September 2013 Archives

What I ate: September 30, 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.


Lunch: Shrimp and onion stir-fry with beet greens and rice.

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Walked 3.29 miles in 58:51 around town.


Snack: 3 Late July organic crackers with Yancey's Fancy horseradish cheddar.

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Dinner: Pork spare ribs and French fries.

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And 2 glasses of Alta Vista malbec.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.


What I ate: September 29, 2013

Breakfast: Bagel, lox and cream cheese on a 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.


Started a new batch of hot pepper vodka. That's 2 jalapeños, 2 seranos (I think) and a dried habanero, with 1.5L of vodka.

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Lunch: Salame Toscano English muffin sandwich. With Kettle Chips hot jalapeño potato chips and Cascadian organic bread and butter pickles.

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Walked 2.31 miles in 40:38 around town.


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


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Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.


What I ate: September 28, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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A whole lot of beer, some bratwurst on a bun, potato salad, a cookie, a few crackers and cheese, and a ham and cheese sandwich, spread over a fun 8 hours! And walked there and back, about 2 miles total.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: September 27, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked into town to run some errands, about 2 miles.


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 and a half glass of Airfield chardonnay.

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Dinner: Homemade chicken fingers and 3.0 oz. Cascadian organic French fries.

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And 2 glasses of Trapiche malbec.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.




What I ate: September 26, 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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Lunch: Turkey, Swiss cheese and lettuce sandwich, with Dijon mustard. On one slice of Barowski's wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips. I meant to buy Black Forest ham but accidentally bought Black Forest turkey. And who knew that Black Forest turkey was actually a thing? I thought it looked awfully light in color when I opened the package! It's actually pretty good, however.

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Refreshed some of my spices. I'm slowly standardizing on a single type of spice jar from wholespice.com, and while it's more work, it's also much cheaper to clean and refill the jars than buy new ones.

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

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Cooked a package of spicy Italian sausage. Individually vacuum sealed and frozen for future dinners of spaghetti with Italian sausage.

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Dinner: Through an odd set of circumstances I ended up with 3/4 of an extra Hawaiian pizza, ham and pineapple. Not wanting it to go to waste I had two pieces for dinner tonight and froze 2 packages of 2 slices each. It was good but too much food!

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And 2 glasses of Trapiche malbec.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: September 25, 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: Sausage and green pepper stir-fry with rice.

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CSA Week #16!


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


Dinner: Japanese-style beef curry.

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And 2 glasses of Maipe malbec.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.0 lbs.


CSA Week #16 (2013)

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This week:

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I selected:

lettuce
kale
beets
red bell pepper
tomatoes
red onions
leeks
jalapeño

All prepped. The tomatoes go into the 55°F chiller in a paper bag. The onions will dry out for a week, then go into the 55°F chiller. I stemmed, washed, spun dry and bagged the kale and the lettuce. Also, some of the beet greens, the better looking leaves. Everything else I bagged and refrigerated.

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Last week: CSA Week #15
Next week: CSA Week #17


What I ate: September 24, 2013

Breakfast: Homemade whole wheat bagel with butter and a side of bacon. It's actually a mini-bagel, of which I usually end up with one with the dough that's left over after dividing a batch of dough into 3.0 oz. portions. Normally I'd have blueberry muffins but I forgot to make them yesterday.

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


Baked a batch of blueberry muffins.

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Cooked and froze 2 pounds of bacon.

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Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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Dinner: Roast beef, rice and gravy. With 5.0 oz. of roast beef, previously vacuum sealed and frozen. Reheated in the sous vide, 45 minutes at 132° from frozen. And gravy reheated on the stove.

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And 2 glasses of Maipe malbec.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: September 23, 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.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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

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Walked 2.32 miles in 39:29 around town.

 
Snack: Apple and Cabot cheddar cheese with a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Barbecued chicken and wild rice mix. It's the rest of the 1/2 chicken from Saturday. I had vacuum sealed and frozen it, but I was suddenly in the mood for barbecued chicken.

