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.