October 2013 Archives

What I ate: October 31, 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.

ate.2013.10.31.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Tuna salad sandwich and Kettle Chips hot jalapeño potato chips. With Wild Plant line-caught tuna.

ate.2013.10.31.l.jpg
Made a batch of garlic mashed potatoes. Divided into 5x 5.4 oz. vacuum sealed packages and froze. Vacuum sealing and reheating boil-in-bag is really the only good way to freeze mashed potatoes and have them come out close to fresh.

ate.2013.10.31.c1.jpg
Cooked an eye of round roast beef in the sous vide for stir-fry meat and roast beef for tonight's dinner. The 2.35 lb. roast was $ 12.20, but with an an additional instant $ 3.50 off coupon, and making 8 lunches and 1 dinner, it's a pretty good deal!

ate.2013.10.31.c2.jpg
Snack: 1.0 oz. Doritos.

ate.2013.10.31.s.jpg
Dinner: Roast beef, rice and gravy.

ate.2013.10.31.d.jpg
And 2 glasses of Kaiken malbec.


Pre-made some breakfasts. 3 servings of corned beef hash. It's actually from a can, which is kind of gross, but I really like canned corned beef hash. Go figure. The thing is that it takes forever to cook and it kind of smells bad at first, so all the better to get it out of the way ahead of time. A quick defrost in the microwave and reheating in the sauté pan with some freshly scrambled eggs while the toast cooks makes a quick and tasty breakfast of corned beef hash, egg and toast!

ate.2013.10.31.c4.jpg
I also made 4 servings of pancakes. Not a difficult thing to make, but there are quite a few things to wash, and waiting for the griddle to cool down enough to wash is also annoying. By making, freezing and vacuum sealing they ready to eat in 17 minutes: 9 minutes to preheat the oven to 375°F and 8 minutes to reheat the pancakes on a sheet pan (from frozen). And frozen, pre-cooked bacon can reheat in the same amount of time.

ate.2013.10.31.c3.jpg
Weight at beginning of the day: forgot to check
Weight at the beginning of the next day: 125.0 lbs.

What I ate: October 30, 2013

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

ate.2013.10.30.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

ate.2013.10.30.l.jpg
Snack: 1.0 oz. pretzels and a Roscoe Beer Company American amber beer.

ate.2013.10.30.s.jpg
Dinner: Japanese-style crushed hamburger. Ground beef, onions, garlic, ginger, sake, a little sugar, soy sauce  and rice. I had a sudden craving for it.

ate.2013.10.30.d.jpg
And 2 glasses of Kaiken malbec.

ate.2013.10.30.e.jpg
Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: forgot to check

What I ate: October 29, 2013

Breakfast: Homemade blueberry muffin and bacon.

ate.2013.10.29.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade clam chowder (made Sunday) and a slice of homemade ciabatta bread (previously frozen). I defrosted the bread on Sunday, and even though it was wrapped in plastic and stored in my 55°F chiller it was not nearly as good as Sunday. Clearly, defrosting right before you need it is the way to go.

ate.2013.10.29.l.jpg
Snack: About 1.0 oz. cashews.


Made a batch of salsa fresca.

ate.2013.10.29.c1.jpg
Dinner: Grilled chicken quesadilla with salsa fresca.

ate.2013.10.29.d.jpg
And 2 glasses of Graffigna malbec.


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


What I ate: October 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.

ate.2013.10.28.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey and bacon club sandwich with French fries at the Roscoe Diner in Roscoe, NY.

ate.2013.10.28.l.jpg
Dinner: The leftovers from lunch. I often completely disassemble sandwich or burger leftovers so they can be saved and reheated, but a club sandwich is just a pain! I decided to have the leftover half sandwich before the bread got soggy. I reheated the fries in the deep fryer, and they were better than the first time.

ate.2013.10.28.d.jpg
And 2 glasses of Graffigna malbec.

ate.2013.10.28.e.jpg

Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: October 27, 2013

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

ate.2013.10.27.b.jpg
Cooked and froze 2 pounds of bacon.

ate.2013.10.27.c1.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Made a batch of homemade clam chowder. Though since it doesn't freeze well, a "batch" is actually two servings.

ate.2013.10.27.c2.jpgate.2013.10.27.c6.jpg
Have I mentioned my obsession with labeling everything in my refrigerator? Just about everything has at least one of these little white stickers on it!

ate.2013.10.27.c4.jpg
Lunch: Homemade clam chowder and a slice of homemade  ciabatta bread (previously frozen).

ate.2013.10.27.l.jpg
And the other half of that slice of bread got a label, too.

ate.2013.10.27.c5.jpg
Walked 3.32 miles in 57:09.


