March 2015 Archives

What I ate: March 30 - April 3, 2015

Monday, March 30, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Cheeseburger and French fries at the Bolton Valley cafeteria.

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Dinner: Old Dog New Trick, roasted turkey, bacon, apple jalapeño jam and brie with French fries at the James Moore Tavern at Bolton Valley. And Switchback beer.

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Tuesday, March 31, 2015

Breakfast: Sausage, egg and cheddar cheese English muffin sandwich at the Bolton Valley deli.

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Lunch: Falafel salad with tzatziki at the James Moore Tavern at Bolton Valley.

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Snack: Cheap red wine and Dirty jalapeño heat potato chips. These are good! They're much hotter than the Kettle Chips hot jalapeño.

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Dinner: Cheeseburger and French fries at the Tavern.

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Wednesday, April 1, 2015

Breakfast: Sausage, egg and cheddar cheese English muffin sandwich at the Bolton Valley deli.

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Lunch: Turkey chili at the Tavern.

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Snack: More jalapeño potato chips and red wine.


Dinner: Chipotle black bean burger and Fries at the Tavern.

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Thursday, April 2, 2015


Breakfast: Sausage, egg and cheddar cheese English muffin sandwich at the Bolton Valley deli.

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Lunch: Falafel salad with tzatziki at the Tavern. I forgot to take a picture of it until I was half finished!

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Snack: Dirty sea salt and black pepper potato chips and the last of the red wine. These were good, but I think I like the jalapeño ones better.


Dinner: Herb marinated grilled chicken breast sandwich with Swiss cheese at the Tavern.

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Friday, April 3, 2014

Breakfast/Lunch: Breakfast toastada at the 3 Square Cafe in Vergennes, Vermont. This is so delicious, I try to schedule my trips through town to have one! "2 Eggs Any Style with Chorizo Sausage, Black Beans, Corn Tortilla, Pico de Gallo, Crema Agria, Green Chili Tomatillo Salsa."

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Snack: A bag of senbei, Japanese rice crackers.


Dinner: Mom's tempura at the lake with Mom, Dad and my nephew. Shrimp (twice), fish, asparagus, green pepper and onion.

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Weight at beginning of the day Monday 3/30: 126.6 lbs.
Weight at the beginning of the day Saturday 4/4: 129.0 lbs.

What I ate: March 29, 2015

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: Mom's shrimp, egg and scallion stir-fry.

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

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


What I ate: March 28, 2015

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

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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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Made a batch of Sriracha chex mix.

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Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Brooklyn east India pale ale.

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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a Saranac Black Forest.

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Dinner: Mom's tonkatsu at the lake with the family. And another one, some more rice, asparagus 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.

What I ate: March 27, 2015

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.


Walked 2.49 miles in 41:22.


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 to the Village Variety, 1.76 miles.


Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. penne pasta, 1/3 of a small zucchini, 1.8 oz. of ground beef, garlic and onion (previously cooked, vacuum sealed and frozen), and 4.5 oz. organic marinara. With multigrain French bread garlic bread.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


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

What I ate: March 26, 2015

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

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Snack:Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Japanese-style beef curry. And 2 glasses of Hardy's shiraz.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: March 25, 2015

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.


Walked 2.41 miles in 39:55.


Lunch: Beef with snow peas stir-fry.

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Snack: 0.8 oz. peanuts. Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Sausage sandwich dinner. With a Johnsonville jalapeño and cheese pork sausage on a whole wheat bun with mustard and homemade pickled jalapeños. And sauerkraut, Kettle Chips hot jalapeño potato chips, and a Saranac pale ale.

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And, later, 2 glasses of Folonari Montepulciano d'Abruzzo. And 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.


Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 127.0 lbs.


What I ate: March 24, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews and even later 0.5 oz. peanuts.


Lunch: Veggie sausage and green pepper stir-fry.

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Walked 1.93 miles in 31:27.


Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Fish and chips with 4.0 oz. of homemade beer batter-dipped cod (previously frozen) and 3.0 oz. seasoned Cascadian organic frozen shoestring fries. Both reheated in the deep fryer. And a Brooklyn lager.

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And, later, 2 glasses of Hardy's shiraz. And 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: March 23, 2015

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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Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.50 miles in 39:17.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Chili with beef and vegetables #2. With a piece of jalapeño cornbread (previously frozen). And a Brooklyn brown ale.

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And 2 glasses of Hardy's shiraz.


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

What I ate: March 22, 2015

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: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

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And a Brooklyn pilsner.

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Snack: 1.0 oz. Doritos and Alamos malbec. Doritos and red wine is really an excellent combination, better than beer, in my opinion. With the final episodes of the The Jinx.

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And I also had the rest of the half bottle of malbec and the rest of the 3.75 oz. bag of Doritos.


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

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: March 21, 2015

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

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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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Walked 2.15 miles in 36:23.


Lunch: Cheese hot dog with Kettle Chips hot jalapeño potato chips and a Brooklyn pilsner.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa and a Saranac goat rodeo pale bock.

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Dinner: Rib eye steak and risotto. It takes a half hour to prepare, with stirring and watching every few minutes, but this risotto recipe is delicious!

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And 2 glasses of Septima malbec.

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Dessert: Strawberries and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.

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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: March 20, 2015

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 peanut butter.

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Walked 2.65 miles in 42:39.


Lunch: Steamed beef dumplings (new recipe). These were really good, and much healthier than the fried ones I usually make!

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And, later, 0.8 oz. peanuts.

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Dinner: Shepherd's pie. The other single-serving I made on Tuesday. Reheated in the oven, 20 minutes at 350°F. And a little piece of garlic bread left over from Wednesday's dinner out. And 2 glasses of Hardy's shiraz.

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Dessert: Strawberries and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

Steamed dumplings

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I decided to make steamed dumplings for lunch. Usually I make fried wontons, Pork fried wontons or Marinated Tempeh Fried Wontons, but I decided to make steamed this time. Healthier, for sure!

I used my Asian lettuce wrap filling, which I previously made, vacuum sealed and froze. It has beef, onion, garlic, scallions, ginger, water chestnuts, and a somewhat spicy sauce. Instead of wrapping it with lettuce, I figured I'd wrap it in a wonton wrapper and steam it.


The dipping sauce is soy sauce, sriracha, a dash of hot pepper sesame oil, and a little chopped scallion.


I started with egg roll wrappers, since I had them on hand, and just cut them down to 3" squares. Here they are filled.

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Wet two adjacent edges with a damp finger and fold diagonally.

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Then wrap two adjacent pointy ends so they meet, wetting the points that touch so they stick.

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Put on a piece of parchment paper in a bamboo steamer.

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The filling is pre-cooked, so I only steamed them for 8 minutes.

Five is a good appetizer size; it was a little small for lunch. But I really like the steamed ones, very tasty and not nearly as heavy as the fried ones.


What I ate: March 19, 2015

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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Cleaned a package of strawberries.

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


Prepped salad veggies: celery, carrot, green pepper, cucumber and red onion, vacuum sealed in jars. Also cut, washed and vacuum sealed Romaine lettuce. Despite it being really cold this morning (8°F!) I think spring is springing and I'm craving salad again.

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Lunch: Grilled chicken sandwich with lettuce and wasabi mayonnaise. And a salad with celery, carrot, green pepper, cucumber and red onion, Annie's Tuscany Italian dressing, and Olivia's garlic and butter croutons.

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Walked 2.67 miles in 43:50.


Snack: 0.8 oz. peanuts.


Dinner: Pot roast #2 (new post), with 4.4 oz. beef (cooked weight), 1 small potato and 1 carrot. And 2 glasses of Hardy's shiraz.

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Dessert: Strawberries


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.

Pot roast #2

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This is similar to Mom's pot roast, though prepared differently, and is only slightly modified from pot roast #1. The potatoes and carrots were perfect, and the beef was good, not dried out, but not fork tender. I'll have to play around with the sous vide time and temperature, probably higher temperature and longer time to get it super-tender like my pork spare ribs.

