March 2014 Archives

What I ate: March 31, 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 almond butter. I think I still like peanut butter better, but almond is growing on me.

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Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 1.0 oz. cashews. And, later, 0.7 oz. peanuts.


Walked 2.52 miles in 43:58.


Dinner: Fried clams and French fries. The normal serving size of clam strips if 3.0 oz., but this was the end of the package and I came up a little short at 2.5 oz. With 2.9 oz. Cascadian organic French fries.

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And 2 glasses of Cupcake malbec.

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Dessert: 1 square of Ghiradelli sea salt soiree dark chocolate bar.


And cooked a batch of oancakes for 4 future breakfasts. Frozen and vacuum sealed.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: March 30, 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.


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

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Walked 2.53 miles in 44:46.


Lunch: Turkey and cabbage stir-fry.

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Snack: 1.0 oz. cashews. And, later, 4 Late July organic crackers with Cabot extra sharp cheddar cheese. And a glass of Fernlands New Zealand sauvignon blanc.

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

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And 2 glasses of Eagle's Rock malbec.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: March 29, 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. This is normally my Monday breakfast, but I got off schedule being out of town last week .

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

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Walked 2.53 miles in 43:40.


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

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Snack: Rice crackers.


Dinner: Tonkatsu and rice.

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And a glass of Fernlands New Zealand sauvignon blanc.

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And, later, 2 glasses of Eagle's Rock malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: March 28, 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.


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

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Lunch: Zucchini and bacon stir-fry with rice.

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Snack: 1.0 oz. cashews. And, later, 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

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Dinner: Chana Masala. With a Saranac pale ale.

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And, later, 2 glasses of Hacienda Los Haroldos malbec.


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

What I ate: March 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.


Cooked and froze 2 pounds of bacon

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. peanuts. And, later, a small package of rice crackers, same ones as yesterday.


Made salsa fresca for tonight's dinner.

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Dinner: Grilled chicken and cheese enchiladas. With 1.0 oz. tortilla chips and salsa fresca. And a Saranac pale ale.

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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: 127.8 lbs.

What I ate: March 26, 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.

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


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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Made a batch of Chana Masala. I vacuum sealed and froze 5 individual servings.

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Snack: 2 small packages of 2 rice crackers each, I think maybe shrimp flavor.

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Dinner: Thai-style pork. And a half glass of Cat's Pee on a Gooseberry Bush New Zealand sauvignon blanc.

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And, later, 2 glasses of Cupcake malbec.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: March 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. And, later, 1.0 oz. cashews.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.8 oz. peanuts.


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 Cupcake cabernet sauvignon.

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Prepared the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: March 24, 2014

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

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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: Beef with snow peas stir-fry.

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Snack: 1.0 oz. cashews. And, later, 0.8 oz. peanuts.


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

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Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce. And a glass of Cat's Pee on a Gooseberry Bush New Zealand sauvignon blanc.

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And, later, 2 glasses of Aguaribay malbec.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: March 20 - 23, 2014

Thursday, March 20, 2014

Breakfast: Bacon, egg and cheese English muffin.

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Lunch: On the road, quarter pounder with cheese and French fries in Fairhaven, VT.

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Dinner: Turkey BLT and French fries at the James Moore Tavern at Bolton Valley, VT. And Switchback beers.

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Friday, March 21, 2014


Breakfast: Sausage, egg and cheese English muffin from the deli at Bolton Valley, VT.

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Lunch: Turkey chili at the James Moore Tavern at Bolton Valley, VT. And Switchback beers.

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Dinner: Cheesesteak and French fries at the James Moore Tavern at Bolton Valley, VT. And Switchback beers

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Saturday, March 22, 2014

Breakfast: Sausage, egg and cheese English muffin from the deli at Bolton Valley, VT.

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Lunch: Clam chowder at the James Moore Tavern at Bolton Valley, VT. And Switchback beers.

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Dinner: Tomato, green pepper and pepperoni pizza from Fireside Flatbread at Bolton Valley, VT.

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And Tavernello Italian red wine.

