June 2015 Archives

What I ate: June 30, 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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Walked 2.91 miles in 47:24.


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


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Short run on the treadmill, 0.57 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH, 1 minute cool down.


Dinner: Chili with beef and vegetables with homemade jalapeño cornbread. And a Lake Placid Big Slide IPA.

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Walked another 2.04 miles in 31:22.


And 2 glasses of Sorelli Scuola Toscana, Italy, 2011. This was really good!

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

What I ate: June 29, 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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Walked 2.91 miles in 46:54.


Snack: 1.0 oz. Sriracha chex mix.


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

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Lunch: Turkey bánh mì-style sandwich with a side salad with spring lettuce mix, spinach, cucumber, carrot, tomato and Annie's cowgirl ranch dressing.

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Snack: 0.9 oz. assorted senbei, Japanese rice crackers. I forgot to take a picture of it, but it's half of a bag. And, later, 0.8 oz. cashews.


Dinner: Sausage sandwich dinner with a Johnsonville cheddar and jalapeño smoked pork sausage, Dijon mustard and homemade pickled jalapeños on a whole wheat bun. With Kettle Chips hot jalapeño potato chips and sauerkraut. And a Long Trail Ale.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


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

What I ate: June 28, 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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Walked 2.91 miles in 47:50.


Lunch: Spicy black bean veggie burger with Kettle Chips hot jalapeño potato chips and a Long Trail Summer Ale.

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Hike in the woods in the park, about 1.98 miles in 57:58.


Snack: 1.0 oz. potato chips with French onion dip and a Woodchuck cider.

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

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: June 27, 2015

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

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Walked 2.91 miles in 47:20.


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

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

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Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Long Trail Mostly Cloudy unfiltered Belgian white.

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Snack: 1.0 oz. potato chips with French onion dip and a Woodchuck

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Short run on the treadmill, 0.57 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH, 1 minute cool down.


Dinner: Barbecued chicken and salad. Salad with spring lettuce mix, celery, carrot, cucumber, green pepper, pickled banana pepper and tomato with Annie's cowgirl ranch dressing. And 2 glasses of Bota Box malbec.

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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: June 26, 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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Walked 2.91 miles in 45:44.


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: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing. This is the leftover cucumber yogurt sauce that I made on Wednesday. And a Long Trail IPA.

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Snack: 1.0 oz. potato chips with French onion dip.

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Short run on the treadmill, 0.57 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH, 1 minute cool down to get the heart pumping, average rate 165 BPM.


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

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And 2 glasses of Ferran Pradets Côtes du Marmandais, France, 2009.


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

What I ate: June 25, 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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Walked 2.91 miles in 46:39.


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


Short walk to the bank, 1.38 miles in about 24:00.


Lunch: Pork with scallion and broccoli stir-fry.

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Prepared salad veggies: celery, carrot, cucumber, green pepper and pickled banana pepper. Two servings vacuum sealed in jars.

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Snack: Celery, green pepper and cucumber with 1.2 oz. Ranch veggie dip. And, later, 0.8 oz. peanuts.

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Dinner: Steak salad dinner (new recipe). With grilled teriyaki London broil, spring lettuce mix, celery, carrot, cucumber, green pepper, pickled banana pepper and tomato with Annie's Asian sesame dressing and Olivia's garlic and butter croutons. And a whole wheat and oat dinner roll with butter. Delicious!

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And 2 glasses of Ferran Pradets Côtes du Marmandais, France, 2009. This was good!

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

Steak salad dinner

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I was trying to decide whether to have a steak with baked potato or maybe risotto, perhaps with a side salad. Then I decided I'd rather have a big salad with steak in it. Or, in this case, grilled teriyaki London broil.

I previously cooked, vacuum sealed and froze a 2.8 oz. package of teriyaki London broil so I defrosted that in cold water for 45 minutes. It was already sliced, but I cut it again into bite-sized pieces.

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I used spring lettuce mix which has a nice variety of greens. I also added some baby spinach.

