken gives a normal 6 oz. portion size instead of those mutant large breasts when you buy chicken breasts.

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All vacuum sealed and ready for freezing:

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Snack: Bruschetta (new post), with tomato, fresh mozzarella and basil on a small piece of toasted wheat French bread.

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Made a batch of homemade pizza dough, three 6.0 oz. balls of dough, enough to make three 12" pizzas.

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With the chicken carcass from the chicken I broke down earlier, plus some celery, carrot and onion I made chicken stock and chicken soup.

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The soup has 3.4 oz. of the chicken. Both have about 12 oz. of stock. Here they are vacuum sealed and ready to freeze.

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Dinner: Mom's tempura, previously frozen. 6 shrimp, 2 fish, 2 asparagus, 1 green pepper and 1 onion. With rice. And a glass of Kono New Zealand sauvignon blanc.

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And 2 glasses of Hahn cabernet sauvignon.


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 121.2 lbs.

Bruschetta

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Bruschetta, with tomato, fresh mozzarella and basil on a small piece of toasted wheat French bread, a tasty appetizer!

Toast the bread.

Drizzle with a little olive oil then rub with a clove of garlic.

Add tomato, fresh mozzarella and season with salt and pepper.

And a leaf of basil. It can also be made with chopped tomato and chopped basil.

Serve!

Update 7/20/2013
: Here is is, made on a slice of my homemade ciabatta bread.

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What I ate: August 15, 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: Beef with snow pea stir-fry.

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CSA Week #11!


Snack: 3 Kashi roasted garlic crackers with horseradish jack cheese. And a half glass of Kono New Zealand sauvignon blanc.

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Dinner: Rib eye steak and baked potato.

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And 2 glasses of Hahn cabernet sauvignon.

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Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 120.6 lbs.

CSA Week #11 (2012)

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This week:

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I selected:

cantaloupe
red leaf lettuce
green cabbage
tomatoes
leeks
onions (1 white, 1 yellow)
carrots
garlic
jalapeños


I used onion and jalapeño in Chorizo breakfast burrito.

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I used garlic in garlic bread.

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I had cantaloupe with my breakfast.

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I used zucchini, tomato and garlic in Whole wheat pasta, zucchini, tomato and prosciutto.

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I used tomato and garlic in homemade guacamole.

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I used tomato in Tomato and fresh mozzarella salad with balsamic vinaigrette.

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Last week: CSA Week #10
Next week: CSA Week #12


What I ate: August 14, 2012

Breakfast: Homemade blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Swiss chard with pancetta and risotto (new post). This was really good, and while making risotto is time consuming, it takes about 30 minutes and you pretty much have to be there the whole time, it's not really that much work. I think I'll start making it more often!

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Snack: 0.7 oz. pretzels and a Saranac pale ale. Later, 0.7 oz. peanuts.

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Dinner: Rigatoni with tomato and prosciutto in spicy vodka cream and cheese sauce.

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And 2 glasses of Cupcake malbec.


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


Risotto side for one

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I like risotto, but I rarely make it because it's kind of pain and it's basically impossible to reheat.

But today I made a delicious lunch of Swiss chard with pancetta and risotto. It takes about a half hour and a few pans, but it's not really that much work, so I think I'll start making it more often.

1.7 oz. arborio rice (1/4 cup)
1 tbsp. butter
1 shallot, minced
2 oz. white wine (1/4 cup)
12 oz. stock (chicken, mushroom or vegetable)
salt and freshly ground black pepper to taste
Parmesan cheese, grated

For the stock I used More than gourmet chicken stock concentrate. At 40:1 ratio with 12 oz. of water, it takes 0.3 oz., about a tablespoon. Just bring a small saucepan with 12 oz. of water to a simmer and add the concentrate and dissolve.

Heat the butter in a small sauté pan until melted over medium-low heat. Add the shallots and cook until softened.

Add the rice and stir.

Add the 1/4 cup of white wine and cook until absorbed.

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Add about 1/4 cup of hot stock to the rice. Stir every few minutes. When almost fully absorbed, repeat. I lost count, but it should be about 6 iterations.

