July 2014 Archives

What I ate: July 31, 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.


Baked a loaf of zucchini bread.

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Walked 2.83 miles in 48:44. There was a train in my way, so I took a slightly different and longer route.


Snack: A piece of zucchini bread.

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Multigrain French bread with slices of prosciutto and mozzarella roll. And 1/3 of a glass of Ponga New Zealand sauvignon blanc.

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I think I got too much roll for the amount of bread. Maybe I'll use a half slice of roll per piece of bread throw some fresh basil and olive oil on next time too.

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And a few grapes.

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Dinner: Bacon cheeseburger and a salad. And some Kettle Chips barbecue potato chips. And 2 glasses of Hacienda Los Haroldos malbec.

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Salad with celery, carrot, green pepper, cucumber, mushroom, red onion, tomatoes and Annie's cowgirl ranch dressing. With Olivia's butter and garlic croutons.

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Dessert: Strawberries and blueberries. And the rest of the wine.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: July 30, 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 whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Grilled a package of Johnsonville "stadium" pork bratwurst, then cooled, vacuum sealed and froze individual servings.

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Cleaned a bag of seedless black grapes. Washed, picked out any bad ones, and clipped the bunches into reasonable serving size chunks. Also, a rectangular glass loaf pan fits in my refrigerator much better than a round serving bowl.

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Also a washed and sliced a package of strawberries.

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Lunch: Turkey sandwich. With deli black forest turkey, lettuce and mayo on one slice of Barowski's wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.

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CSA Week #8!


Snack: Strawberries and blueberries.

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Prepped and vacuum sealed 2 salads. The salad veggies included celery, carrot, green pepper, cucumber, mushroom and red onion. The cucumber and carrot were from CSA Week #7.

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Dinner: Teriyaki tempeh Caesar salad with anchovies, Olivia's butter and garlic croutons, freshly grated Parmesan and Drew's Romano Caesar dressing. With a homemade whole wheat and oat roll with butter. And a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Hacienda Los Haroldos malbec.

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Dessert: Strawberries and blueberries and wine.

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Tipped, tailed, cut, blanched (2:30) the beans from today's CSA. Vacuum sealed and refrigerated.

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

CSA Week #8 (2014)

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This week:

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I selected:

arugula
yellow beans
cucumber
yellow squash, zucchini
carrots
onions
tomato


All cleaned and prepped. The onions sit out on the window sill for a week to dry out before going into the 55°F cooler. The tomato goes into the 55°F cooler right away. Everything else was just bagged and refrigerated.

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With this week's veggies I made:


A loaf of zucchini bread.

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I used the beans in spicy tofu and yellow beans.

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I used the tomato for my bagel, lox and cream cheese.

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And turkey club sandwich.

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Made garlic scape and arugula pesto. It was good!

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Summer squash and bacon stir-fry with rice. I normally make it with zucchini, but I still had one yellow squash left.

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Last week: CSA Week #7
Next week: CSA Week #9

What I ate: July 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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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday  and Friday.

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

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Walked 2.51 miles in 43:30.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.8 oz. cashews.


Dinner: Pasta with chicken, summer squash and garlic scape pesto. With 1.8 oz. whole wheat penne, 2.4 oz. grilled chicken, a small summer squash from CSA Week #7 and 1.9 oz. homemade garlic scape and basil pesto.

With a piece of homemade ciabatta bread with fleur de sel and olive oil. And a glass of Ponga New Zealand savuignon blanc.

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And, later, 2 glasses of Zuccardi cabernet sauvignon.


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

What I ate: July 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.


Walked 2.50 miles in 43:25.


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

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Lunch: Zucchini and bacon stir-fry. With zucchini from CSA Week #7.

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Snack: 0.8 oz. cashews. And, later, some Japanese rice crackers. These were unusual! No, really, I have no idea what some of the pieces were. And there appeared to be some whole dehydrated fish in there!

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Dinner: Japanese-style curry.

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And 2 glasses of Zuccardi cabernet sauvignon. I've had their malbec before; both are good!

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Dessert: A Fuji apple, Cabot extra sharp cheddar cheese and a Madiera.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: July 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, later, a spicy Blood Mary.


