January 2014 Archives

What I ate: January 31, 2014

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.

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Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.8 oz. peanuts.


Dinner: Filet mignon steak and baked potato.

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And 2 glasses of Aguaribay malbec.

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

What I ate: January 30, 2014

Breakfast: Bacon, egg and cheese English muffin. With a Barowski's 12-grain English muffin, 3 slices of bacon, an egg and Cabot cheddar cheese.

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Snack: 1.0 oz. Sriracha chex mix.


Snack: Chobani key lime Greek yogurt (5.3 oz.) with 0.5 oz. granola.

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Lunch: Tuna salad sandwich. On one slices of Barowski's whole wheat bread, cut in half. With Kettle Chips hot jalapeño potato chips.

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Grilled, cooled, individually vacuum sealed and froze a package of Hebrew National hot dogs.

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Dinner: Meatloaf, rice, gravy and green beans. The meatloaf was previously vacuum sealed and frozen, reheated 45 minutes from frozen at 135°F in the sous vide. Green beans, boiled 4 minutes from frozen in salted water. Gravy, previously refrigerated, reheated in a sauce pan on the induction hot plate. And, finally, rice, previously refrigerated, reheated, covered, in the microwave, 40 seconds on high power.

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And 2 glasses of Altos la Hormigas malbec.


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

What I ate: January 29, 2014

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

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

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Made a batch of chana masala, 5 servings vacuum sealed and frozen.

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Cooked a pork roast in the sous vide. Divided into 6x 3.2 oz. servings for stir-fry meals, vacuum sealed and frozen.

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Snack: 1.0 oz. cashews.


Dinner: Mom's fried rice, about 7.8 oz. Previously vacuum sealed and frozen, reheated boil-in-bag, 20 minutes from frozen. I think this is the correct portion size; the 11 oz. portion I had previously was too big.

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And 2 glasses of Altos la Hormigas malbec.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.


What I ate: January 28, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. My microwave is broken, so I took the muffin out of the freezer last night and reheated the defrosted muffin and bacon on a sheet pan in the oven for 8 minutes at 350°F. It was really good this way, though it takes a lot more planning and time to cook!

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


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

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


Made a batch of salsa fresca for dinner.

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Dinner: Chicken and cheese enchiladas. With 1.0 oz. tortilla chips and more salsa fresca.

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And 2 glasses of Sledgehammer El Gaucho malbec.


Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: January 27, 2014

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: Twice-cooked pork with scallions and noodles.

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Made a batch of tonkatsu, Japanese deep-fried panko-breaded pork. I really love it, but it's kind of a pain to make. Froze 4 servings of 5 pieces each for future dinners. And kept one refrigerated for tonight.

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Snack: 0.9 oz. cashews.


Dinner: Tonkatsu, rice and sautéed cabbage.

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And 2 glasses of Sledgehammer El Gaucho malbec.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: January 26, 2014

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: Cheddar ale soup (made Friday) and a small Caesar salad.

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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. And, later, 0.8 oz. cashews.

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

What I ate: January 25, 2014

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. And, later, 1.0 oz. cashews.


Lunch: Ham and Swiss cheese sandwich.

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Made some fried chicken breast patties for sandwiches and a few chicken fingers with what was left over.

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Once cooled, I vacuum sealed and froze the fingers and one of the patties for future meals. I kept one for dinner tonight.

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This started from a whole chicken breast that I previously cut out a whole roasting chicken. It was vacuum sealed and frozen and I defrosted it in a big bowl of cold water in its bag.

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Dinner: Fried chicken breast sandwich with wasabi mayonnaise and lettuce on a whole wheat hamburger bun and 3.0 oz. Cascadian organic French fries.

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And 2 glasses of Norton malbec.


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

What I ate: January 24, 2014

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

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


Cooked and froze 2 pounds of bacon.

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Lunch: Cheddar ale soup (new recipe) and a small Caesar salad.

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Snack: Japanese rice crackers, the shrimp/prawn flavored ones. And, later, 0.8 oz. cashews.

