April 2014 Archives

What I ate: April 30, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. I made the filling fresh this morning, mainly because I forgot to make it last night, and there's enough left over to have another Friday or Saturday.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Blanched some fresh green beans, 2 minutes in rapidly boiling salted water, then drained and chilled in cold water. I like to do this when I get fresh green beans because most of the dishes I make with them, like spicy green beans or green bean risotto require that they be blanched. It's quick and easy to cook with them when you blanch them ahead of time.

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I'm going to make some chicken soup, fried chicken for sandwich and chicken fingers today, so I started with a whole natural (no antibiotic, no hormone) chicken.

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Broken down into pieces. I vacuum sealed and froze one drumstick and thigh, everything else will be used right away.

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The chicken stock is a new recipe using the pressure cooker, so that gets its own post. The recipe isn't quite right yet, but I really like the pressure cooker for making stock, and the flavor was great. The amounts were just a little off.

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The breasts, one drumstick and one thigh I cut up for chicken patties for chicken sandwich and fried chicken fingers.

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Just seasoned with salt, freshly ground black pepper, garlic powder and cayenne pepper. Dredged in flour, egg, then seasoned bread crumbs. Deep fried for 2 - 3 minutes at 360°F.

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Vacuum sealed and froze everything except for the one chicken patty for tonight's dinner.

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And I did the same sort of thing with haddock to make fish and chips and fish for sandwich.

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Seasoned, beer battered and fried.

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Vacuum sealed and frozen for future meals. It works really well to defrost the vacuum sealed bag in a bowl of water, then reheat it for a minute or so in the deep fryer.

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Dinner: Fried chicken sandwich with a homemade breaded fried chicken breast patty, wasabi mayo and lettuce on a Barowski's whole wheat bun. And 3.0 oz. Cascadian organic French fries, seasoned. The chicken looks really thick, but it was only 3.2 oz. before cooking. And it's moist, tastes great, and is 100 % chicken on the inside.

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And 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: 128.2 lbs.

Chicken stock and soup (pressure cooker) #1

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I decided to try something new and make chicken stock and soup in my new pressure cooker instead of on the stove. The flavor is great but the amounts were a little off on my first attempt. I wouldn't recommend making this exact recipe, but I wrote it down so I know what to adjust next time. By the way, my regular recipe on the stove is here.

I started with a whole natural (no antibiotic, no hormone) chicken.

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I broke it down into parts. I used the breast and one drumstick and thigh elsewhere. That left the carcass, wings, one leg and drumstick, and some breast trimmings for my soup.

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Roasted everything for 30 minutes at 400°F. Here is everything about to go into the oven.

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Here's what I put into the pot:

roasted chicken parts
1/2 yellow onion
1 carrot
1 stalk celery
1 clove garlic
1 bay leaf
1/4 tsp. whole black peppercorns
1/2 tsp. salt
6 cups (48 oz). water

It's probably best to leave the vegetables in large pieces so they don't break down into mush in the pressure cooker.

Here's everything before the water:

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Ready to cook!

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I used the soup setting on the Instant Pot, which defaults to 30 minutes and high pressure. Because this was the first time I had used it, I set it to 45 minutes thinking 30 minutes wasn't long enough. But the Instant Pot counts only from some time after everything is boiling away, so probably 30 minutes is fine, total cooking time should be about an hour.

After the cooking cycle I let it cool down naturally and the pressure drop, about 15 minutes.

Then put the pot into a sink with cold water to cool it down enough to be able to handle the chicken.

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I lost way more water to steam/evaporation than I expected. I only had 12 oz. of stock left! But it was very flavorful so I added water to make 16 oz.. I could probably have diluted it even more. Put it into the refrigerator so the fat floats to the top and is easily skimmed off.

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Update 12/17/2014: This was clearly user error on my part. I must not positioned the pressure relief valve correctly. When I made stock again it stayed nicely pressurized and I didn't lose any liquid at all, which is how I thought it was supposed to work. I added 64 oz. of water to account for evaporation, of which there was none, so the stock was a little more diluted but it was still good.


Picking through the chicken, I found 3.5 oz. of nice bits for the soup. The chicken looks much better than simmering on the stove for 3 hours - the flavor was clearly extracted but everything was still intact.

