September 2014 Archives

What I ate: September 30, 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.


Walked 2.52 miles in 42:50.


Lunch: Beef with scallion and broccoli stir-fry

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Dinner: Philly cheesesteak and French fries at The Depot in Oneonta, NY with Dad. And a Backyard Brewery (Cooperstown, NY) IPA.

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And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.


What I ate: September 29, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Made a new batch of Sriracha chex mix.

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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 make it on Tuesday, but I'm going to busier tomorrow.

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Lunch: Veggie sausage and green pepper stir-fry

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Walked 2.53 miles in 44:23.


Snack: 0.8 oz. cashews.


Dinner: Chicken paprika with broccoli and rice with sour cream paprika sauce. With a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Maipei malbec.


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

What I ate: September 28, 2014

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

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


Lunch: Zucchini and bacon stir-fry.

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Snack: Edamame.

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Dinner: Beef with scallion and broccoli stir-fry.

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And 2 glasses of Maipe malbec.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: September 27, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries.

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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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Beer, homemade pretzel, beer, cheese and crackers, beer, bratwurst, beer, and a ham and cheese sandwich.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: September 26, 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. I have been eating the whole wheat tortillas, but I had a spare package of regular ones when I started getting the whole wheat ones, so I thought I'd finish that package up.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with scallion and broccoli stir-fry.

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Walked approximately 2.53 miles in around 43:00. I forgot to start my GPS watch when I started walking.


Snack: Cucumber, celery and green pepper with ranch dip. And, later, 0.8 oz. cashews.

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Dinner: Barbecued chicken and salad. Previously vacuum sealed cooked chicken, reheated 45 minutes at 155°F from frozen, the crisped for 30 seconds at 360°F in the deep fryer. Delicious!

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Just lettuce, cucumber, Annie's cowgirl ranch dressing and Olivia's garlic and butter croutons on the salad.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: September 25, 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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Lunch: Chicken soup with soba noodles and spinach. This is the stock that I made in the pressure cooker, which turned out to be really, really good. I'm definitely going to make my stock/soup that way instead of simmering it on the stove for 3 hours.

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Walked 2.55 miles in 43:49.


Snack: 0.8 oz. peanuts.


And later, fresh edamame. Boiled for 4 minutes in salted water, in the shell. Then I shelled them and salted with a little regular Kosher salt (Diamond Crystal) and some Himalayan pink salt. Usually I salt the pods in the shell and peel and eat, but it think I prefer shelling them in the kitchen.

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Dinner: Shrimp pad Thai. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: September 24, 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.


Started a batch of homemade hot pepper infused vodka.

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Vacuum sealed and froze some veal leg cutlets, for future dinners of Veal Marsala.

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Lunch: Veggie sausage and green pepper stir-fry.

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CSA Week #16!


Snack: 0.7 oz. peanuts.


Dinner: Mom's fried rice. Previously frozen, reheated boil-in-bag 18 minutes from frozen. I was going to make something else, but my project ran long so I decided on something quick and easy.

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And 2 glasses of Maipe malbec. I used to get this in a bottle, but I found this box, which is equivalent to 4 bottles. Cheaper and it lasts for weeks.

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


CSA Week #16 (2014)

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This week:

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I selected:

pie pumpkin
beets
radish
kale and chard (the bundle I picked up actually had both in it)
edamame
lettuce
onion

All packaged. Chard and kale stemmed, roughly chopped, washed and bagged. Lettuce separated, washed, and bagged. Radishes and beets greens removed, washed, and bagged. The yellow onion sits out for a week to dry out before going into the 55°F cooler. The pumpkin stays out at room temperature. Everything else is refrigerated.

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Last week: CSA Week #15
Next week: CSA Week #17

What I ate: September 23, 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 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 2.53 miles in 42:58.


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

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Snack: 1.0 oz. tamari almonds and a Dogfish Head 60-minute IPA, post-mowing.

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Dinner: Japanese-style crushed hamburger. And 2 glasses of Banrock Station shiraz.

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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: September 22, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked 2.08 miles in 35:38. My walk was short because it started to sprinkle.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Celery, cucumber and broccoli with ranch veggie dip. And, later, 0.8 oz. cashews.