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And 2 glasses of Gouguenheim malbec.


Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: September 22, 2013

Breakfast: Bagel, lox and cream cheese on a 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: Bacon, lettuce and tomato sandwich (BLT). With 3 slices of bacon on one slice of Barowski's organic wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.


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


Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

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And, later, 2 glasses of Pomelo New Zealand sauvignon blanc.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.4 lbs.


What I ate: September 21, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked around town, 2.48 miles in 40:48.


Lunch: French dip sandwich at the Angus and Ale in Sidney, NY. And 2 Swichback beers.

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Walked into town to the Autumn Fest to pick up some barbecued chicken from the fire department.


Dinner: Barbecued chicken.

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And 2 glasses of Gouguenheim malbec.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: September 20, 2013

Boiled and baked a batch of homemade whole wheat bagels.

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

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


Cooked some ground beef with onions and garlic (and salt and pepper) for pasta with meat sauce. 3x 4.7 oz. servings.

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

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


Dinner: Spaghetti with Italian sausage. With homemade marinara sauce and garlic baguette.

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And 2 glasses of 90+ malbec.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: September 19, 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.


Lunch: Grilled veggies, beef and bread. With zucchini, green pepper, red onion and spiedee marinated beef. And grilled sliced baguette. This was really tasty!

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Prepared the dough and formed homemade whole wheat bagels. I'll boil and bake them tomorrow morning.


Snack: Fresh edamame.

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Walked around town 2.36 miles 42:05. A slower pace than usual; it was actually kind of hot, and I haven't been walking much recently.


Dinner: Cheese fondue (new recipe). I changed the recipe and got that neat little personal fondue pot that keeps the fondue warm with a tealight candle, and it worked great! With a glass of Pomelo New Zealand sauvignon blanc.

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And 2 glasses of 90+ malbec.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.6 lbs.

Cheese fondue #2

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I thought I'd give fondue another try. I've had a pretty successful fondue in the long ago past, but the last one didn't come out right, I think because I used the wrong recipe. So here we go with a different recipe, and a neat new personal tabletop fondue pot, and this one was excellent!

This is a serving for one, maybe two as an appetizer.

1 clove garlic
2 oz. dry white wine
2 oz. Emmentaler cheese, grated
4 oz. Gruyère cheese, grated
1/2 tsp. cornstarch
1/2 oz. Kirch (Kirschwasser)
Tabasco sauce
salt
white pepper, freshly ground
nutmeg

bread (baguette), apple and celery, cubed.

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Getting ready.

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This is the cheese that was left over, vacuum sealed.

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Given the really small amount of cheese it would be too much cleanup work to use the grater attachment on the food processor, I curiously don't own a box grater, and it would take too long to microplane the whole thing. So I just chopped it with a knife.

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Halve the clove of garlic and rub the inside a small saucepan with it.

Add the wine, then slowly add the cheese, stirring constantly until melted. Actually, I only added it in two batches, though you probably should add it slowly if you multiply the recipe.

Dissolve the cornstarch in the Kirch and add to the melted cheese.

I cooked it in a saucepan on my electric induction hotplate because my stove doesn't do so well with low temperatures.

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Add seasoning to taste.

I got this neat little personal tabletop fondue pot. It keeps the fondue warm with a little tealight candle. It works really well, is inexpensive, and is surprisingly easy to clean. I wiped out the inside with a paper towel while the cheese was still warm and it all came out. Then it was a breeze to clean with soap and water.

I scaled the recipe from Hors d'Oeuvre at Home from the Culinary Institute of America, p. 54.

What I ate: September 18, 2013

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.


Cooked and froze 2 pounds of bacon.


Started the poolish and soaker for homemade whole wheat bagels.

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

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CSA Week #15!


Snack: Fresh edamame. Boiled for 4:30 in salted water, drained, and sprinkled with salt. Delicious! This is half of what came in the CSA today.

