October 2014 Archives

What I ate: October 31, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, red 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.


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 2.53 miles in 44:34


Snack: 0.8 oz. cashews.


Dinner: Grilled teriyaki London broil and rice.

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Dessert: Cantaloupe.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: October 30, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Potato leek soup with homemade ciabatta bread (previously frozen) with fleur de sel and olive oil.

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Walked 2.50 miles in 43:20.


Snack: Homemade guacamole and 1.0 oz. tortilla chips. I forgot that I had this in the refrigerator. Vacuum sealed and refrigerated it was safe to eat still, but the avocado gets mushy 4 days out. And, later, 0.7 oz. peanuts.

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

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And 2 glasses of William Hill cabernet sauvignon.


Dessert: Cantaloupe.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: October 29, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, red pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday in a freshly heated whole wheat tortilla. I think I'm going to go back to the regular Mission flour tortillas. While the whole wheat ones are possibly a little healthier, they aren't as good, at least the Chi Chi's whole wheat vs. Mission regular.

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Cooked and froze 2 pounds 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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Lunch: Veggie sausage and green pepper stir-fry.

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Cleaned and diced a cantaloupe.

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Roasted some beets, acorn squash and Brussels sprouts for future meals and recipes. I just peeled, diced, seasoned with salt, freshly ground black pepper and drizzled with olive oil, mixed in a bowl, and put each vegetable on the sheet pan. I started with 30 minutes at 400°F, stirring once at 15 minutes. It might take 45 minutes if you cut larger pieces.

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Cooked a pork roast in the sous vide, sliced and divided into 6x 3.2 oz. packages for stir-fry, vacuum sealed and frozen.

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Snack: 0.8 oz. cashews.


Dinner: Steak au poivre (pepper steak) with wild rice mix and roasted Brussels sprouts. That's a 3.2 oz. steak (before cooking weight). Well, it's actually half of a strip steak, but I'm getting used to the smaller servings of meat, finally!

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And 2 glasses of William Hill cabernet sauvignon, California, 2012. This was way better than the wine-in-box that I've been getting recently!

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Dessert: Cantaloupe.

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

What I ate: October 28, 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, red pepper, jalapeño and egg for breakfast Wednesday and Friday. Usually I make it with green pepper, but I had a red pepper and forgot to pick up green peppers last week.

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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 2.50 miles in 43:00.


Lunch: Caesar salad with anchovies and a homemade roll.

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Snack: Celery, cucumber and broccoli with 1.1 oz. ranch veggie dip.

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Dinner: Barbecued chicken and seasoned French fries. And 2 glasses of Bota Box shiraz.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: October 27, 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 2.44 miles in 40:53.


Snack: 0.8 oz. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. peanuts.


Dinner: Roast beef, gravy and rice. Mom's roast beef and gravy, previously vacuum sealed and frozen. Reheated sous vide 45 minutes from frozen at 133°F. Then gravy heated some more in a sauce pan on the stove to smooth it out. With 2 glasses of Bota Box cabernet sauvignon.

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Dessert: Cantaloupe.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: October 26, 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: Ham and Swiss cheese sandwich with Kettle Chips barbecue potato chips.

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Snack: Homemade guacamole, 1.0 oz. tortilla chips and a Saranac pale ale.

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I vacuum sealed the remainder; it will keep a few days no problem vacuum sealed and refrigerated.

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

What I ate: October 25, 2014

Breakfast: Corned beef hash, egg and toast.

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

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Lunch: Cheese hot dog with Kettle Chips hot jalapeño potato chips and a Sierra Nevada pale ale,

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Dinner: Japanese-style beef curry and 2 glasses of Bota Box shiraz.

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Dessert: Cantaloupe.

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Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: October 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 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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Made some homemade teriyaki sauce for tonight's dinner.

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Walked 2.53 miles in 44:25..


Snack: 0.8 oz. cashews.


Dinner: Grilled teriyaki London broil and rice. And 2 glasses of Bota Box cabernet sauvignon.

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Dessert: Cantaloupe.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: October 23, 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.


Made a new batch of Sriracha chex mix.

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Grilled the teriyaki London broil I marinated overnight. It was thick cut so it took 9 minutes.