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Sunday, March 23, 2014

Breakfast: Sausage, egg and cheese English muffin and hash browns at McDonalds in Shelburne, VT.

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

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Dinner: Spaghetti with Italian sausage.

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And 2 glasses of Aguaribay malbec.

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Weight at beginning of the day Thursday 3/20: 126.6 lbs.
Weight at the beginning of the day Monday 3/24: 129.4 lbs.

What I ate: March 19, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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Make a meatloaf and gravy, vacuum sealed and frozen in individual servings for later.

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I used 1.5 lbs. of ground beef for the meatloaf; divided, vacuum sealed and froze the remainder of the uncooked ground beef.

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Snack: 1.0 oz. cashews.


Dinner: Japanese-style beef curry and rice. And a half glass of Cat's pee on a gooseberry bush (really!) sauvignon blanc.

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And, later, 2 glasses of Killka malbec. This was way better than the Cupcake red velvet I had the previous two days. I like the Cupcake malbec, but the red velvet is just too sweet.

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Grilled strip steak. This was one 0.92 lb. steak I cut into three pieces before grilling, chilling, vacuum sealing and freezing.

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

What I ate: March 18, 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. This is normally my Monday breakfast, but I baked homemade bagels yesterday.

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

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Walked 2.48 miles in 43:43.


Snack: 0.8 oz. peanuts.


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 Cupcake "Red Velvet."


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

What I ate: March 17, 2014

Boiled and baked a batch of homemade whole wheat bagels.

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Breakfast: Toasted bagel with butter.

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And, later, a side of bacon.

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


Made a new batch of sriracha chex mix.

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Lunch: Tofu, broccoli and scallion stir-fry

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Snack: 1.0 oz. cashews.


Dinner: Chana Masala.

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And 2 glasses of Cupcake "Red Velvet." I've had it before, but I don't remember it being this sweet, though that it's called Red Velvet Cupcake probably should have been a hint. Not a huge fan.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: March 16, 2014

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

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Made the dough and formed homemade whole wheat bagels. I'll boil and bake them tomorrow.

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

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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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Lunch: Turkey club sandwich and Kettle Chips barbecue potato chips. 1 slice of Barowski's whole wheat bread (cut in half) with 2.1 oz. turkey breast, 1 slice of bacon, tomato, lettuce and mayo.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa and a Saranac pale ale.

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

What I ate: March 15, 2014

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

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


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 1.0 oz. cashews.


Dinner: Braised beef short ribs and mashed potatoes.

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And 2 glasses of E. Guigal Côtes du Rhône.


Started the poolish and soaker for homemade whole wheat bagels. I'll be able to make the dough and form the bagels tomorrow, and boil and bake them on Monday.

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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: March 14, 2014

Breakfast: Corned beef hash, egg and toast.

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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 slice of wheat French bread.

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Walked 2.24 miles in 39:10.


Snack: 0.8 oz. peanuts.


Dinner: Tonkatsu, rice and sautéed cabbage.

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And 2 glasses of E. Guigal Côtes du Rhône.

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I prepared the filling for tomorrow's breakfast, chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. It takes a while to cook but reheats well, served with a freshly heated tortilla.

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

What I ate: March 13, 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.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic almond butter. I thought I'd give almond butter a try. It's a little runny because I had just mixed it and it was at room temperature but it was pretty good.

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Lunch: Beef with snow peas stir-fry.

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Snack: 1.0 oz. cashews. And, later, 0.7 oz. peanuts.


Dinner: Chicken paprika with rice and broccoli.

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With a glass of Cat's Pee on a Gooseberry Bush New Zealand sauvignon blanc. It'd oddly named, but apparently it worked because I bought it!

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And, later, 2 glasses of Diseño malbec.


Baked a batch of homemade blueberry muffins. This time, a whole dozen since the store only had large-ish packages of blueberries.

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And cooked a can of corned beef hash. Even though I make almost everything from scratch, I still love canned corned beef hash. I can't explain it. One serving pre-cooked for tomorrow and two vacuum sealed and frozen for future breakfasts.

