September 2012 Archives

What I ate: September 30, 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 snow pea stir-fry.

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Snack: 1.0 oz. pretzels and a Saranac pale ale.

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Snack: Rice with nori.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 119.0 lbs.
Weight at the beginning of the next day: 120.6 lbs.

What I ate: September 29, 2012

Breakfast: French toast, made from wheat French bread, and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the grocery store and Village Variety, 1.82 miles in 29:55.


Lunch: Grilled ham and cheese sandwich (new post). With 2.2 oz. Black Forest deli ham and Cabot Swiss cheese on 1 slice of Barowski's wheat bread, cut in half. With Kettle Chips barbecue potato chips.

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Snack: 3 Late July organic crackers with horseradish jack cheese. And a half glass of Kim Crawford sauvignon blanc.

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Dinner: Roast beef, rice, gravy and asparagus. With 5.0 oz. homemade eye of round roast beef.

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And 2 glasses of Septima malbec.


Weight at beginning of the day: 119.6 lbs.
Weight at the beginning of the next day: 119.0 lbs.


Grilled ham and cheese sandwich

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This is my quick, tasty and pretty small grilled ham and cheese sandwich. It's made with:

1 slice of Barowski's whole wheat bread, cut in half
2.2 oz. deli ham
3/4 slice of Cabot Swiss cheese

Preheat a sauté pan over medium-low heat.

Since I don't eat that much bread I keep my bread in the freezer. This helps with this sandwich because I assemble the sandwich and then microwave it for 25 seconds. This helps soften the cheese and defrost the bread.

Add some butter (about a 1/8" thick slice of a normal stick of butter) to the pan and melt. You don't want the pan too hot or the butter will burn.

Add the sandwich starting with the cheese side down and cook until lightly browned. Flip over and brown the other side.

Served with a few Kettle Chips barbecue potato chips.

What I ate: September 28, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the leftover filling from last Wednesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Twice-cooked pork with broccoli and scallions.

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Snack: 0.7 oz. pretzels and 3/4 of a Saranac Adirondack lager. It was left over from the day I made beer batter and I just noticed it in my refrigerator.


Dinner: Homemade fish and chips. They were both previously homemade, vacuum sealed and frozen, but by defrosting and a quick trip through the deep fryer they were as good as freshly made!

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And 2 glasses of Septima malbec.

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Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 119.6 lbs.


What I ate: September 27, 2012

Breakfast: Sausage, egg and cheese biscuit. With homemade sausage and a homemade buttermilk biscuit. Apparently I used too small of a diameter cutter when I made the biscuits...

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Snack: 1.0 oz. Sriracha chex mix.


Busy day today! Three loads of laundry, a trip of the grocery store, liquor store and Home Depot and now it's time to cook.

I broke down a natural (no antibiotic, no hormone, vegetable feed) 4.7 pound chicken into its corresponding parts, vacuum sealed and froze them.

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A second chicken I roasted.

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That chicken made:

2x 5.0 oz. sliced roasted chicken for dinner
1x 3.1 oz. sliced roasted chicken for stir-fry, sandwich, chicken salad, etc.
4x 15 oz. chicken soup with 3.0 oz. chicken

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The two carcasses, random extra bits and so forth made a double batch of chicken stock. Just celery, carrots and onions and 96 oz. of water, simmered for 3 hours.

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Lunch: Swiss chard with pancetta. With rice.

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Made a batch of homemade tomato pasta sauce. I wasn't thinking and accidentally used diced tomatoes instead of crushed tomatoes, so this batch is extra chunky style! Here it is chilling in the sink.

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Among the things this 1.5x batch of sauce made were 6x 6.0 oz. packages of tomato pasta sauce.

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Normally I make my own ground beef from grinding steak, but I had a number of recipes that needed ground beef so I just bought a 3.4 pound package of 90/10 ground beef at the supermarket today.

On the left is 1 pound of ground beef for meat pasta sauce. On the right is 1 pound of ground beef for taco-seasoned beef (before adding the taco seasoning).

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3 servings of meat sauce with 3.0 oz ground beef and 7.0 oz. homemade tomato sauce.

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4x servings of taco-seasoned ground beef (3x 3.0 oz. and 1x 4.5 oz.)

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2x 6.0 oz. servings of Japanese-style crushed hamburger.