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Dinner: Japanese-style chicken curry.

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And 2 glasses of Banrock station shiraz.


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

What I ate: September 21, 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 2.52 miles in 43:56.


Lunch: Bacon, lettuce and tomato sandwich. With Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. pretzels and a Saranac pale ale.

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1.4 oz. Doritos (the rest of the little bag) and a half glass of Banrock Station shiraz.

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

What I ate: September 20, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.47 miles in 41:47.


A spicy Blood Mary and 0.7 oz. peanuts.


Lunch: Veggie sausage and green pepper stir-fry.

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Walked into town to pick up some barbecued chicken, a little over a mile. I got two halves; split each half into quarters and vacuum sealed 4 packages and froze 3. The other is for dinner tonight.

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Snack: 0.8 oz. cashews.


Dinner: Barbecued chicken and a seasoned French fries. Chicken reheated in the sous vide, 40 minutes at 155°F, then crisped for 30 seconds in the deep fryer at 360°F. With 2.8 oz. Cascadian organic shoestring French fries, cooked in the deep fryer for 1:50 at 360°F, from frozen.

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And 2 glasses of Eagle's Rock malbec.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: September 19, 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.


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

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Lunch: Pork with scallion and broccoli stir-fry.

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Walked 2.59 miles in 45:22.


Snack: 0.8 oz. cashews.


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

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And 2 glasses of Eagle's Rock malbec. I haven't finished off the box of shiraz yet, I just wanted to have something different tonight.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: September 18, 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.


Short walk into town to run some errands, 1.37 miles in 22:14.


Lunch: Zucchini and bacon stir-fry.

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Snack: Celery, broccoli and cucumber with ranch veggie dip.

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And, later, 1.0 oz. Doritos and a half glass of Banrock Station shiraz.

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Dinner: Bratwurst and sauerkraut and a Dogfish Head 60-minute IPA.

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Dessert: Strawberries and blueberries. And 2 glasses of Banrock Station shiraz.

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

What I ate: September 17, 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.


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

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Lunch: Soppresata and 12-grain English muffin sandwich with Kettle Chips barbecue potato chips.

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Packaged some natural (antibiotic and hormone-free) chicken breast tenders for future meals. Vacuum sealed and frozen.

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Packaged some raw ground beef (91 %), vacuum sealed and frozen for future meals, most likely Japanese-style crushed hamburger.

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The rest I used to make onion, garlic, and browned ground beef for pasta with meat sauce, 4 servings about 1.8 oz. each.

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Cleaned a package of strawberries.

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Prepared salad veggies with celery, green pepper, cucumber and radish.

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CSA Week #15!


Snack: Celery, cucumber and green pepper with ranch veggie dip.

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Dinner: Clams three ways. With homemade ciabatta bread and a Saranac pale ale.

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I finally bought a box of wine. When they first came out the wines in boxes were reputedly awful. But I used to drink Banrock Station shiraz, by the glass, served from a bottle, at one of my local restaurants in Montpelier, VT, and it's not bad for cheap wine. The neat thing about the box is that it's light and rectangular, so it reduces the energy and space to ship it. And since the bag is sealed from oxygen, the wine lasts for a long time, even after you open it. This little box is 3L, or 4x 750 ml bottles, and it's way cheaper ($ 17 for the box vs. $ 6 or 7 for the bottle)!   

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Dessert: Strawberries and blueberries, and wine.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

CSA Week #15 (2014)

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This week:

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I selected:

eggplant
green pepper
celery
radishes
garlic
spinach
lettuce
tomato
green cabbage


All packaged. The garlic sits out for a week on the windowsill to dry out, then will go into the 55°F cooler. The tomato goes into the cooler right away. Everything else gets washed, bagged and refrigerated. The spinach gets stemmed, washed, spun dry and bagged. The lettuce gets separated, washed, spun dry and bagged as well.

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Last week: CSA Week #14
Next week: CSA Week #16

What I ate: September 16, 2014

Boiled and baked a batch of homemade whole wheat bagels. The process actually began two days ago, first making the poolish and soaker, and making the dough and forming the bagels yesterday.

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

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Walked 2.51 miles in 44:31.


Lunch: Roasted chicken and cabbage stir-fry.

