February 2013 Archives

What I ate: February 28, 2013

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

ate.2013.02.28.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.02.28.l.jpg

Made garlic mashed potatoes. One serving (5.0 oz.) is for dinner tonight, and I vacuum sealed and froze 5 more servings. I started with a little under 2.5 lb. potatoes.

ate.2013.02.28.c1.jpg

Made and froze a batch of homemade spicy pork breakfast sausage patties.

ate.2013.02.28.c2.jpg

Dinner: Chicken fried steak and mashed potatoes with gravy. The chicken fried steak I previously made, vacuum sealed and froze. I defrosted it in cold water (in the vacuum sealed bag!), then reheated in the deep fryer for 2 minutes at 360°F so it would get nice and crispy again.

ate.2013.02.28.d.jpg
And 2 glasses of Casa V Montepulciano d'Abuzzo.


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


What I ate: February 27, 2013

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

ate.2013.02.27.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.02.27.l.jpg
Snack: 0.8 oz. pretzels and a Saranac pale ale.

ate.2013.02.27.s.jpg
Dinner: Sort of a goulash with ground beef and homemade tomato sauce with penne.

ate.2013.02.27.d.jpg
And 2 glasses of Casa V Montepulciano d'Abuzzo.

ate.2013.02.27.e.jpg
Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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


What I ate: February 26, 2013

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

ate.2013.02.26.b.jpg
Lunch: Sausage and green pepper stir-fry with rice.

ate.2013.02.26.l.jpg

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


Dinner: Meatloaf with rice and gravy. I made, vacuum sealed and froze the meatloaf last week. I reheated in the pre-heated sous vide 45 minutes at 138°F. The gravy was vacuum sealed and refrigerated, because freezing gravy does weird things to it, and I reheated on the stove in a saucepan. Never in the microwave!

ate.2013.02.26.d.jpg
And 2 glasses of Château Saint-Sulpice Bordeaux.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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

What I ate: February 25, 2013

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.2013.02.25.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Cooked a new batch of Sriracha chex mix.

ate.2013.02.25.c1.jpg
Lunch: Twice-cooked pork with scallion and broccoli stir-fry with rice.

ate.2013.02.25.l.jpg

Dinner: Beef Stroganoff. Quite tasty!

ate.2013.02.25.d.jpg
And 2 glasses of Château Saint-Sulpice Bordeaux. Also tasty! I might have to deviate from my malbec for some more French wines!

ate.2013.02.25.e.jpg
Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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


What I ate: February 24, 2013

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

ate.2013.02.24.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Chana masala with rice. And a Saranac pale ale because this is still part of that batch that is so spicy I needed something to cool off my mouth!

ate.2013.02.24.l.jpg

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


Dinner: Japanese-style beef curry with rice.

ate.2013.02.24.d.jpg
And 2 glasses of Altos del Plata malbec.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 122.8 lbs.


What I ate: February 23, 2013

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

ate.2013.02.23.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled ham and cheese sandwich

ate.2013.02.23.l.jpg

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


Made a meatloaf and divided into 4 dinner servings (about 5.2 oz. each, 1 1/2 slices) and one serving for a meatloaf sandwich (3.2 oz.).

ate.2013.02.23.c1.jpgate.2013.02.23.c2.jpg
Dinner: Roasted squash lasagna, previously frozen. I'm still experimenting with the best way to reheat it. This time I tried:

Bring a pot of water to a boil. Add the frozen vacuum sealed package of lasagna and bring back to a boil, reduce the heat, cover and simmer for 12 minutes. Flip the bag over and preheat the oven to 350°F. Continue to simmer for 12 more minutes.

Remove from the bag and plate on an oven-safe plate. Add a little extra cheese and bake for 10 minutes.

This is close, but still not quite perfect.

ate.2013.02.23.d.jpg
And 2 glasses of Altos del Plata malbec.

ate.2013.02.23.e.jpg
Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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


What I ate: February 22, 2013

Breakfast: Raisin toast with butter and a side of bacon.

ate.2013.02.22.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Swiss chard with pancetta and quinoa.

ate.2013.02.22.l.jpg
Snack: 1.0 oz. potato chips with French onion dip.


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

ate.2013.02.22.d.jpg
And 2 glasses of Gouguenhein malbec.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 122.2 lbs.


What I ate: February 21, 2013

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

ate.2013.02.21.b.jpg

Snack: 1.0 oz. Sriracha chex mix.


Grilled a T-bone steak and vacuum sealed and froze two servings.

ate.2013.02.21.c1.jpg

Divided, vacuum sealed and froze a package of natural (antibiotic and hormone-free, vegetarian feed) chicken breast tenders into 3 servings.


