August 2014 Archives

What I ate: August 31, 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 tuna sashimi at the lake with Mom, Dad, my nephew and brother-in-law.

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Dinner: Mom's barbecued pork at the lake. With asparagus and rice. And a little more pork and rice.

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

What I ate: August 30, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries.

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Packaged Mom's roast beef, 5x 3.2 oz. servings for stir-fry, 1x 4.3 oz. serving for dinner with gravy.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's fried fish 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. I ate a few bites before remembering to take the picture.

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

What I ate: August 29, 2014

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

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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: Veggie sausage and green pepper stir-fry.

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And 2 glasses of 90+ malbec.

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

What I ate: August 28, 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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Packaged some of Mom's roasted chicken, 2 servings for dinner with gravy and 2 servings for stir-fry. They were originally bone-in breast pieces.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's shrimp and eggs at the lake with Mom, Dad and my nephew.

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Dinner: Mom's tempura at the lake with Mom, Dad and my nephew. Shrimp, fish, asparagus, green pepper, and onion. With rice and salad.

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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: August 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 whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


And 2 pieces of bacon at the lake.


Lunch: Roasted chicken Caesar salad at the lake with Mom, Dad and my nephew.

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CSA Week #12!


Dinner: Mt. Fuji Japanese restaurant in Oneonta, NY, with Mom and my nephew. Sushi regular platter. Also miso soup and a small salad, not pictured.

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

CSA Week #12 (2014)

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This week:

csa.2014.12.2.jpgI selected:

lettuce
leeks
arugula
small tomatoes
edamame
green beans
potatoes
melon
cucumber
1 zucchini and 1 yellow summer squash

All prepped. The tomatoes and potatoes went into the 55°F cooler in paper bags; everything else was bagged and refrigerated. I separated and washed the lettuce before bagging.

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Spicy pork and green bean brown rice bowl

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Boiled the edamame for 3:00 in salted water, drained and sprinkled with salt. Shelled and ate as a delicious snack!

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

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Last week: CSA Week #11
Next week: CSA Week #13

What I ate: August 26, 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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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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2 sausages at the lake.


Lunch: Chana masala, made by my nephew and me.

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A 2.0 oz. package of Japanese rice cracker (senbei).


Dinner: Mom's roast beef, rice and gravy at the lake with Mom, Dad and my nephew. And a little more in a second serving.

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And 2 glasses of Cupcake malbec.


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

What I ate: August 25, 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: Mom's salmon and rice at the lake with Mom, Dad, and my nephew.

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

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.4 lbs

What I ate: August 24, 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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Walked 2.49 miles in 43:22.


Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Dogfish Head 60 minute IPA.

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Snack: Homemade queso and tortilla chips. And a Lake Placid Ubu Ale.

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Dinner: Buffet Star in Vestal, NY, with Mom, Dad and my nephew.

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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: August 23, 2014

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

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


Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 0.7 oz. peanuts.


Walked 2.50 miles in 43:40.


Dinner: Tempeh and vegetable brown rice bowl. With sautéed teriyaki tempeh, carrots, celery and cauliflower.

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And 2 glasses of La Puerta malbec.


Dessert: Strawberries and blueberries.

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

What I ate: August 22, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.58 miles in 44:32.


Lunch: Veggie sausage and green pepper stir-fry.

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


Dinner: Whole wheat pasta with zucchini, tomato and prosciutto and a salad.

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Salad with two kinds of lettuce, carrot, cucumber, and tomato from the CSA, celery and red onion, with Annie's Tuscany Italian dressing and Olivia's garlic and butter croutons.

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And 2 glasses of La Puerta malbec.

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Dessert: Strawberries and blueberries.

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

What I ate: August 21, 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.


Late Lunch/Early Dinner: Cowboy burger and fries at Applebee's in Oneonta, NY, with Dad. And a Labatt's blue.

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And, later 2 glasses of Alta Vista malbec.


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

What I ate: August 20, 2014

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

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


Lunch: Zucchini and bacon stir-fry with zucchini from the CSA.