I used a boneless chuck "braising steak." It's inexpensive, $ 4.94 for 1.18 lbs. but works fine in this dish because it's cooked for so long.

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I cut out one block of fat, but pretty much left everything else the same. Seasoned with salt, freshly ground black pepper and garlic powder.

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Into a vacuum sealed bag so it can be cooked in the sous vide, 4 hours at 133°F. Though I think I need to go for a slightly higher temperature and longer cooking. I cook my pork spare ribs for 18 hours at 155°F!

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When done, cool the meat in a bowl of cold water, then refrigerate.


When ready to make the pot roast, preheat the oven to 325°F.

Slice 2 carrots and 2 small gold potatoes for two servings. There's probably enough meat for 3 servings, so you could increase the vegetables.

Oil a roasting pan, add the chilled beef and any liquid from the bag, and the vegetables. Season with salt. freshly ground pepper, and garlic powder.

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Cook for 20 minutes. Season with soy sauce and add a drizzle of oil.

Cook for 20 more minutes. Flip everything. Season with soy sauce and add a drizzle of oil.

Cook for 20 more minutes (60 minutes total at 325°F).

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Serve! I vacuum sealed and froze the other serving. And there was plenty of beef left over for Roscoe (my pug dog).

What I ate: March 18, 2015

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.


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

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

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Cooked an eye of round roast beef in the sous vide, 90 minutes at 132°F. Sliced, vacuum sealed and froze 8 packages, 3.2 oz. each, for stir-fry.

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Dinner: Chicken Marsala at the Unadilla House with Mom.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: March 17, 2015

Boiled and baked homemade whole wheat bagels.

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Breakfast: Toasted bagel with butter and bacon.

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Walked 2.59 miles in 41:55.


Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 0.8 oz. cashews. And 3 roasted garlic triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: And individual serving of Shepherd's pie #2 (new recipe). And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.0 lbs.

Shepherd's Pie #2

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This is my new favorite way to make Shepherd's pie, lamb, peas, corn, gravy and mashed potatoes. The old way, Shepherd's pie #1, made way too much, and it doesn't really freeze well because of the mashed potatoes.

I made two individual servings in pint-sized Pyrex bowls. This works out great for a single serving size and eliminates the difficulty of getting a nice serving out of a large casserole dish. I also had previously roasted the lamb, made the gravy, and made the mashed potatoes, so this part of the meal goes together very quickly.


The ingredients (per serving) are:

1.5 oz. roasted lamb, diced
0.5 oz. frozen corn
0.5 oz. frozen peas
2.0 oz. lamb gravy
2.0 oz. mashed potatoes

Preheat the oven to 350°F.

Here's the meat:

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The peas and corn:

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Gravy:

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Now would be a good time to sprinkle some salt and freshly ground black pepper if you are so inclined.


And mashed potatoes. I used previously vacuum sealed and frozen garlic mashed potatoes since I only needed 4.0 oz. of mashed potatoes. As long as you reheat them on the stove and whip them up a bit with butter and heavy cream, they're almost (but not quite) as good as fresh.

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Wipe off the rims of the bowls, then into the oven, 20 minutes at 350°F. I put both bowls on a sheet pan to make it easier to get in and out of the oven. I found the best way to get the bowl from the sheet pan to the plate is using a large plastic spatula.


And that's it! It was delicious and just the right amount of food for me.

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What I ate: March 16, 2015

Made the filling for spicy western omelette with ham, onion, green pepper and jalapeño. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Breakfast: Spicy western omelette and toast. Normally I'd have egg, toast and bacon. today, but since I'm going to have a bagel and bacon tomorrow, I decided to have my omelette a day early, instead.

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Made a new batch of pickled jalapeños.

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Made the dough and formed homemade whole wheat bagels. I'll boil and bake them tomorrow.

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Walked 2.63 miles in 44:15.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Roasted garlic triscuits with Cabot extra sharp New York cheddar and Salame Toscano.