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

ate.2013.02.21.l.jpg

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


Dinner: Japanese-style crushed hamburger and rice.

ate.2013.02.21.d.jpg
And 2 glasses of Gouguenhein malbec. Tasty!

ate.2013.02.21.e.jpg
Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.8 lbs.


What I ate: February 20, 2013

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

ate.2013.02.20.b.jpg
Lunch: Ham and Swiss cheese sandwich with Kettle Chips barbecue potato chips.

ate.2013.02.20.l.jpg
Snack: 1.0 oz. potato chips with French onion dip.


Dinner: Steak and baked potato. With rib-eye steak and a salt and olive oil-rubbed baked potato with butter and sour cream.

ate.2013.02.20.d.jpgAnd 2 glasses of Panizzi sangiovese.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 123.4 lbs.
Weight at the beginning of the next day: 122.4 lbs.


What I ate: February 15 - 19, 2013

Friday, February 15, 2013

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

ate.2013.02.15.b.jpg
Lunch: Fried clams at Salty's Pub and Bistro in Clifton Park, NY. Very good! I'll definitely stop here again if heading up the Northway. I-87, Exit 8A.

ate.2013.02.15.l.jpg
Dinner: Crab cakes at the Lake Placid Club boat house in Lake Placid, NY.

ate.2013.02.15.d.jpg
Saturday, February 16, 2013

Breakfast: Hash, eggs and toast at Howard Johnson's in Lake Placid, NY.

ate.2013.02.16.b2.jpg
Who knew there were any HoJo's left? This is apparently one of the last two!

ate.2013.02.16.b1.jpg
Lunch: We missed lunch.


Dinner: Bison at the Interlaken restaurant at the Interlaken Inn, Lake Placid, NY. This was delicious! Everybody enjoyed their food at the Interlaken.

ate.2013.02.16.d.jpg
Sunday, February 17, 2013

Breakfast: Chorizo breakfast burrito a Breakfast Club, etc. in Lake Placid, NY. It's a lot bigger than the breakfast burrito that I make! Quite tasty, though.

ate.2013.02.17.b.jpg
Lunch: An unexciting cheeseburger at the cafeteria at Whiteface Mountain, NY. I forgot to take a picture of it.


Dinner: Chicken marsala special at Milano North in Lake Placid, NY.

ate.2013.02.17.d.jpg
Monday, February 18, 2013

Breakfast: Sausage, egg and cheese English muffin with home fries at the Downtown Diner in Lake Placid, NY.

ate.2013.02.18.b.jpg
Lunch: After two unsuccessful attempts, we actually succeeded in eating lunch at the J. Lohr café and wine bar at Whiteface Mountain. Fondue.

ate.2013.02.18.l.jpg
Dinner: Pheasant at Artisans at the Lake Placid Lodge. Highly recommended!

ate.2013.02.18.d.jpg
Tuesday, February 19, 2013

Breakfast: "Mountain Woman" breakfast at Saranac Sourdough in Lake Placid, NY. Approximately half of the "Mountain Man" breakfast with pancakes, sausage, home fries, egg and toast.

ate.2013.02.19.b.jpg
Lunch: Fried chicken sandwich at Duanesburg Diner in Duanesburg, NY.

ate.2013.02.19.l.jpg
Dinner: 2 slices of homemade Salame Toscano pizza, previously frozen. At home.

ate.2013.02.19.d.jpgAnd 2 glasses of Panizzi sangiovese.

ate.2013.02.19.e.jpg

Weight at beginning of the day 2/15: 120.4 lbs.
Weight at the beginning of the day 2/20: 123.4 lbs.


What I ate: February 14, 2013

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

ate.2013.02.14.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Twice-cooked pork with scallions and noodles.

ate.2013.02.14.l.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.


Dinner: Chicken and cheese enchilada. It doesn't look that great after being frozen and reheated, but it still tastes good. I think enchiladas, like breakfast burritos, are best if you freeze the filling separately, and make them in a fresh tortilla.

ate.2013.02.14.d.jpg
And 2 glasses of Alta Vista malbec.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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


What I ate: February 13, 2013

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

ate.2013.02.13.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.02.13.l.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.


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

ate.2013.02.13.d.jpg
And 2 glasses of Alta Vista malbec.

ate.2013.02.13.e.jpg
Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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



What I ate: February 12, 2013

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

ate.2013.02.12.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon.


Lunch: Ham and Swiss cheese sandwich with 4 thin slices of ham on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chips barbecue potato chips.

ate.2013.02.12.l.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.


