December 2013 Archives

What I ate: December 31, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's fried fish at the lake with Mom, Dad and my nephew. And another half piece of fish.

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Snack: A small bowl of evil popcorn (plain and cheese).


Dinner: Mom's tempura. Shrimp, fish, asparagus, green pepper, onion and more shrimp. And rice and salad. And 2 glasses of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: December 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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Lunch: Bacon cheeseburger and potato chips skiing at Hunter Mountain, NY with my nephew. And a Saranac pale ale.

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Dinner: Mom's roast beef, rice, gravy and asparagus.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: December 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.


Lunch: Chicken Caesar salad with Drew's Caesar dressing, freshly grated Parmesan, anchovies and Olivia's garlic and herb croutons at the lake with Mom, Dad and my nephew. I had another serving, too.

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Mom is normally entirely in control of her kitchen, other than my making waffles, so it's kind of surprising that I made today's lunch!

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A couple bowls of evil popcorn, plain and cheese.


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

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: December 28, 2013

Breakfast: Pancakes and bacon. Both previously frozen, reheated on a sheet pan, 8 minutes at 350°F from frozen.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's fried rice at the lake.

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Snack: Evil popcorn, plain and cheese, 1 bowl.


Dinner: Mt. Fuji Japanese restaurant in Oneonta, NY, with Mom, Dad and my nephew. Salad, miso soup and the sushi regular platter. And a glass of Kendall Jackson chardonnay.

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And vacuum sealed and froze 2 servings (7.8 oz. each) of Mom's fried rice. It reheats really well boil-in-bag. Bring a pot of water to a boil, add the frozen package, bring back to a boil. Reduce to simmer, cover, and cook for 10 minutes. Flip the back over and cook for 10 minutes more. Remove the vacuum sealed bag, open, give the rice a good stir, and plate. Excellent!

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: December 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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And 2 breakfast sausages at the lake.


Snack: Two bowls of evil popcorn, some cheese, some plain.


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

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Snack: Another bowl of evil popcorn, some cheese, some plain. It's evil.


Dinner: Mom's roasted chicken, rice, gravy and asparagus at the lake.

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And 2 glasses of Auspicion cabernet sauvignon.


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: December 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: Mom's fried fish at the lake with Mom, Dad and my nephew. I had another piece of fish about that size, as well.

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Snack: Evil popcorn, plain and cheese. Fortunately, Dad did not buy me an entire giant bin of it from The Popcorn Factory for my house, but there is one at the lake, so it may still prove to be problematic.

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Dinner: Mom's salmon at the lake.

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And 2 glasses of Auspicion cabernet sauvignon.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: December 25, 2013

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

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


Lunch: Chicken soup with soba noodles and spinach

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Snack: It sounds crazy, but red wine and Doritos is an amazing combination! The bowl has 1.0 oz. of Doritos, but since I have basically no power to stop eating Doritos with red wine, I ended up eating the entire bag, which, fortunately, with a little 3.5 oz. bag, with 2 glasses of wine.

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Dinner: Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce. And 2 glasses of 90+ malbec.

ate.2013.12.25.d.jpgWeight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: December 24, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Small cheeseburger with Kettle Chips hot jalapeño potato chips.

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Cooked and froze 2 pounds of bacon.

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Cooked a batch of Sriracha chex mix.

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Dinner: 6.0 oz. turkey, mashed potatoes, gravy and broccoli. The turkey and gravy were Thanksgiving leftovers, vacuum sealed and frozen. I previously made, vacuum sealed and froze the garlic mashed potatoes.

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I reheated the frozen stuff in the sous vide, 45 minutes at 145°F from frozen. I then finished reheating the mashed potatoes in a sauté pan so I could easily whisk in some more cream and get them back to the right consistency. And I finished reheating the gravy in a saucepan to get it back to the right consistency after being frozen. The fresh broccoli I microwaved for 1:10 on high, covered with plastic wrap, with a little water in the bowl. It was delicious!


And 2 glasses of Gouguenheim malbec.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: December 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. And, later, 0.7 oz. peanuts.