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Dinner: Bacon cheeseburger. A grilled quarter pound homemade burger, Cabot extra sharp cheddar cheese, bacon, lettuce, and barbecue sauce on a whole wheat bun. With Kettle Chips hot jalapeño potato chips and Woodstock organic bread and butter pickles. And 8 oz. of Saranac pale ale, what was left over after making soup.

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And 2 glasses of Norton 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.


Cheddar ale soup #2

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I have an older recipe for cheddar ale soup but I thought I'd try making it a different way, based on my bacon and cheddar potato chowder recipe. This was good, I'd definitely make it this way in the future.

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
1 slice cooked bacon, chopped
1/8 cup flour
4 oz. beer [can probably reduce this, and add more water instead]
8 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 the mise en place:

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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.

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Add the garlic, celery and carrot and cook for a several minutes until softened, but not browned. Be especially careful to not burn the garlic.

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And the bacon and cook for a minute. Add the flour. Add more oil or butter, if there are still bits of dry flour after stirring. Cook for 5 minutes, stirring every minute or two, and making sure the vegetables don't burn.

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Add the, 4 oz. beer, 8 oz. water and 1 tbsp. stock concentrate and bring to boil, stirring frequently. I used Saranac Pale Ale, but use whatever you'd like.

Add the potatoes, bring back to a boil if necessary, then lower the heat to a very low boil. Cook for 10 minutes.

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.

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

Makes two delicious servings! I had one with a small Caesar salad.

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What I ate: January 23, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

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Vacuum marinated some tofu in a homemade teriyaki marinade of soy sauce, fresh ginger, garlic, sake and a little sugar.

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


Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce with rice. And a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of 90+ malbec.


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: January 22, 2014

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

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


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

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Snack: Chobani blueberry Greek yogurt with extra fresh blueberries. And, later, 0.7 oz. cashews.

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Dinner: Mom's fried rice, about 11 oz. Previously vacuum sealed and frozen, reheated boil-in-bag, 20 minutes from frozen.

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And 2 glasses of 90+ malbec.

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Bottled the hot pepper vodka that's been infusing for a few days.

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

What I ate: January 21, 2014

Breakfast: French toast and bacon. I made wheat French bread french toast yesterday and refrigerated 1 serving and vacuum sealed and froze 2 servings.

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I reheated the French toast and the pre-cooked frozen bacon on the griddle pan. I usually use a sheet pan in the oven, 8 minutes at 350°F when the French toast is frozen.

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


Made a new batch of sriracha chex mix.

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

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday or Saturday.

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I pre-cooked the sautéed salmon. It's seasoned, vacuum sealed, cooked in the sous vide for 30 minutes at 138°F, then sautéed in butter. I refrigerated one piece for dinner tonight and vacuum sealed and froze the two remaining fully cooked servings for future quick-and-easy dinners.

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Snack: An apple with Cabot extra sharp cheddar cheese.

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Dinner: Sautéed salmon with risotto. And a glass of Ponga New Zealand sauvignon blanc. This was delicious!

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Risotto is a pain to cook, but it's so delicious. Here it is in progress:

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And 2 glasses of Kaiken malbec.


Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: January 20, 2014

Breakfast: Egg, toast and bacon. With one 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.


Started a batch of hot pepper infused vodka.

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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. Normally I steam it, but I thought I'd try the microwave. I should stick the steaming. The problem is that even with the hot dog pre-cooked, it's hard to get the cheese to melt in the microwave without overcooking the bun. And there's nothing worse than overcooked microwaved bread, which goes from ridiculously soft to hard as a rock in minutes as it cools.

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Snack: 0.9 oz. cashews.


Dinner: Spaghetti and Italian sausage with homemade tomato sauce and wheat French bread garlic bread.

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And 2 glasses of Kaiken malbec.