Lunch: Tofu, broccoli and scallion stir-fry with rice.

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


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

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And, later, 2 glasses of Agua de Piedra malbec.


Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: July 26, 2014

Breakfast: Corned beef hash, egg and toast. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews and a spicy Blood Mary.

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Walked 2.56 miles in 44:59.


Lunch: Turkey and cabbage stir-fry with rice.

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Snack: 0.8 oz. peanuts.


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 salad.

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Salad with celery, carrot, green pepper, cucumber, red onion and tomato, with Annie's Asian sesame dressing and Olivia's garlic and butter croutons. The cucumber, carrots, lettuce and tomatoes are from CSA Week #7.

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And a Brooklyn Summer Ale.

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Later, 2 glasses of Agua de Piedra malbec.

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

What I ate: July 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 whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Switchback ale.

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Snack: 0.8 oz. peanuts and the rest of the beer. It was a big bottle!


Dinner: Steak and corn on the cob. The steak is a 3.2 oz. (after cooking weight) rib-eye. And I only ate 3 of the ears of corn.

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And 2 glasses of La Puerta malbec.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: July 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, 0.8 oz. cashews.


Prepped salads. Two vacuum sealed jars of lettuce, and two vacuum sealed jars of celery, carrot, green pepper, cucumber and red onion. The cucumber, carrots and lettuce are from CSA Week #7.

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Lunch: Pork with bean sprouts and scallion stir-fry. With scallions from CSA Week #7.

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

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And, later, a gin and tonic with Hendick's gin and Q tonic water, while taking a break to read my book, appropriately, Proof: The Science of Booze by Adam Rogers.

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Dinner: Pasta with meat sauce and zucchini and a salad. With 1.8 oz. organic whole wheat fucilli pasta, 1.8 oz. of ground beef, onions and garlic, 4.8 oz. organic marinara and a half of a zucchini from CSA Week #6.

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Salad with celery, carrot, green pepper, cucumber and red onion. The cucumber, carrots, lettuce and tomatoes are from CSA Week #7.

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And 2 glasses of La Puerta malbec.

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Dessert: Strawberries and blueberries and a Warre's Warrior port.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: July 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 whole wheat tortilla.

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


Early Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips. On one slice of Barowski's whole wheat bread, cut in half.

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Late Lunch: Cheesesteak and fries at Jerry's Place in Hartwick, NY, with Dad. I ate half.

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CSA Week #7!


I was still a little hungry at dinner time, so I ate some more of my leftover lunch. Reheated for 8 minutes in the oven at 350°F on a sheet pan.

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And a Sierra Nevada extra IPA.

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And, later, 2 glasses of El Libre malbec. With strawberries and blueberries.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.6 lbs.

CSA Week #7 (2014)

csa.2014.07.1.jpgThis week:

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I selected:

lettuce
kale
garlic
scallions
carrots
summer squash (1 yellow, 1 zucchini)
cucumber
green beans
tomatoes

All prepped and ready. I separated, washed and spun dry the lettuce. I stemmed, washed and spun dry the kale. The tomatoes go into the 55°F cooler. The garlic sits out for a week or two to dry out. Everything else gets bagged and refrigerated.

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Used some of the cucumber, carrot and most of the lettuce making vacuum sealed salads.

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With the scallions, pork with bean sprouts and scallion stir-fry.

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Pasta with chicken, summer squash and garlic scape pesto.

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Last week: CSA Week #6
Next week: CSA Week #8

What I ate: July 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. And, later, 0.8 oz. cashews.


Made pork for-stir fry in the sous vide. Sliced, divided, vacuum sealed and frozen. 6 packages of 3.2 oz. each.

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Roasted a split turkey breast in the oven. Also sliced, divided, vacuum sealed and frozen. 1 package sliced 4.8 oz. for turkey dinner, and 3 packages of 3.2 oz. each for stir-fry.

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

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Cleaned a package of strawberries.

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Cooked the filling for tomorrow and Friday's chorizo reakfast burrito. With chorizo, onion, green pepper, jalapeño and egg.

