May 2013 Archives

What I ate: May 31, 2013

Breakfast: Corned beef hash, a scrambled egg and a homemade buttermilk biscuit. The hash is from a can, but it still takes a while to cook. Fortunately, a can is three servings, so I vacuum sealed and froze the two remaining servings and it's quick to reheat.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Braised beef short ribs and garlic mashed potatoes.

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And 2 glasses of Auspicion cabernet sauvignon.

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Weight at beginning of the day: 121.0 lbs.
Weight at the beginning of the next day: 122.2 lbs.


What I ate: May 30, 2013

Breakfast: Bacon, egg and cheese English muffin sandwich.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana Masala with rice. Previously made and frozen and reheated boil-in-bag. And a Saranac pale ale.

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

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Dinner: Pork Spare Ribs and 3.0 oz. seasoned Cascadian organic shoestring French fries. I previously made and froze the ribs and reheated from frozen 45 minutes at 155°F in the sous vide.

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And 2 glasses of Alamos malbec.


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


What I ate: May 29, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Whole chard is unwieldy because it's often bigger than the produce bags at the grocery store, and a pain to use, because the stems need to be trimmed out and it needs to be washed. This time I stemmed and washed the red chard right away and put it in a zip-lock bag. We'll see how this works.

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Made a new batch of Sriracha chex mix.

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Dinner: Mom's steak. With a salt and olive oil rubbed baked potato with butter and sour cream.

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And 2 glasses of Alamos malbec.

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

What I ate: May 28, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Walked into town for errands, about 2 miles total.


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

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar. With a half glass of Cupcake New Zealand sauvignon blanc.

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Made a batch of salsa fresca for dinner tonight. Just: tomato, onion, garlic, jalapeño, cilantro, salt and lime juice.

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Dinner: Chicken and cheese enchiladas.

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And 2 glasses of Maipe malbec.


Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 122.2 lbs.

What I ate: May 24 - 27, 2013

Friday, May 24, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. This is normally my Sunday morning breakfast, but since I won't be home on Sunday, I decided to have it today.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sausage and green pepper stir-fry.

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Dinner: Mom's fried rice at Mom and Dad's. And 2 glasses of Cholila Ranch malbec.

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Saturday, May 15, 2013

Breakfast: Sausage and grapefruit at Mom and Dad's with my nephew and brother-in-law.

Lunch: Mom's salmon and rice.

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Dinner: Mom's lobster, salad and rice.

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Dessert: Strawberry pie.

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FYI: My nephew likes whipped cream.

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And look what my brother-in-law got me! Unicum!

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Sunday, May 26, 2013

Breakfast: Bacon and grapefruit at Mom and Dad's with my nephew and brother-in-law.

Lunch: Mom's tuna sashimi, diakon and rice.

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Dinner: Mom's steak, spinach, asparagus and rice.

ate.2013.05.26.d.jpgDessert: Apple pie.

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Monday, May 27, 2013

Breakfast: Sausage and grapefruit at Mom and Dad's with my nephew and brother-in-law.

Lunch: Mom's shrimp (and lobster) and egg stir-fry with rice.

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Dinner: 1/3 of a DiGiorno rising crust supreme frozen pizza. Yes, I realize it's undercooked. Thankfully, I didn't die.

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And 2 glasses of Maipe malbec.

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Weight at beginning of the week: 122.0 lbs.
Weight at the beginning of the next day: 121.4 lbs.


What I ate: May 23, 2013

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an 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.


I was going to use the piece of leftover pork to make miso marinated pork. I came up with a few recipe improvements and started making the sauce and cutting up the pork when I discovered that my miso had gone bad! The base already had ginger, soy sauce, sugar and sake so I just added a little more soy sauce and sake to make a homemade teriyaki marinade. I had already cut the pieces of pork into bite-sized pieces so I'll probably have to cook them on the griddle pan instead of the grill like teriyaki barbecued pork. Here's the pork vacuum marinating:

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And later, after cooking.

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

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With one 12 oz. breast of chicken from yesterday, I made two servings of fried chicken fingers. These are a lot less work than the whole pieces of chicken I made yesterday!

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Snack: 4 Late July organic crackers with pepper jack cheese. And a half glass of Cupcake New Zealand sauvignon blanc.