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And I made some wheat French bread French toast. It's the half a chunk left over from making garlic bread, and another defrosted chunk (4 small slices). This works out perfectly - there was just enough bread for one egg. That's 3 servings, one for tomorrow and two vacuum sealed and frozen.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: January 19, 2014

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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Snack: Japanese rice crackers. I can't read the package, as it's in Japanese, but it looks like shrimp or prawn flavor. They're pretty good! I had two more. That's a tiny 4" appetizer plate, not a dinner plate. and they're only 45 calories for 2, I think.

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

What I ate: January 18, 2014

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.


Lunch: Ham and Swiss cheese sandwich. With 1 slice of Barowski's whole wheat bread, cut in half, Swiss cheese and Dijon mustard. And Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. cashews.


Dinner: Meatloaf, rice, gravy and broccoli.

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And 2 glasses of Trivento Amado Sur malbec.


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

What I ate: January 17, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Lunch: Beef with snow peas stir-fry.

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Dinner: Bacon cheeseburger. A grilled quarter pound homemade burger, Cabot extra sharp cheddar cheese, bacon, lettuce, and barbecue sauce on a whole wheat bun. With Kettle Chips hot jalapeño potato chips and Woodstock organic bread and butter pickles.

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And 2 glasses of Trivento Amado Sur malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.

I was unusually active doing some construction work, and I didn't have an afternoon snack, but I really can't explain that weight loss. I also moved the scale to the other bathroom temporarily, so it could be the scale.

What I ate: January 16, 2014

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.


Lunch: Tofu, broccoli and scallion stir-fry.

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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 Alamos malbec.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: January 15, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Japanese-style crushed hamburger with onions, garlic and ginger. I made this with the ground beef left over after portioning burgers.

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Grilled, vacuum sealed and froze chicken breast tenders for things like grilled chicken Caesar salad, chicken and cheese enchiladas and chicken quesadilla.

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Grilled, vacuum sealed and froze a batch of quarter pound (4.0 oz. before cooking) hamburgers. These I made from 90/10 ground beef instead of buying frozen pre-made patties. There's a serious conflagration when grilling the frozen patties because of all of the fat burning off, but grilling these is completely uneventful. And they're so much larger after cooking!

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Cooked and froze 2 pounds of bacon.


Baked a batch of homemade blueberry muffins. That's a half dozen, since I eat one per week, and they would be in the freezer too long if I made a whole dozen.

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Snack: 1.0 oz. tortilla chips with homemade guacamole. I vacuum sealed and refrigerated the guacamole previously.

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Dinner: Chana Masala with rice. And a Saranac pale ale. I previously vacuum sealed and froze the chana masala, and reheated it for 18 minutes boil-in-bag from frozen.

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And 2 glasses of Alamos malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.


What I ate: January 14, 2014

Breakfast: Homemade blueberry muffin and bacon, both previously cooked and 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: Half of a cheesesteak sandwich, French fries and an IPA (oops, forgot which one, I think it was the Shipyard) at The Depot in Oneonta, NY, with Dad.

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Dinner: The other half of the cheesesteak, 3.0 oz. Cascadian organic frozen spud puppies (a.k.a. tater tots, deep fried for 2 minutes) and 2 glasses of Trapiche malbec..

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Cooked the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. It's fine reheated, and saves the effort of the somewhat lengthy preparation in the morning.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: January 13, 2014

Pre-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter. I woke up at 4:00 A.M. so a pre-breakfast was in order.

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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: Small cheeseburger and Kettle Chips hot jalapeño potato chips.

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


Walk/run intervals, 2.13 miles in 30 minutes on the treadmill. 3.0/6.0 MPH. Ease Into 5K, Week 2, Day 2. Run intervals of 1:00 and 1:30. While watching Orange is the New Black on my newly positioned treadmill TV. A huge improvement having it directly in front and at eye level!


Dinner: Pasta with meat sauce.

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And 2 glasses of Trapiche 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: January 12, 2014

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

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

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Made a batch of homemade guacamole. Vacuum sealed, it keeps for a couple days in the refrigerator. I really like this recipe; it's almost a hybrid of salsa fresca/pico de gallo and guacamole with all of the veggies in with the avocado!

