What I ate: April 13, 2013

Breakfast: Pancakes and bacon, both previously frozen.

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Cooked a turkey breast. I would have preferred an unadulterated split breast, with the bone and skin, but the grocery store didn't have any, so I thought I'd give this a try.

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After reading the instructions and then promptly ignoring them, I cut apart the cooking twine net that bound the whole thing together (it's under the plastic wrap in the picture above). Oh, I see what they did. They just grab some random pieces of turkey meat and bind them together in a mesh bag to form something vaguely roast shaped. That's silly!

Here are my separated pieces, seasoned with salt, freshly ground black pepper, granulated garlic and sage. Ready to go into the oven at 350°F. The instructions, incidentally, don't include any seasoning. Sounds bland!

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Roast for 20 minutes, flip, roast 20 more minutes. That was enough for the thin pieces to reach 160°F. The big roast piece went back in for another 20 minutes. This probably looks much better than the frankenroast would have!

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Sliced, divided and vacuum sealed for freezing:

1x 5.0 oz. sliced for dinner
2x 3.2 oz. sliced for sandwich
1x 2.1 oz. sliced for turkey club sandwich (with bacon, so less turkey)
4x 3.2 oz. diced for stir-fry (usually turkey and cabbage)
leftovers for Roscoe

The turkey was $ 11.99, but with enough food for 1 dinner and 7 lunches, that's not a bad deal!

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

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Snack: 0.7 oz. peanuts.


Dinner: Roasted pork with sautéed cabbage and rice.

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