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Grilled a large porterhouse steak. Seriously, it was over 2 pounds (including the bone), but I divided it into 4 more reasonably-sized servings. Vacuum sealed and frozen.

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Grilled a package of natural (antibiotic and hormone-free) chicken breast tenders for things like chicken Caesar salad and chicken and cheese enchiladas. 4 packages of 3.0 oz. each, 2 pieces in each package, vacuum sealed and frozen.

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CSA Week #11!


Cleaned a package of strawberries.

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Prepped salad veggies: celery, carrot, cucumber and red onion.

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Snack: 0.7 oz. peanuts.


Dinner: Porterhouse steak and a salad.

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Salad with two kinds of lettuce, carrot, cucumber, and tomato from the CSA, celery and red onion, with Annie's cowgirl ranch dressing and Olivia's garlic and butter croutons.

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And 2 glasses of Alta Vista malbec.

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Dessert: Strawberries and blueberries.

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

CSA Week #11 (2014)

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This week:

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I selected:

lettuce
carrots
baby lettuce
cucumber
1 zucchini, 2 yellow summer squash
1 yellow onion, 1 red onion
tomatoes
2 melons

All packaged. The tomatoes go into the 55°F cooler. The onions sit out for a week to dry out, then go into the cooler as well. I made 2 vacuum sealed salads in jars with the two kinds of lettuce. Everything else was bagged and refrigerated.

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Last week: CSA Week #10
Next week: CSA Week #12

What I ate: August 19, 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: 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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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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Grilled some corn on the cob for tonight's dinner, and extra for the freezer, from the leftover corn from yesterday.

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Made a batch of salsa fresca.

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Dinner: Black bean and grilled corn quesadilla with salsa fresca

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Vacuum sealed and froze the remainder of the grilled corn and the can of black beans.

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Dessert: Melon.

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

What I ate: August 18, 2014

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Walked 2.51 miles in 43:10.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. cashews.


Dinner: Rib-eye steak and corn. Mostly corn. I ate the whole plate.

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And 2 glasses of The Show malbec.

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Dessert: Melon from the CSA.

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

What I ate: August 17, 2014

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

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Walked 2.53 miles in 45:04.


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

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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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Lunch: Mom's salmon and sushi at the lake with Mom and Dad. And 2 more pieces of sushi.

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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: 128.2 lbs.


What I ate: August 16, 2014

Breakfast: Blueberry buttermilk pancakes with bacon, both previously frozen. Reheated in the oven on a sheet pan, 8 minutes at 350°F from frozen.

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Walked 2.49 miles in 43:41.


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

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Lunch: Homemade clam chowder that I made a few days ago and a salad with lettuce, celery, carrot, green pepper, cucumber, red onion and tomato with Annie's Asian sesame dressing and Olivia's butter and garlic croutons.

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Snack: A small bag of Japanese rice crackers. I forgot to take a picture, but it looked like this.

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Cut up the melon from CSA Week #10.

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Dinner: Bratwurst on a whole wheat bun with sauerkraut. And a salad with Annie's ranch dressing.

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And a Goose Island urban wheat ale.

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And, later, 2 glasses of Diseño malbec.


Dessert: Melon.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: August 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 whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.48 miles in 44:30.


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 Dogfish Head 60-minute IPA. Post-lawn mowing and weed whacking meal.

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

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Dinner: Veggie sausage and green pepper stir-fry. And a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Diseño malbec.

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Dessert: Strawberries and blueberries.

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

What I ate: August 14, 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. cashews.


Prepped salad veggies: celery, carrot, green pepper, cucumber, red onion and mushroom. 2 servings vacuum sealed in jars for future salads.

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Lunch: Zucchini and bacon stir-fry

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Made a batch of sautéed teriyaki tempeh. Vacuum sealed and froze 3 servings. It's really tasty and I substitute it for chicken in things like Caesar salad and stir-fries.

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Snack: 0.7 oz. peanuts.


