December 2014 Archives

What I ate: December 31, 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.

ate.2014.12.31.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Started a batch of hot pepper infused vodka.

ate.2014.12.31.c1.jpg
Cleaned and diced a cantaloupe.

ate.2014.12.31.c2.jpg
Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

ate.2014.12.31.b2.jpg
Lunch: Veggie sausage and green pepper stir-fry and rice.

ate.2014.12.31.l.jpg
Walked 2.46 miles in 38:51.


Snack: 0.8 oz. cashews.


Dinner: Rosemary and garlic lamb chops with garlic mashed potatoes. Reheated the lamb chops and previously frozen mashed potatoes in the sous vide, 40 minutes at 136°F. Then whipped the potatoes in a sauté pan with butter and a little more cream tp get the texture back. This was good!

ate.2014.12.31.d.jpg
And 2 glasses of Château Joinin Bordeaux 2010. This was good, way better than the boxed wine I often get!

ate.2014.12.31.e1.jpg
Dessert: Cantaloupe.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: December 30, 2014

Breakfast: Spicy western omelette. With a homemade buttermilk biscuit (previously frozen).

ate.2014.12.30.c1.jpgate.2014.12.30.b.jpg
Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2014.12.30.c2.jpg
Snack: 1.0 oz. Sriracha chex mix.


Prepared an eye of round roast beef. Fat and stringy tissue removed, 3 slices (3.8 oz.) vacuum sealed and frozen for a future meal of beef Stroganoff. The rest into the sous vide, 90 minutes at 133°F to make stir-fry beef. Cooled and made 6 packages of 3.2 oz. each, plus a little left over for Roscoe.

ate.2014.12.30.c3.jpgate.2014.12.30.c15.jpgate.2014.12.30.c16.jpg
Lunch: Pork with bean sprouts and scallion stir-fry and rice.

ate.2014.12.30.l.jpg
Made a batch of homemade spicy pork breakfast sausage.

ate.2014.12.30.c4.jpgate.2014.12.30.c5.jpgate.2014.12.30.c6.jpg
Grilled a package of Hebrew National beef hot dogs, individually vacuum sealed and frozen.

ate.2014.12.30.c10.jpgate.2014.12.30.c11.jpg
Grilled a package of Johnsonville jalapeño and cheese pork smoked sausage. I haven't had these before, but they sounded good, and are only 10 calories more than pork stadium bratwurst I usually get. Individually vacuum sealed and frozen.

ate.2014.12.30.c7.jpgate.2014.12.30.c8.jpgate.2014.12.30.c9.jpg
Snack: A bowl of evil popcorn. And some beer left over from making the chili (below).

ate.2014.12.30.s1.jpg
Made rosemary and garlic lamb chops (new recipe). This required making the marinade and marinating for a few hours, in addition to sautéeing. There are two dinner servings here, one for tomorrow, one vacuum sealed and frozen, and one for a future meal of rosemary lamb pita with tzatziki.

ate.2014.12.30.c26.jpg
Made a batch of chili with beef (new recipe). It's a slightly modified version of the recipe from Mad River Glen ski area in Vermont. That's 5 servings, one for dinner tonight and 4 vacuum sealed and frozen.

ate.2014.12.30.c23.jpg
Dinner: Chili with beef. With jjalapeño cornbread (previously frozen). This is a good beef, bean and tomato chili recipe!

ate.2014.12.30.d.jpg
And a Red Hook ESB.

ate.2014.12.30.e1.jpg
Dessert: Cantaloupe. And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

Rosemary and garlic lamb chops

ate.2014.12.30.c26.jpg
This was really good, and is easy. It's basically Giada De Laurentiis' recipe.

2 cloves of garlic, minced
1 tbsp. fresh rosemary
1 tbsp. fresh thyme
cayenne pepper
salt
2 tbsp. extra virgin olive oil

lamb chops, about 1 lb., 1/2 to 3/4" thick

Here are the ingredients for the marinade:

ate.2014.12.30.c12.jpg
In the food process with the metal blade, combine the rosemary, thyme, cayenne and salt. Pulse. Add the olive oil and pulse. You'll probably need to scape down the sides a few times.

Here are the lamb loin chops I got. They're kind of expensive!

ate.2014.12.30.c27.jpg
Trim the excess fat from the chops.


Rub the marinade onto both sides of the lamb chops. Marinate at least an hour in the refrigerator. I vacuum marinated for about 4 hours.

ate.2014.12.30.c13.jpgate.2014.12.30.c14.jpg
The original recipe calls for a grill pan, which makes sense, but I just cooked them in a regular sauté pan, since curiously I don't have a grill pan. Cook for 3 minutes then flip. Cook another 2 to 3 minutes until done.

ate.2014.12.30.c25.jpg
Vacuum sealed. One serving (pair of chops) is for dinner tomorrow, one frozen for a future dinner, and the single one frozen to make rosemary lamb pita with tzatziki.

ate.2014.12.30.c29.jpg
Here it is, served with garlic mashed potatoes.

ate.2014.12.31.d.jpg
Update December 24, 2016: I made it again but also made a batch of gravy from previously frozen lamb stock. It was delicious; I'll definitely make it this way in the future.

ate.2016.12.24.d.jpg

Chili with beef #1 (Mad River Glen recipe)

ate.2014.12.30.d.jpg
I've often made my Spicy Vegetarian Chili but I decided to make a meat recipe, based on the one from the Mad River Glen ski area in Vermont.

