February 2014 Archives

What I ate: February 28, 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. I had one with homemade sausage yesterday, but I was in the mood for one with bacon today.

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


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

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Snack: 1.0 oz. cashews.


Dinner: Pork with scallion and broccoli stir-fry.

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And 2 glasses of Alamos malbec.

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

What I ate: February 27, 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.


Lunch: Tofu, broccoli and scallion stir-fry.

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Snack: 0.8 oz. peanuts.


Dinner: Mom's fried rice. Reheat boil-in-bag, 18 minutes. I was actually going to make salmon, but when I was getting the salmon out of the freezer a package of fried rice fell out, so I decided to have that, instead. With a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Cigar Box malbec.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: February 26, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling I made last Saturday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with snow peas stir-fry.

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Cooked an eye of round roast beef for beef stir-fry. I normally cook it for 1.5 to 2 hours in the sous vide at 133°F but I kind of forgot about it, so it cooked for about 3.5 hours! Fortunately, it's still perfectly done and medium rare, good thing it was the sous vide and not the oven! I made 10 servings of 3.5 oz., vacuum sealed and frozen.

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Snack: 1.0 oz. cashews.


Dinner: Chana Masala. Previously made, vacuum sealed and frozen, reheated boil-in-bag 18 minutes. With a Saranac pale ale.

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And, later, 2 glasses of Cigar Box malbec.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: February 25, 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.


Lunch: Veggie sausage and green pepper stir-fry.

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Made a batch of sweet and spicy garlic sauce.

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And a batch of homemade teriyaki marinade to vacuum marinate the tofu in.

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Snack: 1.0 oz. cashews.


Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Viña Nubilla malbec.


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

What I ate: February 24, 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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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: Tonkatsu, rice and sautéed cabbage. And a glass of xx New Zealand sauvignon blanc.

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And 2 glasses of Viña Nubilla malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.


What I ate: February 23, 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. peanuts.


Lunch: Shrimp and onion stir-fry with spinach.

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Snack: 1.0 oz. cashews.


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

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: February 22, 2014

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

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

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Walked to the grocery store to get a green pepper, a little over a mile.


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

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Dinner: Beef Stroganoff.

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And 2 glasses of Maipe malbec.


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

What I ate: February 21, 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.


Made a new batch of Sriracha chex mix.

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Lunch: Zucchini and bacon stir-fry with rice.

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Snack: 1.0 oz. cashews.


Dinner: Japanese-style crushed hamburger. With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

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And 2 glasses of Maipe malbec.

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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: February 20, 2014

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Cooked and froze 2 pounds of bacon

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Snack: 0.7 oz. peanuts.


Dinner: Chana masala with rice. And a Saranac pale ale.

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And 2 glasses of Urban malbec.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: February 19, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. I froze the filling last Wednesday and defrosted it in the refrigerator overnight before reheating it in the microwave this morning (0:45). With a freshly heated tortilla (0:45 in a damp kitchen towel).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich. With Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. cashews.


Made a batch of spicy pork breakfast sausage. Refrigerated one for tomorrow's breakfast and froze the remainder. Well, except for the tiny one, which is a tester, and it passed the test. Each one is scaled out to 2.0 oz. and pressed into a 3 1/2" cookie cutter, and the little one was what was left.

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Dinner: Japanese-style beef curry and rice.

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And 2 glasses of Urban malbec.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: February 13 - 18, 2014

Thursday, February 13, 2014

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

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Lunch: French dip sandwich with French fries at Salty's in Clifton Park, NY, with Mom and Dad on the way to our family ski trip in Vermont. And a Blue Moon beer.

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Dinner: Cheddar cheeseburger with picked onions at The Farmhouse in Burlington, VT, with Mom, Dad, my brother-in-law and my nephew. And 2 Hill Farmstead Edward IPAs.

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Friday, February 14, 2014

Breakfast: Corned beef hash, scrambled eggs and wheat toast at Henry's Diner in Burlington, VT.

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Lunch: Crab cakes at Bolton Valley ski area with my nephew. And 2 Switchback beers.

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Dinner: A huge pile of food at A Single Pebble in Burlington, VT. Mock eel, garlic broccoli; 3-cup chicken, pork lo mein, crispy beef special.

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Saturday, February 15, 2014

Breakfast: Sausage, egg and cheese breakfast sandwich at Sneakers in Winooski, VT.

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Lunch: Steak and cheese at Bolton Valley. And 2 Switchback beers.

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Dinner: Carpachio to start, then veal saltimbocca at Tratoria Delia in Burlington, VT. And 2 glasses of Italian red wine (forgot which one).

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Sunday, February 16, 2014

Breakfast: Chorizo breakfast burrito at Mirabelle's in Burlington, VT.

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Lunch: Cheeseburger of disappointment at the Sugarbush Mt. Ellen cafeteria. To be fair, the cafeteria fare at Bolton is equally disappointing, but it much easier to get into the tavern at Bolton to get a tasty meal instead of having to eat at the cafeteria.

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Dinner: Mixed grill, marinated steak and salmon at Guild and Company in South Burlington, VT. And wine.

