December 2012 Archives

What I ate: December 31, 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 cranberry scones for breakfast tomorrow. I used Alton Brown's recipe.

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

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Walked to the post office, a little more than a mile, helping make up for the quarter pounder.


Dinner: Beef short ribs and garlic mashed potatoes. Both previously frozen, but delicious!

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And 2 glasses of Altos del Plata malbec.

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Later, several glasses of bubbly (Domaine Saint Michelle Brut methode champenoise). Okay, it was the whole bottle. It was supposed to be 3/4 of the bottle so the remainder could be mimosas tomorrow, but that didn't quite work out.

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Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 122.4 lbs.

What I ate: December 30, 2012

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa. I accidentally deleted the picture before uploading it, but it look pretty much the same as last week.

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


Lunch: Ham and cheese sandwich. 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 with bacon and horseradish sour cream dip. And a Woodchuck winter cider.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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


What I ate: December 29, 2012

Boiled and baked a batch of homemade whole wheat bagels.

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Breakfast: Toasted homemade whole wheat bagel with butter, baked fresh today.

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And, later, 3 slices of bacon.

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Lunch: Homemade clam chowder (new recipe), made from scratch from fresh whole clams! I made this yesterday and just reheated it today. It was quite tasty! With a homemade whole wheat and oat dinner roll with butter.

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Snack: A small bowl of evil popcorn.


Dinner: Steak au poivre (peppered steak) and a salt and olive oil-rubbed baked potato with butter and sour cream.

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And 2 glasses of Parker Station pinot noir.


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

Steak au poivre (pepper steak)

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This is based on a recipe from an old edition of Joy of Cooking that I used to make periodically, but completely forgot about.

1 strip steak
1 tbsp. whole peppercorns
salt

Crush the peppercorns coarsely. Some people use the flat side of a knife, the bottom of a sauté pan, and various other techniques all of which I find send peppercorns flying around my kitchen. I usually put them in a little zip lock snack bag and whack them with a mallet.

Squish the steak into the peppercorns to coat it, then season with salt.

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Cook the steak in a hot, dry sauté pan. I cooked for 3 minutes per side and it was medium rare to medium; I probably should have cooked it a little less. Warning: This is a very smoky operation. I wouldn't really recommend this unless you have a good, outdoor-venting hood. That's why I stopped making it! Though, in this house, it was fine.

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When the steaks are done, remove the steaks from the pan and drain off any fat or juices in the pan and make the sauce:

2 oz. cognac
1 tbsp. butter
Worcestershire sauce
Juice of half of a lemon
salt
pepper

Add the the cognac and flambe.

Add 1 tbsp. butter, Worcestershire sauce and the lemon juice. Season with salt and freshly ground black pepper.

Serve the sauce over the steak. It was delicious!

Pictured above with a salt and olive-oil rubbed baked potato with butter and sour cream on the side.


Update May 31, 2014: Changed the sauce to 2 oz. cognac (from 1 oz.) and butter to 1 tbsp. from 2 tbsp.. It's also good with wild rice mix.

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New England clam chowder #1

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I'm pretty sure I've never made New England clam chowder before, so I thought I'd give it a try. Probably the smarter thing to do is just make a tested recipe, but that's not what I did! This is just a small tester recipe, two servings of about 11.2 oz. each.

There is an updated recipe that uses canned clams at Clam Chowder #2. That's the recipe I use now.

8 small clams (I used littlenecks)
4 oz. white wine

1 tbsp. butter (or oil, or rendered bacon fat)
half a small onion, minced
half a stalk of celery, finely diced
1 slice of pre-cooked bacon, finely diced (like bacon bits)
1 tbsp. flour (probably should be 2 tbsp.)

16 oz. vegetable stock

1 small potato, diced into 3/8" to 1/2" pieces.

8 oz. heavy cream
salt
freshly ground white pepper
Tabasco sauce
Worcestershire sauce


Soak the clams for 15 minutes in cold water with some salt and ice. Some people swear by adding cornmeal, though I did not this time because I didn't want any stray cornmeal to end up in the reserved cooking liquid.