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Lunch: Jalapeño poppers, tortilla chips and homemade guacamole. The little condiment container is raspberry chipotle sauce for the poppers. And a Saranac pale ale.

I haven't made this in a long time; it's quite delicious, if I say so myself.

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Snack: 0.8 oz. peanuts.


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

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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: January 11, 2014

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 a spicy Blood Mary.


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

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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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Vacuum marinated tofu in a homemade teriyaki marinade for tonight's dinner.

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After marinating for a few hours and right before dredging in a mix of flour and sesame seeds, you can see how the soy sauce, ginger and garlic has soaked into the tofu.

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Made a batch of sweet and spicy garlic sauce for dinner tonight. Both containers have 2.0 oz. of sauce; the smaller one is a canning jar so I can vacuum seal it for storage in the refrigerator for a few weeks.

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Dinner: Sesame tofu and broccoli with spicy garlic sauce with rice. And a glass of 90+ New Zealand sauvignon blanc. There is usually some celeriac in this, too, but I didn't realize mine had gone kind of bad. This dish is really good, I don't know why I don't make it more often!

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And 2 glasses of Maipe malbec.


Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.8 lbs.


What I ate: January 10, 2014

Boiled and baked at batch of homemade whole wheat bagels.

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Breakfast: Toasted fresh homemade whole wheat bagel with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: 3 slices of bacon.

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Lunch: Pork with scallion and broccoli stir-fry

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Snack: 0.8 oz. cashews.


Dinner: Chicken paprika with rice, broccoli and sour cream sauce.

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And 2 glasses of Maipe malbec.

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

What I ate: January 9, 2014

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.


Formed 10 homemade whole wheat bagels. They'll rest in the refrigerator until tomorrow morning when I'll boil and bake them.

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


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

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Dinner: Spaghetti and Italian sausage (updated instructions). With 1.7 oz. spaghetti (dry weight), 6.0 oz. homemade tomato sauce and 1 spicy Italian sausage.

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And 2 glasses of Aguaribay malbec.


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

What I ate: January 8, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Made a meatloaf and gravy. Vacuum sealed and froze 4 individual servings of meatloaf.

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Vacuum sealed 2x 8.0 oz. jars of gravy and refrigerated one and froze one. Gravy is better when you don't freeze it, but it might not keep long enough for me to eat the whole frozen meatloaf.

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Lunch: Japanese-style crushed hamburger. The package of ground beef for the meatloaf was 1.77 lbs. which was a little too much, so I used 1 lb. 7 oz. in the meatloaf and the rest for lunch. This was a particularly good batch - just the right amount of fresh ginger and garlic. That's not always a given since I don't measure it for this dish.

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Vacuum sealed and froze 4x 4.0 oz. packages of ground pork (raw). I thought it might be handy to keep some ground pork on hand for potsticker-type dumplings and such. I keep raw ground beef, chicken, pork chops, salmon, haddock and a few other random things in the freezer, but I thought it would be good to add ground pork.

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Started the poolish and soaker for homemade whole wheat bagels. Tomorrow they'll be mixed and formed, and Friday I'll boil and bake them.

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Snack: 0.9 oz. cashews.


Dinner: Grilled chicken Caesar salad with roll. Romaine, grilled chicken, anchovies, Drew's Caesar dressing, Olivia's garlic and herb croutons. And a homemade whole wheat roll with butter. And a glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Aguaribay malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: January 7, 2014

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: Veggie sausage and green pepper stir-fry. There's a whole green pepper in one serving.

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Snack: 2 Japanese mochi. This is a plain rice mochi; it's heated and puffs up. There's soy sauce and a little sugar in the little bowl.

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Dinner: Salmon (new recipe) and wild rice mix. I really like this preparation method for a thick cut of salmon where I cook it in the sous vide (30 minutes at 138°F) and then sauté it in butter. Delicious!