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

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Snack: 1.0 oz. cashews.


Made a batch of salsa fresca for dinner. Tomato, onion, garlic, jalapeño, cilantro, freshly squeezed lime juice and salt.

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Dinner: Grilled chicken quesadilla, tortilla chips and salsa fresca. There was also a side of sour cream. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Gouguenheim malbec.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: December 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.

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Lunch: Bacon, lettuce and tomato sandwich (BLT) with Kettle Chips hot jalapeño potato chips.

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If you read this blog, you'll probably notice that I rarely have what would be a standard American meal with a salad, vegetable, starch and meat. It's not because I wouldn't like to have all that, but it's way too much food and I'd gain a lot of weight! I thought I'd try an experiment and have some element of a "normal" dinner as my afternoon snack.

Snack: Caesar salad with romaine lettuce, Drew's Caesar dressing, Olivia's garlic and herb croutons and anchovies. This was really delicious!

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Dinner: Roast prime rib of beef and baked potato. It's actually leftovers from last night's dinner at Angus and Ale, that I vacuum sealed and froze, not anticipating that I would eat today. But reheated in the sous vide, 45 minutes at 133°F it came out perfectly. Served with a freshly baked salt and olive oil-rubbed baked potato with butter and sour cream. The other condiment cup is horseradish for the beef.

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And 2 glasses of Aguaribay malbec.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: December 21, 2013

Breakfast: Corned beef hash, egg and toast.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.9 oz. cashews.

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Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Woodchuck amber cider.


Dinner: Chicken picatta at the Angus and Ale in Sidney, NY, with Mom and Dad. It was good!

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: December 20, 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.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter. I ate breakfast before 6:00 A.M., so I was hungry again.

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Mom sent over some leftover cooked shrimp with the fried rice yesterday. I wasn't quite sure what to do with it, so I grilled some of them, seasoned with salt, freshly ground black pepper, garlic powder and pasilla chile powder.

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And grilled 4 supermarket pre-made frozen quarter pound hamburgers. This is the last of the package, thankfully. They're really kind of a pain to cook because they're so high in fat the smoke is crazy!

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Lunch: Small cheeseburger with Kettle Chips hot jalapeño potato chips. I was going to have something else, which is why I vacuum sealed all 4 burgers, but then I decided to go ahead and have one.

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Snack: Fuji apple and Cabot extra sharp cheddar cheese.

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Dinner: Mom's tempura, previously frozen. 3 shrimp, 2 dish, 2 asparagus, green pepper and onion. Reheated for 10 minutes at 350°F on a sheet pan in the oven.

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And 2 glasses of Aguaribay malbec.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.


What I ate: December 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. And, later, 0.7 oz. peanuts.


Cooked a batch of chana masala. I ate one serving for lunch and vacuum sealed and froze 4 more servings, 5.7 oz. each.

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Lunch: Chana masala and rice. And a Saranac pale ale. This batch was spicy!

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Snack: 4 Late July organic crackers with Cabot extra sharp cheddar.

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Dinner: Mom's fried rice.

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Mom had some extra fried rice and sent a plate of it over. As was the case last time, it was a ridiculous serving size. The serving above is half of the original plate, and the serving I vacuum sealed and froze was the same size, 9.0 oz.. I microwaved the serving above (1:15) but the frozen serving I'll reheat boil-in-bag, 20 minutes from frozen.

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And 2 glasses of Doña Paula Los Cardos malbec.


Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.


What I ate: December 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.


Lunch: Spinach salad with homemade vinaigrette, goat cheese and candied walnuts. And a whole wheat and oat roll with butter.

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Made a sous vide pork roast for pork-stir-fry recipes. Sliced, vacuum sealed and froze 7x 3.2 oz. servings, with a little left over for Roscoe.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And, later, 0.8 oz. cashews.


Dinner: Roasted pork with rice and sautéed cabbage.

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And 2 glasses of Doña Paula Los Cardos malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: December 17, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. This is normally my Sunday breakfast, but I had a craving for it last night, so I put it back into the breakfast rotation instead of homemade blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 1.0 oz. cashews. That's not as much as you'd think!