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8.0 oz. raw ground beef, vacuum sealed and ready for a future recipe when I need ground beef.

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I made a small roasted squash lasagna.

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3 servings vacuum sealed and ready for freezing.

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Snack: 1.0 oz. potato chips and French onion dip. It looked the same as yesterday.


Dinner: Japanese-style beef curry with rice. It was previously frozen; despite spending 7 hours cooking I neglected to make something for dinner. Oops.

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And 1 glass of 90+ malbec. I used the other glass making the pasta sauce.



Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 120.4 lbs.


What I ate: September 26, 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 cooked a bunch of fried food. Normally I make my fried food to order, because it's better that way. But I had frozen a fried chicken patty for a fried chicken sandwich and reheating it by defrosting it then frying it again worked so well I thought I might try freezing some cooked fried food.

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Beer battered fried haddock for fish and chips, 2 servings.

Chicken breast tenders, 2 servings.

Fried chicken breast, buttermilk double dipped, 1 serving.

Fried eggplant for eggplant Parmesan, 2 servings.

All vacuum sealed and ready to freeze.

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It was raining this morning. I probably could have squeezed in a walk, but after walking 30.55 miles in the last 7 days, I thought I'd take a break today!


Lunch: Salame Toscano English muffin sandwich. With Kettle Chips barbecue potato chips.

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CSA Week #17!

Snack: 1.0 oz. potato chips and French onion dip.

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Dinner: Homemade buttermilk double-dip fried chicken breast and homemade seasoned steak fries.

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And 2 glasses of 90+ malbec.

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 120.0 lbs.




CSA Week #17 (2012)

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This week:

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I selected:

arugula
carrots
radish
green pepper
celery
pie pumpkin
shallot

Last week: CSA Week #16
Next week: CSA Week #18




What I ate: September 25, 2012

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana masala and rice.

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Snack: 0.7 oz. pretzels and a Saranac Adirondack lager. And later, 2 senbei (Japanese rice crackers).

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Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce. And rice.

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And 2 glasses of Aguaribay malbec.
 

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

What I ate: September 24, 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. And a Spicy V-8.


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

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Walked 4.56 miles in 1:16:45.


Snack: 3 Late July organic crackers with horseradish jack cheese and a half glass of Kim Crawford sauvignon blanc.

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A hamburger, homemade steak fries and pickles. I just realized that I forgot to put the cheese on my cheeseburger. The burger was 4.0 oz. before cooking and there were 3.2 oz. of fries, about 1 small potato.

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And 2 glasses of Aguaribay malbec.

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And a snack of smoked squid. That's 25 grams, which should be 50 calories. Or at least I think so, the label is in Japanese.

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Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 120.8 lbs.

What I ate: September 23, 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: Turkey and cabbage stir-fry with rice.

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Walked 3.47 miles in 0:57:34.


Snack: 1.0 oz. potato chips and French onion dip. Then a little later, another 1.0 oz. potato chips, French onion dip and a Saranac Black Forest beer. I'm glad I'm almost out of potato chips and dip!

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 121.6 lbs.



What I ate: September 22, 2012

Pre-breakfast: I got up before 5:00 AM and I was a little hungry but it was too early for breakfast, so I had a half slice of Barowski's whole wheat bread toast with butter.

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

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Walked 3.92 miles in 1:05:17.


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

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Snack: 1.0 oz. potato chips and French onion dip. And later, the same thing with a Saranac IPA.

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Dinner: Nachos. With homemade taco-seasoned ground beef (previously freshly ground from steak, cook, seasoned and frozen), black beans, tomatoes, jalapeños and cheddar cheese.

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And 2 glasses of Chimango malbec.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 121.8 lbs.


What I ate: September 21, 2012

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

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Walked 3.65 miles in 0:59:32.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beet greens with hana katsuo, rice with furikake and sardines.

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Snack: 1.0 oz. potato chips and French onion dip.

Juice: Apple blues (apples and blueberries).

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Dinner: Mom's fried rice, previously vacuum sealed and frozen and reheated boil-in-bag, 24 minutes.

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And 2 glasses of Chimango malbec.

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

Snack: 2 senbei (Japanese rice crackers).


Weight at beginning of the day: 119.8 lbs.
Weight at the beginning of the next day: 122.2 lbs.