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

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Make some homemade teriyaki marinade and vacuum marinated tofu for tonight's dinner.

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

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And, later, 2 glasses of El Libre malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: July 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.


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

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Made a batch of Sriracha chex mix.

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Snack: 0.8 oz. cashews. And a little of the chex mix.


Dinner: Sautéed salmon, risotto and spicy green beans.

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This was a rare four-burner meal. And they were all done at the same time, plated and on the table at the exact minute I had scheduled!

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And a glass of Ponga New Zealand sauvignon blanc. And, later, 2 glasses of Septima malbec.

I vacuum sealed and froze the 2 remaining servings to salmon.

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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: July 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 shrimp and eggs at the lake with the family.

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Snack: 0.8 oz. cashews.


Dinner: Bratwurst on a whole wheat bun with sauerkraut and a salad. I know I had one yesterday for lunch, but I was really in the mood for one again!

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And a salad with lettuce, spinach, carrot, celery, cucumber, mushroom, red onion and tomato with Annie's Cowgirl ranch dressing and Olivia's garlic and butter croutons.

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And a Brown's IPA.

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Later, 2 glasses of Septima malbec.

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Dessert: Strawberries and blueberries and a Marsala.

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

What I ate: July 19, 2014

Breakfast: Blueberry buttermilk pancakes and bacon, both previously frozen.

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Cooked and froze 2 pounds of bacon

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Goose Island IPA.

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Snack: 4 Lake July organic crackers with Yancey's Fancy horseradish cheddar. And a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Veal Marsala with angel hair pasta at Toscana restaurant in Oneonta, NY, with Mom and Dad. And a glass of red wine.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: July 18, 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. I switched from Mission medium flour tortillas to Chi Chi's fajita size whole wheat tortillas for today's breakfast, and I like the whole wheat. I think I might switch permanently.

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


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: Homemade queso, 1.0 oz. tortilla chips and a Blue Moon Belgian white.

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Dinner: Pasta with meat sauce and zucchini and a salad. With 1.8 oz. whole wheat penne, 1/3 of zucchini, 1.8 oz. of ground beef with onions and garlic (after cooking weight) and 5.0 oz. organic marinara.

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Salad with celery, carrot, green pepper, cucumber, mushroom, red onion and tomato. With Annie's Tuscany Italian dressing and Olivia's butter and garlic croutons.

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And 2 glasses of Urban malbec.


Dessert: Strawberries and blueberries.

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

What I ate: July 17, 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 whole wheat toast with Woodstock Farms organic peanut butter.

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Prepped salad veggies: celery, carrot, green pepper, cucumber, mushroom and red onion. Vacuum sealed in jars and refrigerated for future salads.

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

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


Dinner: Meatloaf, rice, gravy and fresh peas.

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And 2 glasses of Urban malbec.
 
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Dessert: Strawberries and blueberries and a Marsala.

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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: July 16, 2014

Boiled and baked a batch of of homemade whole wheat bagels. I'm not sure why they came out so flat - I suspected this might happen because the balls of dough got really soft and flattened out when they were resting prior to making the holes. They still have the same taste and texture, though. Strange.

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Breakfast: Toasted whole wheat bagel with butter and a side of bacon.

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Baked a loaf of homemade ciabatta bread.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews. And even later, a few of the end bits of ciabatta with olive oil and fleur de sel.

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Lunch: Spicy pork and mustard green brown rice bowl (new recipe).

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CSA Week #6!


Cleaned and sliced a package of strawberries.

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Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese and a half glass of Line 39 chardonnay.

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Dinner: Chicken picatta with lemon beurre blanc and wild rice at the Angus and Ale in Sidney, NY, with Mom and my nephew.

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And a salad, with Thousand Island dressing.

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And 2 glasses of pinot noir.


Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.

CSA Week #6 (2014)

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This week:

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I selected:
lettuce
shell peas
zucchini
green beans
Napa cabbage
beets


All prepped and ready. I separated, wash, spun and bagged the lettuce. The vacuum sealed jars of salad are the last of the lettuce from last week. I washed, dried and bagged the zucchini. I separated, washed and bagged the cabbage. I trimmed off the green and roots from the beets, washed and bagged. The beet greens I picked the best ones, washed, spun dry and bagged them, for possible use in a stir-fry.