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

What I ate: March 12, 2014

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

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


Cooked a package of spicy Italian sausage. Cooled, individually vacuum sealed and froze 6 servings for spaghetti with Italian sausage or homemade pizza.

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. peanuts.


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 Diseño malbec.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: March 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.


Early Lunch: Ham and Swiss cheese sandwich.

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Early Dinner/Late Lunch 2: Spicy sausage, peppers and onions sandwich with French fries at The Depot in Oneonta, NY with Dad. And Red Hook IPA.

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Walked to the bank and post office, a little over a mile.


And, later, 2 glasses of Eagle's Rock malbec.


Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: March 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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Cooked and froze 2 pounds of bacon

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Lunch: Veggie sausage and green pepper stir-fry.

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Walked 2.5 miles in 43:26.


Snack: 1.0 oz. cashews. And, later, 0.8 oz. peanuts.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. Normally I make this with broccoli, but I decided to change things up a little and substitute some fresh spinach and it was delicious! I think I like it better this way. With a glass of

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Here's most of the mise en place.

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And 2 glasses of Eagle's Rock malbec.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: March 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.


Lunch: Turkey club sandwich and Kettle Chips barbecue potato chips. 1 slice of Barowski's whole wheat bread (cut in half) with 2.1 oz. turkey breast, 1 slice of bacon, tomato, lettuce and mayo.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa and a Saranac pale ale.

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Walked 2.08 miles in 35:03.
 

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

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

What I ate: March 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.


Lunch: Pork with scallions, broccoli and noodles.

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Snack: 1.0 oz. cashews. And a half glass of Pomelo New Zealand sauvignon blanc.


Dinner: Salmon and green bean risotto. With a glass of Pomelo New Zealand sauvignon blanc.

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And, later, 1 glass of Skeleton malbec.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: March 7, 2014

Breakfast: French toast and bacon. Both were previously cooked and frozen. I reheated the bacon in a sauté pan from frozen. I defrosted the French toast for 20 seconds in the microwave, then reheated that in the same sauté pan.

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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: Beef with snow peas stir-fry.

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

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

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And 2 glasses of Skeleton malbec.


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

What I ate: March 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.


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

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Lunch: Tofu, broccoli and scallion stir-fry.

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Snack: 1.0 oz. cashews.


Dinner: Shrimp pad Thai with rice. And a glass of Ponga New Zealand sauvignon blanc.

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There are quite a few ingredients in this dish!

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And 2 glasses of Skeleton malbec.


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

What I ate: March 5, 2014

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

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On Monday night I made a batch of beignet dough but didn't feel like making them on Tuesday morning (Fat Tuesday). I figured I ought to do something with the dough so I rolled it out and froze it. It freezes well, and defrosted dough freshly fried is way better than a defrosted cooked beignet!

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Snack: 1.0 oz. Sriracha chex mix.


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

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Marinated some sliced pork roast for miso marinated pork.

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Vacuum sealed, cooked, chilled, diced, scaled to 3.2 oz. servings, re-vacuum sealed and froze the remainder for stir-fry pork.

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Divided a package of ground beef into sizes more useful for cooking for one.

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Dinner: Miso marinated pork and rice.

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This dish is very messy to cook, but it's delicious!

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And 2 glasses of Skeleton malbec.

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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: March 4, 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.


Cooked and froze 2 pounds of bacon

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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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Lunch: Veggie sausage and green pepper stir-fry

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Snack: 1.0 oz. cashews.


Dinner: Steak and baked potato.

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And 2 glasses of Ruta 22 malbec.


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

What I ate: March 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. peanuts.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. peanuts.


Dinner: Japanese-style beef curry and rice. And a half glass of Ponga New Zealand sauvignon blanc.

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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: 128.8 lbs.

What I ate: March 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.


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.


Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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

What I ate: March 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. And a spicy Blood Mary.

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Lunch: Turkey and cabbage stir-fry.

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


Dinner: Japanese-style crushed hamburger.

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And 2 glasses of Alamos malbec.


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

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