I also have an updated version with more vegetables and other modifications that I like better than this recipe.

Makes about 5 bowls (about 12 oz. each).

1 lb. ground beef. I used 91/9 Angus ground beef.
4 slices of bacon medium diced (see below)
1 white onion, medium diced
1 green pepper, medium diced
1 jalapeño, stemmed and minced, with seeds and ribs (my addition)
2 cloves of garlic, minced

1 tbsp. maple syrup (next time I'm going to use 1/2 tbsp.)

16 oz. beer, ale preferred

1 tbsp. chili powder (I used dark chili powder from Whole Spice, which is a little spicier than supermarket kind)
1 tsp. dried oregano
1 tsp. dried thyme

1 tbsp. ground cumin
1 dried chipotle pepper
1/2 tsp. black pepper

15 oz. tomato sauce
15 oz. diced tomato, with liquid (I used fire roasted with medium green chiles)
15 oz. kidney beans, drained and rinsed

1/2 tbsp. Tabasco sauce (original recipe called 1 tbsp., but I added other hot peppers along the way)
1 tbsp. Worcestershire sauce
salt


Put a little oil in the bottom of the pot you'll use to make the chili in and brown the ground beef. When done, set the beef aside. I used 91/9 (9 % fat) Angus ground beef so there was nothing to drain off.

ate.2014.12.30.c18.jpg
While that's preparing dice the vegetables and bacon.

ate.2014.12.30.c17.jpg
Here are the spices. Since I had whole cumin, I ground the cumin, dried chipotle pepper, and black peppercorns in my spice grinder. This is everything:

ate.2014.12.30.c19.jpg
Here are my canned goods:

ate.2014.12.30.c20.jpg
Muir Glen organic tomato sauce
Muir Glen organic diced tomatoes, fire roasted, with medium green chiles
Westbrae Natural organic kidney beans

I figured the fire roasted diced tomatoes with chiles would add extra flavor. Also, the original recipe called for plain tomato purée, but my grocery store didn't have an organic version of it, so I used tomato sauce.

And my beer. 16 oz. of Saranac pale ale. Any ale is good, actually it probably would work with any beer. Since I used 12 oz. bottles I drank the 8 oz. remainder.

ate.2014.12.30.c21.jpg
Since I always have frozen pre-cooked bacon, I used 4 slices. The original recipe called for 4 oz. uncooked weight of bacon, which now that I think about it, is probably more than 4 slices. If starting from uncooked bacon, cook that in the pot next and drain off excess bacon grease. Otherwise, add a little oil to the pot if necessary and add the bacon and cook for a few minutes.
 
Add the onions, green pepper, jalapeño and garlic and cook for several minutes until softened. Add the 1 tbsp. maple syrup and stir. Cook over medium-low heat until the onions just being to caramelize.

Add the beer to deglaze the pan. Add the spices. Increase the heat to bring it nearly to a boil, then lower the heat to simmer and cook for 6 minutes.

Add the beef, beans, tomato sauce and diced tomato. Increase the heat to bring it nearly to a boil, then lower the heat to simmer.

And here it is, ready to simmer. 

ate.2014.12.30.c22.jpg
The original recipe called for simmering it as long as you can. I did it for an hour on the #2 setting on my induction hot plate, but longer is probably better.

When about 10 minutes from being done add the 1/2 tbsp. Tabasco sauce, 1 tbsp. Worcestershire sauce and salt to taste. The original recipe called for 1 tbsp. Tabasco, but I had already added the fresh jalapeño and tomatoes with chiles, so I added half that amount to start and it was good. Add more or less or your favorite hot sauce as desired.

If it looks too dry while simmering, add some water, but mine was fine using the #2 setting on my induction hot plate.

All done. Looks good, and is very tasty!

ate.2014.12.30.c23.jpg
Pictured above with jalapeño cornbread and little Cabot extra sharp cheddar cheese microplaned on top.


Four remaining servings vacuum sealed and frozen.

ate.2014.12.30.c28.jpg

What I ate: December 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.

ate.2014.12.29.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Walked into town to run errands, 1.79 miles in 28:00.


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

ate.2014.12.29.l.jpg
Snack: 0.8 oz. cashews. And, later, 0.8 oz. smoked squid and 2 senbei (Japanese rice crackers). And 1 bowl of evil popcorn.

ate.2014.12.29.s1.jpg
Dinner: Spaghetti with Italian sausage. I have no idea why it never occurred to me to thinly slice the cooked Italian sausage and reheat it in the sauce. I like this way better. With 1.8 oz. spaghetti, 5.0 oz. organic marinara, and 1 spicy Italian sausage.

ate.2014.12.29.d.jpg
And 2 glasses of Folonari Montepulciano d'Aburzzo.