When the last of the stock is almost full absorbed, taste the risotto. If not fully cooked, add a little hot water or more stock if you have it. Season with salt and pepper.

Add a little grated Parmesan cheese, stir and serve.

If making the chard at the same time, cook the pancetta in a separate sauté pan and when done, turn off the heat. After adding the last of the stock to the risotto, turn the heat back on. When the stock is almost absorbed, add the chard.

I also have a recipe for mushroom risotto that's roughly twice this size which makes a dinner-sized serving, or a side for two.

Update 7/26/2013: This is also excellent as green bean risotto! I used fresh green beans that have been blanched for 2:30 and chilled, then French-cut, though this would probably work great with frozen French-cut green beans.

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I added them on the final addition of stock.

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It was delicious!

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What I ate: August 13, 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.


Lunch: Mom's fried rice. I previously vacuum sealed and froze it. To reheat it, I brought a pot of water to a boil, added the frozen vacuum sealed bag, brought back to a boil, then reduced the heat to simmer and simmered for 21 minutes. Open the bag up, fluff up the rice a little, and it was perfect!

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Snack: 0.7 oz. peanuts.


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

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And 2 glasses of Cupcake malbec.

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

What I ate: August 12, 2012

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Cheeseburger and French fries. With a 4.0 oz. (before cooking) grilled hamburger patty made with homemade ground beef, Cabot cheddar cheese and 3.0 oz. frozen Cascadian organic French fries. And a Saranac pale ale.

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A Hendricks gin and Q tonic gin and tonic. Refreshing!

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Dinner: Iron Chef Chinese buffet with Mom and Dad.

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And 2 glasses of Cetamura Chianti.


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


What I ate: August 11, 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: Beef with bean sprouts and scallion stir-fry with rice.

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

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Dinner: Summer squash lasagna. With a slice of whole wheat Italian bread with olive oil. Reheated from frozen for 22 minutes boil-in-bag (maybe should have done 24 minutes), the I melted the cheese with the propane torch, though the broiler would have been faster for more than one serving. This was really good!

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And 2 glasses of Cetamura Chianti.

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Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 121.0 lbs.

What I ate: August 10, 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: Salad with at least 3 kinds of lettuce, carrot, celery, mushrooms, cucumber, green pepper, red onion and tomato. With Annie's organic cowgirl ranch dressing and Olivia's croutons.

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And I tried an experiment. The last time I had corn on the cob I had some extra so I just vacuum sealed and froze the uncooked corn on the cob. Today, I defrosted it by putting the vacuum sealed bag in water for an hour or two, then cooking it normally. It was okay, I guess. Definitely not as good as fresh, and I don't think I'll make a habit of freezing corn on the cob but it wasn't a disaster, either.

ate.2012.09.10.l2.jpg
Snack: 0.8 oz. peanuts. And, later, 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar. And a half glass of Kono New Zealand sauvignon blanc.

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Dinner: Mom's tempura, reheated from frozen. 6 shrimp, 2 fish, 2 onion, 2 green bean and 1 green pepper.

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And 2 glasses of Kaiken malbec.


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

What I ate: August 9, 2012

Breakfast: Sausage, egg and cheese English muffin.

ate.2012.08.09.b.jpg

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


Lunch: I was going to make an arugula salad, but I was out running errands and had a craving for McDonalds, so I had a quarter pounder with cheese and French fries instead. That's roughly equivalent, right?

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Made a batch of Japanese-style beef curry. Here are the vegetables that went into it. The recipe makes four servings; I vacuum sealed and froze three.

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Dinner: Japanese-style beef curry with rice.

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And 2 glasses of Kaiken malbec, Mendoza Argentina, 2009.

ate.2012.08.09.e1.jpg
Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 121.4 lbs.



What I ate: August 8, 2012

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

ate.2012.08.08.b.jpg
Walked to the post office and Village Variety, a little less than 2 miles.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Marinated tempeh fried wontons and a few fried wonton strips.

ate.2012.08.08.l.jpg
CSA Week #10!


Snack: A Chobani strawberry Greek yogurt (6.0 oz.).