For additional veggies I added celery, carrot, green pepper, cucumber, red onion and pickled banana peppers that I previously cut and vacuum sealed in a jar, refrigerated.

When ready to serve, I added sliced grape tomato, beef, freshly ground black pepper and dressing. Since I used teriyaki London broil, I decided to go with Annie's Asian sesame dressing.

Finally, topped with 4 Olivia's garlic and butter croutons.

And served with a hot whole wheat and oat dinner roll with butter. Previously frozen; defrosted at room temperature, then split and heated in the toaster oven for 3 minutes or so.

ate.2015.06.25.d.jpgThis was delicious!

What I ate: June 24, 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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Walked 2.91 miles in 45:43.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad and a Adirondack Brewery Chatiemac Black Lager.

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Here are the ingredients for the cucumber yogurt sauce.

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Snack: 1.0 oz. potato chips with French onion dip and a Woodchuck cider.

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Dinner: Japanese-style chicken curry. And 2 glasses of Bota Box malbec.

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

What I ate: June 23, 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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Walked 2.91 miles in 46:31.


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: Teriyaki tempeh Caesar salad with anchovies.

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Dinner: Pasta with meat sauce and zucchini and multigrain garlic bread. With 1.8 oz. penne pasta, 1/3 of a small zucchini, 1.8 oz. beef with onions and garlic, and 4.5 oz. organic marinara. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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

What I ate: June 22, 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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Walked 2.91 miles in 44:58.


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. And, later, 0.8 oz. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Cheesesteak sandwich with Kettle Chips hot jalapeño potato chips. And a a Saranac Around the Bend extra pale ale.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: June 21, 2015

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

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Walked 2.91 miles in 48:45.


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

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Lunch: Mom's sushi and teriyaki-style mackerel at the lake with Mom and Dad.

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

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Short run on the treadmill, 0.53 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH, 1 minute cool-down. I was a little short on my move target for the day.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 20, 2015

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

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Vacuum sealed and froze 5 packages of the leftover refried black beans from the 15 oz. can, about 2.5 oz. each.

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Walked 2.91 miles in 44:57.


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

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Another walk into town to the Village Variety, 1.72 miles in 30:00.


Lunch: Cheese and jalapeño hot dog, Kettle Chips hot jalapeño potato chips and a Adirondack Brewery Iroquois Pale Ale.

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Vacuum marinated tofu in homemade teriyaki marinade.

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Made a batch of sweet and spicy garlic sauce.

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Snack: Cracked pepper and olive oil Triscuits with Roth jalapeño Havarti cheese.

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Dinner: Sesame tofu and broccoli with sweet and spicy garlic sauce and rice. And a glass of Ponga New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 19, 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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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.91 miles in 46:34.


Lunch: Loaded baked potato with bacon, broccoli and cheese and a side salad with cucumber, tomato and Annie's cowgirl ranch dressing.

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Snack: 0.8 oz. cashews. And, later, cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Hot pepper cheeseburger with Kettle Chips hot jalapeño potato chips, Woodstock Farms bread and butter pickles and a Saranac Goat Rodeo Pale Bock.

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

What I ate: June 18, 2015

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

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Walked 2.91 miles in 45:32.


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


Made a new batch of Sriracha chex mix.

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Lunch: Spicy black bean veggie burger with Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. peanuts.


Dinner: Barbecued chicken and a side salad.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: June 17, 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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Walked 2.91 miles in 45:09.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Cheese hot dog with pickled jalapeños on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Lake Placid Ubu Ale.

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Snack: Roasted garlic triscuits with jalapeño Havarti cheese.

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I kind of failed in effectively slicing the cheese, but this Roth jalapeño Havarti is pretty good!

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Dinner: Steak, baked potato and a side salad.

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And 2 glasses of Chateau Tour Negrier Médoc 2009.

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Dessert: Cantaloupe.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: June 16, 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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Walked 2.91 miles in 48:57.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey bánh mì-style sandwich.

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Snack: 1.0 oz. tortilla chips, Green Mountain Gringo spicy salsa, and a Lake Placid around the bend extra pale ale.

