October 2012 Archives

What I ate: October 31, 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 was planning on having Zucchini and bacon stir-fry for lunch and even got so far as to cooking the zucchini, but I went back to my computer while it was cooking and got distracted as it was a little over-cooked. So on to plan B:


Lunch: Grilled ham and cheese. With 2.6 oz. baked ham and 3/4 slice of Swiss cheese on one slice of Barowski's wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.


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Snack: 1.0 oz. peanuts.


Dinner: Japanese-style beef curry with potatoes, carrots, celery and onion.

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And 2 glasses of Danzante Chianti. I didn't really intend to open Chianti, but I grabbed the wrong bottle out of the cooler and didn't notice before I opened it.

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






What I ate: October 30, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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


Dinner: Grilled cheeseburger with Cabot cheddar cheese and French fries.

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And 2 glasses of Septima malbec.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 121.8 lbs.

What I ate: October 29, 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: Pork, broccoli and scallion stir-fry with rice.

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Snack: 0.8 oz. peanuts. And 1.0 oz. potato chips and French onion dip.


Dinner: Beef stroganoff.

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And 2 glasses of Septima malbec.

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

What I ate: October 28, 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: Barbecued pork sandwich and Kettle Chips barbecue potato chips.

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Dinner: Tonkatsu and rice with furikake.

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


What I ate: October 27, 2012

Baked a new batch of homemade whole wheat bagels.

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Breakfast: Toasted homemade whole wheat bagel with butter and a side of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade chicken soup with soba noodles and spinach.

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Snack: 0.7 oz. pretzels and a Saranac Black Forest beer.

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Dinner: Homemade spare ribs with homemade barbecue sauce and homemade hand-cut steak fries.

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And 2 glasses of 14 Hands cabernet sauvignon.


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


What I ate: October 26, 2012

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling from Wednesday on a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled ham and cheese. With 2.8 oz. baked ham and 3/4 slice of Swiss cheese on one slice of Barowski's wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.

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


Dinner: Grilled filet mignon steak and salt and olive oil-rubbed baked potato with butter and sour cream.

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And 2 glasses of 14 Hands cabernet sauvignon.

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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: October 25, 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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with broccoli and scallion stir-fry and rice.

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


Dinner: Whole wheat pasta with prosciutto and green beans (updated recipe).

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And 2 glasses of William Hill cabernet sauvignon, California, 2010.


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


What I ate: October 24, 2012

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

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Lunch: Turkey and cabbage stir-fry.

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


I was going to have sesame tofu and vegetables with sweet and spicy garlic sauce but I ended up doing a big winter preparation project in the garage and I was too tired to make it. So instead, I had:

Dinner: Three slices of pepperoni and mushroom pizza from my local pizza place, previously frozen.

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And 2 glasses of William Hill cabernet sauvignon, California, 2010.

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Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 122.0 lbs.

What I ate: October 23, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled Hebrew National hot dog with Dijon mustard and pickle relish on a whole wheat hot dog bun. With Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. peanuts. Also a McIntosh apple and 4 small pieces of Cabot extra sharp cheddar cheese.

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Dinner: Grilled chicken and cheese enchiladas. With 2.8 oz. of grilled chicken. And 1.0 oz. tortilla chips, Green Mountain Gringo hot salsa and a Saranac pale ale.

I'm having a lot of trouble removing them from my 4x8 glass loaf pan without them flipping cheese side down. I'm thinking next time I'll put them in a parchment paper sling so I can lift them out and slide them onto the plate easily. Then pour the sauce on top. I have high hopes for this plan.

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And 2 glasses of Yauquen malbec.


Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 122.6 lbs.


What I ate: October 22, 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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Cooked and froze 2 pounds of bacon.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Swiss chard with pancetta and rice.

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Walked 4.0 miles in 1:08:16.


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


Dinner: Japanese-style beef curry with potatoes, carrots, celery and onion.

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And 2 glasses of Yauquen malbec.

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

What I ate: October 21, 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: Sausage and green pepper stir-fry and rice.

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


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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

What I ate: October 20, 2012

Breakfast: Pancakes and bacon, both previously frozen.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled ham and cheese sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. potato chips and French onion dip, and a Saranac pale ale.

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Dinner: 2 slices of pepperoni and mushroom pizza, previously frozen. And 2 glasses of 90+ malbec.

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And numerous appetizers and beers at a Halloween party.


Weight at beginning of the day: 119.6 lbs.
Weight at the beginning of the next day: 121.6 lbs.


