What I ate: June 27, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Red Hook Long Hammer IPA. I spent the morning scraping and painting outside, and painting always make me want a beer!

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Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.

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Dinner: Chicken Parmesan sandwich and a salad.

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Salad with celery, carrot, cucumber, mushrooms, red onion, tomato and Olivia's butter and garlic croutons and Annie's Tuscany Italian salad dressing.

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The chicken parm is the leftover from Roma in Morris, NY, a few weeks ago. Here it is looking moist and sad in its foam clamshell.

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I removed it from its bread, froze, and vacuum sealed it.

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But reheated sous vide 45 minutest at 150°F from frozen, then crisped for 5 minutes at 350°F on a sheet pan with a fresh roll, it's as good as new!

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And 2 glasses of Norton malbec.


Dessert: Strawberries and blueberries and a Unicum liqueur.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.