Apple blues juice

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This was excellent! It's from The Big Book of Juices by Natalie Savona, which is a great book.

3 apples (I used 2 Red Delicious and 1 McIntosh, since that's what I had on hand)
2 handfulls of blueberries (a little less than a half pint)

Normally I'd just eat the blueberries, but I forgot they were in the refrigerator after making blueberry muffins and they were a little past their prime. Not moldy, but definitely a little shrively.

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Run through the Hurom slow juicer it was delicious. I wonder if I could just drop it into the ice cream maker and make sorbet? It seems like it would be a great sorbet.


What I ate: September 20, 2012

Breakfast: Bacon, egg and cheese English muffin.

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Lunch: Tat soi with hana katso, rice with furikake and sardines.

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Walked 4.49 miles in 1:15:35.
 

Snack: 1.0 oz. potato chips and French onion dip.

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Dinner: Asparagus prosciutto pasta.

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And 2 glasses of Bodega Norton barrel select malbec.


Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 119.8 lbs.

What I ate: September 19, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked 3.52 miles in 0:58:09.


Lunch: Zucchini and bacon stir-fry with rice.

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CSA Week #16!


Snack: 3 Late July organic crackers (like Ritz) with horseradish jack cheese and a half glass of Kim Crawford New Zealand sauvignon blanc.

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Dinner: Beef Stroganoff (modified recipe).

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And 2 glasses of Bodega Norton barrel select malbec, 2009.

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Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 120.8 lbs.

CSA Week #16 (2012)

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This week:

csa16.2.jpgI selected:

lettuce
carrots
onions (1 red, 1 yellow)
zucchini
shallot
kale
rutabaga (what the heck am I going to do with a rutabaga???)
tomato

Also, I wanted to point out exactly how large one of the carrots was. Organic, too!

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Last week: CSA Week #15
Next week: CSA Week #17

What I ate: September 18, 2012

Breakfast: Blueberry muffin and bacon.

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


Lunch: Beef with snow pea stir-fry with rice.

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Snack: 2 senbei (Japanese rice crackers). And later 0.7 oz. peanuts.

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Dinner: Roasted summer squash lasagna. With a piece of wheat French bread.

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And 2 glasses of Gen 5 cabernet sauvignon.


Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 121.8 lbs.



What I ate: September 17, 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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Baked and froze a batch of blueberry muffins.

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And cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 3.64 miles in 1:02:23 around town.


Lunch: Marinated tempeh fried wontons.

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Snack: Senbei (Japanese rice crackers) and a Saranac Adirondack lager.

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Dinner: Steak and baked potato.

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And 2 glasses of Gen 5 cabernet sauvignon.

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Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 120.8 lbs.


What I ate: September 16, 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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And a Bloody Mary with homemade hot pepper infused vodka and Spicy V-8.

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Lunch: I finally finished off the package of deli ham that I bought so I can get off this ridiculous ham and cheese kick. This time it's a grilled ham and cheese with 2.8 oz. ham and 3/4 slice of Cabot Swiss cheese. I ran out of Kettle Chips so there's a Wheat Thins roasted garlic toasted crisps.

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Snack: 1.0 oz. tortilla chips and Green Mountain Gringo hot salsa, with a Saranac Adirondack lager.

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Dinner: Iron Chef Chinese Buffet with Mom.

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Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 122.2 lbs.


What I ate: September 15, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked 4.55 miles in 1:13:57 - long loop.


Lunch: Ham and cheese sandwich. With 2.8 oz. black forest ham and 3/4 of a slice of Cabot Swiss cheese on one slice of Barowski's wheat bread, cut in half. With Dijon mustard and Kettle Chips barbecue potato chips.

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

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

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And 2 glasses of Trumpeter malbec.


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

What I ate: September 14, 2012

Breakfast: Western omelet with 2 eggs, ham, green pepper, onion and a little cheddar cheese. With one half slice of Barowski's wheat bread toast with butter.

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Walked 3.36 miles in 56:58 around town.


Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 0.7 oz. peanuts.


Dinner: Tonkatsu and rice with furikake.

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And 2 glasses of Trumpeter malbec.

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


What I ate: September 13, 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: Ham and cheese sandwich. With 2.8 oz. black forest ham and 3/4 of a slice of Cabot Swiss cheese on one slice of Barowski's wheat bread, cut in half. With Dijon mustard and Kettle Chips barbecue potato chips.