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And 2 glasses of Ponga New Zealand sauvignon blanc.


Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.2 lbs.

Salmon, sous vide then sautéed

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I really like this preparation method for a thick cut of salmon! It results in a moist, tender perfectly done salmon every time.

This was a pretty thick piece, previously frozen, that would have been difficult to sauté.

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Seasoned with salt, freshly ground black pepper and garlic powder I vacuum sealed it in preparation for cooking in the sous vide.

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After cooking for 30 minutes at 138°F. The sous vide cooks it perfectly, and you could certainly eat it right out of the bag, but it's a little plain at this point.

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The change I made this time was to sauté it in butter and brown it. This would have likely failed fantastically if I had done this without pre-cooking the salmon because it's so thick, and the butter would likely have burned before the salmon was cooked through. But with pre-cooking it just gives the fish a little browning and buttery taste. Delicious!

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I should point out that there was supposed to be a lemon-shallot brown butter sauce to go with this, but I ended up getting the butter a little too brown. Oops! It happens. The fish was delicious without it.


Update January 21, 2014: I made this again, though since I wasn't going to make an integral sauce, I used the cast iron griddle pan since it makes flipping easier. Setting the temperature to 320°F on the induction hot plate seemed about right.

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What I ate: January 6, 2014

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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Cooked and froze 2 pounds of bacon.


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 at 5:00 A.M., so I was hungry again.

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. cashews.


Walk/run intervals, half length, 1.10 miles in 15 minutes on the treadmill. 3.0/6.0 MPH. Ease Into 5K, Week 2, Day 2. Run intervals of 1:00 and 1:30. 


Dinner: Japanese-style curry with rice. And 2 glasses of Cupcake malbec.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: January 5, 2014

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. cashews.

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

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Snack: 0.7 oz. peanuts.


Dinner: Mom's sukiyaki leftovers. Beef, shiitake mushroom, bamboo shoots, onions and spinach.

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I had previously vacuum sealed it, so it was easy to reheat in the sous vide, 30 minutes at 138°F.

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And 2 glasses of Cupcake malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: January 4, 2014

Breakfast: Corned beef hash, egg and toast.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of pancakes. I was out but didn't feel like making them early this morning. Froze then vacuum sealed 4 servings for future breakfasts.

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A spicy Blood Mary.

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Lunch: Quarter pound cheeseburger on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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Walk/run intervals, 2.13 miles in 30 minutes on the treadmill. 3.0/6.0 MPH. Ease Into 5K, Week 2, Day 2. Run intervals of 1:00 and 1:30.


Snack: 0.9 oz. peanuts.


Made a batch of salsa fresca for dinner tonight.

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Dinner: Grilled chicken quesadilla and 1.0 oz. tortilla chips with salsa fresca. With a glass of Ponga New Zealand sauvignon blanc.

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And, later, 2 glasses of Ruta 22 malbec.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: January 3, 2014

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: 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.

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Snack: 1.0 oz. cashews.


Dinner: Beef Stroganoff.

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And 2 glasses of Ruta 22 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: January 2, 2014

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.


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

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Half of Ease Into 5K Week 3 Day 1, 1.12 miles in 15 minutes, walk/run intervals 3.0/6.0 MPH, on the treadmill. I probably should have started at less than week 3 after not running for so long!


Snack: 0.9 oz. peanuts.


Dinner: Meatloaf, rice, gravy and broccoli. And 2 glasses of Cupcake malbec. Back home again and back to reasonable portion sizes!

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: January 1, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's toast, roast beef and gravy at the lake with Mom, Dad and my nephew.

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A Blue Moon beer at Dutch's Tavern in Rock Hill, NY.


Dinner: Mom's sukiyaki at the lake with Mom and Dad. Beef, onion, bamboo shoot, shiitake mushroom and spinach (not pictured). And several more servings.

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It's cooked at the table with a sort of teriyaki-like sauce.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 130.4 lbs.

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This page is an archive of entries from January 2014 listed from newest to oldest.

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