What I ate: October 19, 2012

Breakfast: Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling from Wednesday on a freshly heated tortilla.

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Lunch: Swiss chard with pancetta stir-fry and rice.

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Roasted a 3.2 pound split breast of turkey.

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This is a pretty expensive piece of meat ($ 10.53) but made 3x 3.2 oz. servings for stir-fry, 2x 3.1 oz. servings for sandwich and 1x 5.0 oz. dinner serving, so 5 lunches and 1 dinner. And a little left over for Roscoe. Vacuum sealed and ready for freezing.

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Snack: 0.7 oz. peanuts. And later, 1.0 oz. potato chips and French onion dip and a Saranac pale ale.

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Dinner: Clams three ways: raw with sriracha horseradish sauce, beer steamed with garlic parsley butter and clams casino. And the rest of the Saranac Adirondack lager that I didn't use for steaming.

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And 2 glasses of 90+ 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: October 18, 2012

Breakfast: Bacon, egg and cheese English muffin sandwich. With 3 slices of bacon, one organic egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy vegetarian chili and jalapeño cornbread.

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Walked 4.04 miles in 1:08:16.


Snack: McIntosh apple and Cabot extra sharp cheddar cheese.

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Dinner: Chicken paprika, rice and broccoli with sour cream sauce. And a half glass of Kono New Zealand sauvignon blanc.

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And 2 glasses of Kaiken malbec.


Weight at beginning of the day: 121.0 lbs.
Weight at the beginning of the next day: 120.4 lbs.

What I ate: October 17, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. tortilla chips and Green Mountain Gringo salsa.


Dinner: Cheesesteak sandwich and Kettle Chips hot jalapeño potato chips.

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And 2 glasses of Kaiken malbec.

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Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 121.0 lbs.


Cheesesteak sandwich

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I'm not sure if this is an authentic Philly cheesesteak, but it was delicious!

onion, thinly sliced
green pepper, thinly sliced
3.0 oz. roast beef, thinly sliced
cheese (I'm pretty sure it's supposed to be provolone, but I used Swiss, since that's what I had on hand)

The amounts are kind of hard to judge. It's a little less than half a medium yellow onion.

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The roast beef was already sliced thinly, as it's the homemade eye of round roast beef I use in roast beef sandwiches. I sliced it the other way to make strips.

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Cook in the onions and pepper over low heat in a lightly oiled sauté pan until softened, about 5 minutes. Then add the beef.

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This soft sandwich roll was way too big! I cut off one end to make it shorter, then I took out a good chunk of the middle to reduce the amount of bread. The bread on the right is the excess. I put a little mayonnaise on the bread.

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When the beef is done, combine with the onions and peppers. Season with salt, black pepper and garlic powder.

Push into the size and shape of the roll and put a slice of cheese on top. I used 1/2 slice of Swiss since that's what I had on hand. Optionally cover and cook for a few minutes until the cheese melts.

Normally this would be done on a flat-top. A cast-iron griddle would probably work well. The only problem with using a sauté pan is that it's a bit trickier to get the meat and cheese out in one piece.

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Before putting the top bread on.

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Update 4/9/2013: This cast iron griddle pan works way better than a sauté pan!

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What I ate: October 16, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and cheese sandwich. With 2.4 oz. Virginia baked ham, 3/4 of a slice of Swiss cheese on one slice of Barowski's wheat bread, cut in half. With Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. peanuts.


Dinner: Crab stuff blue fish, rice and vegetables at The Farmhouse in Oneonta, NY, with Mom and Dad. And a glass of Alamos malbec and Monkey Bay savuignon blanc.

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And 2 glasses of Jargon pinot noir.

Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 120.2 lbs.










What I ate: October 15, 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: Pork, broccoli and scallion stir-fry with noodles.

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Snack: 1.0 oz. peanuts. And later, 25 grams of smoked squid and a senbei (Japanese rice cracker).

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Dinner: 2.0 oz. whole wheat penne with meat sauce with homemade tomato sauce.

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And 2 glasses of Jargon pinot noir.

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

What I ate: October 14, 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: Salame Toscano English muffin sandwich on a Barowski's 12-grain English muffin.

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Snack: 1.0 oz. tortilla chips and Green Mountain Gringo hot salsa.

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Snack: McIntosh apple and Cabot cheddar cheese.

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And a half glass of Kono New Zealand sauvignon blanc.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 119.4 lbs.
Weight at the beginning of the next day: 121.2 lbs.