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Add the wine to a covered pan and bring to a boil. You can save washing a pan if you use the same pan you're going to make the soup in. Add the clams and cook until done, about 5 minutes. Discard any clams that did not open. I actually started with a dozen clams and lost 4, but there was still more than enough clam. You could probably go down to 3 clams per serving.

Save the wine and any liquid drained from the clams. If there's any grit, strain through a triple layer of cheesecloth. Pick the meat from the shells and dice the clam meat.

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Here are all of the ingredients, chopped:

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Meanwhile, heat a sauté pan over medium-low heat. Melt the butter. Add the onion and celery and cook until softened, making sure they do not burn. Add the pre-cooked bacon.

You could also use raw bacon; in this case cook the bacon to render the fat, finely dice the cooked bacon, and cook the onions and celery in the rendered bacon fat.

The recipe in my CIA cookbook ("The Professional Chef") said to use salt pork, minced to a mash. This is probably a better idea, but for making this small of a batch, I didn't want to defrost a whole piece of salt pork.

Add the flour and cook another 6 to 8 minutes to make a blonde roux. I probably should have used 2 tbsp. of flour instead of one, because the soup could be a little thicker.

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In the soup pan, add 16 oz. of vegetable stock. I used More Than Gourmet vegetable stock concentrate (0.8 oz. concentrate to 16 oz. of water). You could also use packaged vegetable broth, homemade, or fish stock. The problem I ran into is that More Than Gourmet vegetable stock is very dark in color, so the resulting chowder is fairly dark as well. The flavor is good, it's just it seems a little too beige. Not sure how to solve that problem. Maybe I'll try the More Than Gourmet fish stock next time.

Add the reserved clam liquid and wine, celery and onions. Bring to a boil, the reduce to a simmer. Simmer for 10 minutes.

Add the potatoes, bring back to a boil, then reduce the heat and simmer for 20 more minutes or until the potatoes are done.

Add the cream and adjust the seasoning to taste.

I prepared it ahead - here is is packed in vacuum sealed bags for later.

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When I reheated it I added maybe 1/2 tsp. of cornstarch in a little water to thicken it up, since I didn't have enough flour in the roux and it was perfect. Served with a homemade whole wheat and oat dinner roll. Delicious, much better than canned soup!

I defrosted the vacuum sealed bag in a sink of cold water for an hour or so and reheated it on the stove. It reheated really well, so I'd say the soup can be frozen, too.

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What I ate: December 28, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Made and formed a batch of homemade whole wheat bagels, day 2. They'll be boiled and baked tomorrow.

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Dinner: Tonkatsu and rice with furikake.

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And 2 glasses of Parker Station pinot noir.

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

What I ate: December 27, 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: Pork, broccoli and scallions with noodles.

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Snack: A small bowl of evil popcorn.


Dinner: Homemade mushroom and Salame Toscano pizza. Previously frozen and reheated for 15 minutes at 400°F.

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And 2 glasses of 90+ malbec.


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

What I ate: December 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.

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

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Snack: 1.0 oz. potato chips with French onion sour cream dip. And a Woodchuck Granny Smith cider.


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

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And 2 glasses of 90+ malbec.

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

What I ate: December 25, 2012

Breakfast: 3 (maybe it was 4) beignets and 3 slices of bacon. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

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Lunch: Salame Toscano English muffin sandwich. And Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. potato chips and French onion sour cream dip. And a Woodchuck Granny Smith apple cider.


Made roasted duck breast with pomegranate chili sauce for dinner. Here's the duck breast that I previously prepped out of a whole duck.

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It starts out browning in a sauté pan to render out the thick layer of fat under the duck skin.

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Sliced...

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Served with polenta, cooked in the rendered duck fat. Delicious!

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And 2 glasses of Don David malbec.


Weight at beginning of the day: 123.4 lbs.
Weight at the beginning of the next day: 121.8 lbs.


What I ate: December 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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Prepared beignet dough for tomorrow's breakfast.

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Lunch: Bacon, lettuce and tomato sandwich. With 3 slices of bacon on one slice of Barowski's whole wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. potato chips with French onion sour cream dip.