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Dinner: Japanese-style chicken curry.

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And 2 glasses of Cholila Ranch malbec.

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Normally I'd have a chorizo breakfast burrito Friday or Saturday, using the filling I made last Wednesday. But since I'm not going to be home for breakfast I decided to have my bagel, lox and cream cheese tomorrow and freeze the chorizo filling.

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


What I ate: May 22, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana Masala with rice. And a Saranac pale ale, because this batch is spicy!

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Made and froze 4 servings of tingua poblana, pork with smoky tomato sauce and potatoes. That involved cutting up a pork roast, and I still have the piece in the back left that I need to find something to do with. I'll probably sous vide it for pork stir-fry. The front left is fat, silverskin and other discarded bits.

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Made and froze a package of breakfast sausage links, for breakfast or sausage and green pepper stir-fry.

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I broke down a whole chicken. I vacuum sealed and froze the wings (for Buffalo chicken wings), one of the breasts (cut into two servings of a little more than 6.0 oz. each) and the carcass and other random bits to make chicken stock after the next time I break down a chicken. It only took a couple good whacks with the Asian bone cleaver made the carcass flat enough to easily fit in the vacuum sealed bag.

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Dinner: Fried chicken (new recipe), with 3.0 oz. seasoned Cascadian organic shoestring French fries.

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And 2 glasses of Santa Julia malbec.


And I tasted one of the pickled jalapeños. They're really good! Definitely hot, I still have a little burn going on.


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


Fried chicken #3

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After reading an article in the New York Times, which referenced a book (The Way To Fry by Normal King), which referenced a Southern Living recipe, I thought I'd give it a try. I didn't exactly follow the recipe, and that lead to a few problems that might have been my fault, but it was very moist and quite delicious. And, in any case, I really just wanted to see if their crazy alternating covered not-covered method works, and I say it does work quite well.

I started by breaking down a whole chicken. My chicken was large (5.32 pounds), much bigger than then suggested 2 1/2 pound chicken! I just used the legs and thighs, my favorite fried chicken parts. I saved the breasts for other recipes and the wings for Buffalo chicken wings.

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I skipped the brining step.

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Instead of using plain salt and black pepper I used some of my homemade dry rub for extra flavor. This might have been a mistake because the dry rub contains sugar and it might be part of the cause of the minor burning of the coating where it was in contact with the bottom of the pan. It tasted fine, but it looked a little too browned.

Here's the chicken dredged in flour before going into the fryer.

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I've never fried anything covered before, but the 6 minutes covered, 9 minutes uncovered, flip, 6 minutes covered, 5 minutes uncovered technique works pretty well for fried chicken! The recipe called for putting the chicken in at 360°F and then keeping it at 325°F. My induction hot plate is only set for 10°F increments, so I picked 330°F. But I did have a little too much browning and it was more than done a couple minutes into the last uncovered frying phase, reaching 170°F+ in the deepest parts of the chicken. I think I'll try 320°F next time, or maybe shorten the phases by a minute or two.

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It's not the best looking fried chicken I've ever made, but it was moist and tender and fully cooked through, so there is that. Not bad for a first attempt!

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What I ate: May 21, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips. On one slice of Barowski's wheat bread, cut in half.

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar. With a half glass of Cupcake New Zealand sauvignon blanc.

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Dinner: A goulash with 2.0 oz. penne pasta, 3.4 oz. ground beef and 6.0 oz. homemade tomato sauce.

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And 2 glasses of Santa Julia malbec.

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Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.0 lbs.

What I ate: May 20, 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.

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


Lunch: Sardines, spinach, and rice.

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Tingua poblana, pork with smoky tomato sauce and potatoes. With a warm tortilla.

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And 2 glasses of Gouguenheim malbec.


Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 122.4 lbs.


What I ate: May 19, 2013

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. And, later, 0.7 oz. peanuts.


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

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I tried a new preparation method for the tofu, dredging it in flour like sesame tofu. It was good, but I'm unsure that this preparation is any better than the normal way. The main problem is that this sauce is more liquid than the spicy garlic sauce, so the coating can fall off.

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Snack: 4 Kashi roasted garlic crackers with pepper jack cheese and a half glass of Cupcake New Zealand sauvignon blanc.

