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.

About this Entry

This page contains a single entry by Rick Kasguma published on July 2, 2014 10:00 PM.

CSA Week #4 (2014) was the previous entry in this blog.

Teriyaki tempeh Caesar-style garden salad is the next entry in this blog.

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