Snack: 1.0 oz. cashew nuts.


Dinner: Iron Chef Chinese buffet with Mom and Dad.

ate.2013.10.27.d1.jpgate.2013.10.27.d3.jpg
Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: October 26, 2013

Breakfast: Homemade whole wheat mini-bagel toasted, with butter, and bacon. The mini-bagel is the bit left over after I scale out the 9 regular-sized ones.

2013.10.26.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

2013.10.26.e1.jpg

The spare ribs went into the sous vide yesterday for 18 hours at 155°F. I took them out, chilled them, added barbecue sauce, and smoked them for an hour with hickory wood. Vacuum sealed and frozen.

2013.10.26.c1.jpg2013.10.26.c2.jpg

Lunch: Ham and Swiss cheese sandwich. With deli baked ham and Swiss cheese on one slice of Barowski's wheat bread, cut in half and Dijon mustard. And Kettle Chips hot jalapeño potato chips.

2013.10.26.l.jpg
Snack: 1.0 oz. pretzels and a Saranac pale ale.

2013.10.26.s.jpg
Dinner: Thai style pork with peppers and onions.

2013.10.26.d.jpg
And 2 glasses of Sledgehammer El Gaucho malbec.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: October 25, 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.

ate.2013.10.25.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallions, broccoli and noodles.

ate.2013.10.25.l.jpg
Snack: Homemade hummus and New York Style (brand) hot pepper pita chips. And a half glass of Cupcake New Zealand sauvignon blanc.

ate.2013.10.25.s.jpg
Dinner: Mom's tempura (previously frozen) and rice. Shrimp, fish, onions, green peppers and asparagus.

ate.2013.10.25.d.jpg
Vacuum sealing works quite well - as long as you freeze it before vacuuming it so it doesn't get crushed! When reheating, it's a good idea to microwave the fish for 15-20 seconds to give it a head start on cooking because it's large and dense. Everything else can heat in 9 to 10 minutes at 350°F from frozen on a sheet pan in the oven.

ate.2013.10.25.d2.jpg
And 2 glasses of Sledgehammer El Gaucho malbec. This is not one of my favorites; hopefully I'll be able to remember that when I'm in the wine store.

ate.2013.10.25.e.jpg
Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.


What I ate: October 24, 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.

ate.2013.10.24.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana Masala with rice and a Roscoe Beer Company American amber beer.

ate.2013.10.24.l.jpgate.2013.10.24.l2.jpg
Partially divided a rack of spare ribs, coated with dry rub, vacuum sealed, and refrigerated.

ate.2013.10.24.c1.jpg
Grilled, chilled, vacuum sealed and froze 2 filet mignon steaks.

ate.2013.10.24.c2.jpg
Prepared a pork roast in the sous vide, chilled, cut into small pieces for stir-fry, divided, vacuum sealed and froze. The 2.89 pound "boneless chef's prime" roast was $ 10.38, but it has an instant $ 2 off, so it cost $ 8.38 and made enough meat for 8 lunches with a little left over for Roscoe!

ate.2013.10.24.c3.jpg
Snack: 4 Kashi roasted garlic crackers with pepper Jack cheese.

ate.2013.10.24.s.jpg
Dinner: Fried chicken fingers and French fries. The chicken I previously made and froze, and the French fries are Cascadian organic shoestring French fries, deep fried for 2 minutes from frozen and seasoned.

ate.2013.10.24.d.jpg
And 2 glasses of Chimango malbec.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 124.6 lbs.

What I ate: October 23, 2013

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

ate.2013.10.23.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Made a batch of homemade hummus.

ate.2013.10.23.c1.jpg
Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

ate.2013.10.23.l.jpg
Walked 3.30 miles in 58:26.


Snack: Homemade hummus and New York Style (brand) hot pepper pita chips. And a half glass of Cupcake New Zealand sauvignon blanc.

ate.2013.10.23.s.jpg
Dinner: Whole wheat penne pasta with chicken, zucchini and garlic scape pesto.

ate.2013.10.23.d.jpg
And 2 glasses of Chimango malbec.

ate.2013.10.23.e.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: October 23, 2013

Breakfast: Wheat French bread French toast and bacon. I defrosted a quarter of a wheat baguette yesterday, used part of it to make garlic bread, and this is most of what remained.

ate.2013.10.22.b.jpg
My cast-iron griddle pan works really well for this breakfast. Note that the I pre-cooked and froze the bacon so the fat had already been rendered out, otherwise cooking the bacon would probably make a huge mess!

ate.2013.10.22.c1.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


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

ate.2013.10.22.l.jpg
Walked 2.07 miles in 35:35.