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Snack: Celery, green pepper and broccoli with ranch veggie dip. And, later, 0.8 oz. cashews.

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Dinner: Steak and baked potato.

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And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 126.2 lbs. (*)

(*) I noticed this morning that my scale was sitting on an un-level part of the floor and all four feet weren't sitting on the floor at the same time. I think this has recently affected my weight measurements, possibly by 1.2 pounds, but I'm not really sure.

What I ate: September 15, 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 2.36 miles in 40:56.


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

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Lunch: Beef with scallion and broccoli stir-fry.

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Snack: Celery and green pepper with ranch veggie dip. And, later, 0.8 oz. cashews.

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Dinner: Pasta with meat sauce and zucchini.

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And 2 glasses of Cupcake malbec.

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


What I ate: September 14, 2014

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

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.7 oz. peanuts.

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Walked 2.49 miles in 42:29.


Lunch: Tempeh with scallion and broccoli stir-fry. I normally make this with tofu, pork or beef, but I decided to try it with 1/3 of a package of 3-grain tempeh and it was delicious. This is also less work than using my marinated and sautéed teriyaki tempeh as it's not really necessary with the sauce in this dish.

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Snack: Tortilla chips and Green Mountain Gringo spicy salsa. And a Dogfish Head 60-minute IPA.

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

What I ate: September 13, 2014

Lunch: Veggie sausage and green pepper stir-fry.

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Snack: Cucumber, celery, and green pepper with ranch veggie dip. And, later, 0.8 oz. cashews.

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Dinner: Veal Marsala with polenta. I was thinking a salad with this, but the meal comes together a little more quickly than I remembered and the sauce requires some attention so I forgot to make the salad. It's just as well, as there was plenty of food.

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And 2 glasses of Gianni Russo Montepulciano d'Abruzzo.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: September 12, 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.


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

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Made two servings of chicken balsamic with mushrooms. This time I used leg and thighs instead of breasts. Vacuum sealed and frozen.

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Made 3 servings of chicken Parmesan out of a single piece of chicken breast. This is just the breaded chicken part; I'll add more cheese on top when I reheat it in the oven before serving. Vacuum sealed and frozen.

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Lunch: Spicy pork and chard brown rice bowl.

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Walked 2.50 miles in 43:39.


Divided a jar of marinara sauce. While sometimes I make my own homemade pasta sauce sometimes I just buy it. I can't use a whole jar before it goes bad, however, so I divided it into 5 servings of 4.8 oz. each, vacuum sealing and freezing 4 servings and leaving 1 in the jar for dinner tonight.

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Snack: 0.8 oz. cashews.


Dinner: Chicken Parmesan and a salad. With 1.8 oz. pasta, 4.8 oz. organic marinara and the chicken I made this morning, reheated in the oven for 10:00 at 350°F.

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Salad with celery, carrot, green pepper, cucumber, tomato and mushroom and Annie's cowgirl ranch dressing and Olivia's garlic and butter croutons. I realized that I forgot to add the croutons after I took the picture.

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


What I ate: September 11, 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.


Walked 2.23 miles 38:21. This was a slower pace because I took a different route that has twice the elevation change. On the plus side, the hill is on the out direction so coming back is much easier!


Snack: 0.8 oz. peanuts.


Lunch: Zucchini and bacon stir-fry.

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Prepped salad veggies: celery, carrot, green pepper, cucumber and mushroom. 2 servings vacuum sealed in jars for future salads with the lettuce. Normally I jar the lettuce and vegetables separately, but I thought I'd see how it works if I vacuum seal them together.

Also, I prepped veggies for my veggie snack with ranch dip, vacuum sealed and refrigerated for the few hours until I eat it.

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Snack: Cucumber, celery, carrot and green pepper with ranch veggie dip..

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Walked into town to run some errands, about 1.2 miles.


Dinner: Chana Masala.

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And 2 glasses of Hacienda Los Haroldos 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: 127.6 lbs.

What I ate: September 10, 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: Beef with scallion and broccoli stir-fry

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CSA Week #14!


Snack: Cucumber, celery and green pepper with ranch dip.

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Cooked in the sous vide, sliced, divided, vacuum sealed and froze pork for stir-fry. 7 packages, 3.2 oz. each.