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Update 12/17/2014: Doing the picking on a sheet pan makes it much easier! I also used a larger 5.94 pound chicken and got 9.7 oz. meat, even though I only used the carcass and wings, no breast or thigh.

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And that's it. It's kind of a lot of work for one bowl of soup, I'll have to play around with the amounts. And when I make it for real, I normally use two chicken carcasses, so there would at least be double this amount, and I can probably extend it farther than that.

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Update 12/17/2014: Properly setting the pressure cooker, using 64 oz. of water, and a larger chicken I got a more reasonable 4 servings. I think 48 oz. of water and 3 servings for 1 chicken is probably the best, but the soup was pretty flavorful even stretched to 4 servings.

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What I ate: April 29, 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 almond butter.

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Lunch: Turkey with scallion and broccoli stir-fry. Actually, it was supposed to be pork, but I accidentally grabbed a package of turkey instead of pork and didn't notice until I dumped the bag into the pan. Oops! The turkey was good, I guess there really is no reason I can't use it in things other than turkey and cabbage stir-fry.

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Snack: 0.8 oz. peanuts. And, later, 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of Ménage à Trois malbec.


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

What I ate: April 28, 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: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips.

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Snack: 0.7. oz. peanuts.


Dinner: Beef Stroganoff.

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And 2 glasses of Ménage à Trois malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: April 27, 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: Turkey club sandwich. With 2.3 oz. turkey breast, 1 slice of bacon, lettuce and tomato on one slice of Barowski's whole wheat bread, toasted, with mayo. And Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 Tostitos tortilla chips with Green Mountain Gringo spicy salsa. And a Saranac pale ale. 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: 127.8 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: April 26, 2014

Breakfast: Corned beef hash, egg and toast.

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

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


Lunch: McDonalds quarter pounder with cheese and French fries. I think I've perfected the take-out method: Bring it home in a cooler so it stays warm and doesn't make the car smell like McDonalds. Preheat the oven to 350°F for 4 minutes, then spread the fries on a sheet pan with the cheeseburger. Reheat for 5 minutes. Put the serving plate in the oven during the last minute so it's warm.

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Also, that's the regular-size McDonalds fries. When I make Cascadian organic frozen French fries I make 3.0 oz., which the package lists as one serving, and that's way less! Also weird that my burger also has 4.0 oz. of beef (before cooking weight) and it looks way bigger!

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Snack: 1.0 oz. cashews.


Dinner: Tonkatsu and rice.

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And 2 glasses of Pircas Negras malbec.


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

What I ate: April 25, 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: Veggie sausage and green pepper stir-fry.

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Snack: 0.7 oz. peanuts. And, later 0.9 oz. Doritos and red wine. Really, it's a great combination!

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The wine was Pircas Negras malbec.

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And then I had another 0.9 oz. of Doritos, because I find them irresistible. There's a reason why I only by 3 oz. bags! Anyway, with all the wine and Doritos I forgot to plan dinner and I wasn't that hungry, since I just had wine and Doritos.


Dinner: Ham and Swiss cheese sandwich and the rest of the Doritos. And more wine (totaling half of the bottle).

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 24, 2014

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of bacon, Cabot extra sharp cheddar and egg on a Barowski's whole wheat English muffin.

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


Lunch: Beef with snow peas stir-fry.

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Snack: 1.0 oz. cashews.


Dinner: Spaghetti Italian sausage. With 1.8 oz. spaghetti and 5.2 oz. sauce. And multi-grain French bread garlic bread.

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And 2 glasses of Astica malbec.


Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: April 23, 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.


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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Vacuum sealed and froze ground beef, mostly likely for Japanese-style crushed hamburger.

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Snack: 1.0 oz. cashews.


Dinner: Japanese-style beef curry.

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And 2 glasses of Astica malbec.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 22, 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: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's wheat bread, cut in half.

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Snack: 1.0 oz. cashews.


Made a batch of salsa fresca.

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Dinner: Chicken and cheese enchiladas with salsa fresca and 0.9 oz. tortilla chips. And a Saranac pale ale.

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And 2 glasses of Ménage à Trois malbec.


Cooked the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for Wednesday and Friday's breakfast.

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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: April 21, 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: Pork with scallion and broccoli stir-fry.