Dinner: Cheese fondue (new recipe). This was tasty but I make it so infrequently I always forget how much work it is to clean up! Next time I'm going to The Melting Pot instead.

Also, even pre-heating the ramekin does not work to keep the cheese liquid enough. I was trying to avoid having to clean out my fondue pot but it didn't work.

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And 2 glasses of Don David malbec.

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And 3 bowls of Evil Popcorn.


Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 123.4 lbs.

Cheese fondue

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This fondue is quite delicious, but I make it so infrequently that I forget how much work it is to clean up after making fondue. Next time I'm just going to The Melting Pot instead!

Update 9/19/2013: New recipe and new serving dishes and it has a great taste and wasn't nearly as hard to clean up from!

Serves 2.

1 small garlic clove, halved to make the largest cut surface possible
6 oz. dry white wine
1/2 tbsp. cornstarch
1 tsp. kirschwasser liqueur (kirch)
4 oz. Emmentaler Swiss cheese, coarsely grated
4 oz. Gruyère , coarsely grated

bread, cubed
apple, cubed
celery, large dice

Here's my cheese before and after grating:

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Rub the inside of a saucepan with cut sides of garlic, then discard the garlic.

Add wine to pot and bring just to a simmer over moderate heat.

Gradually add cheese to pot and cook, stirring constantly, until cheese is just melted and creamy. Do not let boil.

ate.2012.12.24.c4.jpgI used the whole 6 oz. block of Emmentaler, which I think might have been a mistake because it was harder to get it to smooth out than usual. In retrospect, that's 50 % more, so that probably threw off the balance a little.

Stir together cornstarch and kirsch. Add to the fondue.

Cook, continuing to stir, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping. It's pictured above in a pre-heated ramekin on my plate. I should point out that this does not, in fact, work. I was trying to save washing out my fondue pan and my experiment was unsuccessful.

Scaled from this recipe:
Gourmet, February 1966; reprinted September 2001

I should probably also note that I think I made the wrong recipe. I was flipping through a cookbook today and found a bookmark at the fondue recipe in Hors d'Oeuvre at Home from the Culinary Institute of America, and I think that's the recipe I made last time. The proportions are different, with twice as much Gruyère than Emmentaler and more Kirchwasser.


What I ate: December 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. And a spicy Blood Mary.

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Lunch: Chicken soup with soba noodles and spinach.

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Snack: Two small bowls of popcorn (half cheese, half plain) and a Saranac Adirondack lager.

Dinner: Tuna sushi. Hosomaki: tuna, shredded carrot, cucumber, and rice surrounded by nori, avocado roll, with cucumber, shredded carrot and rice, surrounded by nori, spicy tuna roll, with tuna, cucumber and sriracha hot sauce, and tuna sashimi.

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And 2 glasses of Kono New Zealand sauvignon blanc.


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 121.2 lbs.


What I ate: December 22, 2012

Breakfast: Whole wheat cinnamon raisin toast with butter and 3 slices of bacon.

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

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Lunch: Pork fried wontons (new recipe).

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Snack: A bowl of evil popcorn and a Woodchuck Granny Smith cider.


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

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And 2 glasses of Trapiche malbec.


A little light reading for the evening.

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


Pork fried wontons #2

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I decided I wanted pork fried wontons for lunch. So here we go!

Normally they're made with ground pork, but since I didn't have any I went with pre-cooked and frozen pork roast that I normally use in stir-fries, minced. There's probably 2.0 oz. there, along with ginger, a scallion (both green and white parts) and a little finely diced savoy cabbage.

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Everything mixed together with a little salt, freshly ground pepper and soy sauce. That's enough filling for probably 15 or more wontons.

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I made 10 wontons; here is the production line. The little bowl has water to seal the wontons.

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Deep fry for about 1:00 at 360°F. They don't need long to cook since the meat is pre-cooked. Serve with a dipping sauce of soy sauce with a little minced scallion and ginger.




What I ate: December 21, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey and cabbage stir-fry with rice.

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Bottled my batch of hot pepper vodka.

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Snack: 1.0 oz. potato chips and French onion sour cream dip. And a Woodchuck Granny Smith apple cider.