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Walk/run intervals: Ease Into 5K Week 3 Day 2 at 3.2/6.2 MPH on the treadmill. 2.33 miles in 30 minutes. Longest run interval: 3:00.


Dinner: Penne pasta with Italian sausage, zucchini, onions and marinara sauce.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.4 lbs.


CSA Week #15 (2013)

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This week:

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I selected:

lettuce
winter squash
potatoes
yellow bell pepper
tomatoes
carrots
edamame
red and yellow onions

All prepped. Onions sit out for a week before going into the 55°F chiller. Potatoes and tomatoes go right into the 55°F chiller in paper bags. Squash sits out at room temperature. Lettuce is washed, spun dry, bagged and refrigerated. Everything else is refrigerated, mostly in zip-lock bags.

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I had edamame just boiled for 4:30 in salted water, drained and sprinkled with salt. This half of what came in the CSA.

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Last week: CSA Week #14
Next week: CSA Week #16

What I ate: September 17, 2013

Breakfast: Homemade Blueberry muffin and bacon.

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Walked to the post office and a little more, about 2 miles total.


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


Lunch: Beef with snow peas stir-fry.

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

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Dinner: Grilled teriyaki London broil with rice. The beef was previously vacuum sealed and frozen; reheated sous vide.

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And 2 glasses of Alta Vista malbec.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: September 16, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to do errands in town, about 2 miles.


Post-breakfast: A half slice of Barowski's wheat bread toast with peanut butter.

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Lunch: Homemade potato leek soup and a salad with cucumber, carrot, celery, green pepper and red onion and Annie's Tuscan Italian dressing and Olivia's garlic and butter croutons.

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Walk/run intervals: Ease Into 5K Week 3 Day 1 at 3.0/6.0 MPH on the treadmill. 2.24 miles in 30 minutes. Longest run interval: 3:00.


Snack: An apple with 4 small piece of Cabot extra sharp cheddar cheese. And a half glass of  Pomelo New Zealand sauvignon blanc.

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Dinner: Grilled ribeye steak, baked potato and broccoli.

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And 2 glasses of Kaiken malbec.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: September 15, 2013

Breakfast: Bagel, lox and cream cheese on a 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: McDonalds quarter pounder with cheese and French fries. It's been a long time since I've had McDonalds!

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Snack: 0.7 oz. peanuts. And a Saranac pale ale.


Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: September 14, 2013

Breakfast: Corned beef hash, egg and toast.

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


Lunch: Veggie sausage and green pepper stir-fry and rice.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Saranac pale ale.

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Dinner: Mom's roast beef (previously vacuum sealed and frozen), rice, gravy, and green beans.

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And 2 glasses of Kaiken malbec.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: September 13, 2013

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

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


Prepared salad veggies: cucumber, carrot, celery, green pepper and red onion.

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Vacuum sealed in jars, with additional jars of lettuce for quick and easy salads.

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Lunch: Potato leek soup (new recipe) with homemade ciabatta bread.

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

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Dinner: Braised beef short ribs and garlic mashed potatoes.

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And 2 glasses of Cholila Ranch malbec.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.

Potato leek soup #1

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This is a new recipe for potato leek soup, based more or less on my recipe for corn chowder or clam chowder. I really like it.

Serves 2, multiply as necessary.

1 tbsp. butter
1 tbsp. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 leeks, white part, minced (1 to 3, depending on size)
1 garlic clove, minced
1/2 slice cooked bacon, chopped (optional)
2 tbsp. flour
12 oz. water
1 tbsp. More Than Gourmet roasted chicken stock concentrate
small potato, peeled and diced
4 oz. heavy cream
salt
freshly ground white pepper
dash of Tabasco sauce (optional)

Here are the veggies prepped and ready to go.

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Add the butter and oil to a soup pan over medium-low heat. Add the onion and cook for a few minutes.

Add the celery, carrot, garlic and bacon and cook for a few more minutes.

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Add the 2 tbsp. flour and cook for 5 minutes, stirring periodically. In the chowder recipes I use 1/8 cup of flour, but I wanted this soup to be a little thinner.