Dessert: Cantaloupe.


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

What I ate: December 28, 2014

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

ate.2014.12.28.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2014.12.28.s1.jpg
Walked 2.32 miles in 40:17 around town.


Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips and sauerkraut. And a Red Hook Long Hammer IPA.

ate.2014.12.28.l.jpg
Snack: 3 bowls of evil popcorn. And a glass of Banrock Station shiraz.

ate.2014.12.28.s2.jpg
Dinner: Iron Chef Chinese buffet in Oneonta, NY with Mom and Dad.

ate.2014.12.28.d1.jpgate.2014.12.28.d2.jpg
Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: December 27, 2014

Breakfast: Refried black bean, egg and cheese breakfast burrito.

ate.2014.12.27.b.jpg
Vacuum sealed and froze the 3 more servings out of the can of Amy's organic refried black beans.

ate.2014.12.27.c1.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. peanuts.

ate.2014.12.27.s1.jpg
Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

ate.2014.12.27.l.jpg
Walked 2.33 miles in 40:19 around town.


2 bowls of evil popcorn.


Made salsa fresca for tonight's dinner with the tomato left over from my lunch.

ate.2014.12.27.c2.jpg
Dinner: Grilled chicken quesadilla with salsa fresca. With 1.0 oz. tortilla chips and a margarita.

ate.2014.12.27.d.jpg
And, later, 2 glasses of Folonari Montepulciano d'Aburzzo.


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

What I ate: December 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. And a mimosa.

ate.2014.12.26.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. peanuts.

ate.2014.12.26.s1.jpg
Walked to the store, a little over a mile.


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

ate.2014.12.26.l.jpg
Two bowls of popcorn and a Red Hook Audible ale.

ate.2014.12.26.s2.jpg
Dinner: Japanese-style beef curry and rice. And 2 glasses of Banrock Station shiraz.

ate.2014.12.26.d.jpg
Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: December 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. And a mimosa.

ate.2014.12.25.b.jpg
Froze and vacuum sealed the rest of the lasagna from yesterday, 2 servings.

ate.2014.12.25.c1.jpg
Cleaned and diced a cantaloupe.

ate.2014.12.25.c2.jpg
Cooked and froze 2 pounds of bacon

ate.2014.12.25.c3.jpgate.2014.12.25.c4.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2014.12.25.s1.jpg
Diced a ham steak for future omelette breakfasts. 3 packages, 2.0 oz. each, vacuum sealed and frozen.

ate.2014.12.25.c5.jpgate.2014.12.25.c6.jpg
Lunch: Shrimp and onion stir-fry with spinach with rice. And a half glass of Fernlands New Zealand sauvignon blanc.

ate.2014.12.25.c7.jpgate.2014.12.25.l.jpg
A few bowls of evil popcorn. And, later, a Woodchuck Granny Smith cider and more popcorn.

ate.2014.12.25.s2.jpg
Dinner: Roasted duck breast with pomegranate chili sauce and polenta cooked in duck fat. This was really good, I should make this more often!

ate.2014.12.25.c8.jpgate.2014.12.25.d.jpg
And 2 glasses of Gianni Russo Montepulciano d'Abruzzo.


Dessert: Cantaloupe.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.

What I ate: December 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.

ate.2014.12.24.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2014.12.24.b2.jpg
Lunch: Beef with snow peas stir-fry.

ate.2014.12.24.l.jpg
Snack: 2 bowls of evil popcorn. Popcorn Factory mixed plain, cheese and caramel popcorn. It's evil because I can't stop eating it!

ate.2014.12.24.s1.jpg
Dinner: Beef Lasagna. This one is beef but it's basically the same recipe as my roasted summer squash lasagna, substituting 8 oz. ground beef, half an onion, and garlic.

ate.2014.12.24.c1.jpg
ate.2014.12.24.d.jpg
And 2 glasses of Gianni Russo Montepulciano d'Abruzzo.

ate.2014.12.24.e.jpg
And 2 more bowls of popcorn.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: December 23, 2014

Breakfast: Spicy western omelette (new recipe). With a homemade buttermilk biscuit (previously frozen). Delicious!

ate.2014.12.23.b.jpg
Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2014.12.23.c9.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Lunch: Spicy corn chowder and a side Caesar salad with anchovies. Reheat of the soup I made on Saturday. With a half glass of Fernlands New Zealand sauvignon blanc.

ate.2014.12.23.l.jpg
Snack: 0.8 oz. cashews. And, later, 0.8 oz. peanuts.


Dinner: Japanese-style crushed hamburger. With 5.0 oz. ground beef, onion, garlic, sake, a little sugar and soy sauce. With rice.

ate.2014.12.23.d.jpg
And 2 glasses of Banrock Station shiraz.