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Cleaned a package of strawberries.

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Dinner: Mom's barbecued pork and rice. With 5.3 oz. pork, previously vacuum sealed and frozen, meat and sauce separately, reheated in the sous vide, 40 minutes at 152°F.

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And 2 glasses of Hacienda Los Haroldos 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.


CSA Week #14 (2014)

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This week:

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I selected:

winter squash - acorn and delicata
carrots (purple)
zucchini
green pepper
shallots
chard
lettuce mix
tomato
arugula
jalapeño


All packaged. The shallots sit out on the window sill to dry for a week then into the 55°F cooler. The tomato goes into the cooler right away. Everything else is bagged and refrigerated. I stemmed, chopped, and washed the chard before bagging.

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Salads, of course.

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Spicy pork and chard brown rice bowl with the chard.

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

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Last week: CSA Week #13
Next week: CSA Week #15

What I ate: September 9, 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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Cooked and froze 2 pounds of bacon

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


Walked 2.34 miles in 39:53.


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

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Lunch: Roasted chicken and cabbage stir-fry.

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Snack: 0.8 oz. cashews.


Dinner: Green beans, arugula and prosciutto pasta

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And 2 glasses of Padrillos malbec.


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

What I ate: September 8, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked 2.44 miles in 41:07.


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

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Snack: Cucumber, celery and green pepper with ranch dip. And, later, 0.8 oz. cashews.

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Dinner: Pork with scallions and noodles. I would have added broccoli, but my broccoli was kind of past its prime.

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And 2 glasses of Padrillos malbec.

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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: September 7, 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 2.50 miles in 43:34.


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

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Cleaned and cut a melon from last week's CSA.

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Lunch: Homemade potato leek soup (cooked yesterday) and a salad. And a half glass of 90+ New Zealand sauvignon blanc.

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Salad with lettuce, spinach, celery, carrot, green pepper, cucumber, red onion and tomatoes. With Annie's Asian sesame dressing and Olivia's garlic and butter croutons.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa and a Dogfish Head 60 minute IPA.

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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: 128.2 lbs

What I ate: September 6, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries. This is one of my few breakfasts without meat in it, other than Sunday bagel, lox, and cream cheese. I probably ought to come up with some more healthy meat-free breakfasts, maybe to replace Tuesday blueberry muffin and bacon. Also, I think there's too much sugar in this breakfast, mostly from the bread but there's also some maple syrup on the plain Greek yogurt so I don't want to have this too often.

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Walked 2.51 miles in 44:00.


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

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Lunch: Homemade potato leek soup with a slice of homemade ciabatta bread with fleur de sel and olive oil. I made two servings of soup and vacuum sealed and refrigerated the other; the bread was previously frozen. With a half glass of 90+ New Zealand sauvignon blanc.

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A lot of thing go into the soup!

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Snack: Cucumber, celery and broccoli with ranch dip (new post). This was delicious and a much healthier snack than potato chips and dip! There's 30 grams (1.1 oz.) of ranch dip in the ramekin, the suggested serving size.

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Dinner: Beef with scallion and broccoli rice bowl with brown rice. I was thinking about making a salad to go with it, but there was quite a bit of food without the salad.

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And 2 glasses of Trapiche oak cask malbec.


Dessert: Strawberries and blueberries.

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

Crudités, vegetables and dip

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This was delicious! While I could have made the ranch dip from scratch, this is one of those foods that I never really made for myself, it was just something that I'd nibble on a cocktail parties, so I thought I'd start with a store-bought dip and see if it really worked for me as a snack.

This is the dip I got:

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The nutrition facts says a serving is 30 grams, or about 2 tbsp. There's 30 grams (1.1 oz.) in the ramekin, and it was the perfect amount.

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I made: cucumber, celery and broccoli. I peeled a 2" long piece of cucumber and cut it into sticks, discarding the seedy part in the middle. There's one stalk of celery, cut in thirds, about 2.5" long. And some small bites of broccoli.

The broccoli is raw, though some people prefer it blanched. Actually, I prefer it blanched, but I didn't want to go through the trouble for such as small serving. Though if you happen to prepare the veggies ahead of time and want to vacuum seal with in jars you must blanch the broccoli. Raw broccoli in a vacuum will release an odor so powerful you'd think something died in the jar!