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Juice: Apple zing. With carrots, apple and ginger. This was really good!

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Snack: 0.7 oz. peanuts.


Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce. And rice. With a glass of Kim Crawford New Zealand sauvignon blanc.

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And 2 glasses of Padrillos malbec.


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 121.0 lbs.

Apple zing juice

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This was excellent! It's from The Big Book of Juices by Natalie Savona, which is a great book.

3 apples (I used Granny Smith for now particular reason)
2 carrots
1/2" of ginger

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Run through the Hurom Slow Juicer and it was excellent! Tasty and refreshing.


What I ate: September 12, 2012

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

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Walked 3.66 miles in 1:02:11 around town.


Lunch: Grilled hot dog on a whole wheat hot dog bun with Dijon mustard and relish. And Kettle Chips barbecue potato chips.

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


CSA Week #15!


Dinner: Tingua poblana - Pork with smoky tomato sauce and potatoes, previously frozen. With a flour tortilla on the side.

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And 2 glasses of Padrillos malbec.

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Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 121.6 lbs.



CSA Week #15 (2012)

csa15.1.jpgThis week:

csa15.2.jpgI selected:

red leaf lettuce
tat soi
zucchini
celeriac
acorn squash
delicata squash
light green bell pepper
eggplant
white onions
edamame


Last Week: CSA Week #14
Next Week: CSA Week #16

What I ate: September 11, 2012

Breakfast: 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.

Walked 3.58 miles in 1:00:40 around town.

Lunch: Pork, broccoli and scallion with noodles.

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Snack: 1.0 oz. pretzels and a Saranac blonde ale.

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Dinner: Japanese-style beef curry with rice.

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And 2 glasses of Cetamura Chianti, 2010.


Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 123.0 lbs.


What I ate: September 10, 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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Short walk in town, 2.09 miles in 34:10.


Lunch: Ham and cheese sandwich. With 2.8 oz. black forest ham and 3/4 of a slice of Cabot Swiss cheese on one slice of Barowski's wheat bread, cut in half. With Dijon mustard and Kettle Chips barbecue potato chips.

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Snack: 0.7 oz. peanuts.

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

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And 2 glasses of Cetamura Chianti, 2010.

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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: September 9, 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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And a spicy Bloody Mary with homemade hot pepper infused vodka and Spicy V-8.

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Lunch: Salami toscano English muffin sandwich. With Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. pretzels and a Saranac

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Dinner: Iron Chef Chinese Buffer with Mom and Dad.

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And 2 glasses of Bodega Tamari Reserva malbec, Mendoza, Argentina 2010.


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 122.4 lbs.


What I ate: September 8, 2012

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

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Snack: Chobani blueberry yogurt.

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Lunch: Sautéed tat soi with pancetta, rice.


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Snack: 1.0 oz. pretzels and a Saranac Adirondack lager. And later, 0.7 oz. peanuts.

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I got a new juicer (new post)! I made this sort of scary looking juice of spinach, cucumber, celery, carrots and apple and it wasn't bad.

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Snack: Garlic and herb cheddar cheese with Kashi roasted garlic crackers. And a half glass of Kim Crawford New Zealand sauvignon blanc. I have no idea why I'm so hungry today.

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Dinner: Jerk chicken (new post) with tostones (fried green plantains, new post). Pretty tasty!

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And 2 glasses of Bodega Tamari Reserva malbec, Mendoza, Argentina 2010.

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Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 121.6 lbs.

Juicer!

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In an effort to consume some more fruits and vegetables, and use up some of the vast quantities of vegetables that are accumulating in my refrigerator (thanks, CSA), I bought a juicer. A Hurom slow juicer, to be specific.

It's kind of hard to believe that it's possible to make two cups of beverage out of this:

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This is the alkaline juice recipe from the Hurom juicer recipe book (p. 7):

1 cup fresh spinach
1/2 large cucumber
2 celery stalks including leaves
3 medium carrots
1/2 apple (I used a whole apple)

This turned out a questionable brown color, probably because some of my carrots were purple carrots, but it wasn't bad. It was better on ice.

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Jerk chicken #2

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This is not really authentic, but it's quite tasty and really easy. It's pictured with tostones, fried green plantains.