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I also shelled the peas and vacuum sealed them in a jar. And tipped and tailed the green beans and blanched them for 2 minutes in salted water before cooling and vacuum sealing. They went into the refrigerator for future meals, to be determined.

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Meatloaf, rice, gravy and fresh peas.

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Dinner of sautéed salmon, risotto and spicy green beans.

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Pasta with meat sauce and zucchini.

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Salads.

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Turkey and cabbage stir-fry with rice.

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Last week: CSA Week #5
Next week: CSA Week #7

Spicy pork, vegetable and greens brown rice bowl

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I wanted to make something with the mustard greens from CSA Week #5 and this turned out great!

Serves 1, multiply as necessary.

oil
1/4 of a large or 1/2 of a small onion, sliced
1 small carrot, sliced
1 small stalk celery, sliced
3.2 oz. pork, cooked and sliced
greens, such as mustard greens, chard, kale, spinach, etc.
toasted sesame oil
hot pepper sesame oil
chili garlic sauce
soy sauce
sesame seeds

Here are most of the ingredients:

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Heat a sauté pan over medium heat. Add a little oil; I used canola but it doesn't really matter.

Add the onions, celery and carrot and cook for a few minutes until softened.

Add the pork. My pork is pre-cooked, sliced, vacuum sealed and frozen, but it's not browned, so I cook it long enough to brown.

When almost done, add the greens and cook until reduced and softened. This will be really quick for spinach, and longer for mustard greens or kale.

Add the remaining sauce ingredients: toasted sesame oil, hot sesame oil, soy sauce and chili garlic sauce. Here are my sauces.

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Add the sesame seeds. Serve over brown rice in a bowl, or just serve next to any kind of rice, for that matter.


I also made it with just pork and green beans, and it was delicious!

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What I ate: July 15, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla. This is normally my Wednesday breakfast, but I'm baking homemade bagels tomorrow since it's supposed to be cooler.

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Made the dough and formed a batch of homemade whole wheat bagels. They'll rest in the refrigerator overnight and be boiled and baked tomorrow morning. Here they are before resting and forming the holes.

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Walked 2.51 miles in, well, I don't know because I forgot to start my GPS watch until a few minutes in.


Snack: 1.0 oz. Sriracha chex mix.


Froze my deli ham. I just realized it was at its use by date, but vacuum sealed and frozen in individual servings (4-5 slices) it's nearly as convenient as it only takes minutes to defrost in cold water.

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Lunch: Homemade fresh corn chowder and a side Caesar salad (made with regular lettuce from CSA Week #5). With anchovies, Drew's Caesar Romano dressing and freshly grated Parmesano Romano cheese. I forgot the croutons.

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I made two servings of soup; I refrigerated one because I don't think it would freeze well because of the cream and potatoes. Here it is in its vacuum sealed bag, ready to refrigerate.

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Prepared the dough for ciabatta bread. That sits out overnight and I'll bake it after the bagels tomorrow morning.

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Snack: Empire apple and Cabot extra sharp cheddar cheese.

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

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And 2 glasses of Zuccardi malbec.


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


What I ate: July 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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Started the poolish and soaker for homemade whole wheat bagels. There's cool weather forecast for Wednesday so that's when I'm targeting to make a batch of bagels. They require boiling and a 500°F oven, so I try to do it when it's cool.

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Walked 2.51 miles in 44:25.


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


Vacuum sealed and froze 3 servings of Mom's fried rice for future dinners. Each is about 8.7 oz..

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Tuesday and Friday. I normally make it on Tuesday for Wednesday, but with the bagels on Wednesday I'm moving it up a day.

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Made a batch of blueberry buttermilk pancakes (new recipe). Frozen then vacuum sealed for future breakfasts.

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Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Samuel Adams summer ale. I was going to have a spicy pork and kale rice bowl, but had a craving for bratwurst.

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Snack: 0.8 oz. peanuts.