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Dinner: Whole wheat pasta with prosciutto, zucchini and tomato (new recipe). It also has garlic, onion, red pepper flakes and Parmesan cheese. I made up this recipe based on what I had from my CSA and it was delicious!

ate.2012.08.08.d.jpg
And 2 glasses of Pascual Tosco malbec.


Dessert: 4 squares of Green & Black's hazelnut currant dark chocolate bar. It would normally be 6 squares, 2 strips, but I had some uneven breakage.


Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 121.2 lbs.

Whole wheat pasta with zucchini, tomato and prosciutto

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I made up this recipe based on what I had from my CSA and it was delicious!

There is an updated version of this recipe that omits the onion, adds hot pepper vodka and changes a few cooking steps. I like the new version better.

Makes one serving, scale as desired.

2.0 oz. whole wheat penne
olive oil
onion, finely diced (one very small onion)
zucchini, finely diced (about 1/2 of a small zucchini)
2.0 oz. prosciutto, thinly sliced, then sliced into strips
garlic, 2 small cloves or one large, minced
red pepper flakes
tomato, diced
freshly grated Parmesan cheese

Start the pasta cooking; for my pasta it takes 9 minutes.

Heat a sauté pan over medium heat. Add olive oil and cook the onions for a few minutes until softened.

Add the zucchini, prosciutto, garlic and red pepper flakes are cook for a few minutes.

Add the tomato.

When the pasta is done, drain and add to the sauté pan. Season with salt and freshly ground black pepper.

Plate and microplane a little Parmesano Reggiano over the top. Serve.

Update 8/20/2012
: I made it again and it was excellent! The grocery store started selling prosciutto in 3.0 oz. packages instead of 4.0 oz., so there's only 1.5 oz. in this and it's still enough!

ate.2012.08.20.d.jpg


CSA Week #10 (2012)

csa10.1.jpg
This week:

csa10.2.jpgI selected:

arugula
melon
tomatoes
eggplant
yellow onion
white onion
zucchini
Swiss chard
carrots

I made whole wheat pasta with prosciutto, zucchini and tomato, which also contained onion and garlic, and it was delicious.

ate.2012.08.08.d.jpg
I made Swiss chard with pancetta with the chard. That's a side of risotto.

ate.2012.08.14.l.jpg
There's a tomato in Rigatoni with tomato and prosciutto in spicy vodka cream and cheese sauce.

ate.2012.08.14.d.jpg
And Nachos.

ate.2012.08.13.d.jpg
And Bagel, lox and cream cheese.

ate.2012.08.12.b.jpg
There's onion in Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

ate.2012.08.15.b.jpg
And carrots and onions in Japanese-style beef curry.

ate.2012.08.09.d.jpg

Last week: CSA Week #9
Next week: CSA Week #11








What I ate: August 7, 2012

Breakfast: Cinnamon raisin toast with butter (made from homemade whole wheat cinnamon raisin bread) and a side of bacon and melon from CSA Week #9.

ate.2012.08.07.b.jpg
Walked to the Village Variety, about 1.4 miles.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Barbecued pork sandwich. With 3.0 oz. left-over pork spare rib meat and homemade barbecue sauce on a whole wheat hamburger roll. With Kettle Chips barbecue potato chips.

ate.2012.08.07.l.jpg
Snack: 0.7 oz. pretzels and a Saranac pale ale.

ate.2012.08.07.s1.jpg
Dinner: Braised beef short ribs with 5.0 oz. mashed potatoes. And I updated the mashed potato recipe post with new reheating instructions.

ate.2012.08.07.d.jpg
And 2 glasses of Pascual Tosco malbec.

ate.2012.08.07.e1.jpg
Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 120.4 lbs.




What I ate: August 6, 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.

ate.2012.08.06.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2012.08.06.l.jpg
Snack: 0.7 oz. peanuts.


Prepped salad for the week. Salad veggies include carrot, celery, mushrooms, cucumber, green pepper and red onion. Vacuum sealed, they'll keep for 5 days in the refrigerator.

ate.2012.08.06.c1.jpgate.2012.08.06.c2.jpg
Dinner: Salad with carrot, celery, mushrooms, cucumber, green pepper, red onion, Olivia's croutons and Annie's Tuscan Italian dressing.

ate.2012.08.06.d1.jpg
Spaghetti with Italian sausage. With 2.0 oz. Barilla spaghetti and homemade tomato sauce.

ate.2012.08.06.d2.jpg

And 2 glasses of 90+ Malbec.