Dinner: Chicken Caesar salad with grilled chicken, anchovies, Drew's Romano Caesar dressing and Olivia's butter and garlic croutons. And a homemade whole wheat and oat roll but butter. And a glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Santa Julia reserva malbec.


Dessert: Strawberries and blueberries.

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

What I ate: August 13, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade clam chowder with homemade ciabatta bread with fleur de sel and olive oil. I made two servings, vacuum sealed and refrigerated one. The bread was previously frozen.

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CSA Week #10!


Snack: 0.8 oz. cashews.


Cleaned a package of strawberries.

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Dinner: Tempeh and vegetable brown rice bowl with carrots, celery, green pepper and cauliflower. This was really good, I should make this more often!

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And 2 glasses of Santa Julia reserva malbec.

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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: 128.8 lbs.

CSA Week #10 (2014)

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This week:

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I selected:

lettuce
leeks
tomatoes
carrots
melon
cucumber
zucchini
green pepper

Everything packaged, mostly just sealed in zip-lock bags. The melon doesn't need a bag. The tomatoes go into a paper bag in the 55°F chiller. The lettuce I separated, washed, and spun dry.

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Veggie sausage and green pepper stir-fry with the green pepper.

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Salads with the lettuce, plus tomato, cucumber and carrot from previous weeks. Also with celery, green pepper, mushroom and red onion, not from the CSA.

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On Saturday I cut up the melon.

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Last week: CSA Week #9
Next week: CSA Week #11

What I ate: August 12, 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.


Made a batch of Sriracha chex mix.

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Baked a small batch of a half dozen blueberry muffins.

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Lunch: Pork with scallion and broccoli stir-fry.

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Walk/run intervals, 1 mile, around 15:00 on the treadmill.


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 1.8 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. And a small salad with Romaine and cucumber and Annie's Tuscany Italian dressing.

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And 2 glasses of Urban malbec.


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

What I ate: August 11, 2014

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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


Cooked and froze 2 pounds of bacon

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Walked 2.51 miles 44:14.


Lunch: Veggie sausage and green pepper stir-fry with rice.

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Snack: 0.8 oz. cashews. And, later, a small package of Japanese rice crackers (senbei).

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. Normally I do this on Tuesday, but I had some time today to do it.

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Dinner: Pasta with meat sauce and yellow squash. And French multigrain garlic bread.

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And 2 glasses of Urban malbec.

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

What I ate: August 10, 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.


Walked 2.54 miles in 45:05.


A spicy Blood Mary.


Lunch: Bacon, lettuce and tomato sandwich (BLT) and Kettle Chips barbecue potato chips.

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Made a batch of garlic scape and arugula pesto (new recipe), mainly because I had garlic scapes and arugula that I needed to use up. But it is good!

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Snack: 0.8 oz. pretzels and a Sea Dog wild blueberry beer.

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

Garlic scape and arugula pesto

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I decided to try making arugula pesto, mainly because I had both arugula and garlic scapes that I needed to use up. I like garlic scape and basil pesto better, but this was good and a great way to use arugula. It gives it a spicy bite that basil does not have.

Here are my ingredients:
garlic scapes (could omit, or just add some minced garlic)
arugula
pine nuts
Parmesan
olive oil
salt (optional)

Toasting the pine nuts in a dry sauté pan brings out some additional flavors, but I usually skip that step, especially when using garlic scapes, because they completely overpower the pine nuts.

Add the garlic scapes to the food processor and mostly mince. Add the pine nuts and buzz some more.

Process the arugula for a few seconds, then add the cheese, olive oil, and a little salt (optional).

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Vacuum sealed and froze 2 servings of 3.0 oz. each. For single-serving dinners, I probably could have gotten away with 3 servings of 2.0 oz..

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I had a pretty good idea that it would work since I found a recipe for it.

What I ate: August 9, 2014

Breakfast: Corned beef hash, egg and toast.

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

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Walked 2.55 miles in 44:19.


Lunch: Turkey and cabbage stir-fry.

