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.

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.

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.

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


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

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.

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.

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!

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.