November 2015 Archives

What I ate: November 30, 2015

Breakfast: Egg, toast and bacon. With one 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 spicy western omelette 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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Froze and vacuum sealed some of Mom's fish and shrimp tempura.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Veggie Buffalo chicken patty sandwich, a side salad with lettuce, cucumber, tomato and Annie's cowgirl ranch dressing, celery with ranch veggie dip, and a Red Hook Audible Ale. I like the ranch version better than the previous blue cheese version, but that's only because I prefer ranch.

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Snack: Grafton village smoked chili cheddar with black pepper and olive oil Triscuits.

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Dinner: Spaghetti and Italian sausage with garlic bread. 1.8 oz. pasta (dry weight), 4.1 oz. marinara, multigrain baguette garlic bread, and 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: November 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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Snack: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Mom's fried rice at the lake with the family.

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Snack: 1.0 oz. Doritos and a half glass of Bota Box malbec.


Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: November 28, 2015

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

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Vacuum sealed and froze leftover salmon and kamaboko.

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

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Lunch: Clam chowder. My nephew and I made homemade clam chowder for lunch.
 
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Dinner: Mom's tempura at the lake with the family. Shrimp, fish, green pepper, asparagus, onion and more shrimp.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: November 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. And a mimosa. I apparently forgot to take a picture of it, but it looked like this:

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


Turkey cleanup. This took over 4 hours! I made a separate post for it.


Snack: A small sausage and a jelly donut at the lake withe the family.

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Lunch: Mom's tuna sashimi at the lake with the family.

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Dinner: Mom's pot roast at the lake with the family.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.


Turkey cleanup, packaging and soup

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I brought the leftover turkey and sides home to separate, package, and make soup. This was a big job; it took over 4 hours!


The first step, Thanksgiving night, was to cut off the good parts of the meat so I could more conveniently seal them up in 2 ziplock plastic bags to refrigerate until tomorrow.

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And then hack apart the rest of the carcass with the Asian bone cleaver so it will fit in a ziplock bag, and also into the pressure cooker tomorrow.

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Bagged to wait until the next day.

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I basically used my chicken stock recipe, but made a little more since the turkey carcass was a lot larger.

2 stalks celery
2 carrots
1 onion, quartered
2 bay leaves
1/2 tsp. black pepper corns
1/2 tsp. salt
1 carcass of turkey (not sure how big it was originally, maybe 16 - 18 pounds?)
80 oz. water

All of the ingredients into the pressure cooker. I used the Soup setting on the Instant Pot, which is about 30 minutes of pressure cooking at high pressure, once it gets up to temperature. With 20 minutes of cooling when done, it takes more than an hour, but still way faster than a stock pot!

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And I had a mimosa while it was doing its thing.

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Vacuum sealed and froze 4 packages of mashed potatoes, 6.0 oz. each. The trick is to reheat the mashed potatoes boil-in-bag or in the sous vide. Even better is to put them into a sauté pan afterwards and whip them with some more butter and cream. They're almost as good as fresh then!

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And sweet potatoes, 2 per package. There were only enough for 3 packages.

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And 4 packages of stuffing, 4.0 oz. each. There was a lot left over, so I made one 8.0 oz. package. I saw a post on Facebook for some bacon wrapped stuffing bites that looked good. I might use the leftover stuffing and try those.

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The breast meat and a little dark meat. 4 packages for dinner, 5.0 oz. each. And 2 packages for sandwich, 3.0 oz. each. The dinner servings are reheated in the sous vide, 30 minutes at 155°F from frozen.

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Here's the rest of the of the good meat. That will go into soup and meat for stir-fry.

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Gravy, 4 packages of 6.0 oz. each, 1 package for each dinner. I put the frozen package in the sous vide with the turkey and mashed potatoes, then finish the gravy in a sauce pan on the stove. This is important, because you need to get it up to boiling and stir it like crazy to get the texture back to normal after freezing.

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And a whole meal's worth of vacuum sealed packages.

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And then the vacuum sealed packages get grouped together in a zip-lock for an easy meal in the future.

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Here's the stock cooling in a sink full of cold water.

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And the contents of the stock pot picked out. The white bowl is the good bits of meat, to which I'll add some that I cut up earlier. And the 64 oz. of stock; that goes into the refrigerator so the fat rises to the top and can be skimmed off.

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Each package of soup gets 3.0 oz. turkey and 16 fl. oz. stock.

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Vacuum sealed in bags.

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And those bags into a bigger zip-lock bag. The paper towels are because soup flattens out so much that if there's any moisture on the bags they can freeze together, which is kind of annoying!

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The leftover turkey that's not going into the soup is for stir-fry, 4 packages of 3.2 oz. each.