Dessert: Cantaloupe.


Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

Spicy western omelette

ate.2014.12.23.b.jpg
This is basically a western or Denver omelette with added 1/2 of a jalapeño. It was delicious! I think I'll make it this way now.

Here's the mise en place for one very full omelette. That's 2 oz. of diced baked ham, previously vacuum sealed and frozen.

ate.2014.12.23.c5.jpg
Here are the vegetables and ham cooking in a sauté pan with a little oil.

ate.2014.12.23.c6.jpg
And 2 eggs, beaten with a little salt and white pepper, cooked in a non-stick sauté pan with butter over medium-low heat.

ate.2014.12.23.c7.jpg
When the egg is almost done, add the filling to half, then fold the egg in half. I added a little too much filling so I couldn't get it to fold perfectly in half, but it tastes the same, regardless.

ate.2014.12.23.c8.jpg
This was delicious. I like the hot pepper addition to the standard Western omelette. Served with a homemade buttermilk biscuit (previously frozen). Defrosted overnight, split, reheated in the toaster oven, then buttered.


Update January 13. 2014: It occurred to me that since chorizo breakfast burrito and this are so similar, it really makes sense to cook both at the same time.

ate.2015.01.12.c2.jpgate.2015.01.12.c3.jpg
Plus, having the filling made ahead makes making the omelette much easier in the morning. I just made the egg part, warmed the filling in the microwave for 35 seconds, and that was it! Serve with a buttermilk biscuit.

ate.2015.01.13.b.jpg

Barbecued chicken in the style of Brooks #2

ate.2014.12.23.c4.jpg
This was really good! I'll definitely make this again.

I started with a whole chicken that I cut into parts. While I could have done two halves, I ended up saving the breast for other recipes and only made the leg and thighs.

I vacuum marinated the chicken in Brooks House of BBQ chicken marinade overnight.

ate.2014.12.23.c1.jpg
Drain and grill for 8-9 minutes, turning every couple minutes. Note that the chicken will not be fully cooked through with that amount of time on the grill, but it will be nicely seared and the rest of the cooking is done in the sous vide.

ate.2014.12.23.c2.jpg
I cooked, vacuum sealed and froze the chicken at this point. Of course you could put it right into sous vide right away after vacuum sealing. I made two servings, each with a leg and thigh.

ate.2014.12.23.c3.jpg
To reheat, preheat the sous vide to 160°F and cook the package, 45 minutes from frozen.

It was perfect, still nice and juicy with a nice flavor.

What I ate: December 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.

ate.2014.12.22.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2014.12.22.b2.jpg
Lunch: Pork with scallion and broccoli stir-fry and rice.

ate.2014.12.22.l.jpg
Snack: 0.8 oz. peanuts. And, later, 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers).

ate.2014.12.22.s1.jpg
Dinner: Barbecued chicken (new post) and a side Caesar salad with anchovies. This was really good! I previously vacuum marinated the chicken overnight in Brooks' marinade, grilled it for about 9 minutes, flipping every few minutes, cooled, vacuum sealed and froze it. Reheated from frozen for 45 minutes in the sous vide at 160°F it was perfect and juicy! The sous vide cooking step is necessary because it was not fully cooked through from being on the grill, but was by the time it came out of the sous vide.

ate.2014.12.22.d.jpg
And 2 glasses of Conti Torraiolo Sangiovese 2013.


Dessert: Cantaloupe.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: December 21, 2014

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

ate.2014.12.21.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2014.12.21.s1.jpg
Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

ate.2014.12.21.b2.jpg
Lunch: Cheese hot dog with Kettle Chips hot jalapeño potato chips and a Red Hook ESB.

ate.2014.12.21.l.jpg
Snack: 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers). And, later, 0.8 oz. peanuts.

ate.2014.12.21.s2.jpg
Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

ate.2014.12.21.d.jpg
And 2 glasses of Conti Torraiolo Sangiovese 2013.

ate.2014.12.21.e1.jpg
Dessert: Cantaloupe.


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

What I ate: December 20, 2014

Breakfast: Refried black bean, egg and cheese breakfast burrito. With salsa and green chiles.

ate.2014.12.20.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

ate.2014.12.20.s1.jpg
Lunch: Spicy corn chowder. I made my regular corn chowder recipe, but I added a jalapeño and it turned out to be a delicious addition. I'll definitely make it this way again.

ate.2014.12.20.c1.jpgate.2014.12.20.l.jpgWith homemade ciabatta bread (previously frozen) with fleur de sel and olive oil, and a half glass of 90+ New Zealand sauvignon blanc.