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Dinner: Pasta with meat sauce and zucchini.

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And 2 glasses of Alamos malbec.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: December 16, 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.


Pre-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 barbecue potato chips. I was going to be away from home around lunch time, so I had my first "lunch" at 10:10 AM.

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Post-Lunch: Bacon cheeseburger at Applebees with Dad. Originally we were going to go to The Depot which would have been my preferred choice, but I completely forgot that today was Monday and The Depot is closed. But this was surprisingly not bad. With a Blue Moon beer.

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Now that my eating schedule was all confused I decided a full dinner didn't make any sense.


Some Japanese smoked squid, with soy sauce.

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And 2 Japanese mochi. This is a plain rice mochi; it's heated and is supposed to puff up, but I had some issues with that, so it's not particularly puffy. There's soy sauce and a little sugar in the little bowl.

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And 2 glasses of Alamos malbec.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: December 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.


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

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Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese.

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Dinner: Thai style pork with peppers and onions. With rice and a glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Norton malbec.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: December 14, 2013

Breakfast: French toast and bacon. Both the bacon and the wheat French bread French toast were previously made a frozen, so it's just a quick 8 minute reheat on a sheet pan in a 350°F oven.

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


Cooked and froze 2 pounds of bacon.

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Mom sent me home with a zip-lock bag full of frozen raw salmon, so I divided it up, vacuum sealed and froze it.

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Lunch: Bacon, cheddar and potato chowder (new recipe). With homemade ciabatta bread (previously frozen).

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


Dinner: Grilled chicken Caesar salad with romaine lettuce, Drew's Caesar dressing and anchovies. With a homemade whole wheat and oat dinner roll (previously frozen), with butter. There should have been some croutons, but I forgot them.

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And 2 glasses of Norton malbec.

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Snack: 1/8 cup air-popped popcorn with butter and salt.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

Bacon and cheddar potato chowder

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It's a cold, snowy day so I thought I'd make some soup. I made up this recipe, which I modeled after a loaded baked potato, in soup form. It has bacon, cheddar cheese, potatoes, and the rest of the vegetables that round out a chowder and it's delicious!

It's based on my recipe for clam chowder or corn chowder.


Serves 2, multiply as necessary. I wasn't sure how it would taste, and I don't like to have that much leftover soup, so I often make only two servings. Since it takes 30-40 minutes, you may want to make a larger batch!

1 tbsp. butter
1 tbsp. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 garlic clove, minced
2 slices cooked bacon, chopped
1/8 cup flour
12 oz. water
1 tbsp. More Than Gourmet roasted chicken stock concentrate (or substitute chicken stock in place of the water)
small potato, peeled and diced
4 oz. heavy cream
2 oz. cheddar cheese, grated (or at least diced)
salt
freshly ground white pepper
Tabasco or other hot sauce (optional)


Here are the vegetables all cut up and ready to go:

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And the bacon. I used bacon that I previously cooked and froze. You can use two pieces of raw bacon, just cook it first, then add the onions, etc..

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And the cheddar cheese. I used Cabot extra sharp cheddar. You could grate it, but since I had such a small amount I just diced it. Also, the More Than Gourmet chicken stock concentrate and the 12 oz. of water. You could also use 12 oz. of actual chicken stock or chicken broth.

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Add the butter and olive oil to your soup pot over medium-low heat. Add the onions and cook for a few minutes. Add the garlic, celery and carrot and cook for a several minutes until softened, but not browned.

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And the bacon and cook for a minute. Add the flour and cook for 5 minutes, stirring every minute or two.

Add the water and stock concentrate and bring to boil, stirring frequently. Add the potatoes, bring back to a boil if necessary, then lower the heat to a very low boil. Cook for 10 minutes.

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Add the 4.0 oz. heavy cream and 2.0 oz. cheddar cheese. Increase the heat and bring to almost a boil, then reduce the heat to simmer and cook for 5 minutes. Stir every few minutes.