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Cooked in the sous vide, sliced, vacuum-sealed and froze 9x packages of beef for stir-fry, 3.2 oz. each, plus some more for Roscoe.

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Cleaned and diced a cantaloupe.

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Dinner: Japanese-style chicken curry. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: June 15, 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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Walked 2.91 miles in 48:00.


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


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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Lunch: Veggie sausage and green pepper stir-fry

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Snack: 0.8 oz. Japanese smoked squid with soy sauce.

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Dinner: Sautéed salmon with green bean risotto. And a glass of Ponga New Zealand sauvignon blanc. This was really good!
 
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Short run on the treadmill: 1 minute warm-up (3.5 MPH), 5 minutes running (5.5 MPH), 1 minute cool-down (3.5 MPH), 0.56 miles total. I was a little under my move target for the day before this.


Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 14, 2015

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

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Walked 2.91 miles in 47:50.


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

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Diced, vacuum sealed and froze 4x servings of 1.8 oz. ham for spicy western omelette. One of the servings is just in a container to cook tomorrow.

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Lunch: Turkey club sandwich 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 and Salame Toscano.

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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: 129.2 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: June 13, 2015

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

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Walked 2.91 miles in 46:40.


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

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Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing.

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Cut and blanched some fresh green beans.

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

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Dinner: Pork with bean sprouts, broccoli and scallion stir-fry. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: June 12, 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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Walked 2.91 miles in 46:28.


Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Spaghetti with Italian sausage and garlic bread. With 1.6 oz. spaghetti, 4.5 oz. organic marinara and 1 spicy Italian sausage. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.


What I ate: June 11, 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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Walked 2.95 miles in 47:51.


Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 1.6 oz. homemade hummus (previously frozen) with 1.0 oz. Stacy's jalapeño pita chips and a half glass of Matua New Zealand sauvignon blanc.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce with a slice of homemade ciabatta bread (previously frozen). And a half glass of Matua New Zealand sauvignon blanc.

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Dessert: Strawberries and blueberries and 2 glasses of Bota Box malbec.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 10, 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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Walked 2.95 miles in 47:53.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger and a side salad with spinach and spring lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing.

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And a Lake Placid around the bend extra pale ale.

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

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Grilled, vacuum sealed and froze 5 servings of chicken breast tenders.

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Cleaned and sliced a package of strawberries.

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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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Dinner: Beef with broccoli, bean sprouts and scallion stir-fry. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: June 9, 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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Walked 3.05 miles in 50:56.


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 bánh mì-style sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: Celery, green pepper and cucumber with 1.2 oz. Ranch veggie dip.

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And, later, 2 cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Grilled teriyaki London broil. Previously vacuum sealed and frozen, reheated in the sous vide from frozen, 35 minutes at 133°F. With rice and steamed broccoli.

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And a 5 minute walk on the treadmill at 3.5 MPH to fill up my move quota for the day.


Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: June 8, 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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Walked 2.92 miles in 48:32.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. peanuts. And, later 0.8 oz. cashews.


Dinner: Mom's barbecued pork (previously vacuum sealed and frozen, 4.0 oz.), rice and green beans (frozen).

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Short run on the treadmill, 0.5 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH. I was a little short on my move target for the day.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: June 7, 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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Walked 3.10 miles in 50:56.


Lunch: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Lake Placid Big Slide IPA.

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Walked 1.76 miles in 31:02. Walked into town to get some Brooks barbecue chicken at a fundraiser. Vacuum sealed and froze 3 packages for future dinners (2x leg and thigh, 2x breast, 1 package of 2 wings).

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Snack: 1.0 oz. Doritos with Bota Box malbec. That's the last of the little 3.0 oz. bag that I bought.

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Also, 1.0 oz. Lays ginger and wasabi potato chips. That's the last of this bag. I think that's the last of the evil chips in the house!


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

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: June 6, 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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Walked 2.53 miles in 42:13. I cut the walk short because it looked like it was going to rain, but it didn't.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing.