What I ate: October 13, 2012

Breakfast: Pancakes and bacon.

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I made a fresh batch of pancakes and vacuum sealed and froze 4 additional servings.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled ham and cheese sandwich and Kettle Chips hot jalapeño potato chips.

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

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Dinner: Roast beef, rice, gravy and peas.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 119.4 lbs.


What I ate: October 12, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Hot dog and Kettle Chips hot jalapeño potato chips. With a grilled Hebrew National hot dog on a whole wheat hot dog bun.

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Grocery shopping day today.

I got a package of natural, no-antibiotic, no-hormone, vegetable-feed chicken breast. The package was $ 8.53 and contained 3 breasts. But they were huge! I divided it down to 5 servings ranging from 4.3 to 7.2 which is a much more reasonable serving size for dinner for one. And a much better price-per-dinner, too! Vacuum sealed and ready for the freezer.

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I got a filet mignon steak. It was expensive, but it will certainly be delicious. The steak was $ 12.59 for 0.66 lbs. But I cut it in half to make two dinners, so that helps. I grilled, vacuum sealed and froze them. They'll be finished in the sous vide.

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I also got a large value pack of 90/10 ground beef, 3.82 pounds for $ 17.15, but it had a $ 5.00 instant-off coupon, so that was a good deal.

I made 4 large (6.0 oz. before cooking) grilled hamburgers with some of the ground beef, pictured here with the steaks.

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Vacuum sealed and ready for the freezer.

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I also made a batch of meatballs. They're 2.2 oz. each (before cooking) and there are two per serving.

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5 servings vacuum sealed and frozen for 5 spaghetti dinners.

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And 1 lb. 3.4 oz. of raw ground beef for the freezer for future meals.

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Snack: McIntosh apple and Cabot cheddar cheese.

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Dinner: Mushroom and pepperoni pizza, takeout. There are two slices in this picture, but I had a third. The rest I froze in two packages, one with two slices and one with three.

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And 2 glasses of Alta Vista malbec.

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


What I ate: October 11, 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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade chicken soup with soba noodles and spinach.

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Snack: 0.7 oz. peanuts.

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Dinner: Japanese-style beef curry with rice. With beef, potatoes, carrots, celery, onion and green pepper.

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And 2 glasses of Cholila Ranch malbec.


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


What I ate: October 10, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Loaded baked potato with bacon, broccoli and cheese.

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Snack: 0.7 oz. peanuts.


Dinner: Chicken with mushrooms and balsamic vinegar sauce. And mushroom risotto.

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And 2 glasses of Cholila Ranch malbec.

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Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 120.0 lbs.

Loaded baked potato with bacon, broccoli and cheese

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I made a delicious loaded baked potato with the leftover baked potato.

Preheat the oven to 350°F.

If the baked potato is refrigerated, warm it up for 45 seconds (maybe a little longer) in the microwave.

Put on an oven-safe plate.

Add a little butter, salt and pepper.

Add the cooked, sliced bacon.

Cut the broccoli into small pieces, put in a small bowl, add a little water, cover with plastic wrap and microwave for 45 seconds.

Top with shredded cheese. I used a nacho and taco blend of seasoned cheddar, colby and Monterey jack.

Bake for 8 minutes so the cheese melts.

Update 6/11/2013: Since it's not that hard to pick up the potato, I cooked it on a little sheet pan and transferred it to a plate after cooking. That worked better.

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What I ate: October 9, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the grocery store, a little more than a mile.


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

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Snack: 1.0 oz. tortilla chips, Green Mountain Gringo salsa and a Saranac pale ale.

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Dinner: Tacos. With seasoned ground beef, tomato, lettuce and cheese in a hard corn taco shell. With 1.0 oz. tortilla chips and salsa.

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And 2 glasses of Trapiche malbec.


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


What I ate: October 8, 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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Made a batch of  Sriracha chex mix. Since I only eat it 1.0 oz. per day, by the end of the month the last bit of the bag starts to get a little stale. The solution is not to vacuum seal it in a bag, which was a disaster even at low vacuum pressure. Chex is not as structurally sound as you'd think. This time I vacuum sealed it in jars, which I think will work much better. No breakage, at least.

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

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Snack: 0.7 oz. peanuts. And, later, and McIntosh apple and Cabot cheddar cheese.

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Dinner: Chicken paprika with sour cream sauce, broccoli and rice.

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And 2 glasses of Trapiche malbec.

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 121.2 lbs.