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Season with salt, freshly ground white pepper and Tabasco sauce (optional).

Makes two delicious servings!

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There is no vegetarian version of this recipe, because it doesn't really make any sense; the corn chowder recipe is a much better place to start and can be made vegetarian or vegan.

What I ate: December 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, 0.8 oz. peanuts.


Lunch: Spinach salad with homemade vinaigrette, goat cheese and candied walnuts. And a whole wheat and oat roll with butter.

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Snack: 0.8 oz. cashews. And, later, 4 Late July organic crackers with0 Cabot extra sharp cheddar cheese.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad. It's usually on Sunday, but this week it's on Friday.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: December 12, 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. And, later, 0.8 oz. peanuts.


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

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Snack: Homemade guacamole with 1.0 oz. tortilla chips.

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Dinner: Chicken paprika with rice, broccoli and sour cream paprika  sauce. And a glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of La Puerta malbec.


Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: December 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: Barbecued pork sandwich on a whole wheat hamburger bun with Kettle Chips hot jalapeño potato chips. It's the one spare rib left over from the day before yesterday.

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Made ground beef with onions and garlic to add to my homemade tomato sauce for when I want meat sauce or goulash. Vacuum sealed and frozen in 3x 3.8 oz. packages.

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Snack: Homemade guacamole with 1.0 oz. tortilla chips. And a Saranac pale ale.

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I vacuum sealed the remainder for another snack; it should keep several days vacuum sealed.

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Dinner: Beef Stroganoff.

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And 2 glasses of La Puerta malbec.

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Snack: 1/8 cup air-popped popcorn with butter and salt.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: December 10, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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


Lunch: Homemade corn chowder (made yesterday) and a small Caesar salad with romaine lettuce, Drew's Caesar dressing, Olivia's garlic and herb croutons and anchovies.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Woodchuck amber cider.


Dinner: Meatloaf, rice and gravy.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: December 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: Homemade corn chowder. With a slice of homemade ciabatta bread, previously frozen. The corn was frozen, but I made the soup from scratch today.

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It takes a little chopping but not that long to cook. This is for two servings.

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


Dinner: Pork Spare Ribs and seasoned French fries. I defrosted and reheated the ribs for 45 minutes in the sous vide at 145°F and browned them, 30 seconds at 360°F in the deep fryer. And cooked the 3.0 oz. Cascadian organic French fries for 1:30 in the deep fryer at 360°F and then seasoned with salt, freshly ground black pepper, garlic powder and cayenne pepper. And these ribs were unusually large - I ate two and saved the third. And the frozen package actually had four; Roscoe had half of the last rib, bone removed.

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And 2 glasses of Kaiken malbec.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: December 8, 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. And, later, 0.7 oz. peanuts.


Lunch: Cheese hot dog. With a Hebrew National grilled hot dog, a whole wheat bun, Cabot cheddar cheese and homemade pickled jalapeños. With Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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Snack: Fuji apple with Cabot extra sharp cheddar cheese.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: December 7, 2013

Breakfast: Pancakes and bacon. Both previously frozen, reheated on a sheet pan, 8 minutes at 350°F from frozen.

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

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Lunch: Quarter pound (before cooking) cheeseburger on a whole wheat bun with Kettle Chips hot jalapeño potato chips. 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: 6.0 oz. turkey, mashed potatoes, gravy and broccoli. The turkey and gravy were Thanksgiving leftovers, vacuum sealed and frozen. I previously made, vacuum sealed and froze the garlic mashed potatoes.

I reheated the frozen stuff in the sous vide, 45 minutes at 145°F from frozen. I then finished reheating the mashed potatoes in a sauté pan so I could easily whisk in some more cream and get them back to the right consistency. And I finished reheating the gravy in a saucepan to get it back to the right consistency after being frozen. The fresh broccoli I microwaved for 1:10 on high, covered with plastic wrap, with a little water in the bowl. It was delicious!

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

What I ate: December 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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Formed and baked whole wheat and oat dinner rolls.

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

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Made a batch of homemade candied walnuts.