I'll be having it with sesame tofu, broccoli and celeriac. The sesame tofu needs to be marinated ahead, so I needed to make some homemade teriyaki marinade and and vacuum marinated the tofu for 90 minutes.

ate.2013.02.12.c2.jpg
Prepared of sweet and spicy garlic sauce for dinner tonight (and one future meal).

ate.2013.02.12.c1.jpg
Dinner: Broccoli and celeriac with sesame tofu with sweet and spicy garlic sauce. And rice. With one glass of Kono New Zealand sauvignon blanc.

ate.2013.02.12.d.jpg
The sesame tofu browns so much more nicely than tofu, broccoli and scallion stir-fry because it's dredged in flour and sesame seeds before cooking. I think I might start doing that for the tofu stir-fry, too.

ate.2013.02.12.c3.jpg
And 2 glasses of Murphy-Goode cabernet sauvignon.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 120.6 lbs.
Weight at the beginning of the next day: 121.4 lbs.

What I ate: February 11, 2013

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.2013.02.11.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Quinoa with prosciutto, garlic, tomato and chard (new recipe).

ate.2013.02.11.l.jpg

Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.

Dinner: Steak and baked potato.

ate.2013.02.11.d.jpg
And 2 glasses of Murphy-Goode cabernet sauvignon.

ate.2013.02.11.e.jpg
Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 120.6 lbs.

Quinoa with prosciutto, garlic, tomato and chard

ate.2013.02.11.l.jpg

Another of my quinoa variations, which also include Swiss chard with pancetta and quinoa and Spicy quinoa with chorizo and peppers. This was good. I think the one with pancetta is still my favorite, though.

1.5 oz. proscuitto, thinly sliced, then cut into strips
1 clove garlic, minced
1 small tomato, diced
red pepper flakes
3 large leaves of Swiss chard, stem removed, then cut into 1" strips
1/4 cup quinoa (measured before cooking, then cooked)

Heat a sauté pan over medium heat. Add oil to the pan. Add the prosciutto and cook for a few minutes. Add the garlic and cook for a few minutes. Add the tomato and red pepper flakes and cook for a few minutes. Add the chard and cook for a few minutes. Add the cooked quinoa. Season with salt and freshly ground black pepper.




What I ate: February 10, 2013

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

ate.2013.02.10.l.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


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

ate.2013.02.10.b.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

ate.2013.02.10.d1.jpgate.2013.02.10.d2.jpg

Weight at beginning of the day: 120.4 lbs.
Weight at the beginning of the next day: 122.2 lbs.


What I ate: February 9, 2013

Breakfast: Cinnamon raisin toast with butter and 3 slices of bacon.

ate.2013.02.09.b.jpg
Lunch: Twice-cooked pork with scallion and broccoli stir-fry with rice.

ate.2013.02.09.l.jpg

Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.


Dinner: Nachos with ground beef, black beans, jalapeños and cheddar cheese. With a side of sour cream and salsa.

ate.2013.02.09.d.jpg
And 2 glasses of Septima malbec.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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

What I ate: February 8, 2013

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

ate.2013.02.08.b.jpg
Walked to the post office before the big snow storm, a little over a mile.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sopresata English muffin sandwich with Kettle Chips barbecue potato chips.

ate.2013.02.08.l.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip. And, later, 0.7 oz. peanuts.


Dinner: Japanese-style beef curry with rice.

ate.2013.02.08.d.jpg
And 2 glasses of Septima malbec.

ate.2013.02.08.e.jpg
Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


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

What I ate: February 7, 2013

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

ate.2013.02.07.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.02.07.l.jpg

Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.


Dinner: Sort of a goulash. With 3.5 oz. of beef, 6.0 oz. of Nature's Place organic tomato sauce and 1.7 oz. Barilla penne. With red pepper flakes. Delicious!

ate.2013.02.07.d.jpg
And 2 glasses of Trivento malbec.

And one square of Ghiradelli intense dark sea salt soiree. This was delicious! I'm looking forward to my next square!

ate.2013.02.07.e.jpg
Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 120.6 lbs.

What I ate: February 6, 2013

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

ate.2013.02.06.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Swiss chard with pancetta and quinoa.

ate.2013.02.06.l.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip. And, later, 0.7 oz. peanuts.


Dinner: Tonkatsu and rice with furikake.

ate.2013.02.06.d.jpg
And 2 glasses of Trivento malbec.

ate.2013.02.06.e.jpg

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


What I ate: February 5, 2013

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

ate.2013.02.05.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon.

ate.2013.02.05.c1.jpg
Lunch: Beef with snow peas stir-fry and rice.

ate.2013.02.05.l.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish dip.