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

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And 2 glasses of Gouguenheim malbec.

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Dessert: 6 rectangles (3 strips) of Green & Black's hazelnut currant dark chocolate bar.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 123.0 lbs.


What I ate: May 18, 2013

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

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


Hot pepper infused vodka was sufficiently infused; ready to strain and bottle.

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

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


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

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And 2 glasses of Trapiche malbec.


I think I'm getting pretty good at making cheesesteaks now. The flat griddle pan is a huge help.

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And a giant spatula to get it off the griddle and onto the bottom roll.

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Dessert: 6 rectangles (3 strips) of Green & Black's hazelnut currant dark chocolate bar.


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


What I ate: May 17, 2013

Boiled and baked a batch of homemade whole wheat bagels.

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Cooked and froze 2 pounds of bacon.

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Breakfast: Bagel, toasted, with butter. And 3 slices of bacon.

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


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

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

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Dinner: Bacon cheeseburger. With a homemade 6.0 oz. (before cooking) grilled burger, Cabot cheddar cheese, bacon, homemade barbecue sauce and lettuce on a Barowski's wheat bun. And 3.0 oz. Cascadian organic French fries, seasoned.

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And 2 glasses of Trapiche 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: May 16, 2013

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

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Made the dough and formed it for homemade whole wheat bagels. They'll be boiled and baked tomorrow morning.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the Village Variety, about 1.6 miles.


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

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Dinner: Rib-eye steak and a salt and olive oil rubbed baked potato (with butter and sour cream).

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And 2 glasses of Chimango malbec.


Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 121.6 lbs.


What I ate: May 15, 2013

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

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Started the poolish and soaker for homemade whole wheat bagels. I'll mix and form them on Thursday and boil and bake them on Friday.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a bowl of instant wakame soup and a small omusbe (rice ball).

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Lunch: Beef with bean sprouts and scallion stir-fry.

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Prepared a batch of salsa fresca for dinner tonight.
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Dinner: Chicken and cheese enchiladas (updated recipe).

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With 1.0 oz. Garden of Eatin' blue corn tortilla chips (organic) and the rest of the salsa fresca. Between the enchilada and the chips I ate all of the salsa fresca, which had 1 tomato, 1/2 onion, 1 jalapeño, 1 clove of garlic, lime juice and salt. (I normally add some cilantro, but I forgot.)

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And 2 glasses of Chimango malbec.

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


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.6 lbs.


What I ate: May 14, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. This is normally my Wednesday breakfast, but I was in the mood for this today. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix.


Started a batch of hot pepper vodka. There's 1.5L of vodka, 3 fresh jalapeños (sliced) and 2 dried habaneros.

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Experiment: pickled jalapeños (new recipe).

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Lunch: Chana Masala and rice. And a Saranac pale ale.

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Grilled a package of Hebrew National beef hot dogs. Individually vacuum sealed and frozen for future quick lunches.

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Snack: 4 Late July crackers with Yancey's Fancy horseradish cheddar cheese. And a glass of Cubro tempranillo.

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Dinner: Angus and Ale in Sidney, NY with Mom and Dad. It was good! A nice salad and the lamb chop special with a rosemary and mint pesto with asparagus and mashed potatoes. And a couple glasses of wine.

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




Pickled jalapeños

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This was a new experiment, based on this recipe for quick pickled jalapeños.

6 oz. water (3/4 cup)
6 oz. white vinegar (3/4 cup)
0.6 oz. Kosher salt (2 tbsp.)
1 clove garlic, minced
1/2 tsp. oregano (dried)
5 jalapeños, sliced, with seeds and ribs

Bring all of the ingredients except the jalapenõs to a boil in a small saucepan.

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Fill a pint canning jar with sliced jalapeños. The original recipe said 10, but I only got 5 in, though they were unusually large jalapeños. And once they settled I could probably have added one more.

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Let cool, then refrigerate. Store in the refrigerator.


Update #1: The really want to float when you add the brine, until it gets absorbed. Sticking a 4 oz. canning jar on top of the jalapeños in a 16 oz. wide-mouth canning jar until cool works.

There is a possibility that as the peppers settle and cool, the jar will sink in to a point where the brine overflows the jar, so beware of that. Now I just wait until I vacuum seal the canning lid on the jar, then flip it upside down. That's much easier and it reduces the chance of contamination and mess.