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


Dinner: Japanese-style beef curry. Previously made, vacuum sealed and frozen. Reheated boil-in-bag for 20 minutes.

ate.2013.10.22.d.jpg
Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.


What I ate: October 21, 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.2013.10.21.b.jpg

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


Walked 3.29 miles in 55:13.


Lunch: Veggie sausage and bell pepper stir-fry.

ate.2013.10.21.l.jpg
Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Pasta with meat sauce and zucchini. Actually, there's no zucchini because I forgot to add it. But there 1.8 oz. penne pasta, homemade tomato sauce and ground beef. And garlic wheat French bread.

ate.2013.10.21.d.jpg
And 2 glasses of Ochoa garnacha and tempranillo blend from Spain.

ate.2013.10.21.e.jpg
Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.0 lbs.


What I ate: October 20, 2013

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

ate.2013.10.20.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.7 oz. peanuts.


Lunch: Ham and Swiss cheese sandwich. With deli baked ham and Swiss cheese on one slice of Barowski's wheat bread, cut in half and Dijon mustard. And Kettle Chips hot jalapeño potato chips.

ate.2013.10.20.l.jpg
Snack: 4 Kashi roasted garlic crackers with pepper jack cheese. And a quarter glass of Pomello New Zealand sauvignon blanc.

ate.2013.10.20.s1.jpg
Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

ate.2013.10.20.d1.jpgate.2013.10.20.d2.jpg
Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.


What I ate: October 19, 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.

ate.2013.10.19.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy vegetarian chili and jalapeño corn bread.

ate.2013.10.19.l.jpg
Walked 3.32 miles in 55:57.


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

ate.2013.10.19.s.jpg

Dinner: Bacon cheeseburger. With a homemade 6.0 oz. (before cooking) beef patty, pepper jack cheese, bacon, barbecue sauce and lettuce on a whole wheat hamburger bun. With 3.0 oz. Cascadian organic French fries, seasoned. And Woodstock organic pickles.

ate.2013.10.19.d.jpg
And 2 glasses of Carnivor cabernet sauvignon.

ate.2013.10.19.e.jpg

Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 125.4 lbs.


What I ate: October 18, 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.

ate.2013.10.18.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.10.18.b2.jpg
Walked 2.32 miles in 39:00.


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


ate.2013.10.18.l.jpg
Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Rib eye steak and wild rice mix.

ate.2013.10.18.d.jpg
And 2 glasses of Trapiche malbec.


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

What I ate: October 17, 2013

Breakfast: Sausage, egg and cheese biscuit. With homemade sausage, an organic egg, Cabot extra sharp cheddar cheese on a homemade buttermilk biscuit.

ate.2013.10.17.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana Masala with rice and a Saranac pale ale. This was delicious as usual, and the new, smaller 6.0 oz. (by weight) serving really is enough. Before it was 8.0 oz. per serving.

ate.2013.10.17.l.jpg
Walked 3.14 miles in 54:30. 


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

ate.2013.10.17.s.jpg
Dinner: Roast beef, rice and gravy and broccoli. With 5.2 oz. eye of round roast beef.

ate.2013.10.17.d.jpg
And 2 glasses of Trapiche malbec.

ate.2013.10.17.e.jpg
I rarely have an after dinner snack, but for some reason I was craving popcorn. 1/8 cup of air-popped popcorn with 1/2 tbsp. butter and salt. And, since I had dinner at 3:50 PM, my after dinner snack was at 6:15 PM, so there is that.

ate.2013.10.17.s2.jpg
Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.2 lbs.


What I ate: October 16, 2013

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

ate.2013.10.16.b.jpg
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.

ate.2013.10.16.l.jpg
Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Beef Stroganoff.

ate.2013.10.16.d.jpg
And 2 glasses of Doña Paula Los Cardos malbec.


And baked a batch of buttermilk biscuits. The last time I made them, they came out too small, but this time they came out too large. One of these days I'll use the right sized cutter.

ate.2013.10.16.c1.jpg
Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.4 lbs.