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Walked 2.53 miles in 43:41.


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


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 Ménage à Trois malbec.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: April 20, 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.


Lunch: Mom's barbecued pork at the lake with Mom, Dad, my nephew and my brother-in-law.

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Dinner: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips. Well, it is ham. I ate so much food the last week and a large lunch as well, so I wasn't in the mood to make a big Easter dinner.

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And 2 glasses of Diseño malbec.


Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: April 19, 2014

Breakfast: Pancakes and bacon. Both previously cooked and frozen, reheated on a sheet pan in the oven at 350°F for 8 minutes. Actually, the bacon is overcooked here because I accidentally set the oven to 400°F; 350°F works much better!

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's fried rice at the lake with Mom, Dad and my nephew.

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Dinner: Mom's pot roast at the lake with Mom, Dad, my nephew and brother-in-law.

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And 2 glasses of Diseño malbec.

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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: April 18, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Cheesesteak sandwich and French fries at The Depot in Oneonta, NY with Dad and my nephew.

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Dinner: Mom's pan fried haddock at the lake with Mom, Dad and my nephew.

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And, back at home I packaged some of Mom's roast beef and gravy, vacuum sealed and frozen.

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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: April 17, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1 1/2 small sausage links.


Lunch: Mom's green salad with chicken and Catalina-style dressing at the lake with Mom, Dad and my nephew. I'm not sure how I forgot to take a picture of it.


Dinner: Mom's roast beef, rice, gravy and asparagus at the lake with Mom, Dad and my nephew.

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And 2 glasses of Aguaribay malbec.

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Vacuum marinated a batch of spiedie-style beef for Grilled veggies, meat and bread.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: April 16, 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, later, a 2 slices of bacon.


Lunch: Mom's salmon, rice, and broccoli at the lake with Mom and my nephew.

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Made a batch of Sriracha chex mix with my nephew.


Dinner: Mt. Fuji Japanese restaurant with Mom and my nephew. Miso soup, salad and sushi regular platter. And a glass of Kendall Jackson chardonnay.

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

What I ate: April 15, 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, another piece of bacon.


Lunch: Mom's shrimp and egg stir-fry. I forgot to take a picture of it, but it looked just like this:

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Dinner: Mom's tempura at the lake with Mom, Dad and my nephew. 4x shrimp, 2x fish, 2x green pepper, 2x asparagus and 2x onion.

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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: April 14, 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: 2 small sausage links.


Lunch: Thai style pork with green peppers and onions, with my nephew. He did all of the chopping:

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I forgot to take a final picture of the plating, but here's the finished stir-fry.

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Snack: Japanese rice crackers.


Dinner: Mom's spare ribs at the lake with Mom, Dad and my nephew.

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

What I ate: April 13, 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: 2 small sausage links.


Lunch: Mom's roasted chicken, rice and gravy at the lake with Mom, Dad and my nephew.

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

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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: April 12, 2014

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

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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: 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: Japanese rice crackers.


Dinner: Mom's salmon, rice and broccoli at the lake with Mom, Dad and my nephew. And 2 glasses of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.


What I ate: April 11, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Wednesday morning 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: Pork with scallion and broccoli stir-fry.

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Snack: 1.0 oz. cashews. And, later, 3 Late July crackers with Yancey's Fancy horseradish cheddar cheese.

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Dinner: Hamburger (4.0 oz. before cooking) with bacon, Cabot extra sharp cheddar, barbecue sauce and lettuce on a Barowski's organic whole wheat bun. With 2.9 oz. Cascadian organic French fries.

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And 2 glasses of Château la Pigotte Terre Feu médoc.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: April 10, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's wheat bread, cut in half.

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Snack: 1.0 oz. pretzels and a Saranac pale ale.

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Dinner: Pasta with meat sauce and zucchini, homemade garlic bread.

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And 2 glasses of Terrazas Altos del Plata malbec.


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


What I ate: April 9, 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: Veggie sausage and green pepper stir-fry.

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Vacuum marinated a London broil in homemade teriyaki marinade (soy sauce, ginger, garlic, sake and a little sugar).

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I let it marinate for 4 hours, then grilled it for 3 minutes per side, perfect!