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And a Lake Placid Ubu ale.

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Walked 2.18 miles in 36:12. That's to make up for shortening this morning's walk.


Snack: 2.0 oz. Doritos and a glass of Bota Box malbec. There's 1.0 oz. in the bowl; I had another bowl as well. And, later, 0.8 oz. peanuts.

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Dinner: Veal Marsala with orzo. That's orzo pasta, not rice, and it's good with the Marsala sauce. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 5, 2015

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.9 oz. peanuts.


Walked 3.19 miles. I don't have a time since I was running errands and didn't stop the timer each time I stopped.


Lunch: Steamed dumplings with beef and vegetables and a salad with spring lettuce mix, celery, carrot, green pepper, cucumber, red onion, pickled banana pepper, tomato and Annie's Asian sesame dressing. I ate 6 of the dumplings, which seems like a good lunch-size serving with a nice salad.

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Snack: Cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar and Salame Toscano.

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Dinner: Spicy peanut chicken and broccoli.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.

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

What I ate: June 4, 2015

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of homemade buttermilk biscuits.

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Walked 2.88 miles in 47:12.


Snack: A homemade buttermilk biscuit with butter.

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Lunch: Turkey bánh mì style-sandwich. Turkey, mayo, homemade pickled jalapeños, pickled banana peppers, cucumber,  carrot and Sriracha on multigrain French bread. With a side salad with spring lettuce mix, carrot, cucumber, pickled banana pepper, tomato and Annie's cowgirl ranch dressing.

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Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Made a batch of salsa fresca.

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Dinner: Grilled chicken quesadilla, 1.0 oz. tortilla chips, salsa fresca, and a Sauza Hornitos margarita.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.

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

What I ate: June 3, 2015

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing.

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The fresh Raita-like cucumber yogurt sauce on the veggie burger.

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Cooked 3/4 lb. 90/10 ground beef with onion and garlic and vacuum sealed 5 portions, about 1.8 oz. each, for Pasta with meat sauce and zucchini and other meat sauce dishes.

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And vacuum sealed and froze the remainder the ground beef for future meals, like crushed hamburger. 2x 4.0 oz. packages and 1x 7.0 oz.

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Separated and cooked a 2.25 lb. Chef's Prime pork roast in the sous vide, 90 minutes at 155°F. Vacuum sealed and froze 5x packages of 3.2 oz. for pork stir-fry and the rest for Roscoe.

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Divided a package of spring salad mix into 2 vacuum sealed pint jars. This is still useful for portioning, removing the large stems, and removing any questionable leaves. And one bowl for tonight,

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Prepped salad veggies for 3 salads. Celery, carrot, green pepper, cucumber, red onion and pickled banana pepper.

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Cleaned and sliced a package of strawberries.

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Snack: 0.9 oz. cashews.


Dinner: Fried clams and French fries. With 3.0 oz. Sea Pak frozen clams, 2.0 oz. Cascadian organic French fries, seasoned, and a Lake Placid Around the Bend pale ale. And a salad with spring lettuce mix, celery, carrot, green pepper, cucumber, red onion, pickled banana pepper, tomato and Annie's cowgirl ranch dressing.

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Dessert: Strawberries and blueberries and 2 glasses of Folonari Montepulciao d'Abruzzo.


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

What I ate: June 2, 2015

Breakfast: Spicy western omelette. Filling cooked Sunday 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: Hometown burger and French fries at Mel's at 22 in Cooperstown, NY. This was good!

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Dinner: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips. And a glass of Folonari Montepulciano d'Abruzzo.

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Short run on the treadmill: 1 minute warm-up (3.5 MPH), 6 minutes running (5.5 MPH), 2 minutes cool-down (3.5 MPH), 0.73 miles total. I was a little under my move target for the day before this.


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: June 1, 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: Cheese hot dog on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Lake Placid Big Slide IPA.

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Walked 2.96 miles in 49:19.


Snack: Cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar and Salame Toscano.

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Dinner: Japanese-style chicken curry. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses on Banrock Station shiraz.


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

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