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Lunch: Mom's sushi and miso soup at the lake with Mom and Dad. I had 3 more pieces.

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Dinner: Farmhouse restaurant in Oneonta, NY with Mom and Dad. Sauerbraten, homemade egg noodle and braised red cabbage special was good! With an 18 Crimes shiraz. And 2 pieces of bread and butter.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.


What I ate: October 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 tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with scallion and broccoli stir-fry.

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Vacuum marinated a London broil in homemade teriyaki marinade for grilled teriyaki London broil.

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Cleaned and diced a cantaloupe.

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Made a batch of salsa fresca for tonight's dinner.

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Dinner: Grilled chicken quesadilla

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With a Sierra Nevada pale ale.

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And, later, 2 glasses of Bota Box old vine zinfandel. And cantaloupe.

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


What I ate: October 21, 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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Walked 2.37 miles in 40:25. Cut a little short due to rain.


Snack: 0.8 oz. cashews.


Lunch: Pork with scallions, broccoli and noodles.

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Snack: 0.8 oz. peanuts.


Dinner: Fried clams and French fries.

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With a Saranac pale ale.

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And, later, 2 glasses of Tirunno primitivo.


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


What I ate: October 20, 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.


Lunch: Veggie sausage and green pepper stir-fry.

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Walked 2.54 miles in 43:36. Also some mowing and leaf-blowing.


Snack: 0.8 oz. cashews.


Dinner: Japanese-style crushed hamburger with onion, ginger and garlic, served with rice.

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And 2 glasses of Tirunno primitivo.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: October 19, 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.

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Lunch: Cheese hot dog, Kettle Chips hot jalapeño potato chips and a Sierra Nevada pale ale.

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Snack: 1.0 oz. tortilla chips with homemade queso dip. And a half glass of Ponga New Zealand sauvignon blanc.

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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: 126.6 lbs.

What I ate: October 18, 2014

Breakfast: Corned beef hash, egg and toast.

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Vacuum sealed and froze the two other servings of cooked hash.

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

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Cooked and froze 2 pounds of bacon


Snack: 0.8 oz. cashews.


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

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Snack: 0.8 oz. peanuts.


Dinner: Mom's roast beef and gravy (previously vacuum sealed and frozen) with rice and stir-fried Brussels sprouts.

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And 2 glasses of Bota Box shiraz.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: October 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 tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Shrimp and onion stir-fry with spinach.

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Walked 2.53 miles in 44:12.


Snack: 0.8 oz. cashews.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. With a half glass of Ponga New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box old vine zinfandel.


Dessert: Strawberries and blackberries.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: October 16, 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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Walked 2.49 miles in 43:53.


Lunch: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. cashews.


Dinner: Chicken paprika with rice, broccoli and sour cream sauce. Thanks to the 1 tsp. of hot Hungarian paprika it's really spicy! I think maybe I should tone it down a bit because I'm sweating. With a glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Kermit Lynch Côtes du Rhône.


Dessert: Strawberries and blackberries.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: October 15, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Cleaned a package of strawberries.

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Made, vacuum sealed and froze 5 servings of Japanese-style beef curry.

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Snack: 0.8 oz. cashews.


Dinner: Chicken balsamic with wild rice mix. I used to make this with chicken breast or breast tenders and made a single serving, fresh. This is from the batch I made with chicken leg and thigh and vacuum sealed and froze. I reheated it in the sous vide, 1 hour from frozen at 160°F. I think it's a little better fresh, mainly because it's easier to control the thickness of the sauce, but this was very good.

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And 2 glasses of Kermit Lynch Côtes du Rhône.

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Dessert: Strawberries and blackberries. And a glass of Warre's warrior port.

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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: October 14, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries.

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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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Lunch: Veggie sausage and green pepper stir-fry.

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Snack: Celery, carrot and broccoli with ranch veggie dip. And, later, 1.0 oz. peanuts.

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Dinner: Japanese-style beef curry. And 2 glasses of Bota Box late harvest zinfandel.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: October 13, 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. New jar, freshly stirred, at room temperature. It's a little softer than usual!

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Lunch: Chicken soup with soba noodles and spinach.

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Snack: 1.0 oz. cashews.