Dinner: Steak and corn. Well, mostly corn. It's the first fresh sweet corn on the cob of the year from Johnson's Covered Bridge Farm Market! With a tiny 3.2 oz. steak, because it's a little ridiculous to only eat corn for dinner. It looks big because it's on a side plate, not a regular dinner plate.

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And 2 glasses of Zuccardi malbec. This was good!

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

Blueberry buttermilk pancakes

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This was an experiment and variation on my regular pancake recipe. I happened to have some blueberries left over, as well as buttermilk so I thought I'd give it a try.

1 egg
1/2 tbsp. sugar
8 fl. oz. buttermilk (1 cup)
1 tsp. vanilla extract
1 tbsp. melted butter
4.5 oz. (by weight) all-purpose flour (1 cup)
1/2 tbsp. baking powder
1/4 tsp. salt
3 oz. blueberries (1/2 to 1 cup)
water or regular milk (around 1 oz., give or take, if the batter is too thick)

Preheat a non-stick griddle to 375°F.

Whisk the egg with sugar. Add milk, vanilla extract, and melted butter. Add the remaining dry ingredients, mixing as little as possible. Add the blueberries.

If the batter is too thick, add a little water or plain milk. I ended up adding about an ounce.

Incidentally, it works much better to mix the blueberries rather than drop them into the pancake. While dropping them in makes it much easier to evenly distribute the blueberries, because they're not well embedded and basically one side will leak blueberries like crazy. The last pancake didn't have enough blueberries so I added some on the griddle and this is what the second side to face the griddle looked like when I was done.

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Frozen and vacuum sealed, they're ready to reheat 8 minutes at 350°F on a sheet pan in the oven, from frozen.

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What I ate: July 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.

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

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Snack: 2.0 oz. Japanese rice crackers at the lake.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom, Dad and my nephew. The first picture is from 2 weeks ago because I forgot to take a picture, but it looked almost exactly like this:

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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: July 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.


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 Goose Island IPA.

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

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Dinner: Veal Parmesan, a side of spaghetti and a salad. The veal was left over from a visit to Roma Italian restaurant in Sidney, NY. It's 1/3 of a serving, because I ate part of it, and I ended up vacuum sealing and freezing two servings! There's 1.6 oz. of spaghetti and 5.0 oz. organic marinara, also previously frozen. I defrosted both in cold water for a few hours in their vacuum sealed bags, reheated the veal for 10 minutes at 350°F in the oven, and the sauce in a saucepan on the stove.

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

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Dessert: Blueberries and a Campari on the rocks.

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

What I ate: July 11, 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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Cooked and froze 2 pounds of bacon

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.51 miles in 42:53.


Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Lunch: Zucchini and bacon stir-fry with rice.

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Snack: 0.8 oz. cashews.


Dinner: Birdie's barbecued chicken, quarter, breast, 2.5 oz. Cascadian organic French fries and a salad. The chicken was previously vacuum sealed and frozen; I reheated it for 45 minutes at 150°F in the sous vide from frozen. Then deep fried it for 30 seconds to crisp the skin.

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Salad with celery, carrot, cucumber, green pepper, red onion and tomato. With Annie's Cowgirl Ranch dressing and Olivia's garlic and butter croutons.

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And 2 glasses of Aguaribay malbec.

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Dessert: Strawberries and blueberries and a Unicum herbal liqueur.

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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: July 10, 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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Walked 2.51 miles in 43:39


Snack: 1.0 oz. Sriracha chex mix. And, later, fresh strawberries and blueberries.

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Lunch: Sautéed tat soi, sardines and rice. I previously ate a half can of sardines in each meal, but then I was left with a half a can of sardines, and it was just a pain, so I decided to increase the serving to a full can.

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Shelled, blanched and chilled the fresh peas for my dinner tonight.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Brown's IPA.

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Dinner: Pasta with prosciutto, peas and garlic scape pesto (new recipe). And a salad.

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

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And 2 glasses of Diseño malbec.


Dessert: Strawberries, blueberries and a Fernet Branca liqueur.