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Update March 16, 2015: I removed the sugar and doubled the salt, which makes about 1:20 brine ratio from Michael Ruhlam's Ratio cookbook. I like it better this way. The original recipe was:

3 tbsp. sugar
1 tbsp. Kosher salt

What I ate: May 13, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the post office, a little more than a mile.


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

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Dinner: Spaghetti and Italian sausage. With 1.7 oz. of Barilla spaghetti (less than the 2.0 oz. USDA serving), 1 Italian sausage and 5.0 oz. homemade tomato sauce.

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And 2 glasses of Cubo tempranillo.

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

What I ate: May 12, 2013

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: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 4 Kashi roasted garlic crackers with Cabot extra sharp cheddar cheese and a half glass of Cupcake 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: 120.6 lbs.
Weight at the beginning of the next day: 122.4 lbs.

What I ate: May 11, 2013

Breakfast: Pancakes and bacon. Both previously frozen, a quick reheat in the oven, 8 minutes at 375°F on a sheet pan.

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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: 4 Late July crackers with Cabot cheddar cheese. And a half glass of Kono New Zealand sauvignon blanc.

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Dinner: Japanese-style chicken curry with rice. A 30-minute meal: 10 minutes to heat the water and 20 minutes boil-in-bag from a vacuum-sealed frozen serving.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 121.8 lbs.
Weight at the beginning of the next day: 120.6 lbs.

What I ate: May 10, 2013

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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I took the ribs out of the sous vide after 18 hours at 155°F and then chilled them in a sink of cold water so the juices could reabsorb. Then let dry, coated with homemade barbecue sauce and into the smoker. One hour at 160°F with hickory wood.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey and cabbage stir-fry with rice.

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Dinner: Sesame tofu with broccoli in spicy garlic sauce.

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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: 121.8 lbs.


What I ate: May 9, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of homemade barbecue sauce.

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The ribs went into the sous vide machine, 18 hours at 155°F, vacuum sealed in their bags with dry rub.


Lunch: Sardines, spinach, and rice.

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Divided and froze the homemade loose chorizo sausage I started yesterday.

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Dinner: Penne pasta with meat sauce. There was supposed to be some zucchini in it, but the zucchini was a little iffy so I left it out.

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And 2 glasses of Kaiken malbec.


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


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


What I ate: May 8, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Made a fresh batch of dry rub that I use for things like pork spare ribs.

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Speaking of ribs, prepped a package of pork back ribs, coating them in dry rub and vacuum sealing. They'll rest in the refrigerator for 24 hours or so.

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Cooked 1 pound of ground beef for taco seasoned ground beef. Divided into 3x 3.2 oz. packages for nachos and 1x 4.3 oz. package for tacos.

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The original package was 1.33 pounds, the remaining 5.3 oz. I vacuum sealed and froze for those recipes that need a small amount of ground beef.

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Made a batch of chana masala. The first picture is before cooking down, it's not actually that soupy when done.

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Made a batch of homemade loose chorizo sausage (updated recipe).

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

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

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Dinner: Mom's shrimp tempura, previously frozen.

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And 2 glasses of Kaiken malbec.

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

Homemade loose chorizo sausage #2

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I use this recipe for making tingua poblano.

The recipe is based on Rick Bayless' recipe in Authentic Mexican, pp. 54-55. It is a slight modification of the my previous recipe.


1 dried California chile, stemmed and seeded
2 dried pasilla chile, stemmed and seeded
2 dried habanero, stemmed and seeded
1/2 tsp. coriander seeds
1/2 tsp. black peppercorns
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 tbsp. paprika
1 tsp. salt
2 cloves garlic, minced
0.8 oz. cider vinegar
16 oz. ground pork (I used 90/10)

The recipe should have been made one ancho and one pasilla but I discovered that I was out of ancho chiles so I substituted what I had on hand. And I made it spicier.

Stem and seed the chiles, then cut in half lengthwise so they lay flat. Places them on a medium skillet or griddle and flatten until they blister and change color. Break into pieces and grind in a spice grinder.

Grind the whole spices in the spice grinder.

Combine the ground peppers, ground whole spices and pre-ground spices in a bowl. Add the meat and combine. Add vinegar and continue to combine.