Dinner: Nachos seasoned beef, black beans, jalapeños, Mexican-style cheese, salsa, and sour cream.

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And 2 glasses of Bota Box late harvest zinfandel.


Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: October 12, 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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Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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

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Walked 2.53 miles in 43:56.


Snack: 1.0 oz. cashews.


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

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


What I ate: October 11, 2014

Breakfast: Western omelette with 2 eggs, 2.0 oz. ham, green pepper and onion. And a half slice of Barowski's wheat bread toast with butter.

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

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Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Sierra Nevada pale ale.

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Walked 2.56 miles in 43:31.


Snack: 1.0 oz. cashews.


Dinner: Tonkatsu, rice and sautéed cabbage.

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And 2 glasses of Bota Box shiraz.


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

What I ate: October 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 tortilla.

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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 2.49 miles in 42:50.


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

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Snack: 1.0 oz. cashews.


Dinner: Japanese-style beef curry. And 2 glasses of Bota Box shiraz.

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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: 126.6 lbs.

What I ate: October 9, 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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Walked 2.53 miles in 43:34.


Lunch: Sautéed Swiss chard with pancetta.

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Snack: 1.0 oz. cashews.


Dinner: Spaghetti with Italian sausage and garlic bread.

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And 2 glasses of Bota Box Late Harvest Zinfandel.


Dessert: Strawberries and blueberries.

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


What I ate: October 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 tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Made a batch of homemade spicy breakfast sausage patties.

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Made stir-fry beef, cooked an eye of round roast beef for 1:15 at 133°F. Sliced, vacuum sealed and froze 5 servings of 3.2 oz. each. And reserved 3.0 oz. for Roscoe (my dog). I also cut 3.1 oz. of the roast off before cooking to use in tonight's dinner.

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CSA Week #18!


Snack: 0.8 oz. cashews.


Cleaned a package of strawberries.

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Dinner: Beef Stroganoff. With 3.1 oz. beef, 1.5 oz. noodles and mushrooms.

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And 2 glasses of Maipei 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: 127.0 lbs.

CSA Week #18 (2014)

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This week:

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I selected:

spinach
chard
garlic
shallots
beets
celeriac
acorn squash
green pepper

All packaged. The garlic and shallots sit out for a week to dry out then go into the 55°F cooler. The squash sits out. Everything else was washed, bagged and refrigerated. I removed the large spinach stems, and stemmed and chopped the chard.

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Last week: CSA Week #17
This is the last week of the season!

What I ate: October 7, 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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Walked 2.52 miles in 43:10.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.8 oz. peanuts. And, later, 4 Late July organic crackers with Cabot extra sharp cheddar cheese.

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Dinner: Tempeh and vegetable brown rice bowl. With celery, carrot and broccoli. I had been making it with the teriyaki marinated sautéed tempeh, but I tried making it with plain 3-grain tempeh, right out of the package. It's not quite as good, but it's certainly easier, and with the stir-fry sauce it's almost as good!

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And 2 glasses of Maipei malbec.


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


What I ate: October 6, 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.


Cooked and froze 2 pounds of bacon

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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 2.46 miles in 41:49.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Cucumber, celery and radishes with 1.1 oz. ranch veggie dip.

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Dinner: Mom's fried rice, previously vacuum sealed and frozen. Reheated boil-in-bag, 18 minutes from frozen.

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And 2 glasses of Maipei malbec.


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

What I ate: October 5, 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.

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Lunch: Shrimp and onion stir-fry with spinach.

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Walked 2.52 miles in 43:00.


Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a Sierra Nevada pale ale.

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

What I ate: October 4, 2014

Breakfast: Western omelette with 2 eggs, 2.0 oz. ham, green pepper and onion. And a half slice of Barowski's wheat bread toast with butter.

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

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Roasted some beets, Brussels sprouts and delicata squash for future meals and recipes. I just peeled, diced, seasoned with salt, freshly ground black pepper and drizzled with olive oil, mixed in a bowl, and put each vegetable on the sheet pan. I started with 30 minutes at 400°F, stirring once at 15 minutes. It might take 45 minutes if you cut larger pieces.