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

Pasta with prosciutto and peas with garlic scape pesto

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I made this dish up since I wanted to use my fresh peas and garlic scape pesto from CSA Week #5. I wanted to add a little meat, so I decided on prosciutto. The rest is just a little garlic, Parmesan and olive oil! This was really good, and I didn't like peas until two weeks ago!


Serves 1, multiply as necessary.

2.0 oz. whole wheat penne pasta
1.5 oz. prosciutto, thinly sliced, then sliced into strips
1 clove garlic, minced
fresh peas, shelled and blanched for 1 minute in salted boiling water
1.7 oz. garlic scape pesto
Parmesano Reggiano, microplaned
olive oil

Heat a pot of boiling water for the pasta. Salt and cook the pasta per package directions.

I shelled the fresh peas, blanched them in salted boiling water for 1 minute, then cooled in cold water. I did it a few hours ahead of time, so I vacuum sealed and refrigerated them, but you could do it right before, as well.

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When the pasta is about 5 minutes from done, heat a sauté pan over medium heat. Add olive oil and sauté the proscuitto strips and garlic. Cook for a 2-3 minutes. Add the peas and cook for a minute.

When the pasta is done, drain and add to the pan with the prosciutto, garlic, and peas. Turn off the heat and add the garlic scape pesto. Add a little more olive oil if necessary.

Plate, then microplane a little Parmesano Reggiano over the top. Serve.

I served it with a salad. It was delicious!

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It's sort of like pasta with chicken, zucchini and garlic scape pesto or pasta with zucchini and garlic scape pesto, the latter being good if you want a vegetarian version.

What I ate: July 9, 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. And, later, 0.8 oz. cashews.


Grilled rib eye steaks. Well, it started out as one large steak, 1.27 lbs. and $ 17.13, but but I trimmed off some fat and cut it into 3 pieces. Grilled, cooled, vacuum sealed and frozen. Each steak is 4.8 to 5.9 oz. (cooked weight), which is a normal serving size for me, and also makes this nicer cut of meat not so ridiculously priced.

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Grilled a package of Hebrew National beef hot dogs. Vacuum sealed and frozen.

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Lunch: Veggie sausage and green pepper stir-fry.

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Made a batch of garlic scape pesto.

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CSA Week #5!


Prepped 3 salads for the upcoming week. The veggies included celery, carrot, cucumber, green pepper and red onion. Vacuum sealed in jars they'll keep for several days.

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Cleaned a package of strawberries.

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And another batch of garlic scape pesto since I had garlic scapes in the CSA today, and I still had basil left over from this morning.

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Dinner: Sushi regular platter at Mt. Fuji Japanese restaurant in Oneonta, NY, with Mom and my nephew. With miso soup and salad. And a glass of Kendall Jackson chardonnay.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.


CSA Week #5 (2014)

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This week:

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I selected:

lettuce (red leaf)
shell peas
zucchini
kale
garlic scapes
shallot
mustard greens

All prepped. I separated, washed, spun dry and bagged the lettuce, kale and mustard greens. Washed and bagged the zucchini. I didn't shell the peas this time - I'll do that tomorrow since I won't have an opportunity to eat them tonight. I trimmed the greens off the shallot and set it out on the window sill to dry out. Everything else went into the refrigerator.

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I prepped 3 salads with the rest of the lettuce from last week and some from this week, vacuum sealed in jars.

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I made garlic scape pesto with the garlic scapes.

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Pasta with prosciutto, peas and garlic scape pesto with peas, scapes and lettuce (in the salad).

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Zucchini and bacon stir-fry for lunch.

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Spicy pork and mustard green brown rice bowl.

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Last week: CSA Week #4
Next week: CSA Week #6

What I ate: July 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.


Walked 2.51 miles in 42:47.


Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Lunch: Spicy shrimp and kale rice bowl (new recipe). This was good!

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Snack: 1.0 oz. tortilla chips with homemade queso dip.

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And a Harpoon IPA.

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Dinner: Spaghetti Italian sausage and a salad. With 1.8 oz. spaghetti, 5.0 oz. organic marinara and 1 Italian sausage.