Dinner: Fried chicken, boneless Buffalo "wings" and French fries.

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And 2 glasses of Trapiche malbec.

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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: December 20, 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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips.

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Snack: A bowl of evil popcorn and a Woodchuck Granny Smith apple cider.


Dinner: Mom's fried rice.

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And another bowl of evil popcorn.

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

What I ate: December 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.


Broke down a whole duck, vacuum sealing and freezing the breasts, legs and thighs. The rest went to make a batch of duck stock and rendered duck fat.


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

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Snack: A bowl of evil popcorn and a Woodchuck winter cider. It's an annual tradition that Mom and Dad get me a container of Popcorn Factory popcorn (plain, cheese and caramel). It's very tasty but hard to stop eating, thus, evil.

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Dinner: Grilled salmon and mushroom risotto. The salmon was previously grilled, vacuum sealed and frozen. I reheated it for 45 minutes at 138°F in the sous vide. I made the risotto from scratch, it takes about 30 minutes.

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And 2 glasses of Sebastini 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.

Duck stock

I wanted to make duck breast on for Christmas, but my grocery store only had whole duck, so I decided to break down the duck into breasts, legs and thighs. Here's the 5.4 lb. duck as I was getting started.

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The important parts, vacuum sealed and ready to freeze.

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This left the carcass and wings, and decided to make duck stock and also render some duck fat.

Here are the bones in a roasting pan after roasting for 30 minutes at 425°F.

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When making chicken stock I remove the skin to reduce the amount of fat in the stock, but for the duck stock I'm going to chill and skim off the fat and save it, so the more fat the better.

There's also an onion, stalk of celery and one carrot, diced. And 40 oz. of water. Bring to a boil and skim off any foam.

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Lower the heat to simmer, cover, and cook for 3 or more hours.

When done, set the whole pot in a sink of cold water, uncovered, until it's cool enough to handle comfortably.

Separate the liquid from the solids. Put a colander over a 64 oz. Pyrex measuring cup and put the whole thing in the sink. Slowly pour the liquid into the colander, then eventually dump the whole contents into the colander. If you just dump the whole thing in at once, you'll probably fill the colander up so high that the stock starts draining outside the measuring cup instead of into it.

When I make chicken stock I pick through for the meaty bits and save them for chicken soup, but I skipped that step here.

Even though my stove was on the lowest setting I lost a lot of liquid! I only got about 8 oz. of stock and a couple ounces of fat. I can always add liquid when I use it. I'm going to have to start making stock on the induction hot plate, instead.

ate.2012.12.19.c5.jpgRefrigerate until the fat separates and solidifies. Skim the clean duck fat off the top and store in an airtight jar in the refrigerator.

I'm not sure what I'm going to use it for yet, and I'm not sure it was worth all of the work, but we'll see!

What I ate: December 18, 2012

Breakfast: French toast made with whole wheat Italian bread with bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the bank, a little over a mile.


Lunch: Cheddar broccoli soup and a small piece of whole wheat Italian bread.

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I made a new batch and vacuum sealed and froze the remaining 4 servings.

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Snack: 1.0 oz. potato chips and French onion sour cream dip. And a hot apple cider.


Dinner: Nachos with ground beef, black beans, tomato, jalapeño and cheddar cheese.

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



What I ate: December 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.ate.2012.12.17.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a Spicy V-8 (no vodka!).


Lunch: Shrimp and onion stir-fry with spinach. And rice.

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Cooked a boneless center cut pork roast for stir-fry meat in the sous vide, 90 minutes at 155°F. Also cooked an eye of round roast beef for sandwich, cheesesteak sandwich and stir-fry meat, 90 minutes at 132°F.

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A while later, all cooled, sliced, divided and vacuum sealed in new bags:

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And prepared a batch of hot pepper infused vodka. With 3 fresh jalapeños and 3 dried habanero peppers in 1.5L of vodka (Smirnoff). Given that it typically ends up a big glass of Spicy V-8 for Bloody Marys, there's no need to use anything too expensive.

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Snack: 1.0 oz. potato chips and bacon and horseradish dip. With a Woodchuck winter cider. And, later, 0.7 oz. peanuts.