Since I didn't have much luck with homemade jerk sauce I bought a jar of pre-made jerk marinade. I think it's a little too sweet, and not spicy enough but not bad. It's all they had at my supermarket.

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Here are the chicken drumsticks and thighs I previously broke down from a whole chicken, vacuum sealed, froze and then defrosted. Seasoned with salt, black pepper, garlic powder and cayenne pepper.

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I vacuum marinated it for about 36 hours in the refrigerator. That wasn't intentional; I had a menu change and didn't have a chance to cook it earlier.

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And coming off the grill, 10 minutes total on high heat, flipping every 2 minutes, cooking to an internal temperature of 160°F.

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Update 1/9/2013: While the sauce is still too sweet, Melinda's xxx habanero hot sauce gave it a nice kick!

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Tostones (fried green plantains)

ate.2012.09.08.c10.jpgThese were pretty good!

I started with a green plantain. I actually was planning on making regular fried plantains, but when I looked up how to do it, I realized there's a different process for green plantains, so I went with that.

ate.2012.09.08.c5.jpgPeeled and sliced. I could probably have sliced them a little thinner, which would have made the resulting product more potato-chip like.

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Here they are pan frying in about a half inch of oil at 360°F, one minute on each side.

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To get them out of the pan I used my mesh fryer scoop thing combined with a spoon, since, unlike the deep fryer, there isn't enough depth to just scoop them all out.

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Apparently the difference between fried green plantains and regular plantains is that you flatten out the green ones. The tool to do it is a tostonera but I used a mallet.

ate.2012.09.08.c9.jpgBack into the fryer for another one minute per side and that's it! Salt and serve. Quite tasty.

What I ate: September 7, 2012

Final steps in making homemade whole wheat bagels: boiling and baking.

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

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Walked to the post office and drug store, 1.75 miles in 30 minutes.


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

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Dinner: Fried chicken sandwich and French fries.  With a homemade breaded chicken breast (previously made and frozen) with lettuce and wasabi mayo on a wheat hamburger roll..

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And a Sranac pale ale.

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Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 121.8 lbs.


What I ate: September 6, 2012

Breakfast: Bacon, egg and cheese English muffin.

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Lunch: Chicken soup with soba noodles and spinach.

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Snack: 0.7 oz. peanuts.


Did the second step of making homemade whole wheat bagels. I kneaded the dough, formed into bagels and left the dough to retard in the refrigerator overnight. They'll be boiled and baked tomorrow morning.

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Cooked and froze 2 pounds of bacon.


Started some chicken thighs and drumsticks vacuum marinating in jerk seasoning overnight.

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

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And 2 glasses of HandCraft pinot noir.


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

What I ate: September 5, 2012

Pre-breakfast: Since I ate a small dinner last night and woke up kind of early (5:15 AM) I was really hungry and it was too early to make my breakfast, so I had half a slice of wheat bread toast with peanut butter.

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

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Long walk: 4.59 miles in 1:15. The last time I walked this route was March 15!


Lunch: Beef with snow pea stir-fry.

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CSA Week #14!


Prepared the poolish and soaker, the first step of making homemade whole wheat bagels.

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Dinner: Grilled salmon and mushroom risotto (new recipe).

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And 2 glasses of HandCraft pinot noir. The wine was okay, but it bothers me that it's called "handcraft." That's a verb, and I don't think a winery should have a verb as its name.

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



Mushroom risotto side for one

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This is a combination of my risotto for one recipe and my mushroom risotto recipe (for two, or an entrée for one).

1 tbsp. butter
2 large white mushrooms, finely diced

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


For the stock I used More than gourmet mushroom 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. Unlike the other varieties, mushroom is really, really hard to dissolve. It takes quite a bit of simmering, a stick blender doesn't hurt, and even then it's a good idea to strain it before using.

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Heat the butter in a small sauté pan until melted over medium-low heat. Add the mushroom and sauté for a few minutes. Season with a little salt and pepper. Set aside. Either transfer the mushrooms to a plate and wipe out the sauté pan or use another one.

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

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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.

This is what it looks like when it's ready for more stock:

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And after adding stock:

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Before adding the last of the of the stock, add the reserved mushrooms.

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.