Refrigerate overnight before cooking.


What I ate: May 7, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. Later, a small package of edamame senbei (rice crackers).


Lunch: Sausage and green pepper stir-fry

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


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

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And 2 glasses of Don Cano malbec.


Weight at the beginning of the next day: 122.4

What I ate: May 6, 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.2013.05.06.b.jpgSnack: 1.0 oz. Sriracha chex mix.

Walked 2.61 miles in 44:02.

Snack: Wakame soup (instant).

Lunch: Chana Masala with rice.

ate.2013.05.06.l.jpgSnack: 1.0 oz. pretzels and a Saranac pale ale. And, later, 0.7 oz. peanuts.

Dinner: Meatloaf, rice, gravy and asparagus.

ate.2013.05.06.d.jpgAnd 2 glasses of Don Cano malbec.

ate.2013.05.06.e.jpgWeight at beginning of the day: 123.2 lbs.
Weight at the beginning of the next day: [forgot to check!]

What I ate: May 5, 2013

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.


Walked 3.96 miles in 1:08:51.


Lunch: Beef with scallion and broccoli stir-fry.

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Snack: 1.0 oz. Garden of Eatin' organic blue corn tortilla chips with Green Mountain Gringo salsa (spicy). And a Saranac pale ale.

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And, later, 4 Late July crackers with Cabot cheddar cheese and a half glass of Rabbit Ridge chardonnay.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 123.2 lbs.

What I ate: May 4, 2013

Breakfast: Pancakes and bacon.

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I made a new batch of pancakes, so I have extras to freeze and vacuum seal for future breakfasts.

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I defrosted my big freezer, which also provided an opportunity to update my inventory of frozen meals, which wasn't particularly accurate, but is now correct.


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


Lunch: Soppressata English muffin sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: A Woodchuck Granny Smith apple cider and 0.7 oz. peanuts.


Dinner: Mom's fried rice. The funny thing is that Mom sent over a plate, and it was twice this amount! I vacuum sealed and froze the other half. It reheats really well boil-in-bag from frozen.

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And 2 glasses of LaPaccio primitivo (Italian zinfandel).


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


What I ate: May 3, 2013

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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Cooked and froze 2 pounds of bacon.

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Made a batch of blueberry muffins. Since I only eat one blueberry muffin per week, I only make a half dozen at a time so  they don't sit in the freezer for months.

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Made a batch of sriracha Chex mix. That's about a 1 month supply at 1.0 oz. per day. The vacuum sealed jars keep it fresher than the bag; as the bag runs low I open a jar and add it to the bag.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the Village Variety, about 1.6 miles.


A small Spicy V-8, no vodka.


Lunch: Sardines, spinach and rice.

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Snack: 3 Late July organic crackers with Cabot extra sharp cheddar cheese and a half glass of Kono New Zealand sauvignon blanc. And, later, 0.7 oz. peanuts.

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Dinner: Steak au poivre with fresh asparagus.

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And 2 glasses of LaPaccio primitivo (Italian zinfandel).

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


Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 121.4 lbs.

What I ate: May 2, 2013

Breakfast: Bacon, egg and cheese English muffin sandwich.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork sandwich and Kettle Chips hot jalapeño potato chips. The pork is one leftover spare rib from yesterday, diced, with barbecue sauce.

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Walked to the bank, about 1.2 miles.


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

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Dinner: Chicken fried steak and garlic mashed potatoes. I made two servings and froze the second serving. And made a new batch of gravy. The mashed potatoes I previously made and froze and reheated boil-in-bag.

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And 2 glasses of Aguaribay malbec.


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

What I ate: May 1, 2013

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 with rice.

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Made a batch of Japanese-style chicken curry. Usually I make it with beef, sometimes lamb, but I didn't realize that I was out of it and didn't have enough beef on hand. So chicken it is. 4 servings vacuum sealed and frozen.

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Grilled, cooled, vacuum sealed and froze a rib-eye steak. It was one big, oddly cut, extra thick cut steak, but I divided it down into three reasonably-sized servings.

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Dinner: Pork spare ribs and French fries. Ribs previously cooked sous vide, smoked and frozen. With seasoned Cacadian organic French fries.

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And 2 glasses of Aguaribay malbec.

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


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