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

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And 2 glasses of Juana de Sol malbec.

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

What I ate: December 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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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


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

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Snack: 1.0 oz. potato chips and French onion sour cream dip. And a Woodchuck winter cider. And, later, 0.8 oz. peanuts.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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


What I ate: December 15, 2012

Breakfast: Cinnamon raisin toast (whole wheat) with butter.

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And, later, 3 slices of bacon.

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


Lunch: Tuna salad sandwich on one slice of Barowski's whole 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 sour cream dip. And a Woodchuck winter apple cider.


Dinner: Homemade pizza with Salame Toscano and mushrooms.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 120.6 lbs.


What I ate: December 14, 2012

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

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

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Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon.


Cooked, divided, vacuum sealed and froze 4 servings of Chana masala.

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Snack: 1.0 oz. potato chips and French onion sour cream dip. And a Woodchuck winter apple cider.


Dinner: Filet mignon steak and a salt and olive oil-rubbed baked potato.

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And 2 glasses of Alta Vista malbec.

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Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 120.4 lbs.

What I ate: December 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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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Chana malsala and rice. Previously cooked, vacuum sealed and frozen. Reheated boil-in-bag.

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Snack: 1.0 oz. potato chips and French onion sour cream dip. And a Woodchuck Granny Smith apple cider.


Made a batch of pizza dough. This rests overnight in the refrigerator and I'll freeze two and use one.

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Dinner: Thanksgiving dinner reprise. I previously individually vacuum sealed the elements of a serving of Mom's Thanksgiving dinner. I defrosted everything in a sink of cold water. I reheated the gravy in a saucepan on the stove since stirring is really necessary when reheating frozen gravy. The rest of the bags when into a pot of boiling water for boil-in-bag. Once the pot returned to a boil, I reduced the heat to simmer and reheated for 10 minutes. I could have done it from frozen, but since I had to defrost the gravy anyway, I went with this route. And it was excellent - the bags keep in the moisture so things don't dry out, and boil-in-bag is really the only way to reheat frozen mashed potatoes.

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With a half glass of Kono New Zealand sauvignon blanc. And, latter, 2 glasses of 14 Hands cabernet sauvignon.


Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 121.4 lbs.


What I ate: December 12, 2012


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

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Walked to the post office, a little over a mile.


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


Lunch: Grilled ham and cheese. With 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 sour cream dip. And a Woodchuck Granny Smith apple cider.


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

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And 2 glasses of 14 Hands vineyards cabernet sauvignon.

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

What I ate: December 11, 2012

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

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


Lunch: Twice-cooked pork stir-fry with scallions, broccoli and noodles.

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Snack: 1.0 oz. potato chips and French onion sour cream dip. And a Woodchuck Granny Smith apple cider.


Dinner: Whole wheat penne with prosciutto, garlic and green beans.

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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: 120.4 lbs.


What I ate: December 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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Salami Toscano English muffin sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. potato chips and bacon and horseradish dip. With a Woodchuck Granny Smith Apple cider.


Dinner: Chicken and cheese enchilada. Previously made, vacuum sealed and frozen. Defrosted then reheated for 20 minutes in the oven at 350°F.

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And 2 glasses of Padrillos malbec.

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 121.6 lbs.



What I ate: December 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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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

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Lunch: Bacon, lettuce and tomato sandwich. On one slice of Barowski's whole wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. potato chips and Bacon and horseradish sour cream dip. And a Woodchuck winter cider (oak and vanilla). The winter is good, fall not so much. I'm not a fan of the cinnamon and nutmeg in a cold beverage!


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 122.0 lbs.


What I ate: December 8, 2012

Breakfast: Western omelet, two egg. With a half slice of Barowski's wheat bread toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Cooked a batch of tonkatsu. I think this is probably the most labor-intensive thing that I cook, though it really only took and hour and a half to prepare and clean up.

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Dinner: Homemade chicken fingers and French fries. I previously cooked and froze the chicken; I just defrosted them and reheated it for 90 seconds in the deep fryer. The 3.0 oz. of frozen Cascadian organic French fries went in for 2 minutes after that.