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Lunch: Spinach salad with homemade vinaigrette, goat cheese and candied walnuts. And a whole wheat and oat roll with butter.

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


Dinner: Mom's tempura - shrimp, fish, onion, green pepper and asparagus. Previously frozen and reheated for 10 minutes from frozen on a sheet pan at 350°F.

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And 2 glasses of Hacienda Los Haroldos malbec.


Dessert: A little Patrón XO Cafe coffee tequila liqueur, wine, and a square of Ghiradelli sea salt soiree dark chocolate.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: December 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: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Started the poolish and soaker so I can bake whole wheat and oat dinner rolls tomorrow.

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

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Snack: 0.7 oz. peanuts. And, later, an empire apple and Cabot extra sharp cheddar cheese.

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Dinner: Roasted pork with rice and sautéed cabbage.

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And 2 glasses of Hacienda Los Haroldos malbec.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: December 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: Veggie sausage and green pepper stir-fry.

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Grilled, vacuum sealed and froze a package of chicken breast tenders. I use it for chicken and cheese enchiladas, grilled chicken quesadilla, grilled chicken Caesar salad, etc..

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Made a batch of chicken stock for chicken soup with soba noodles and spinach. I started by breaking down a whole "natural" (no antibiotic, no hormone, vegetable feed) chicken into its parts. I vacuum sealed and froze the raw chicken parts for future meals.

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I took that carcass and bits, and another one that I had previously frozen, along with 1 onion, 2 carrots, 3 stalks of celery, and 96 oz. water to make the chicken stock.

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It cooks down a bit after 3 hours! There was about 64 oz. of stock at the end.

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All vacuum sealed, ready to freeze and make soup sometime in the future. There actually should be 4 packages of 2.5 oz. chicken and 16 oz. chicken stock. A very unfortunate accident occurred; I dropped an unsealed vacuum bag of soup :-(

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Made a roasted pork. Vacuum sealed and froze 4 servings.

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Dinner: Mussels fra diavalo. I haven't made this dish in a long time! I used to make it all of the time in Montpelier, Vermont, because I could walk to the store and get a dozen mussels, no problem. It's a bit more of a pain because I have to drive 20 minutes to get them, and they only come in 2 lb. packages!

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Here it is will the shells removed. I prefer doing this in the kitchen; much less messy at the table that way. With a half glass of Pomelo New Zealand sauvigon blanc.

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I cooked the remainder of the mussels with a little wine and garlic, removed the shells, vacuum sealed, and froze them.

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And 2 glasses of Middle Sister malbec.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: December 3, 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, 0.8 oz. cashews.


Lunch: Tuna salad sandwich and Kettle chips barbecue potato chips.

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Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese.

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Made salsa fresca for dinner tonight.

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Dinner: Chicken and cheese enchiladas

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And 2 glasses of Middle Sister malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.


What I ate: December 2, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. This is normally my Sunday breakfast, but I postponed it to today since I was away from home.

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Snack: 0.9 oz. Sriracha chex mix.


Made a new batch of Sriracha chex mix.

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Lunch: Pork with scallion and broccoli stir-fry.

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Cooked and froze 2 pounds of bacon.

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Snack: Empire apple and Cabot extra sharp cheddar cheese.

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Dinner: Spaghetti and Italian sausage with homemade sauce.

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And 2 glasses of Cupcake cabernet sauvignon.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: December 1, 2013

Pre-breakfast: Strawberry Greek yogurt.

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Breakfast: I made waffles (from scratch) at the lake. This recipe needs to be started the night before but it's so delicious and the yeast-risen waffles are so light it's worth it.

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Lunch: Mom's fried rice at the lake.

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Dinner: Meatloaf, rice and gravy. I reheated the previously vacuum sealed and frozen meatloaf in the sous vide, 40 minutes at 137°F. Rice, 40 seconds in the microwave, covered, from refrigerator temperature. Gravy, in a saucepan, from refrigerator temperature.

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And 2 glasses of Cupcake cabernet sauvignon.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.

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