Update September 8, 2014: This time I made it was green pepper instead of broccoli. Also, I gave the vegetables a light sprinkling of kosher salt, since I like salty foods and it made it even more delicious!

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What I ate: September 5, 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 2.35 miles in 39:08.


Made a batch of Sriracha chex mix.

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Lunch: Roasted chicken and cabbage stir-fry.

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Snack: 1.0 oz. cashews.


Dinner: Dinner: Bratwurst on a whole wheat bun with sauerkraut and a salad.

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

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And a Switchback ale. Well, technically more than one since it's a 22 oz. bottle.

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Dessert: Strawberries and blueberries.

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And 2 glasses of Trapiche oak cask malbec.

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

What I ate: September 4, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Walked into town for a bunch of errands, about 1.8 miles.


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

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Cleaned strawberries.

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Lunch: Beef with scallion and broccoli stir-fry.

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

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And, later, some melon.

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

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And 2 glasses of Sledgehammer El Gaucho 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: 128.2 lbs

What I ate: September 3, 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, a half of a slice of whole wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Veggie sausage and green pepper stir-fry.

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CSA Week #13!


Snack: 0.8 oz. cashews.


Made a batch of salsa fresca. Onion and tomato are from the CSA (8/20), as was the jalapeño (9/3). The rest is cilantro, lime juice and salt.

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Dinner: Black bean and grilled corn quesadilla with salsa fresca. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Sledgehammer El Gaucho malbec.

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Dessert: Melon.


Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.4 lbs

CSA Week #13 (2014)

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This week:

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I selected:

melon
Napa cabbage
zucchini
cucumber
red onion
garlic
purple beans
green pepper
tomatoes
baby lettuce
spinach
jalapeño


All prepped. The tomatoes go into the 55°F cooler. The red onion and garlic will dry out for a week on the window sill, then go into the 55°F cooler. Everything else is just bagged and refrigerated.

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I used some of the baby lettuce and spinach to make two salads, vacuum sealed in pint jars.

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Tipped, tailed, cut and blanched (2:00) the purple beans, which turn green when you cook them.

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Made Green beans, arugula and prosciutto pasta

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Roasted chicken and cabbage stir-fry

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Last week: CSA Week #12
Next week: CSA Week #14

What I ate: September 2, 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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Walked 2.52 miles in 44:36. Back to my normal walking schedule now that I'm not at the lake all day.


Snack: 1.0 oz. Sriracha chex mix.


Washed, tipped, tailed, cut and blanched (2:00) the green beans from last week's CSA.

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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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Sliced a melon from my CSA. The one I sliced yesterday was two weeks old and wasn't very tasty anymore; this one was much better.

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Lunch: Spicy pork and green bean brown rice bowl.

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Snack: Fresh edamame from the CSA. Boiled for 3:00 in salted water, drained and sprinkled with salt. Shelled and ate as a delicious snack! And, later, 0.8 oz. cashews.

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Dinner: Tuna salad sandwich, a few Kettle Chips barbecue potato chips and a side salad. And a half glass of 90+ New Zealand sauvignon blanc.

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

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And 2 glasses of Barefoot cabernet sauvignon.


Dessert: Melon, from the CSA.

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

What I ate: September 1, 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 a spicy Blood Mary.


Cooked and froze 2 pounds of bacon

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Lunch: Beef with scallion and broccoli stir-fry.

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Snack: 0.8 oz. cashews. And a Hendricks gin and Q tonic gin and tonic, both an end-of-summer and just-finished-mowing treat.

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Prepped two salads. Two jars of lettuce and two jars of celery, carrot, green pepper, cucumber and red onion. Both vacuum sealed and refrigerated.

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Dinner: Pasta with meat sauce and zucchini and salad. With 2.0 oz. whole wheat penne, 1/2 of a small zucchini, 1.8 oz. of ground beef with onions and garlic (after cooking weight) and 4.4 oz. organic marinara.

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And a salad with lettuce, celery, carrot, green pepper, cucumber, 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 90+ malbec.


Dessert: Cantaloupe.

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

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