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Dinner: Beef and vegetable burrito bowl. With a Saranac prism white ale.

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And, later, 2 glasses of Folonari Montepulciano d'Abruzzo.


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

What I ate: March 15, 2015

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

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Prepared the poolish and soaker for homemade whole wheat bagels. They'll be mixed and formed Monday, and boiled and baked Tuesday.

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Diced and divided a ham steak into 2.0 oz. packages, vacuum sealed and frozen. These are for spicy western omelette Tuesday, though this Tuesday I'll be having toasted bagel with butter and bacon instead of an omelette.

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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: Salame Toscano English muffin sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. tortilla chips with homemade queso dip and a Sauza Hornitos margarita.

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Snack: Roasted garlic triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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

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

What I ate: March 14, 2015

Breakfast: Refried black bean, egg and cheese breakfast burrito. 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 with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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Walked 2.66 miles in 42:47.


Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

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Dinner: Chili with beef and vegetables #2. With a piece of jalapeño cornbread (previously frozen). And a Saranac heart of the hop red IPA.

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And, later, 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: March 13, 2015

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: Beef with snow peas stir-fry.

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Walked 2.42 miles in 39:49.


Snack: 0.8 oz. peanuts. And, later, Roasted garlic triscuits with Cabot extra sharp New York cheddar and Salame Toscano. And a half glass of Starborough New Zealand sauvignon blanc.

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Dinner: Japanese-style curry and a half glass of Starborough New Zealand sauvignon blanc

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Dessert: Cantaloupe and 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: March 12, 2015

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

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Walked 2.31 miles in 38:57.


Snack: 0.8 oz. cashews.


Dinner: Spaghetti and Italian sausage. With 1.7 oz. spaghetti, 4.0 oz. organic marinara and 1 spicy Italian sausage. And homemade garlic bread from multigrain French bread. And 2 glasses of Folonari Monepulciano d'Abruzzo.

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Dessert: Cantaloupe.


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

What I ate: March 11, 2015

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.


Lunch: Veggie sausage and green pepper stir-fry.

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Walked 2.39 miles in 39:48.


Cleaned and diced a cantaloupe.

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Cooked, vacuum sealed and froze 7 3.2 oz. packages of pork for stir-fry (new post).

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Dinner: Roasted lamb (new post), rice, gravy, broccoli. And 2 glasses of Banrock Station shiraz.

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Dessert: Cantaloupe.


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

Sous vide pork from "Chef's Prime" roast

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I make pork for stir-fry frequently, but I don't think I've ever done a post that really explains how I do it.

My supermarket sells something they calls "Chef's Prime" roast. I didn't like it until I figure out how to deal with it. It you want simple, easy, and all white meat, go with the center cut. But I like this roast now.

Here's my roast. It's a relatively small one at 2.39 lbs.; some are much larger.

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Here it is out of the package:

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The thing is that this is actually two roasts in one. There's a "white meat" piece like a center cut, and then a darker meat piece. Cutting them into two separate pieces allows you to remove the stringy tissue that separates the two parts.

Cut in the gap between the two parts, leave a clean light meat roast and leaving the stringy tissue on the dark meat piece, for now.

ate.2015.03.11.c13.jpgate.2015.03.11.c14.jpgParts separated.

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And then cut off the fat and stringy tissue from the thin darker meat piece. Then remove the stringy tissue and fat. That's the "discard" pile in the upper left, though if you roast them they're really delicious bits of fat and pork, meatier pork cracklings!

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Seasoned with salt, freshly ground black pepper and granulated garlic and vacuum sealed for the sous vide. This was a smaller roast so I put it in one bag, but you may need two bags.

Into the sous vide, 90 minutes at 155°F.

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After coming out of the sous vide, cool in a bowl of water so the meat can re-absorb some of its juices.

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Here it is, cooled and ready for slicing:

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And sliced. The thing about the sous vide is that it's perfect done, every time. If you like your pork a little more done, you can cook it to 158°F or 160°F, but I like 155°F.