Repairing a wine chiller (part 2)

chiller1.jpg
Previously I figured out how to replace a fan, and how to replace the Peltier chilling unit in an Edgestar wine chiller. I have two of them, and I think both are over 6 years old.

I also have a newer post on replacing the exterior fans.

In one week, both of them failed completely - no chilling, no interior light, no fan sounds. Seemed like a power supply problem. According to the back panels I have two TWR282S. And, fortunately, the Edgestar web site has the replacement board. They're $ 48 with free shipping, more expensive than the generic fans and Peltier chillers, but much cheaper than buying a brand new unit for $ 230.
 
chiller2b.jpg
To remove the back panel, remove the pile of visible screws. Note that there are also screws in the recessed part at the bottom edge of the silver back panel. Once the cover is off you can see the power supply/control board above. There's high voltage on the control board, make sure you unplug the unit before removing the back cover.

There are quite a few connections to the control board. It's probably a good idea to make a little diagram. Incidentally, the schematic on the back panel is upside-down. Well, actually, the board is mounted upside-down, so the thermostat wire (black/yellow) is actually the bottom connector on the board as you look at it from the back.

chiller3.jpg
For reasons I do not understand, the red and black wires to the Peltier chiller unit do not have a connector on them. They're soldered directly to the board. Just clip off the wires close to the board because the new board does not have wires on it.

Rather than try to solder the wires in place or remove the Peltier, which is a pain to do, I just clipped off 3-4" of wire to solder to the board, then use wire nuts to reattach the short lengths of wire to the Peltier.

Here's the soldering in action. You really need to be able to solder to do this step, there really isn't any other good way to make this connection. Also, make sure you get the black (ground) and red wires in the correct orientation! You probably won't damage the Peltier, but it will make the inside of the unit hot instead of cold!

chiller4.jpg
Here's the new board back in place. You can see the gray wire nuts on the Peltier wires.

chiller5.jpg
That's it! It really didn't take long, saved quite a bit of money over replacing it, and generated far less trash!

What I ate: October 15, 2013

Breakfast: Homemade Blueberry muffin and bacon.

ate.2013.10.15.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


A bowl of instant wakame soup.

ate.2013.10.15.s1.jpg
Cooked and froze 2 pounds of bacon.


Lunch: Ham and Swiss cheese sandwich. With deli baked ham and Swiss cheese on one slice of Barowski's wheat bread, cut in half and Dijon mustard. And Kettle Chips hot jalapeño potato chips.

ate.2013.10.15.l.jpg
Dinner: A slice of Hawaiian pizza, previously frozen. This is the last piece. I was going to cook something but I was really tired after cleaning up leaves at Mom and Dad's.

ate.2013.10.15.d.jpg
And 2 glasses of Doña Paula Los Cardos malbec.

ate.2013.10.15.e.jpg
Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: October 14, 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.2013.10.14.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's tuna sashimi at the lake.

ate.2013.10.14.l.jpg
Dinner: One slice of leftover Hawaiian pizza, previously frozen.

ate.2013.10.14.d.jpg
And 2 glasses of Gascón malbec.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 125.8lbs.

What I ate: October 13, 2013

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

ate.2013.10.13.b.jpg
Breakfast: A Dunkin Donuts jelly doughnut and 3 slices of bacon at the lake.


Lunch: Mom's fried rice at the lake. I forgot to take a picture but it looked like this:

ate.2013.10.13.l.jpg
Dinner: Mom's pot roast and salad at the lake.

ate.2013.10.13.d.jpg
Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: October 12, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa. This is normally my Sunday breakfast, but since I won't be home for breakfast on Sunday, I had it a day early.

ate.2013.10.12.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Turkey club at the Lost Dog Cafe in Binghamton, NY, with my sister. And a Lost Dog Oktoberfest beer. This was really good!

ate.2013.10.12.l.jpg
Dinner: Rack of lamb at The Farmhouse in Oneonta, NY with the family.

ate.2013.10.12.d.jpg
Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: October 11, 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.

ate.2013.10.11.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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


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

ate.2013.10.11.l.jpg
Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Thai style pork with peppers, onions, and basil. And a glass of Pomelo New Zealand sauvignon blanc.

ate.2013.10.11.d.jpg
And 2 glasses of Gascón malbec.

ate.2013.10.11.e.jpg
Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 124.8 lbs.