Snack: 1.0 oz. tortilla chips with homemade queso dip. And a margarita.

ate.2014.12.20.s2.jpg
Dinner: Iron Chef Chinese buffet in Oneonta, NY with Mom and Dad.

ate.2014.12.20.d1.jpgate.2014.12.20.d2.jpg
Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: December 19, 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.

ate.2014.12.19.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


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

ate.2014.12.19.l.jpg
Mom sent over some fried rice; I vacuum sealed and froze it for later. Two packages of 8.8 oz. each will easily make two dinners, but she really thinks 17.6 oz. is one lunch-sized serving!

ate.2014.12.19.c1.jpg
Snack: 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers). And, later, 0.8 oz. peanuts.

ate.2014.12.19.s1.jpg
Dinner: Japanese-style beef curry and rice.

ate.2014.12.19.d.jpg
And 2 glasses of Castello Monaci Liane Salice Salentino 2011.


Dessert: Cantaloupe.


Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.2 lbs.

What I ate: December 18, 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.

ate.2014.12.18.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Cleaned and diced a cantaloupe.

ate.2014.12.18.c1.jpg
Grilled the chicken I marinated yesterday. Vacuum sealed and frozen.

ate.2014.12.18.c2.jpgate.2014.12.18.c3.jpg
Lunch: Chicken soup with soba noodles and spinach. From the batch of chicken soup I made yesterday, it was delicious!

ate.2014.12.18.c4.jpgate.2014.12.18.l.jpg
Snack: 0.9 oz. smoked squid and 2 senbei (Japanese rice crackers). Actually, make that 3 senbei.

ate.2014.12.18.s1.jpg
Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. whole wheat penne pasta, 4.5 oz. organic marinara, 1.8 oz. ground beef with onions and garlic and most of a small zucchini.

ate.2014.12.18.d.jpg
And 2 glasses of Castello Monaci Liane Salice Salentino 2011. I enjoyed this!

ate.2014.12.18.e1.jpg
Dessert: Cantaloupe and a glass of Marsala.

ate.2014.12.18.t.jpg
Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: December 17, 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.

ate.2014.12.17.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


And, later, a ham biscuit. 1 slice of deli ham on a homemade buttermilk biscuit.

ate.2014.12.17.s1.jpg
Lunch: Beef with bean sprouts and scallion stir-fry.

ate.2014.12.17.l.jpg
Cleaned and cut up a chef's prime cut pork roast. Part of it thinly sliced for miso marinated pork, then vacuum marinated for several hours.
 
ate.2014.12.17.c2.jpgate.2014.12.17.c3.jpg
The two large pieces seasoned, vacuum sealed and cooked in the sous vide, 90 minutes at 153°F.

ate.2014.12.17.c1.jpg
Then cooled, sliced, and packaged into 6 packages of 3.2 oz. each with some left over for Roscoe.

ate.2014.12.17.c9.jpg
The pork roast was on sale for $ 7.80 (normally would have been $ 9.30), but it made 1 dinner and will make 6 lunches!


Broke down a whole chicken. This was pretty large for a "natural" (antibiotic and hormone free, vegetable feed), 5.94 lbs.

ate.2014.12.17.c4.jpgate.2014.12.17.c5.jpg
I vacuum sealed and froze the 2 breasts and breast tenders for future meals.

ate.2014.12.17.c7.jpg
Vacuum marinated the legs and thighs on Brooks' chicken marinade for barbecued chicken. That will marinate overnight and I'll grill it tomorrow.

ate.2014.12.17.c8.jpg
And used everything else to make chicken soup. First, roasting for 30 minutes at 400°F (picture before roasting).

ate.2014.12.17.c6.jpg
I made the soup in the pressure cooker with onion, celery, carrot, garlic, bay leaf, and black peppercorns and 64 oz. water. The actual cooking cycle is 30 minutes, though it takes quite a bit longer than that to heat it up and let it cool down and the pressure dissipate.

ate.2014.12.17.c10.jpg
Cooling in the sink.

ate.2014.12.17.c11.jpg
Separating out the good meat to add to the soup packages. I got 9.7 oz..

ate.2014.12.17.c12.jpg
All packaged. 2.4 oz. of meat and 16 oz. of chicken stock in each package, vacuum sealed and frozen.

ate.2014.12.17.c13.jpg
The chicken was $ 14.79 but it will probably make 6 dinners and 4 lunches!


Snack: 0.8 oz peanuts. And, later, 2 senbei (Japanese rice crackers).

ate.2014.12.17.s2.jpg
Dinner: Miso marinated pork and rice. And a half glass of 90+ New Zealand sauvignon blanc.

ate.2014.12.17.d.jpg
And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: December 16, 2014

Breakfast: Western omelette with ham, onion and green pepper and a homemade buttermilk biscuit with butter. I had a little structural difficulty with the egg; always a concern if you make a fully-stuffed 2-egg omelette in a 10" pan!

ate.2014.12.16.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


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

ate.2014.12.16.l.jpg
Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

ate.2014.12.16.s.jpg
Dinner: Mexican pie at Railbenders in Oneonta, NY, with Dad. And beer. This was good - I ate way too much!

ate.2014.12.16.d.jpg
Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: December 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.

ate.2014.12.15.b.jpg
Made some homemade buttermilk biscuits from scratch.

ate.2014.12.15.c1.jpg
One was a snack (with butter), one is part of breakfast tomorrow, and I froze the rest.

ate.2014.12.15.s1.jpg
Lunch: Pork with scallion and broccoli stir-fry.

ate.2014.12.15.l.jpg
Snack: 0.8 oz. peanuts.