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Sliced, vacuum sealed and frozen. This is a really good deal - the 1.21 lb. piece of meat was $ 6.04 and it made 3x 5.0 oz. dinner servings! And it's really tasty.

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Cooked a batch of homemade spicy pork breakfast sausage patties.

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And my pickled red onions are looking like they should. There's no coloring in there - it's all from the red onions.

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


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 Terrazas Altos del Plata malbec.

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

What I ate: April 8, 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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Lunch: Pork with bean sprouts and scallion stir-fry.

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Late lunch/early dinner: Clubhouse Grille sandwich (ham and turkey grilled cheese sandwich) at Applebee's in Oneonta, NY, with Dad. Also, a Blue Moon beer.

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And later, 2 glasses of La Puerta malbec.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: April 7, 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: Pork with scallion and broccoli stir-fry.

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Snack: 1.0 oz. cashews.


Dinner: Japanese-style beef curry.

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And 2 glasses of La Puerta malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: April 6, 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: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips.

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Walked 2.53 miles in 42:48.


Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar cheese.

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


What I ate: April 5, 2014

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

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


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


Cooked and froze 2 pounds of bacon


Lunch: Veggie sausage and green pepper stir-fry.

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

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Dinner: Steak and baked potato. Filet mignon steak, previously grilled and frozen, reheated in the sous vide 45 minutes at 132°F from frozen. And a freshly baked salt and olive oil rubbed gold potato, 1 hour at 400°F in the oven.

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And 2 glasses of Trivento Amado Sur malbec.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: April 4, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.0 oz. cashews.


Dinner: Meatloaf, rice and gravy.

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And 2 glasses of Trivento Amado Sur malbec.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: April 3, 2014

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of bacon, an organic egg, and Cabot extra sharp 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: 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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Walked 2.53 miles in 43:23.


Snack: 1.0 oz. cashews.


Made a batch of Japanese-style beef curry. Vacuum sealed and froze 5 servings.

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Dinner: Pork teriyaki (previously frozen). And rice.

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And 2 glasses of Ergo tempranillo.


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

What I ate: April 2, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling I made yesterday evening 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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Separated a package of chicken breast tenders.

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Vacuum sealed and froze 2 packages raw for things like chicken paprika or chicken balsamic.

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Seasoned, grilled, cooled, vacuum sealed, and froze 3 more packages for things like grilled chicken quesadilla or grilled chicken Caesar salad.

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Broke down a "chef's prime" pork roast. I didn't previously like this cut because there's an annoying band of fat and muscle that runs right through it. But after figuring out the trick of breaking it into two separate roasts I like it now. The darker meat is much more tender and tasty. Seasoned, vacuum sealed, and cooked for 2 hours at 153°F in the sous vide.

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It made 10 packages of 3.2 oz. each pork for stir-fry.

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Made another batch of pickled jalapeños.

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And I tried something new, pickled red onions (new recipe).

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Snack: 1.0 oz. pretzels and a Saranac pale ale.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of Ergo tempranillo.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

Pickled red onions #1

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This was an experiment to see how pickled red onions would work. I've had them on things at restaurants and I'm a fan, but never made them myself. How hard could them be?

1 very large red onion, or 2 medium-large

5 oz. cider vinegar
5 oz. white vinegar
10 oz. water
1 tbsp. sugar
1 tbsp. salt
1 small dried California chile, diced

Cut the onion in half and them into rings, about 3/16" wide. Discard the center pieces. Put the cut onion pieces in 2 16 oz. wide-mouth canning jars.

Bring the other ingredients to a boil in a saucepan.

Pour the hot liquid over the onions.

Let cool, then refrigerate.

As the pickled onions aren't actually sterile canned, they must remain refrigerated.

What I ate: April 1, 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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Lunch: Beef with snow peas stir-fry.

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Walked 2.53 miles in 44:26.


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


Dinner: Spaghetti with Italian sausage. And wheat French bread garlic bread.

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And 2 glasses of Cupcake malbec.


And made the remainder of the piece of French bread into French toast, frozen and vacuum sealed for future breakfasts.

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And prepared the chorizo breakfast burrito filling with onion, green pepper, jalapeño and egg for tomorrow's breakfast. Also Friday or Saturday.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.

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