What I ate: October 10, 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.

ate.2013.10.10.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade potato leek soup and wheat French bread with olive oil. I made two servings; there is one left in the refrigerator since this soup doesn't freeze well due to the cream and potatoes.

ate.2013.10.10.l.jpg
Made a batch of chana masala. This time I divide it into 5 servings of 6.0 oz. each because I think the previous serving size was a little large for lunch. Vacuum sealed and frozen.

ate.2013.10.10.c1.jpg
Snack: Bruschetta with toasted wheat French bread, olive oil, tomato, fresh mozzarella, fresh basil and Fleur de Sel salt. And a half glass of Pomelo New Zealand sauvignon blanc.

ate.2013.10.10.s.jpg
Dinner: Japanese-style beef curry with rice. And 2 glasses of Alta Vista malbec.

ate.2013.10.10.d.jpg
Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 126.4 lbs.


What I ate: October 9, 2013

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

ate.2013.10.09.b.jpg
Lunch: Buffet Star in Vestal, NY with Mom.

ate.2013.10.09.l1.jpgate.2013.10.09.l2.jpgate.2013.10.09.l3.jpg
CSA Week #18! Last week of the CSA for this season.


Dinner: A slice of Hawaiian pizza. Previously frozen, reheated for 16 minutes at 400°F on a sheet pan.

ate.2013.10.09.d.jpg
And 2 glasses of Alta Vista malbec.

ate.2013.10.09.e.jpg
Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.0 lbs.

CSA Week #18 (2013)

csa.2013.18.1.jpg
This week:


csa.2013.18.2.jpg
I selected:

lettuce
kale
celeriac
tomatoes
garlic
yellow bell pepper
eggplant
cauliflower
popcorn
scallions


All packaged. I trimmed, washed, spun dry and bagged the kale and lettuce. I trimmed and bagged the scallions and celeriac. The tomatoes and garlic went into the 55°F refrigerator, which is currently a 70°F refrigerator because the power supply/logic board on the chiller failed. I have a new one on order. Everything else was just bagged and refrigerated.


csa.2013.18.3.jpg
Last week: CSA Week #17


What I ate: October 8, 2013

Breakfast: Homemade Blueberry muffin and bacon.

ate.2013.10.08.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.10.08.b2.jpg
Late Lunch: Turkey club sandwich on wheat bread with onion rings at the Cooperstown Diner in Cooperstown, NY, with Dad.

ate.2013.10.08.l.jpg
And 2 glasses of Viñas de Balbo bondara-malbec.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 125.6 lbs.




What I ate: October 7, 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.2013.10.07.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Short walk into town to run some errands, about 2 miles.


Lunch: Beef with snow peas stir-fry.

ate.2013.10.07.l.jpg
Snack: 1.0 oz. pretzels and a Saranac pale ale.


Cooked and froze 2 pounds of bacon.


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

ate.2013.10.07.d.jpg
And 2 glasses of Viñas de Balbo bondara-malbec.

ate.2013.10.07.e1.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: October 6, 2013

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

ate.2013.10.06.b.jpg
Made a new batch of Sriracha chex mix.

ate.2013.10.06.c1.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

ate.2013.10.06.s1.jpg
Lunch: Chana Masala and rice. And a Saranac pale ale.

ate.2013.10.06.l.jpg
Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar. And a quarter of a glass of Ponga New Zealand sauvignon blanc. It was all that was left in the bottle.

ate.2013.10.06.s2.jpg
Dinner: Iron Chef Chinese Buffet with Mom and Dad.

ate.2013.10.06.d1.jpgate.2013.10.06.d2.jpg
Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.2 lbs.


What I ate: October 5, 2013

Breakfast: Homemade whole wheat mini-bagel with butter and a side of bacon. The mini-bagel is the one left over after dividing a batch of dough into 3.0 oz. portions.

ate.2013.10.05.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Potato leek soup (made on Thursday) and homemade ciabatta bread (previously frozen).

ate.2013.10.05.l.jpg
Walked 2.3 miles in 40:29.


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


Dinner: Pasta with meat sauce and zucchini.

ate.2013.10.05.d.jpg
And 2 glasses of Graffigna malbec.


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

What I ate: October 4, 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.

ate.2013.10.04.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Walked 3.31 miles in 57:05.