Dinner: Bacon cheeseburger. With a 6.0 oz. (before cooking) homemade beef patty, grilled, vacuum sealed, frozen and reheated and cooked rare in the sous vide. And browned in the deep fryer. With Cabot cheddar cheese, 1 slice of bacon and barbecue sauce on a whole wheat hamburger bun. And 3.0 oz. Cascadian Organic French fries.

ate.2013.02.05.d.jpg
And 2 glasses of Juana de Sol malbec.


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

What I ate: February 4, 2013

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.2013.02.04.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.02.04.l.jpg

Snack: 1.0 oz. tortilla chips with homemade guacamole.

ate.2013.02.04.s.jpg
Dinner: Tingua poblano - Mexican pork with smoky tomato sauce and potato stew. Previously made, vacuum sealed and frozen and reheated boil-in-bag. With a warm flour tortilla.

ate.2013.02.04.d.jpg
And 2 glasses of Juana de Sol malbec. I'm pretty easy going with my malbec selection, but I've decided I just don't like this one. I can't place exactly why, but it was relatively unenjoyable to drink, with this meal or the next one.

ate.2013.02.04.e.jpg

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

What I ate: February 3, 2013

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

ate.2013.02.03.b.jpg

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


Prepared some food for the Superbowl tonight. Homemade Buffalo chicken wings (new recipe).

ate.2013.02.03.c2.jpg
And a batch of homemade guacamole. I know it looks like I bought a package of it at the supermarket, but vacuum sealing it prevents it from turning brown.

ate.2013.02.03.c3.jpg

Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog roll with Dijon mustard and pickle relish. And Kettle Chips barbecue potato chips. I was going to make beef with snow peas, but when I walked into the kitchen I had a sudden craving for a hot dog.

ate.2013.02.03.l.jpg
Snack: 1.0 oz. tortilla chips and homemade guacamole.

ate.2013.02.03.s.jpg

Dinner: Superbowl dinner! Buffalo chicken wings. There were 3 pieces left. And two Saranac pale ales.

ate.2013.02.03.d.jpg
Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 121.4 lbs.


Buffalo chicken wings

ate.2013.02.03.d.jpg
I don't make these very often, since they're kind of unhealthy, but they sure are tasty! I usually make a version out of boneless skinless chicken breast.

I started with 4 wings and drumettes. Whenever I break down a raw chicken I vacuum seal and freeze the wings, well, for this dish. This is from two chickens:

ate.2013.02.03.c4.jpg
Here they are after cutting off and discarding the wing tip, and separating at the second joint.

ate.2013.02.03.c1.jpg
Season with salt, freshly ground pepper, cayenne pepper and granulated garlic. Dredge in flour. Given the irregular shape, I put some flour in a plastic bag and shook to evenly coat the wings.

Deep fry at 360°F. The actual wing part I cooked for 4 minutes and the larger drumette for 5 minutes. Here they are resting:

ate.2013.02.03.c5.jpg
The sauce is 2 oz. butter (half stick) melted in a 4x8 glass loaf pan in the microwave (about 50 seconds). The rest is 2.5 oz. Frank's Hot Sauce (by weight), mixed. The picture of the top of the page is the sauce with the chicken. I prepared this part ahead and will just reheat the wings in the oven when I'm ready to serve.

ate.2013.02.03.c2.jpg
Took the pan out of the refrigerator about 15 minutes ahead of putting it into a cold oven at 350°F. I heated for about 25 minutes, and my oven takes about 8 minutes to get to 350°F. I put a piece of foil over it, but it probably wasn't necessary in such a deep dish.


Serve with celery and bleu cheese dressing.

What I ate: February 2, 2013

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

ate.2013.02.02.b.jpg

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

ate.2013.02.02.s.jpg

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

ate.2013.02.02.l.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish dip.

Dinner: Spaghetti with Italian sausage. With 1.7 oz. Barilla spaghetti, 6.0 oz. homemade red wine marina sauce and 1 spicy Italian sausage.

ate.2013.02.02.d.jpg
And 2 glasses of Bogle California cabernet sauvignon.


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


What I ate: February 1, 2013

Breakfast: Raisin toast with butter and 3 slices of bacon.

ate.2013.02.01.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade chicken soup with soba noodles and spinach.

ate.2013.02.01.l.jpg
Snack: 1.0 oz. potato chips with bacon and horseradish dip.


Dinner: 2 slices of homemade salame Toscano and mushroom pizza, previously frozen.

ate.2013.02.01.d.jpg
And 2 glasses of Bogle California cabernet sauvignon.

ate.2013.02.01.e.jpg

Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 120.4 lbs.