Add 12 oz. water and the 1 tbsp. More Than Gourmet roasted chicken stock concentrate to the pot. Or substitute vegetable broth or chicken broth. Bring to a boil.

Add the potatoes and leeks and bring back to a boil, then reduce the heat to a very slow boil. Cook for 15 minutes.

Add the 4 oz. of cream and cook for 3 minutes.

Season with salt and freshly ground white pepper. Add a few dashes of Tabasco sauce, if desired.

Serves 2.

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Some the recipes I looked at blend the soup at the end, either with an immersion blender, blender or food processor. I prefer this soup with the vegetables intact, however. And it was delicious!

There are several options:

Vegetarian: Omit the bacon and use vegetable broth.

Vegan: Omit the butter, bacon and use vegetable broth. Omit the cream, of course, but the soup will still be pretty good because of the roux.

Gluten-free: Substitute another thickener for the flour, or serve as a thinner soup.

Update January 26, 2015: Surprisingly, this soup is not bad frozen. I vacuum sealed and froze it, then later defrosted it in a bowl of cold water. I reheated it in a sauce pan on the stove. The potatoes were a little softer than when it was fresh, but still held together and it wasn't bad.


What I ate: September 12, 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.


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

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Cooked a pork roast in the sous vide (1:30 at 155°F), cooled, cut and vacuum sealed packages for stir-fry meat. 7 lunch-sized (3.2 oz.) servings.

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Prepared a batch of Japanese-style beef curry; 4 servings vacuum sealed and frozen.

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Snack: Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese and a half glass of Pomelo New Zealand sauvignon blanc.

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

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And 2 glasses of Cholila Ranch malbec.

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Made a batch of homemade spicy pork breakfast sausage patties.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.


What I ate: September 11, 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: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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CSA Week #14!


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


Dinner: Japanese-style beef curry with rice. Previously frozen, reheated boil-in-bag, 20 minutes.

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And 2 glasses of Maipe malbec.


Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.4 lbs.

CSA Week #14 (2013)

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This week:

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I selected:

lettuce
arugula
light green bell pepper
shallots
green chard
acorn squash
tomato
beets

I realized when I was typing this up that I forgot to pick up the onions.

All packaged. Tomatoes go into the 55°F chiller. Shallots sit out for a week to dry out, then go into the 55°F chiller. I stemmed, washed, spun dry and bagged the chard. I washed, spun dry and bagged the lettuce, too. Everything else was just bagged and refrigerated. Sometimes I save the beet greens for stir-fry, but they didn't look that great this week, so I just composed them.

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Last week: CSA Week #13
Next week: CSA Week #15



What I ate: September 10, 2013

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

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


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


Lunch: Sautéed tat soi, sardines and rice.

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

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Dinner: Fried clams and French fries.

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And 2 glasses of Maipe malbec.

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Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: September 9, 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.


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

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Made a new batch of sriracha chex mix.

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Cooked and froze 2 pounds of bacon.

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Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese. And a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Chicken balsamic with wild rice mix.

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And 2 glasses of Chimango malbec.


Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: September 8, 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: 2 ears of fresh sweet corn with butter and salt.
 
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And, later, some corn and jalapeño fritters (new recipe). These were good!

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Dinner: Filet mignon steak and potato with garlic, butter and parsley.

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And 2 glasses of Chimango malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.0 lbs.


Corn and jalapeño fritters

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These were really good! A simple fritter batter with fresh sweet corn and jalapeños. The recipe below makes about 8, or twice the amount pictured above, because I made half a recipe.

4 oz. milk
2 oz. egg (1 large egg)

4 oz. flour (a little less than 1 cup)
1/2 tsp. salt
1 tsp. baking powder

2 ears of fresh corn (2 cups)
2 jalapeños, minced


Mix together the egg and milk. Add the dry ingredients and combine. It will be a pretty thick batter.