Lunch: Turkey club sandwich. With turkey, bacon, lettuce and tomato on one slice of Barowski's wheat bread, cut in half. With Kettle Chips hot jalapeño potato chips.

ate.2013.10.04.l.jpg
Snack: Homemade hummus (previously frozen) and New York Style (brand) hot pepper pita chips. And a half glass of Ponga New Zealand sauvignon blanc.

ate.2013.10.04.s.jpg
Dinner: One slice of leftover Hawaiian pizza, previously frozen. The last time I had this I had two slices which was way too much, so this time I made one, and it still was a lot!

ate.2013.10.04.d2.jpg
And a small Caesar salad with lettuce from my CSA, Drew's Romano Caesar dressing, Parmesano romano cheese and Olivia's organic garlic and butter croutons.

ate.2013.10.04.d1.jpg

And 2 glasses of Graffigna malbec.

ate.2013.10.04.e.jpg
Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: October 3, 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.

ate.2013.10.03.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Made a tiny batch of potato leek soup. I'm probably the only person who makes soup in two-serving quantities, but the soup doesn't freeze well, due to the potatoes and cream, and I really don't like leftovers. It's a bit of work to prep for this soup, even for a small recipe!

ate.2013.10.03.c1.jpgate.2013.10.03.c2.jpg
Lunch: Fresh homemade potato leek soup and homemade ciabatta bread (previously frozen).

ate.2013.10.03.l.jpg
Grilled some chicken breast tenders. I vacuum sealed and froze them for future meals like chicken and cheese enchiladas and grilled chicken Caesar salad.

ate.2013.10.03.c3.jpgate.2013.10.03.c4.jpg
Snack: Fuji apple with Cabot cheddar cheese.

ate.2013.10.03.s.jpg
Dinner: Thai style pork with peppers, onions, and basil. This was really good, I should make this more often. With yellow peppers and a little red hot pepper from my CSA.

ate.2013.10.03.d.jpg
And 2 glasses of Middle Sister malbec.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: October 2, 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.

ate.2013.10.02.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Packaged the leftover veal Parmigiana from yesterday. I brought home half of it, then decided that's still really too much for dinner so I split it in half again, vacuum sealed and froze it. I separated and threw out the pasta, since that doesn't freeze well, and I'll just make some fresh with new sauce when I have it next.

ate.2013.10.02.c1.jpg
Walked 2.27 miles in 39:27.


Lunch: Veggie sausage and green pepper stir-fry.

ate.2013.10.02.l.jpg
Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar and a half glass of Ponga New Zealand sauvignon blanc.

ate.2013.10.02.s.jpg
CSA Week #17!


Made a batch of salsa fresca for dinner. I'm going to miss these beautiful organic tomatoes from my CSA, kept in my 55°F chiller. I had refrigerator-temperature, rock-hard, beefsteak-like tomato wedge in my salad at the restaurant yesterday and it's hard to believe they're actually the same fruit.

ate.2013.10.02.c2.jpg
Dinner: Chicken and cheese enchiladas with salsa fresca and tortilla chips.

ate.2013.10.02.d.jpg
And 2 glasses of Middle Sister malbec.

ate.2013.10.02.e.jpg
Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.


CSA Week #17 (2013)

csa.2013.17.1.jpg
This week:

csa.2013.17.2.jpg
I selected:

lettuce
celery
potatoes
carrots
yellow bell pepper
eggplant
winter squash
tomatoes
shallots
hot peppers

All prepped. The shallots sit out for a week to dry out before going into the 55°F chiller. The tomatoes and potatoes go into the chiller right away. I washed and spun dry the letttuce. Everything else is bagged and refrigerated.

csa.2013.17.3.jpg
Last week: CSA Week #16
Next week: CSA Week #18



What I ate: October 1, 2013

Breakfast: Homemade blueberry muffin and bacon.

ate.2013.10.01.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2013.10.01.b2.jpg
Walked 3.26 miles in 56:54.


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

ate.2013.10.01.l.jpg
Bottled the hot pepper vodka that I started on Sunday. It was only in the infuser for 3 days but it was plenty hot; it must be because of the serano peppers I added this time!


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


Dinner: Veal Parmigiana, salad and bread at Roma Pizzeria and Restaurant in Sidney, NY with Mom and Dad. I ate half of the entree and boxed the other half and I was still too full! And a glass of primativo (Italian red wine, made from zinfandel grapes).

ate.2013.10.01.d1.jpg
ate.2013.10.01.d2.jpg

Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.


About this Archive

This page is an archive of entries from October 2013 listed from newest to oldest.

September 2013 is the previous archive.

November 2013 is the next archive.

Find recent content on the main index or look in the archives to find all content.