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And 2 glasses of Aguaribay malbec.


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


What I ate: December 7, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon.


Lunch: McDonalds quarter pounder with cheese while I was out running errands.

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There is little question that my cheeseburger is better, but I've since come to the realization that my French fries are better, too. Cascadian organic French fries, cooked in the deep fryer, and seasoned with salt, freshly ground black pepper, cayenne pepper and granulated garlic really are so much better, in my opinion.

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Cooked and froze batch of homemade spicy pork breakfast sausage patties that I use in my sausage, egg and cheese English muffin breakfast sandwiches.

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Individually vacuum sealed and froze some little eye of round "sandwich steaks," uncooked. I use these for Beef Stroganoff and Cheesesteak sandwiches.

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Dinner: Meatloaf, rice and gravy. With previously made, vacuum sealed and frozen meatloaf (5.0 oz. serving), reheated in the sous vide 45 minutes at 135°F in the bag.

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And 2 glasses of Aguaribay malbec.

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

What I ate: December 6, 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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana malsala and rice. Previously cooked, vacuum sealed and frozen. Reheated boil-in-bag.

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Snack: 1.0 oz. potato chips and Bacon and horseradish sour cream dip. And a Woodchuck Granny Smith apple cider.


Dinner: Homemade spicy Italian sausage and green pepper pizza. Previously vacuum sealed and frozen.

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And 2 glasses of Cupcake cabernet sauvignon.


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


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 120.2 lbs.

What I ate: December 5, 2012

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Asian lettuce wrap filling, with rice instead of the lettuce.

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Snack: 1.0 oz. potato chips and bacon and horseradish sour cream dip and a hot apple cider.


Dinner: Tonktasu and rice with furikake.

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And 2 glasses of Cupcake cabernet sauvignon.

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Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 120.6 lbs.

What I ate: December 4, 2012

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

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Snack: 1.0 oz. Sriracha chex mix.


Made a new batch of Sriracha chex mix. I eat approximately one full zip-lock bag full per month, but by the end of the month it gets a little stale, so now I vacuum seal half of it in jars and it's perfect!

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Made, vacuum sealed and froze 4 servings of Japanese-style beef curry with potatoes, celery, carrots, green peppers and onions.

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Lunch: Grilled ham and cheese. With 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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It was a beautiful day, 62°F and sunny so I walked, 3.97 miles in 1:08:26.


Snack: 1.0 oz. potato chips and Bacon and horseradish sour cream dip. And a Woodchuck Granny Smith apple cider.


Dinner: Fish and chips. With previously made and frozen beer battered haddock, reheated in the deep fryer, and served with homemade tartar sauce. And 3.0 oz. Cascadian organic shoestring French fries, seasoned with salt, black pepper, cayenne pepper and granulated garlic.

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And 2 glasses of Alma del Sur malbec.


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

What I ate: December 3, 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: Twice-cooked pork, broccoli and scallion stir-fry with rice.

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Snack: 1.0 oz. potato chips and bacon and horseradish dip. With a Woodchuck Granny Smith Apple cider.


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

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And 2 glasses of Alma del Sur malbec.

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Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 121.4 lbs.


What I ate: December 2, 2012

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

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Snack: 1.0 oz. Sriracha chex mix. And later, 0.8 oz. peanuts.


Lunch: Turkey and cabbage stir-fry with rice.

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Snack: 1.0 oz. potato chips and Bacon and horseradish sour cream dip. And a Woodchuck Granny Smith apple cider.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 120.8 lbs.
Weight at the beginning of the next day: 122.8 lbs.

What I ate: December 1, 2012

Breakfast: Corned beef hash, one egg and a half slice of Barowski's wheat bread toast with butter.

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Walked to the post office, plus some more, about 1 1/2, maybe 2 miles.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and cheese sandwich. With 2.2 oz. smoked ham, 3/4 slice of Swiss cheese with Dijon mustard on one slice of Barowski's whole wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. potato chips and Bacon and horseradish sour cream dip. And a Woodchuck Granny Smith apple cider.


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

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And 2 glasses of Septima malbec.


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