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Snack: 0.8 oz. cashews. And, later, 1.0 oz. Doritos and a half glass of Altos del Plata malbec.

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Dinner: Antipasto plate. Technically, not antipasto, since it was my dinner, but it has the sorts of things you'd find on one. I made it last week and had a craving for another. And the rest of the malbec.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: August 8, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.48 miles in 44:09.


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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Snack: 0.8 oz. cashews. And 13 grapes. And, later, 0.7 oz. peanuts.


Dinner: Mom's fried rice. Previously frozen, reheated boil-in-bag 18 minutes from frozen.

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And 2 glasses of Altos del Plata malbec.

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Dessert: Strawberries and blueberries and Marsala.

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

What I ate: August 7, 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. cashews.


Walked into town to run some errands, about 1.6 miles.


Lunch: Summer squash and bacon stir-fry with rice. I normally make it with zucchini, but I still had one yellow squash leftover from CSA Week #8.

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Snack: 0.7 oz. peanuts. And, later, 1.0 oz. Doritos and 1/3 of a glass of Gianni Russo Montepulciano d'Abruzzo. And, even later, another 1.0 oz. of Doritos. There's a reason I normally don't keep them in the house! Good thing I only got a little 3.75 oz. bag!

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Dinner: Bratwurst on a whole wheat bun with sauerkraut and some Kettle Chips hot jalapeño potato chips.

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And a Goose Island Urban wheat ale.

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

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

What I ate: August 6, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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CSA Week #9!


Snack: 1.0 oz. potato chip with bacon and horseradish sour cream dip.


Made a batch of homemade spicy pork breakfast sausage patties.

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Cleaned a package of strawberries.

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Made a batch of stir-fry beef for stir-fry. 8 packages of 3.2 oz. each, vacuum sealed and frozen.

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

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And 2 glasses of Gianni Russo Montepulciano d'Abruzzo.

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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.


CSA Week #9 (2014)

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This week:

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I selected:

cabbage
potatoes
cauliflower
sorrel
cucumbers
zucchini and summer squash
shallots
cherry tomatoes

All cleaned and prepped. Potatoes and tomatoes go into the 55°F cooler, in paper bags. The shallots will sit on the windowsill for a week to dry out, then go into the 55°F chiller. Everything else is bagged and refrigerated.

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I made Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce with some of the tomatoes.

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Turkey and cabbage stir-fry.

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Tempeh and vegetable brown rice bowl with carrots, celery, green pepper and cauliflower. Carrots from last week, cauliflower from this week.

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Last week: CSA Week #8
Next week: CSA Week #10

What I ate: August 5, 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 2.55 miles in 44:16.


Lunch: Spicy shrimp and kale rice bowl with brown rice.

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Grilled some corn on the cob for tonight's dinner. Just lightly coated with olive oil and grilled for 4-5 minutes, turning frequently.

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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: Late July organic crackers with Yancey's fancy horseradish cheddar. And 1/3 of a glass of Line 39 chardonnay.

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Made a batch of salsa fresca with tomato, onion, jalapeño, cilantro, freshly squeezed lime juice and salt.

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Dinner: Black bean and grilled corn quesadilla with salsa fresca (new recipe). With tortilla chips.

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And a Waterfront Brewing Company IPA.

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And, later, 2 glasses of Gaffigna malbec.


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


Black bean and grilled corn quesadilla with salsa fresca

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I grilled the corn ahead of time, though this is not necessary. Lightly coat with olive oil and grill over high heat for 4 to 5 minutes, turning frequently. Let cool, then cut the corn kernels from cob.

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Slightly ahead of time I made a batch of salsa fresca, since it's best to make it about a half hour ahead of time. That contains tomato, onion, jalapeño, cilantro, freshly squeezed lime juice and salt.

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The quesadilla is just cheese (I used Sargento 4-cheese blend, Monterrey Jack, cheddar, queso quesadilla and Asadero, but it doesn't really matter), canned black bean (drained), grilled corn, a little salt, and some of the salsa fresca, topped with more cheese on a whole wheat flour tortilla.