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CSA Week #14 (2012)

csa14.1.jpg
This week:

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I selected:

tat soi
carrots
leeks
tomatoes
onions
green pepper
1 summer squash and 1 zucchini
garlic
red potatoes
jalapeño

Last Week: CSA Week #13
Next Week: CSA Week #15


What I ate: September 4, 2012

Breakfast: Homemade blueberry muffin and bacon.

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Lunch: McDonalds quarter pounder with cheese and French fries. I had a craving while I was out running errands.

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Snack: 0.9 oz. peanuts.

Dinner: Sesame tofu with edamame (new recipe). Delicious!

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And 2 glasses of Cupcake malbec.


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


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 122.4 lbs.


Sesame tofu with edamame

ate.2012.09.04.d.jpg
This is a delicious and healthy vegetarian meal, as long as you don't mind a lot of soy! I got edamame (soybean pods) in my CSA, and this seemed like a tasty way to serve them.

To make a serving for one, I used 1/3 of a cake of refrigerated extra-firm tofu. The leftover I put in an airtight container, covered with water for future meals. Perhaps tofu, broccoli and scallion stir-fry?

Start by making some homemade teriyaki sauce. Here's the tofu along with some minced ginger and garlic.

ate.2012.09.04.c1.jpg
Heat soy sauce, sake, ginger, garlic and a little sugar in a small saucepan. Bring to a boil, reduce the heat and simmer for a few minutes.

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I prefer to vacuum marinate my tofu for 4 hours or so in the refrigerator. This is only practical if you have a chamber vacuum sealer, since the FoodSaver type sealers will just suck the marinade of the bag, which pretty much defeats the purpose and makes a huge mess. You can also marinate overnight, which doesn't require any equipment, but probably requires more marinade.

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Remove the tofu from the vacuum bag, pick off any ginger or garlic and let dry for a few minutes.

Mix together all-purpose flour and sesame seeds and dredge the tofu.

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Bring a pot of water to boil for the edamame. Add salt. Cook for 3 minutes for small, fresh edamame. Drain in a colander then serve. Sprinkle with more salt.

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Add oil to a sauté pan over medium heat. I used canola. I rarely use a non-stick pan, but tofu is one of the things I use it for. It is possible to cook it in a well-seasoned pan without sticking, if you're careful. Cook until browned, flip over, and brown the other side.

ate.2012.09.04.c5.jpg
Serve with white sushi rice. Delicious!

This dish should be vegetarian. Vegan, too. It should be tree-nut free (as long as you don't use nut oil to cook in, of course).

I used all-purpose flour, so there's wheat gluten, but you should be able to use a gluten-free flour substitute and gluten-free soy sauce and it should work to make this dish gluten-free.

It is not productive to make this dish soy-free...

What I ate: September 3, 2012

Breakfast: Mom's toast and bacon.

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Lunch: Mom's spare ribs.

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Back at my home!


Dinner: Homemade pizza. With homemade tomato sauce, Salame Toscano, mushrooms and mozzarella cheese. Previously made and frozen, just reheated today.

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And 2 glasses of Cupcake malbec.

ate.2012.09.03.e.jpg
Weight at the beginning of the next day: 121.6 lbs.

What I ate: September 2, 2012

Breakfast: 1 1/2 Dunkin Donuts raspberry jelly donuts.


Lunch: Mom's tuna sashimi. I forgot to take a picture of it, but it looked just like this:

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Dinner: Mom's barbecued pork.

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Dessert: Apple pie.

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What I ate: September 1, 2012

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa. This is normally my Sunday breakfast, but I'm not going to be home tomorrow for breakfast so I'm having it a day early.

ate.2012.09.01.b.jpg
Lunch: Mom's salmon, rice and broccoli and Mom and Dad's with my nephew.

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Dinner: Big dinner at The Otesaga in Cooperstown, New York. Appetizer: tomato with mozzarella.

ate.2012.09.01.d1.jpg
Soup/salad course: Baby greens with poached pears.

ate.2012.09.01.d2.jpgEntrée: Red snapper with risotto, squash and zucchini. Later, I realized that I had fish for breakfast, lunch and dinner. That's unusual!

ate.2012.09.01.d3.jpg
Dessert: Amandine.

ate.2012.09.01.d4.jpg
Weight at beginning of the day: 122.4 lbs. (I think)
Weight at the beginning of the next day: 121.6 lbs. (surprising!)

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