Dessert: 2 strips (6 squares) 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: 121.4 lbs.

What I ate: August 5, 2012

Breakfast: 3 slices of bacon at Mom and Dad's.


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

ate.2012.08.05.l.jpg
Snack: 0.7 oz. pretzels and a Saranac pale ale.

ate.2012.08.05.s1.jpg
Dinner: 3 ears of Johnson's sweet corn on the cob with butter and salt.

ate.2012.08.05.d1.jpg
And homemade pork spare ribs with homemade barbecue sauce. Normally when I take them out of the sous vide I drop them in the deep fryer for 30 seconds which makes them nice and crisp, browned and beautiful, but since I didn't make French fries today I just served them right out the sous vide. They're still very tasty, but not as pretty.

ate.2012.08.05.d2.jpg
And 2 glasses of 90+ Malbec.


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

What I ate: August 4, 2012

Breakfast: Cinnamon raisin toast with butter (made from homemade whole wheat cinnamon raisin bread) and a side of bacon. I apparently forgot to take a picture of this, but it looked like this:


ate.2012.07.31.b.jpg


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Hot dog on a whole wheat hot dog roll with Dijon mustard and pickle relish. And Kettle Chips barbecue potato chips and a Saranac pale ale.

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Dinner: Mom's pot roast at Mom and Dad's with my nephew and brother-in-law.

ate.2012.08.04.d.jpg
Dessert: A small slice of blueberry pie.


Weight at beginning of the day: 121.2 lbs.

What I ate: August 3, 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.

ate.2012.08.03.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And later, 0.7 oz. peanuts.


Lunch: A very tasty cheese steak sandwich and French fries at The Depot in Oneonta with Mom and Dad. With an Amber Bock beer. I forgot to take a picture, which is unfortunate because it really was quite good.


Dinner: Iron Chef Chinese Buffet with Mom, Dad and my nephew. Small serving because I was still full from lunch!

ate.2012.08.03.d.jpg
Weight at the beginning of the next day: 121.2 lbs.

What I ate: August 2, 2012

Breakfast: I'm not going to be home for breakfast on Sunday, so I'm having my Bagel, lox and cream cheese today. On a homemade whole wheat bagel with tomato and red onion.

ate.2012.08.02.b.jpg
Lunch: Beef with snow peas, rice.

ate.2012.08.02.l.jpg
Snack: 0.7 oz. peanuts and a Saranac pale ale.

ate.2012.08.02.s1.jpg
Dinner: Mom's salmon and salad at Mom and Dad's with my nephew. I forgot to take a picture of it, but it looked pretty much like this.

ate.2011.07.01.d.jpg

What I ate: August 1, 2012

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

ate.2012.08.01.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pizza. Two slices, one quarter, of a small (12") pepperoni and mushroom pizza, previously frozen. And a Saranac Adirondack lager.

ate.2012.08.01.l.jpg
CSA Week #9!


Snack: 0.8 oz. peanuts.


Dinner: Sushi regular at Mt. Fuji Japanese restaurant in Oneonta, NY, with Mom and my nephew. Much better than Tokyo Tavern last week. Well, there was a lot more food last week, but the quality was much better this week.

ate.2012.08.01.d.jpg

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

CSA Week #9 (2012)

csa9.1.jpg
This week:

csa9.2.jpg
I selected:

lettuce
melon
tomato
onion
green pepper
summer squash
shallot
beets (and beet greens)
garlic


I used the lettuce and some of the green pepper to make salad.

ate.2012.08.06.c2.jpg
I had the melon for breakfast:

ate.2012.08.07.b.jpg
I used onions and green peppers in a Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

ate.2012.08.08.b.jpg
I used beets in roasted beet, feta and toasted walnut ravioli.

ate.2012.08.17.c4.jpg

Last Week: CSA Week #8
Next Week: CSA Week #10




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