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Sliced and separated into 3.2 oz. servings, with a mix of lighter and darker meat, ready to vacuum seal and freeze.

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Roasted butterflied leg of lamb

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I wanted some lamb roast for dinner, and also for making Shepherd's Pie this weekend, but a whole roast of lamb was really expensive! This butterflied leg was much less expensive, and actually a much more reasonable quantity for just me.

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It was still kind of expensive at $ 11.10 for a 1.17 lb. package, but it's boneless and basically all meat. I didn't realize that it's  a seasoned piece of meat. I would have preferred plain, but it seems okay. If plain, add salt, freshly ground pepper and granulated garlic.

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I roasted it for 20 minutes at 350°F, then added 8 oz. of water, and roasted it for 20 minutes more. This resulted in it being overcooked, so with a small butterflied leg, definitely start checking at 30 minutes!

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The water is to prevent the pan drippings from burning and to help make gravy. But it still looked a little light so I added 1 tbsp. of More Than Gourmet demi glace concentrate. Then I made gravy with 12 oz. of water and 1/4 cup flour.

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Though a little overcooked, it was definitely medium to medium-well and I'd prefer rare to medium-rare, it was still quite tasty! And still tender, at least when thinly sliced.

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I ate one serving, above (3.8 oz.), and vacuum sealed two 3.2 oz. servings for dinner (1 frozen, 1 refrigerated), and the rest for Roscoe.

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What I ate: March 10, 2015

Breakfast: Bacon, green pepper, onion, jalapeño and cheese omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Tuna salad sandwich. With half a can of Wild Planet light tuna on one slice of Barowski's wheat bread, cut in half. With Kettle Chips hot jalapeño potato chips.

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Walked 2.39 miles in 39:35.


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

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Dinner: Bacon cheeseburger. With a 4.0 oz. (before cooking) grilled 90/10 beef burger (previously grilled, vacuum sealed and frozen, then reheated in the sous vide), 1 slice of bacon, Cabot cheddar cheese, lettuce and barbecue sauce on a whole wheat bun. With Cacadian organic bread and butter pickes and Kettle Chips hot jalapeño potato chips.

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And a Saranac Black Forest beer.

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And, later, 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.4 lbs.


What I ate: March 9, 2015

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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Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 0.8 oz. peanuts.


Cooked and froze 2 pounds of bacon.

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Lunch: Pork with scallion and broccoli stir-fry.

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Walked 2.16 miles in 35:47. Last walk outside was January 23!


Snack: 1.3 oz. peanuts. (0.8 oz., then 0.5 oz. a little later.)


Dinner: Pasta with zucchini and homemade multi-grain French bread garlic bread. With 1.8 oz. penne pasta, 4.0 oz. organic marinara, 1.8 oz. beef with onion and garlic, and 1/3 of a small zucchini. With 2 glasses of Folonari Montepulciano d'Abruzzo.

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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: March 8, 2015

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: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a Ommegang Hennepin, Saison-style 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: 126.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: March 7, 2015

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

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

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Lunch: Sausage sandwich. A Johnsonville jalapeño and cheese smoked pork sausage with homemade pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Saranac prism white ale. The beer was a little lighter than I prefer. And the roll is a potato roll, because the supermarket was out of whole wheat. I think I prefer the whole wheat.

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Snack: Roasted garlic triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And a half glass of 90+ New Zealand sauvignon blanc.

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Dinner: Japanese-style curry and 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Cantaloupe.


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

What I ate: March 6, 2015

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, 0.7 oz. cashews.


Snack: Instant wakame soup. I was a little hungry and it's only 35 calories!

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Lunch: Beef and vegetable burrito. It's the leftover filling from yesterday's burrito bowl in a tortilla.

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And a Goose Island IPA. The burrito was so spicy I needed something to cut the heat!

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Snack: Roasted garlic triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And a half glass of 90+ New Zealand sauvignon blanc.