What I ate: October 7, 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: Spicy vegetarian chili and jalapeño cornbread.

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Snack: A McIntosh apple and Cabot cheddar cheese.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 122.0 lbs.


What I ate: October 6, 2012

Breakfast: French toast and bacon. Made with 2 slices of wheat French bread.

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

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Snack: 0.7 oz. peanuts. And later, 3 Kashi roasted garlic crackers with Cabot garlic and herb cheddar cheese. And a half glass of Dashwood sauvignon blanc.

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

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And 2 glasses of Rascal Oregon pinot noir.

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


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


What I ate: October 5, 2012

Pre-breakfast: I got up kind of early and had a half slice of Barowski's 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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Lunch: Spicy beef with snow peas. I forgot to take a picture of it, but it looked like this:

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

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Dinner: Spaghetti with Italian sausage. With 2.0 oz. pasta, homemade tomato sauce and 1 slice of wheat French bread.

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And 2 glasses of Yauquen malbec.


Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 121.2 lbs.

What I ate: October 4, 2012

Breakfast: Bacon, egg and cheese English muffin sandwich. With 3 slices of bacon, one organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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Lunch: Swiss chard with pancetta and rice.

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Grocery shopping and cooking day!

Japanese-style beef curry, 4x dinner servings, vacuum sealed and frozen. There's 0.75 lb. of beef chuck stew meat in addition to the vegetables below. The 1.09 lb. package of beef was $ 5.98, minus a $ 1.50 instant coupon, made 4 dinners plus I vacuum sealed froze the remaining 4.4 oz. of uncooked beef which should make 1 more dinner.

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A meatloaf, divided into 5x 5.0 oz. servings, vacuum sealed and frozen. The 1.74 lb. of 85/15 ground beef was $ 7.29, which is a good deal for 5 dinners.

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Grilled a package of Hebrew National beef hot dogs, individually vacuum sealed and froze them.

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"Roasted" a pork roast. It's actually cooked in the sous vide for 2 hours at 155°F. Sliced and divided into 6x 3.2 oz. servings for pork stir-fry, vacuum sealed and frozen. The 2.02 lb. roast was $ 6.04, so that's not bad for 6 lunches!

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An eye of round roast beef. I cooked that for 2 hours at 132°F in sous vide machine #2 and got:

2x 5.0 oz. sliced roast beef for dinner
1x 3.0 oz. sliced roast beef for sandwich
4x 3.2 oz. diced for stir-fry
treats for Roscoe

The 2.68 lb. roast was normally $ 14.71, but with a $ 4 off instant coupon, that's not a bad deal for 2 dinners and 6 lunches.

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The careful observer may note that I vacuum sealed 32 items. My commercial Ary VacMaster chamber vacuum sealer didn't even break a sweat, but I'm pretty sure my old FoodSaver would be huffing and puffing, and possibly smoking, by this point. Also, chamber vacuum sealer bags purchased in bulk at restaurant supply are actually cheaper than zip-lock bags.

Also, that's 11 dinners and 18 lunches. Well, the lunches aren't complete, but it only takes 5 minutes to throw together a stir-fry with the prepared meat.


Snack: 3 Late July organic crackers with horseradish Jack cheese.

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And a half glass of Dashwood New Zealand sauvignon blanc.

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Dinner: Rib eye steak and baked potato with butter and sour cream.

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And 2 glasses of Yauquen malbec.

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Weight at beginning of the day: 121.0 lbs.
Weight at the beginning of the next day: 120.0 lbs.


What I ate: October 3, 2012

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

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

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CSA Week #18!


Snack: A McIntosh apple with Cabot cheddar cheese.

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Walked to the grocery store, a little over a mile, to get the cheese for dinner.


Dinner: Chicken and cheese enchiladas (new post), 1.0 oz. tortilla chips and Green Mountain Gringo hot salsa. With a Saranac Pale Ale.

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

Chicken and cheese enchiladas

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This doesn't really need a recipe since it's not really from scratch, but I wrote up a post so I can remember how much stuff I put into a serving for one.

Preheat the oven to 375°F.

3.4 oz. of chicken breast tenders, cut into thin strips and seasoned with salt and freshly ground black pepper.

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Lightly brown in a sauté pan. When fully cooked, season with a little cayenne pepper, about 1.0 oz. of canned enchilada sauce (I used Old El Paso, hot), and a tablespoon or two of hot diced fire-roasted green chiles.

ate.2012.10.03.c1.jpgTo make the tortillas softer I heated them in a damp kitchen towel in the microwave for 40 seconds. This prevents cracking, especially with refrigerated tortillas. These are medium-sized. Enchiladas are supposed to be made with corn tortillas, but I rarely have them on hand so I usually use flour tortillas.