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And a salad with lettuce, spinach, carrot, celery, cucumber, mushroom, red onion and tomato with Annie's Tuscany Italian dressing and Olivia's garlic and butter croutons.

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And 2 glasses of Diseño malbec.

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

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


Spicy shrimp and kale rice bowl

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This was good! It's sort of like spicy sesame beef (pork or shrimp) with snow peas, but with different ingredients, and in rice bowl format with brown rice.

shrimp (3 or more jumbo shrimp, 2.2 oz. or more if desired)
1/2 onion, sliced
1 clove garlic
oil (I used canola)
toasted sesame oil
kale, Swiss chard, bok choy, braising greens, etc.
hot pepper sesame oil
freshly ground black pepper
1 tbsp. chili garlic sauce
soy sauce

Here are the onions, sliced and the garlic, minced.

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The shrimp. I used 3 pre-cooked jumbo shrimp since that's what I had on hand, but any size cooked or uncooked would work fine.

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Long-grain brown rice in the bottom of my bowl before adding the cooked ingredients.

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Add a little oil to the pan then add the onions and cook until translucent.

Add the shrimp, garlic, toasted sesame oil and hot sesame oil and cook for a few minutes.

Add the kale or other greens. It looks like a lot at first, but it cooks down.

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When almost done, add the chili garlic sauce, soy sauce, and freshly ground pepper. Serve over rice.


Update September 12, 2014
: I made it with pork and chard and it was excellent, as well!

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What I ate: July 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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Walked 2.52 miles in 43:25.


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


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.7 oz. peanuts.


Dinner: Japanese-style crushed hamburger with rice.

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And 2 glasses of Alamos malbec.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: July 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.


Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Samuel Adams summer ale.

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Prepped veggies for 2 more salads now that I'm back home for all my meals again. Salad veggies include carrot, celery, cucumber, mushroom and red onion. There's lettuce and a little spinach from CSA Week #4.

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Snack: 0.8 oz. peanuts.


Dinner: Filet mignon steak and salad. About 4.8 oz. after cooking weight. (Well, I know the exact after cooking weight, but the variable is how much I fed to my dog, Roscoe. I cut of a bit before taking the picture, and cut off a little more later.)

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And a salad with lettuce, spinach, carrot, celery, cucumber, mushroom, red onion and tomato with Annie's Tuscany Italian dressing and Olivia's garlic and butter croutons.

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And 2 glasses of Alamos malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: July 5, 2014

Breakfast: Corned beef hash, egg and toast. And a mimosa.

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Vacuum sealed and froze the 2 remaining servings of hash. It's from a can, but I really love canned corned beef hash. I can't explain it.

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Snack: 1.0 oz. Sriracha chex mix.


Unfortunate second breakfast at the lake: Dunkin Donuts raspberry jelly donut.

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Lunch: Mom's tuna sashimi at the lake with the family.

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Dinner: Mom's tempura at the lake with the family. Shrimp, fish, asparagus, green pepper, onion and more shrimp. With salad and rice.

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And 2 glasses of Line 39 Chardonnay.

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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: July 4, 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. And a mimosa.

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

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Lunch: Brook's barbecued chicken (1/2 chicken) at the lake with the family. And a Saranac pale ale.

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Snack: More potato chips.


Dinner: Mom's roast beef, rice and gravy at the lake with the family. With Cupcake cabernet sauvignon.

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Dessert: A piece of ice cream cake.


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

What I ate: July 3, 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. And, later, 0.8 oz. peanuts.


Lunch: Teriyaki tempeh Caesar-style garden salad and a homemade whole wheat and oat dinner roll with butter. Instead of using just plain lettuce, I added carrots, celery, green pepper, mushroom and red onion, but still used Caesar dressing. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Snack: 1.0 oz. Wavy Lays potato chips, bacon and horseradish sour cream dip and a Brooklyn Pennant Ale '55.

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Dinner: Mom's barbecued pork at the lake with the family.

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

Teriyaki tempeh Caesar-style garden salad

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This is really good! Instead of making a plain Caesar salad with Romaine lettuce, I used more of a garden salad base with lettuce, carrot, celery, green pepper, mushroom and red onion. And instead of chicken I used Teriyaki marinated sautéed tempeh.