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Lunch: Roasted delicata squash soup (new recipe) with homemade ciabatta bread with fleur de sel and olive oil. This was really good!

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I made rutabaga in the style of my garlic mashed potatoes (new recipe). This was good. I have one serving for dinner tonight and one vacuum sealed and frozen.

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Snack: 0.8 oz. cashews.


Dinner: Roasted chicken, gravy, mashed rutabaga and roasted Brussels sprouts. With 4.0 oz. roasted chicken, previously sliced, vacuum sealed and frozen. Reheated 40 minutes from frozen in the sous vide at 155°F. Vacuum sealed gravy reheated as well, but finished in a sauce pan on the stove to get the texture back to normal. I made the Brussels sprouts and rutabaga earlier; reheated in the microwave.

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And 2 glasses of Bota Box old vine zindandel.


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.

Rutabaga, garlic mashed potato-style

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I made rutabaga in the style of my garlic mashed potatoes and it was excellent! It's a good, less starchy substitute for mashed potatoes. The rutabaga is a cross between a turnip and a cabbage, apparently.

I also got some ideas from this article about rutabaga, Irish-style.

Serves 2-3, more if you have a particularly large rutabaga

1 rutabaga
1 clove garlic, minced (optional)
1 - 2 tbsp. butter
salt
freshly ground white pepper
heavy cream (optional)

Here's the rutabaga I got from my CSA.

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I cut off the very bottom (root end) so it would sit nicely on the cutting board.

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The article above has an interesting technique for peeling it, but I did not use that technique, which involves cutting slices and using a paring knife. The skin appears to be a little thick to use a vegetable peeler. Instead, using a very sharp chef's knife I just carefully trimmed off the outer skin. It's the same way I peel celeriac, which has an even thicker skin.

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Then I trimmed off the stalk end, cut it in half, then into slices, then into small cubes.

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In a pot of salted water.

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Bring to a boil, then reduce the heat to a low boil and cook for 35 minutes. If not tender yet, cook for another 5-10 minutes.

Drain in a colander.

Here's where things got a little complicated. I intended to use my ricer, which is also what I used to make mashed potatoes.

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On one hand, this worked very well solving an unexpected problem. Unlike potatoes, rutabaga absorbs a lot of water. The first squeeze in the ricer caused a whole lot of it to pour out. This worked great, though, because I was able to discard the excess water.

Unfortunately, for one rutabaga in my very large ricer, basically almost no vegetable came out and most of it was still stuck inside, un-riced. It might be possible to use a potato masher for the stuff stuck inside, but I ended up throwing it all into the food processor, which actually worked quite well.

I hate to have to use both, but the ricer is very effective in squeezing the water out, and the food processor for puréeing.

Anyway, back into the pot it went with the garlic and butter. If necessary, turn the heat on low to get the butter to melt. Add salt to taste and freshly ground white pepper. If you want to make it more mashed potato-y, add some heavy cream, which I did.

That's it! I vacuum sealed and froze one serving and the other is for dinner tonight. The serving I froze was 4.1 oz., which seems about right.

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Here's how I served it, with roasted chicken, gravy and roasted Brussels sprouts. Delicious!

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Roasted delicata squash soup

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This was really good! While I have a different vegan recipe, I like this one better. It's based on the recipe I use for clam chowder, corn chowder and potato leek soup.

Serves 2, multiply as necessary.

1 delicata squash, diced and roasted
onion, finely diced
carrot, finely diced
celery, finely diced
1 clove garlic, minced
1/2 slice of bacon, finely diced
1/2 tbsp. butter
olive oil
2 tbsp. flour (I used all-purpose unbleached white flour)
12 oz. chicken stock
4 oz. heavy cream
salt
freshly ground white pepper
Tabasco sauce (optional)


Preheat the oven to 400°F Half the squash and remove the seeds and stringy stuff from the middle. Peel and dice. In a bowl, season with salt, freshly ground pepper and olive oil, toss to coat, and put on a sheet pan. The beets and Brussels sprouts are for a different recipe!

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Roast for 30 minutes at 400°F, stirring once at 15 minutes.

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Here are the rest of the ingredients. There aren't precise measurements because it doesn't entirely matter. You could even leave one or more out of you had to.