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Monday, February 17, 2014

Breakfast: Corned beef hash, scrambled eggs and wheat toast at Handy's Lunch in Burlington, VT.

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Lunch: Roasted turkey BLT at Bolton Valley.

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Dinner: Three small plates at Hen of the Wood in Burlington, VT. Coppa, a fish dish whose specifics escape me at the moment, and winter squash fritters. And wine.

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And a Fernet Branca Menta. Yes, mint flavored Fernet Branca. It's not bad, but I'm pretty sure I won't be buying a whole bottle of it!


Tuesday, February 18, 2014

Breakfast: Bagel, lox, cream cheese and pickled onions at Juniper in Burlington, VT.

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Lunch: Egg drop soup and the Sichuan beef at P.F. Chang's in Albany, NY.

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Dinner: After all of the food I've eaten, a half slice of Barowski's wheat bread peanut butter toast.

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Weight at beginning of the day, Thursday, February 13: 126.8 lbs.
Weight at beginning of the day, Wednesday, February 19: 130.0 lbs.

What I ate: February 12, 2014

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

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Lunch: Beef with snow peas stir-fry

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo hot salsa.

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Dinner: Japanese-style crushed hamburger. With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

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And 2 glasses of Doña Paula Los Cardos malbec.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: February 11, 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.


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

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Late Lunch: Bacon cheeseburger and French fries at Applebee's in Oneonta, NY, with Dad.

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And, later, 2 glasses of Doña Paula Los Cardos malbec.

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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: February 10, 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.


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

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Lunch: Homemade clam chowder (made Friday) and a small Caesar salad.

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Snack: 0.7 oz. peanuts.


Dinner: Japanese-style beef curry and rice.

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And 2 glasses of Ruta 22 malbec.


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

What I ate: February 9, 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, 0.9 oz. cashews.


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: Iron Chef Chinese Buffet with Mom and Dad.

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

What I ate: February 8, 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.

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

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

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Made a batch of salsa fresca for dinner tonight.

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Dinner: Chicken and cheese enchiladas. With salsa fresca and 0.8 oz. tortilla chips. And a Saranac pale ale.

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And, later 2 glasses of Ruta 22 malbec.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: February 7, 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.


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

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Lunch: Homemade clam chowder and a small Caesar salad.

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Snack: 0.8 oz. peanuts.


Dinner: Pork with scallion and broccoli stir-fry. I had a delicious but kind of heavy lunch, so this was perfecvt.

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And 2 glasses of Septima malbec.


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

What I ate: February 6, 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.


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

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Snack: 1.0 oz. cashews.


Dinner: Tonkatsu and rice.

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And 2 glasses of Septima malbec.

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

What I ate: February 5, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.9 oz. cashews.


Lunch: Ham and Swiss cheese sandwich.

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


Dinner: Spaghetti with Italian sausage.

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And 2 glasses of Graffigna malbec.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: February 4, 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: Japanese-style crushed hamburger. With ground beef, onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

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Make a batch of Japanese-style beef curry. 5 servings cooked, vacuum sealed and frozen.

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Snack: 0.8 oz. peanuts.


Dinner: Fried chicken sandwich on a whole wheat hamburger bun with lettuce and wasabi mayonnaise. And 3.0 oz. seasoned Cascadian organic French fries. And some Woodstock Farms bread and butter pickles. I previously made, vacuum sealed and froze the chicken; I just defrosted it for an hour or so in cold water, then deep fried it (again) for 45 seconds.

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And 2 glasses of Graffigna 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: 127.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

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


Cooked and froze 2 pounds of bacon

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.7 oz. peanuts.


Dinner: Japanese-style beef curry and rice.

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And 2 glasses of Trapiche malbec.


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

What I ate: February 2, 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. peanuts.

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Lunch: Barbecued pork sandwich. One leftover spare rib from yesterday with barbecue sauce on a whole wheat hamburger bun. With Kettle Chips hot jalapeño potato chips. And a Saranac pale ale.

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Snack: 2.0 oz. Doritos (the rest of the little bag that I bought) and a half glass of Trapiche malbec.

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Dinner: Nachos with taco-seasoned ground beef, black beans, jalapeño and cheddar cheese. And a little less than 2 glasses of Trapiche malbec.

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And, later, Buffalo chicken wings.

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

What I ate: February 1, 2014

Breakfast: French bread French toast and bacon. Both previously cooked and frozen, reheated 8 minutes at 350°F on a sheet pan in the oven.

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


Lunch: Chana masala with rice. And a Saranac pale ale.

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Snack: 1.4 oz. Dortitos and a half glass of Aguaribay malbec. Doritos and red wine is a really good combination! I like it better than Doritos and beer.

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Dinner: Pork spare ribs and French fries. The ribs were previously cooked, smoked, vacuum sealed and frozen. I reheated them in the sous vide, 45 minutes at 155°F from frozen, then deep fried for 30 seconds at 360°F. And 3.0 oz. Cascadian organic French fries, deep fried for 2 minutes at 360°F and seasoned with salt, freshly ground black pepper, garlic powder and cayenne pepper.

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And a little less than 2 glasses of Aguaribay malbec.


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

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