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Here's the corn and jalapeño. I made a half recipe, so this is only 1 ear of corn and 1 jalapeño.

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Add only enough batter to coat the corn and jalapeño. Since I made a whole recipe of batter but half of vegetables, I had a lot of batter left.

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Heat the deep fryer to 360°F.

Drop spoonfuls of batter into the deep fryer and cook a few minutes, flipping once.

Remove from the hot oil and salt. Serve immediately.



What I ate: September 7, 2013

Prepped salad veggies: Carrot, celery, cucumber, mushroom and red onion, peeled, cut and vacuum sealed in jars.

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Also the lettuce for 3 salads prepped, vacuum sealed in jars.

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

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Lunch: Grilled veggies, meat and bread. There are only four little cubes of spiedie marinated beef, but it's a nice addition to the zucchini, red onion, green pepper and tomato. And grilled homemade ciabatta bread.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip and a Saranac pale ale.

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Dinner: Penne pasta with meat sauce and zucchini. The sauce is homemade, but previously vacuum sealed and frozen. The meat, cooked with onions and garlic, was also cooked vacuum sealed, and frozen. So really the only thing to do is cook the pasta, sauté the zucchini and reheat the meat and sauce!

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And 2 glasses of Aguaribay malbec.


Weight at beginning of the day: 123.4 lbs.
Weight at the beginning of the next day: 125.0 lbs.


What I ate: September 6, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's shrimp and egg stir-fry at the lake.

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A Roscoe Beer Company "Trout Town American Amber Ale" at Dutch's Tavern in Rock Hill, NY. It was good!


Dinner: Cheesesteak sandwich. With 3.0 oz. homemade roast beef, Swiss cheese, onions and green peppers. And Kettle Chips hot jalapeño potato chips.

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And 2 glasses of Aguaribay malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 123.4 lbs.

What I ate: September 5, 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: A bag of senbei, Japanese rice crackers.


Lunch: Mom's Japanese-style crushed hamburger at the lake.

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Dinner: Mom's tempura at the lake. Shrimp, fish (haddock), asparagus, green pepper and onion.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: September 4, 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 and rice. My nephew did all of the cutting of the vegetables and enjoyed the lunch, too!

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CSA Week #13!


Snack: 0.7 oz. peanuts.


Dinner: Miso soup, a salad and the sushi regular platter at Mount Fuji Japanese restaurant in Oneonta, NY with Mom and my nephew. With a glass of Kendall Jackson chardonnay.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.6 lbs.

CSA Week #13 (2013)

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This week:

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I selected:

lettuce
leeks
kale
beets
cucumber
zucchini
onions (1 white, 1 yellow)
tat soi
tomatoes


All prepped. The onions sit out for a week to dry then go into the 55°F chiller. The tomatoes go into the 55°F chiller immediately (they're in the paper bag). All of the leafy greens, including the beet greens, are stemmed and washed and stored in zip-lock bags in the refrigerator. Everything else goes into zip-lock bags in the refrigerator.

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I made sautéed tat soi, sardines and rice.

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Last week: CSA Week #12
Next week: CSA Week #14

What I ate: September 3, 2013

Breakfast: Homemade Blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's sausage and green pepper stir-fry at the lake.

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Dinner: Mom's roasted chicken, rice, gravy and broccoli and the lake. And 2 glasses of Guggenheim malbec.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.6 lbs.

What I ate: September 2, 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.


Lunch: Mom's snow pea and komuboku stir-fry with rice. I had more than this; I forgot to take the picture and added a little more.

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Snack: 1 bag of senbei (Japanese rice crackers)


Dinner: Mom's roast beef, rice, gravy and asparagus. And 2 glasses of Guggenheim malbec.

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Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 124.6 lbs.

What I ate: September 1, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. And a small bag of Japanese rice crackers (senbei).


Lunch: Mom's Japanese chicken noodle soup.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom, Dad and my nephew.

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And a glass of Ponga New Zealand sauvignon blanc.


Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.2 lbs.

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