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I made a half quesadilla, but of you could easily make a whole one with two tortillas.

If the ingredients are cold, I like to microwave for 15 seconds to help the cheese melt. Finish off on the cast iron griddle pan.

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Serve with sour cream, tortilla chips and the rest of the salsa fresca.

This dish is vegetarian. Leave out the sour cream and cheese (or use a substitute) and it's vegan. Use a different kind of tortilla and it could be gluten-free. It's soy-free. It's pretty much the same as my grilled chicken quesadilla.

What I ate: August 4, 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 2.53 miles in 43:33.


Post-breakfast: A piece of homemade zucchini bread, warmed in the toaster oven, with butter.

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Lunch: Veggie sausage and green pepper stir-fry and rice.

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Snack: 0.8 oz. cashews.


Dinner: Mom's steak and fresh corn on the cob. The steak was leftover, vacuum sealed, frozen, and reheated in the sous vide 45 minutes at 133°F. I made the corn fresh. I ate all of it.

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And 2 glasses of Gaffigna malbec.

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Dessert: A bowl of blueberries.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: August 3, 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.

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Lunch: Turkey club sandwich with Kettle Chips barbecue potato chips.

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

What I ate: August 2, 2014

Breakfast: Blueberry buttermilk pancakes with bacon.

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Walked 2.51 miles in 44:19.


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

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Lunch: Spicy sautéed tofu with yellow beans. The beans were from CSA Week #8, blanched for 2:30.

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Snack: A package of Japanese rice crackers (senbei).

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Dinner: Tonkatsu, rice and a salad.

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Salad with celery, carrot, green pepper, cucumber, mushroom, red onion and Annie's Asian sesame dressing.

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And 2 glasses of Zuccardi malbec.


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

Spicy sautéed tofu with green beans

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I would normally have made this with green beans, but I had yellow beans from CSA Week #8 and it was just as good!

I had previously prepped the beans: tipped, tailed, cut, and blanched for 2:30 in boiling salted water. If they were thinner, I would have cut the time to 2:00.

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I use 1/3 of a cake of extra-firm tofu for one serving. Here is is after making it into 6 slices.

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Heat some oil in a sauté pan over medium-low heat. Add the tofu and cook until lightly browned, being careful because it loks to stick to the pan.

Right before flipping, season with garlic powder and freshly ground black pepper.

Flip, then season the other side.

Cook for a minute, adding more oil to the pan. Add the green or yellow beans to the pan.

Cook until the beans and tofu are cooked.

Here are the sauces that I used:

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Turn off the heat and add the sauces to taste. Serve with rice.

What I ate: August 1, 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.


Walked 2.52 miles in 43:55.


Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Red Hook Long Hammer IPA.

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Snack: 0.8 oz. cashews. And, later, a few grapes.

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Dinner: Antipasto plate (new recipe). Technically, not antipasto, since it was my dinner, but it has the sorts of things you'd find on one, and it was quite delicious. With a half glass of Ponga New Zealand sauvignon blanc.

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And, later, 2 glasses of Zuccardi malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.8 lbs.

Antipasto plate #1

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Technically not antipasto, because I ate it as my dinner, but it was delicious and I was in the mood.

Multigrain French bread slices, drizzled with olive oil, fleur de sel, with a fresh basil leaf and a slice of mozzarella and prosciutto roll.

Late July organic crackers with Cabot extra sharp cheddar cheese.

Cashews.

Sopressata.

Seedless black grapes.

This really was good! It would of course also make a good shared appetizer, but not bad for a hot summer evening meal, either.

Update August 13, 2016: Here's another one with a side salad with lettuce mix, cucumber, tomato, fresh mozzarella and Drew's roasted garlic and peppercorn dressing. And a plate with multigrain bread, olive oil, sopresata, almonds, roasted garlic and cracker pepper triscuits, jalapeño cheddar, and herbed chevre.

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