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'll be busier tomorrow.

ate.2014.12.15.c2.jpg
Dinner: Bratwurst and sauerkraut and a Goose Island IPA.

ate.2014.12.15.d.jpg
And, later, 2 glasses of Banrock Station shiraz. And 4.2 oz. melon.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 125.6 lbs.

What I ate: December 14, 2014

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

ate.2014.12.14.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

ate.2014.12.14.s1.jpg
Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

ate.2014.12.14.l.jpg
Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a Red Hook Long Hammer IPA.

ate.2014.12.14.s2.jpg
Dinner: Iron Chef Chinese buffet in Oneonta, NY with Mom.

ate.2014.12.14.d1.jpgate.2014.12.14.d2.jpg
Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: December 13, 2014

Breakfast: Refried black bean, egg and cheese burrito (updated recipe).

ate.2014.12.13.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

ate.2014.12.13.s1.jpg
Lunch: Stuffed baked potato with broccoli, bacon, cheese and scallions. It's half of the baked potato left over from dinner a few nights ago.

ate.2014.12.13.l.jpg
Made a new batch of Sriracha chex mix.

ate.2014.12.13.c2.jpg
Made a new jar of pickled jalapeños.

ate.2014.12.13.c3.jpg
Dinner: Fried chicken sandwich with wasabi mayonnaise and lettuce. On a whole wheat hamburger bun. With 3.0 oz. seasoned Cascadian organic French fries.
 
ate.2014.12.13.d.jpg
And a Goose Island IPA.

ate.2014.12.13.e1.jpg
And, later, 2 glasses of Banrock Station shiraz and 4.1 oz. melon.


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

What I ate: December 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 tortilla.

ate.2014.12.12.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2014.12.12.b2.jpg
Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Red Hook Long Hammer IPA.

ate.2014.12.12.l.jpg
Snack: 0.8 oz. cashews.


Dinner: Japanese-style beef curry with rice. And 2 glasses of Banrock Station shiraz.

ate.2014.12.12.d.jpg
Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: December 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.

ate.2014.12.11.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And 1.3 oz. cashews (0.8 oz. then 0.5 oz. later)


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

ate.2014.12.11.l.jpg
Snack: 1.0 oz. hot pepper pita chips and 1.4 oz. hummus (previously frozen).

ate.2014.12.11.s1.jpg
Dinner: Spicy peanut chicken with broccoli (new recipe) and rice. This was good! I'll definitely make this again. And a half glass of 90+ New Zealand sauvignon blanc.

ate.2014.12.11.d.jpg
And, later, 2 glasses of Banrock Station shiraz. And some melon, which is still under-ripe, but at least edible now.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.0 lbs.

Spicy peanut chicken and broccoli

ate.2014.12.11.d.jpg
This was really good! I was thinking peanut chicken, then why not make it spicy? Is spicy peanut chicken a thing? I found this recipe, which I pretty much ignored.


The sauce is enough for 2 servings made in the same pan. I had some left over, but not enough to make it again later.

3.2 oz. chicken breast tenders, sliced
broccoli, cut into small pieces

2 tbsp. peanut butter (I used chunky, but use whatever you prefer)
1 tbsp. soy sauce
1 tbsp. chili garlic sauce
1 tsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. hot pepper sesame oil
1 - 2 tbsp. water

I was unsure whether I should add water to the sauce. I didn't add it the first time I made the sauce and it was a little too thick. I added it in another batch and it was better that way, see below.

ate.2014.12.11.c1.jpg
Add some oil to a sauté pan over medium heat.

Cook the broccoli on one side of the pan and the chicken on the other until the broccoli is cooked and the chicken browned.

ate.2014.12.11.c2.jpg
Season with a little freshly ground black pepper.

When done, turn off the heat and add the sauce. Stir frequently, as the sauce will likely stick to the pan.

Serve with rice.


Update September 18, 2015: I made this again and I added 1 - 2 tbsp. water to the sauce. This thinned it out and make it easier to spread through the stir-fry. It also made enough sauce that I can cook this dish twice. I also added less chicken and more broccoli.

ate.2015.09.18.c3.jpgate.2015.09.18.d.jpg

What I ate: December 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.

ate.2014.12.10.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2014.12.10.b2.jpg
Lunch: Beef with snow peas stir-fry and rice.

ate.2014.12.10.l.jpg
Snack: 0.9 oz. smoked squid and a small omusbe (rice ball). And, later. 0.8 oz. cashews.

ate.2014.12.10.s1.jpg
Dinner: Chicken Parmesan with 1.7 oz. spaghetti and 4.5 oz. organic marinara.

ate.2014.12.10.d.jpg
And 2 glasses of Château la Grave Médoc 2011.