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Dinner: Chili with beef and vegetables #2. With a piece of jalapeño cornbread (previously frozen). And a Saranac Goat Rodeo Pale Bock. I just had this chili a few days ago, but I was in the mood for some reason. It is really delicious!

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And 2 glasses of Banrock Station shiraz.


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


What I ate: March 5, 2015

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.


Lunch: Beef with snow peas stir-fry.

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Snack: 0.8 oz. peanuts. And, later, roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Beef and vegetable burrito bowl #1 (new recipe). This is the first time I've made one of these and it was delicious! With a Saranac legacy IPA.

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And, later, cantaloupe and 2 glasses of Folonari Montepulciano d'Abruzzo.


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

Beef and vegetable burrito bowl #1

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This was the first time I've made a burrito bowl, so I wasn't entirely sure of the amounts or what to put in it, but this was delicious! I'll definitely make this again.

I have a new recipe for a chicken burrito bowl that makes one smaller serving. I like that size better, personally.


Serves 1 hungry person or maybe 2 large lunch-sized burritos in tortillas. Amounts are approximate.

1/8 cup green pepper, chopped
1/4 cup onion, chopped
1 jalapeño, minced, with ribs and seeds
2.0 oz. ground beef with onion and garlic, cooked (previously frozen)
1/4 cup frozen corn (roasted corn would be even better, but I'm out)
1/4 cup black beans (canned, drained and rinsed)
1/8 cup salsa (I used Green Mountain Gringo spicy)
1/3 cup cooked rice (I used long grain brown rice)
cheese to taste (I used Sargento 4-cheese shredded Mexican-style)
salt
freshly ground black pepper

Here are most of the vegetables. I used a particularly large jalapeño; it might be reasonable to use a small jalapeño and more green pepper.

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The beef I make ahead. It's ground beef, onion and garlic sautéed and vacuum sealed in 2.0 oz. packages. Normally I use it for pasta with meat sauce, but the beef is perfect in this recipe.

Add a little oil to a sauté pan over medium heat. Add the onion, green pepper and jalapeño and cook until the onion is softened.

Add the pre-cooked beef and cook for a minute or two.

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Add the frozen corn and cook for 2-3 minutes.

Lower the heat and add the black beans, salsa and rice and cook for a minute. Season with salt and freshly ground black pepper.

You could add more spice like cayenne pepper or chili powder here, or add hot sauce if you like, but this one was pretty spicy with the jalapeño and spicy salsa.

Top with cheese to taste. Stir, then serve in a bowl. Or in a flour tortilla, like an actual burrito.

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You could also top the bowl with more cheese, sour cream, cilantro, or any number of other things, but I had mine plain.

I didn't want to over-eat so I had a little left over, enough to make a lunch burrito in a tortilla, as well.

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What I ate: March 4, 2015

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 peanut butter.

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Lunch: Turkey and cabbage stir-fry with rice.

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Snack: Celery, broccoli and green pepper with 1.0 oz. ranch veggie dip.

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Dinner: Barbecued chicken and a Caesar salad, with a half glass of Ponga New Zealand sauvignon blanc.

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And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: March 3, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 0.8 oz. cashews.


Made a batch of chili with beef and vegetables (new recipe). This recipe includes more vegetables like my vegetarian chili and some elements from the Mad River Glen recipe. It's really good, I'm going to make it this way from now on!

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Cleaned and diced a cantaloupe.

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Cut and froze a store-bought multigrain Parisien loaf of bread. It's like a baguette. Cutting the loaf into 6 pieces works out well. I often use it to make garlic bread.

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Dinner: Chili with beef and vegetables #2 (new recipe). With a piece of jalapeño cornbread (previously frozen). And a Saranac heart of the hop red IPA.

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Dessert: Cantaloupe. And 2 glasses of Banrock Station shiraz.


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

Chili with beef and vegetables #2

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I decided to mix bits of my Spicy Vegetarian Chili and Chili with beef #1 (Mad River Glen recipe) and came up with this. It's delicious!