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I added a half slice of frozen pre-cooked bacon, but you could omit it for a vegetarian version.

Also, I used 1 tbsp. of More Than Gourmet chicken stock concentrate and 12 oz. of boiling water to make the stock. You could use broth or stock from a container or can, homemade, or even use plain water. And, of course you could use vegetable stock for a vegetarian version.

Add the butter and olive oil to the pan you'll be making the soup in. Add the onion, carrot and celery and cook until the onion is translucent.

Add the garlic and bacon and cook for a few minutes.

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Add 2 tbsp. flour to make a roux. Cook over low heat for 5 minutes.

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Add the stock and roasted squash and bring to a boil.

Reduce the heat to simmer and cook for 15 minutes.

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Once fully cooked, purée the soup. I used a stick blender which is easier to clean than the food processor. It doesn't make the soup quite as smooth, but I like having a few little bits of identifiable vegetable. You could use a blender or food processor of course.

Add the cream and simmer. Add salt, freshly ground white pepper and Tabasco sauce (optional).

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It's good with homemade ciabatta bread with fleur de sel and olive oil (pictured above).

I vacuum sealed and froze the second serving. I'm not positive it will freeze well, but we'll find out!

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What I ate: October 3, 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.

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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: Ham and Swiss cheese sandwich on one slice of Barowski's wheat bread, cut in half. With mustard and lettuce. And Kettle Chips hot jalapeño potato chips.

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Walked 2.48 miles in 43:02.


Snack: 0.8 oz. cashews.


Dinner: Japanese-style beef curry.

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And 2 glasses of Maipei malbec.


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: 127.4 lbs.


What I ate: October 2, 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 2.36 miles in 41:21.


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

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Lunch: Sautéed Swiss chard with pancetta.

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Snack: 0.8 oz. peanuts.


Dinner: Veal saltimboca, salad (with peppercorn ranch), bread, and a glass of Layer Cake malbec at Bella Michael's in Oneonta, NY with Mom and Dad.

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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: October 1, 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.

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


Lunch: Roasted chicken and cabbage stir-fry.

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Diced, vacuum sealed and froze 2.0 to 2.5 oz. packages of ham steak. I figured this would be good for making a quick Western omelette with ham, green pepper and onion.

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

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CSA Week #17!


Cooked, sliced, divided, vacuum sealed and froze 5x 3.2 oz. packages of pork for stir-fry. I also made packages of the trimmings for Roscoe. I have no idea why it never occurred to me to sous vide the layer with the stringy tissue in it; cooked in the sous vide for 2+ hours at 153°F is softens right up and is fine for Roscoe once cut into tiny pieces.

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Dinner: Mom's tempura, previously frozen and reheated in the oven, 8 minutes at 350°F.

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And 2 glasses of Banrock Station shiraz.


Cleaned a package of strawberries.

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Dessert: Strawberries and blueberries.

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Baked a loaf of zucchini bread.

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Baked a batch of blueberry muffins. I make them a half dozen at a time because I freeze them and eat one per week, and I don't want them to be in the freezer for too long.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

CSA Week #17 (2014)

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This week:

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I selected:

rutabaga
delicata squash
onion
radish
Brussels sprouts
eggplant
red pepper
lettuce
kale


All prepped. Kale stemmed, chopped, washed, spun dry and bagged. Lettuce separated, washed, spun dry and bagged. Everything else just washed and bagged. The onion sits out for a week to dry out. Last week's onion goes into the 55°F cooler.

csa.2014.17.3.jpg
Roasted some beets, Brussels sprouts and delicata squash for future meals and recipes. I just peeled, diced, seasoned with salt, freshly ground black pepper and drizzled with olive oil, mixed in a bowl, and put each vegetable on the sheet pan. I started with 30 minutes at 400°F, stirring once at 15 minutes. It might take 45 minutes if you cut larger pieces.

ate.2014.10.04.c1.jpgate.2014.10.04.c2.jpg
Roasted delicata squash soup (new recipe) with homemade ciabatta bread with fleur de sel and olive oil. This was really good!

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I made rutabaga in the style of my garlic mashed potatoes (new recipe).

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Last week: CSA Week #16
Next week: CSA Week #18


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