Add the filling and some cheese. I used a nacho/taco cheese grated cheese mixture.

ate.2012.10.03.c2.jpgLightly oil a 4x8" glass loaf pan. Roll the enchiladas and place in the pan, seam side down. Add more sauce and top with cheese. I ended up using about half of a 10 oz. can of sauce.

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Bake uncovered for 15 minutes at 375°F until the sauce is hot and the cheese melted.

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The trickiest thing is getting them out of the pan! I ended up tilting the pan over my serving plate and attempted to slide them out, which was only partially successful.

Update 11/3/2012: I tried putting the enchiladas in parchment paper slings. It works great!

ate.2012.11.03.c2.jpgPut the plate close by and lift the enchilada by its sling and put it on the plate. The only problem is that the sauce will want to run out the ends of the sling so do it quickly, and level.

ate.2012.11.03.c3.jpgThen just use a big spatula to slide it off the parchment paper. Since you're just sliding it, as opposed to slipping the spatula underneath it to lift it, the enchilada doesn't want to flip over when you plate it. Perfect!

Also, I reduced the serving size from 2 enchiladas to 1, since 2 seemed like too much.

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Update 1/4/2013: I made this again with grilled chicken and a batch of salsa fresca. I put a little salsa fresca inside the enchilada.

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And put a little on top after plating:

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The rest I served with tortilla chips. It was delicious!

Update 5/16/2013: Instead of messing with the separate pan and/or parchment paper sling, this time I just baked it on my plate, 10 minutes at 375°F. Obviously this should only be done with an oven-safe plate! To serve it, I set the hot plate on a not hot plate; the two layers make it possible to carry and not damage the table. I do the same for nachos. This works, but I prefer the parchment paper sling method.

Also, I measured the shredded cheese and I used 0.5 oz., with about half inside and half on top. And I used the whole 3.0 oz. package of grilled chicken to make one big enchilada instead of two smaller ones.

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Update 12/9/2013: You can freeze leftover enchilada sauce, and I do so in a vacuum sealed bag. I find it to be a little runny after freezing, however. I've been defrosting then reheating it in a saucepan over low heat to evaporate some of the excess moisture and return it to the correct consistency. It works right out of the bag, but it's better cooked down a bit.


Update 4/22/2014: I stopped using the deep glass loaf pan, because parchment sling keep blowing over when I put it in the oven and gets stuck to the cheese. A pie pan works much better:

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Update September 22, 2015: It's still best with salsa fresca, but since I wasn't going to have chips today, it was too much work to make it. I added some Green Mountain Gringo spicy salsa and some chopped canned jalapeños instead, and it was still good!

I spread the salsa and jalapeños on a paper towel to soak up some of the excess liquid, and to also form it into the appropriate shape. Then I put the chicken on the tortilla and used the paper towel to pick up the salsa and flip it right on top of the chicken. Perfect!

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Here it is assembled with enchilada sauce and cheese.

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I heated it for 8 minutes at 350°F on parchment paper in an aluminum pie pan, as above, and it worked perfectly. Delicious!

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I've been eating it with Mexican rice and refried beans lately. Delicious and the rice and beans can be portioned out into individual servings, vaccum sealed and frozen.

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CSA Week #18 (2012)

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This week:

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I selected:

lettuce
popcorn
leeks
scallions
Swiss chard
green bell pepper
potatoes
garlic
hot peppers
gourds


Last week: CSA Week #17


What I ate: October 2, 2012

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

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Cooked and froze 2 pounds of bacon.


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: Braised beef short ribs and garlic mashed potatoes.

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And 2 glasses of Amplio cabernet sauvignon.

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Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 121.0 lbs.



What I ate: October 1, 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: Ham and cheese sandwich. With 2.2 oz. Black Forest ham, 3/4 of a slice of Cabot Swiss cheese on one slice of Barowski's wheat bread, cut in half. With Kettle Chips barbecue potato chips.

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Snack: 0.8 oz. peanuts. And, later, two senbei, Japanese rice crackers.

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Dinner: Shrimp fra diavola at Stella Luna Ristorante in Oneonta, NY with Mom and Dad. There was also some salad, bread and wine involved.

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And part of this brownie dessert.

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

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