What I ate: December 30, 2014

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

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

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.

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

Made a batch of homemade spicy pork breakfast sausage.

Grilled a package of Hebrew National beef hot dogs, individually vacuum sealed and frozen.

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.

Snack: A bowl of evil popcorn. And some beer left over from making the chili (below).

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.

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.

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

And a Red Hook ESB.

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.

About this Entry

This page contains a single entry by Rick Kasguma published on December 30, 2014 10:00 PM.

Rosemary and garlic lamb chops was the previous entry in this blog.

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