Makes 5 servings (about 11 oz. each).

8 oz. ground beef. I used 91/9 Angus ground beef.
1 yellow onion, medium diced
1 green pepper, medium diced
2 carrots, medium diced
2 stalks celery, medium diced
1 jalapeño, stemmed and minced, with seeds and ribs
2 cloves of garlic, minced

12 oz. beer, ale preferred

1 tbsp. chili powder (I used pasilla chile powder from Whole Spice, though I really intended to use the dark chili powder. Both are very good. Both are hotter than supermarket chili powder.)
1 tsp. dried oregano
1 tsp. dried thyme

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

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

1/2 tbsp. Tabasco sauce or other hot sauce, to taste
1 tbsp. Worcestershire sauce
salt
 
Dice the vegetables.

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Put a little oil in the bottom of a sauté pan and brown the ground beef. Season with salt and freshly ground black pepper. When done, set the beef aside. I used 91/9 (9 % fat) Angus ground beef so there was nothing to drain off.

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The dry spices. Since I had whole cumin, I ground the cumin and black peppercorns in my spice grinder. This is everything:

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My canned goods:

Muir Glen organic tomato sauce
Muir Glen organic diced tomatoes, fire roasted, with medium green chiles
Westbrae Natural organic kidney beans, drained and rinsed

I figured the fire roasted diced tomatoes with chiles would add extra flavor. 

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2-3 chipotles in adobo, with about 1 tbsp. of the adobo sauce. I vacuum seal and freeze packages of 2-3 after opening a new can. These were previously frozen.

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And my beer. 12 oz. bottle of Saranac pale ale.

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Add a little oil to the pot you'll be cooking the chili in. Add the onion and cook over medium-low heat (3 on my induction hot plate) for a few minutes until softened. Make sure the onion doesn't burn. Add the celery, carrot and garlic and cook for a few more minutes.

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Add the green pepper and jalapeño and cook for several minutes until softened. 

Add the beef and the beer. Add the dry spices. Increase the heat to bring it nearly to a boil, then lower the heat to simmer and cook for 5 minutes.

Add the beans (drained and rinsed), tomato sauce, diced tomato (with liquid) and chipotles in adobo. Increase the heat to bring it nearly to a boil, then lower the heat to simmer (2 on my induction hot plate).

And here it is, ready to simmer for an hour. Stir periodically to prevent the bottom from burning. If it looks too dry, add water.

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When almost done add the 1/2 tbsp. Tabasco or other hot sauce to taste, 1 tbsp. Worcestershire sauce and salt to taste.


All done. Looks good, and is very tasty!

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Pictured above with jalapeño cornbread. I often add a little shredded Cabot extra sharp cheddar cheese, but I didn't today.


Four remaining servings vacuum sealed and frozen.

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I usually reheat the frozen servings by defrosting the vacuum sealed bag in water (about an hour in cold water), the reheating in a saucepan.

You can also reheat boil-in-bag. Bring a large pot of water to a boil, this takes about 9 minutes in my stove. Then add the frozen vacuum sealed bag. Bring back to a boil, cover, then reduce to simmer for 9 minutes. Flip the bag over, then simmer for 9 more minutes.

What I ate: March 2, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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Made the filling for spicy western omelette with ham, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 0.8 oz. peanuts.


Dinner: Beef lasagna and homemade ciabatta bread (both previously frozen).

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: March 1, 2015

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: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a half glass of Ponga New Zealand sauvignon blanc.

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Snack: 1.0 oz. tortilla chips with homemade queso dip and a Red Hook Long Hammer IPA.

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And, later, Late July organic crackers with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: No Chinese buffet tonight. Actually, we started driving there and the roads weren't that great, so we turned around. Instead, I had fried clams and French fries. With 3.0 oz. frozen fried clams, homemade tartar sauce and 3.0 oz. Cascadian organic shoestring fries, seasoned. And a Red Hook Audible Ale.

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Dessert: Cantaloupe and a glass of Folonari Montepulciano d'Abruzzo.


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

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