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

What I ate: December 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.

ate.2014.12.09.b.jpg
Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2014.12.09.c1.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

ate.2014.12.09.l.jpg
Snack: 0.8 oz. cashews.


Dinner: Steak and baked potato. The steak was 4.0 oz. (after cooking weight), though Roscoe at some of that, and I saved some of the baked potato to make a stuffed baked potato lunch.

ate.2014.12.09.d.jpg
And 2 glasses of Château la Grave Médoc 2011. This was really good, and reasonably priced!

ate.2014.12.09.e1.jpg
Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: December 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.

ate.2014.12.08.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: McDonalds quarter pounder with cheese. I get a craving for one of these every now and then, and I've found it best to eat one every 6 months or I lose the immunity and it makes me ill. This is from the drive-through but it's better than in the restaurant; reheated on a sheet pan in a 350°F oven for 5 minutes, the last minute with the plate as well so it's nice and warm. Also, I bring in home in a small cooler to keep it warm, and it also has the added benefit of keeping my car from smelling like McDonalds!

ate.2014.12.08.l.jpg
Cleaned and diced a melon. Unfortunately the melon was a little less ripe than I thought, hopefully it will soften up a little. Maybe I should soak it in rum or something!

ate.2014.12.08.c1.jpg
Cooked a package of 6 extra spicy Italian sausages. Vacuum sealed and froze.

ate.2014.12.08.c2.jpgate.2014.12.08.c3.jpg
Cooked and froze 2 pounds of bacon

ate.2014.12.08.c4.jpg
Snack: 0.8 oz. cashews.


Dinner: Chana Masala with rice. And a glass of 90+ New Zealand sauvignon blanc.

ate.2014.12.08.d.jpg
And, later, 2 glasses of Bota Box shiraz.


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

What I ate: December 7, 2014

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

ate.2014.12.07.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2014.12.07.s1.jpg
Walked 2.56 miles in 43:51.


Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. There should have been lettuce, but I ran out.

ate.2014.12.07.l.jpg
Snack: 1.0 oz. tortilla chips with homemade queso dip. And a margarita. And, later, 0.8 oz. cashews.

ate.2014.12.07.s2.jpg
Dinner: Iron Chef Chinese buffet in Oneonta, NY with Mom and Dad.

ate.2014.12.07.d1.jpgate.2014.12.07.d2.jpg
Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: December 6, 2014

Breakfast: Refried black bean, egg and cheese burrito.

ate.2014.12.06.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

ate.2014.12.06.s1.jpg
Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

ate.2014.12.06.l.jpg
Snack: 0.8 oz. cashews. And, later, 1.0 oz. smoked squid.

ate.2014.12.06.s2.jpg
Dinner: Rigatoni with tomato and prosciutto in spicy vodka cream sauce. There was supposed to be spinach in it, but the bag of spinach was a little more marginal than I thought it was.

ate.2014.12.06.d.jpg
And 2 glasses of Folonari Montepulciano d'Abruzzo.


Dessert: 4.7 oz. cantaloupe.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.4 lbs.


What I ate: December 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 tortilla.

ate.2014.12.05.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

ate.2014.12.05.l.jpg
Snack: 1.0 oz. hot pepper pita chips and 1.4 oz. hummus. And, later, 0.8 oz. cashews.

ate.2014.12.05.s1.jpg
I vacuum sealed and froze the remainder of the hummus in 3x 1.6 oz. servings.

ate.2014.12.05.c1.jpg
Dinner: Nachos. With 1.7 oz. tortilla chips, 1.7 oz. taco seasoned ground beef, black beans and cheese. With sour cream and Green Mountain Gringo spicy salsa on the side. And a margarita (new post).

ate.2014.12.05.d.jpg
Dessert: 5.0 oz. cantaloupe. And 2 glasses of Bota Box shiraz.


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

Margarita

ate.2014.12.05.c6.jpg
I've been making these recently to go with my Mexican-ish dinners and I realized I never posted a recipe.

1 oz. tequila (I use Sauza Hornitos)
1 oz. lime juice (I used Nellie & Joe's Key West lime juice)
1/2 oz. agave syrup

ate.2014.12.05.c2.jpg
I used to use simple syrup made with regular white granulated sugar heated with an equal amount by weight of water, then refrigerated, but I don't have margaritas enough to use it up. The agave is convenient and possibly healthier.

I use a short rocks glass, and even then there isn't enough to fill the glass. Just top it off with water.

ate.2014.12.05.c3.jpg
A metal cocktail shaker is invaluable. The agave syrup is hard to mix with a spoon, but dissolves completely with a few shakes.

ate.2014.12.05.c4.jpg
Also, when the drink is in the shaker, it's a great time to salt the rim of the glass. I have a salt and sugar dispenser, but a little kosher salt on a plate works fine. The best way is to use a clean dry glass and rub a cut lime on the rim.

But I usually don't cut up a lime for one margarita so I end up rinsing out my glass, shaking it dry, then letting the residual moisture on the rim of the glass hold the salt in place.

ate.2014.12.05.c5.jpg
That's it. Delicious!