It's a minor tweak from my Teriyaki tempeh Caesar salad but I think I like it this way better. It's also similar to my Grilled chicken Caesar salad.

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I started with lettuce. Normally Caesar salads are made with Romaine lettuce, but I used lettuce from my CSA.

The dressing is Drew's Romano Caesar dressing.

I like it with anchovies, but of course you can omit them if you want to make this vegetarian, or you don't like anchovies.

There's also a little microplaned Parmesano Reggiano and freshly ground black pepper.

I previously made and froze sautéed teriyaki tempeh. This is a third of a cake of tempeh and seemed like a good amount for a lunch salad.

I like to combine all of the ingredients in a bowl and toss with the dressing so the lettuce is evenly coated, even when making a single serving.

Finally, top with a few Olivia's butter and garlic croutons. Actually, I forgot the croutons this time.

And it's served with a homemade whole wheat and oat roll, previously frozen. I defrosted it for a few hours at room temperature in plastic wrap, then sliced and reheated it in the toasted for a few minutes so the butter would melt.

What I ate: July 2, 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. And, later, 0.8 oz. cashews.


Lunch: Tofu, broccoli and scallion stir-fry.

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Grilled a package of Johnsonville pork "stadium style" bratwurst. Vacuum sealed and frozen for a quick future meal.

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CSA Week #4!


Snack: 0.8 oz. peanuts.


Prepared salad veggies. Only two salads this week because I'll be at the lake for a number of meals for the Fourth of July. Carrot, celery, green pepper, mushroom and red onion.

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Dinner: Rib-eye steak, salad and fresh peas. I previously grilled, vacuum sealed and froze the steak; all I needed to do is reheat it for 45 minutes from frozen at 132°F in the sous vide.

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Salad with carrot, celery, green pepper, mushroom, red onion and tomato with Annie's Asian sesame dressing. And Olivia's garlic and butter croutons.

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I never really liked peas. Canned peas are right out. Frozen peas I can eat, unhappily. But these fresh peas from the CSA this week are awesome! Shelled and cooked for 1 minute in salted water, then seasoned with a tiny bit of butter, salt and freshly ground pepper they're amazing!

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And 2 glasses of Cupcake malbec.


And I made a batch of tonkatsu, the ridiculously labor-intensive Japanese panko-breaded deep-fried pork. It is delicious, and it's one of my favorite foods, so I guess it's worth it! Frozen for future meals and easy to reheat - 8 minutes at 375°F on a sheet pan in the oven from frozen.

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And the remaining edges of the pork roast, cooked in the sous vide, chilled, sliced, vacuum sealed and frozen for future stir-fry lunches.

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

CSA Week #4 (2014)

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This week:

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I selected:
lettuce
spinach
peas
garlic scapes
tat soi
scallions

All cleaned and packaged. Lettuce separated, washed, spun dry and bagged. Removed the larger stems from the spinach, washed, spun dry and bagged. Peas shelled and vacuum sealed in a jar. Removed the larger stems from the tat soi, washed, spun dry and bagged.

I only made two vacuum sealed jars of salad since I'll be at the lake for several meals over the Fourth of July holiday. That's the rest of the lettuce from last week and some from this week. I may make some new jars of salad Sunday or Monday, we'll see.

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I had the peas with my steak dinner. I've never really been a fan of peas, but these I love. Shelled, 1 minute in salted boiling water, then drained and seasoned with a tiny bit of butter, salt and freshly ground pepper and they're amazing.

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And of course salads with the lettuce.

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Pork with scallion and broccoli stir-fry with the scallions.

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I made garlic scape and basil pesto.

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Made sautéed tat soi, sardines and rice for lunch.

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

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Last week: CSA Week #3
Next week: CSA Week #5

What I ate: July 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.


Cooked and froze 2 pounds of bacon

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Lunch: Pork with scallion and broccoli stir-fry.

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

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Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Made and froze a batch of sautéed teriyaki tempeh.

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Dinner: Tonkatsu and rice.

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And 2 glasses of Cupcake malbec.

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

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