What I ate: December 4, 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.

ate.2014.12.04.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2014.12.04.b2.jpg
Lunch: Caesar salad with anchovies and a half glass of Ponga New Zealand sauvignon blanc.

ate.2014.12.04.l.jpg
Snack: 0.8 oz. cashews.


Dinner: Bacon cheeseburger. With a 4.1 oz. burger (before grilling), Cabot extra sharp cheddar, 1 slice of bacon and barbecue sauce on a whole wheat bun. And bread and butter pickles and Kettle Chip hot jalapeño potato chips.

ate.2014.12.04.d.jpg
And 2 glasses of Cecchi Sangiovese, 2012.


Dessert: Cantaloupe.

ate.2014.12.04.t.jpg
Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.6 lbs.

Wine chiller exterior fan repair

chillerfan2.jpg
I have two Edgestar counter-height wine chillers. One is filled with wine and the other I use like a root cellar, holding onions, tomatoes, potatoes, and other things that like it cool but not cold like chocolate. I've had them for 7 or 8 years, which I think is longer than they're intended to last. I've replaced an inside fan, a Peltier chiller unit and a control board.

One of them starting making an awful noise, coming from the exterior fans. Well, they're exterior to the chilled box; they're still behind the back panel, which just requires removing a pile of screws. Note that there are 3 screws tucked up in the recessed part of the back panel!

There is a possibility that a thorough cleaning of the fans might have solved the problem, but they're inexpensive computer-type fans and I figured I'd just replace them, since they were 7 or 8 years old, about as long as they typically last.

Here's one of the two old fans, removed. It's listed as a Toyon Model TD9025LS, 12 VDC, 0.16A (1.92W) fan. I found a replacement on Amazon, but the reviews were mixed, and it was a more expensive than what I ended up getting.

chillerfan4.jpg
I got two Sunon 92mm x 92mm x 25mm, 12 VDC, 1.3W, 39.5 CFM, 2400 RPM, 28 dB fans for $ 2.71 each from Digi-Key!

chillerfan3.jpg
These fit perfectly and work well, but they're a little bit noisier than the correctly working original fans. There's another one that's 28.1 CFM, 1700 RPM, 17.7 dB that's a little more expensive at $ 4.41 that might be better if your chiller in a noise sensitive environment. The higher air flow in the cheaper fan should help, particularly when it's warm in the room, however.

The fan bracket is held to the chiller cabinet with 2 screws. Here are the new fans mounted in the bracket. Make sure you orient them correctly - the air should blow up, into the heat sink. Note that the way the bracket is sitting here, it's upside down, so the fan flow is down when you're looking at it this way!

chillerfan1.jpg
The only other thing to do is make the power connections to the fans. I cut the old fan wires and used little gray wire nuts.

That's it!

What I ate: December 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 tortilla.

ate.2014.12.03.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

ate.2014.12.03.l.jpg
Cleaned and diced a cantaloupe.

ate.2014.12.03.c2.jpg
Grilled some chicken breast tenders for meals like Chicken and cheese enchiladas and Chicken and cheese enchiladas. Vacuum sealed and frozen.

ate.2014.12.03.c3.jpgate.2014.12.03.c4.jpg
Snack: 1.0 oz. smoked squid.

ate.2014.12.03.s1.jpg
Dinner: Spaghetti with Italian sausage. With 1.8 oz. spaghetti and 4.2 oz. organic marinara.

ate.2014.12.03.d.jpg
And 2 glasses of Cecchi Sangiovese, 2012.

ate.2014.12.03.e1.jpg
Dessert: Cantaloupe and wine.

ate.2014.12.03.t.jpg
Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.0 lbs.

What I ate: December 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.

ate.2014.12.02.b.jpg
Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

ate.2014.12.02.c1.jpg
Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

ate.2014.12.02.b2.jpg
Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Goose Island IPA.

ate.2014.12.02.l.jpg
Snack: 0.8 oz. cashews.


Dinner: Thanksgiving dinner reprise. It's been vacuum sealed and frozen, but for some reason I was in the mood. Everything reheated in the sous vide, 45 minutes at 160°F from frozen. Then the gravy reheated in a saucepan to get the consistency right. And mashed potatoes reheated in a sauté pan with a little butter and more cream to get their consistency right.

ate.2014.12.02.d.jpg
And a half glass of Ponga New Zealand sauvignon blanc. And, later, 2 glasses of Bota Box shiraz.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: December 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.

ate.2014.12.01.b.jpg
Snack: 0.8 oz. cashews.


Lunch: Beef with snow peas stir-fry and rice.

ate.2014.12.01.l.jpg
Dinner: Japanese-style beef curry. And 2 glasses of Bota Box shiraz.

ate.2014.12.01.d.jpg
Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.6 lbs.

About this Archive

This page is an archive of entries from December 2014 listed from newest to oldest.

November 2014 is the previous archive.

January 2015 is the next archive.

Find recent content on the main index or look in the archives to find all content.