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And that's it!

4 full Thanksgiving dinners in the future
2 turkey for sandwich
4 turkey for stir-fry
4 turkey soup lunches

What I ate: November 26, 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 and a spicy Blood Mary.

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Thanksgiving dinner at the lake with the family. And another plate. And wine.

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And, later, a second dinner.

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I brought home most of the leftovers to clean up, divide, vacuum seal, and freeze. I'll get to most of that tomorrow. But first to hack apart the turkey so I fit it in ziplock bags that will more easily fit in my refrigerator!

Most of the good stuff.

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The carcass, though I wasn't particularly careful trimming off the meat. This is for soup. I may recover some more of the meat; we'll see.

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Bagged until tomorrow.

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

What I ate: November 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.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber, carrot, celery, green pepper, radish, red onion and pickled banana peppers and Annie's cowgirl ranch dressing.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.


Dinner: Pork with scallion and broccoli stir-fry.

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

What I ate: November 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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Veggie Buffalo chicken patty sandwich (new recipe). And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pickled banana peppers and red onion with Briana's blue cheese dressing. And a Red Hook Long Hammer IPA.

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Snack: 1.0 oz. Stacy's fire roasted jalapeño pita chips and homemade hummus (previously frozen).

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Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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

Veggie Buffalo chicken patty sandwich

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This was good! It's a Morningstar Farms Buffalo-flavored veggie chicken patty. I like the regular Veggie chicken patty sandwich, too.

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I prepared a patty the way I usually do: 40 seconds in the microwave on high, from frozen. Then 30 seconds in the deep fryer at 360°F. That's not on the package, but it makes a delicious crispy patty!

I put some lettuce under the patty, and put some very thinly sliced celery on top.

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And a thick blue cheese dressing on top. And also on the salad.

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Here's the patty out of the deep fryer.

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And with the celery. It would probably be good with some blue or Feta cheese crumbles, but I didn't have any.

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That's it. It was delicious!


Update November 30, 2015: I made it ranch style this time, and I prefer it that way, mainly because I prefer ranch to blue cheese. I used Marzetti ranch veggie dip (this is a single serving cup).

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And the Buffalo-style veggie burger with the ranch veggie dip and thinly-sliced celery.

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With some celery and the ranch veggie dip, and a side salad with Annie's cowgirl ranch dressing. This was delicious!

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What I ate: November 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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Prepared cucumber yogurt sauce for lunch today. I use half and save the other half for another lunch.

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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. And an Saranac Legacy IPA.

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Marinated the pork for miso marinated pork.

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Prepped 3 salads with veggies and lettuce mix. With celery, carrot, green pepper, radish, pickled banana peppers and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Cooked in the sous vide, diced, vacuum sealed and froze 4 servings of pork for stir-fry. This is the pork roast left over after slicing off part for the miso marinated pork.

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Snack: Grafton village smoked chili cheddar with black pepper and olive oil Triscuits.

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And, later, 0.8 oz. peanuts.


Dinner: Miso marinated pork. 4.0 oz. of pork (weight before cooking). With rice and a salad with lettuce, celery, carrot, green pepper, radish, pickled banana peppers, red onion and Annie's Asian sesame dressing. And a half glass of Starborough New Zealand sauvignon blanc. It's kind of messy to prepare and cook, but it's delicious!

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.0 lbs.

What I ate: November 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.

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

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Lunch: Chicken soup with soba noodles and spinach.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck Granny Smith cider. And, later, 2.0 oz. Doritos.

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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: 127.2 lbs.


What I ate: November 21, 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.

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

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck Granny Smith cider. And, later, 1.0 oz. Doritos and a little Bota Box malbec.

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

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

What I ate: November 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. And, later, 0.8 oz. cashews. And some more chex mix.


Made a new batch of Sriracha chex mix.

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Lunch: Bratwurst and sauerkraut. With a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, red onion and pickled banana peppers and Annie's cowgirl ranch dressing. And a Leinenkugel's Oktoberfest Märzen.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip. And some more potato chip crumbs from the bottom of the bag.


Dinner: Beef with scallion and broccoli stir-fry. And 2 glasses of Bota Box Malbec.

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

What I ate: November 19, 2015

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one 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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, red onion, pickled banana pepper and Annie's Tuscany Italian dressing. And a Blue Point toasted lager.

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Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's sharp cheddar cheese and Columbus salame Toscano.

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Dinner: Beef and zucchini lasagna and a slice of homemade bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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

What I ate: November 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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Cooked and froze 2 pounds of bacon.


Snack: 1.0 oz. Sriracha chex mix. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing. And a Lagunitas IPA.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.


Dinner: 2 slices of Digiurno rising crust supreme pizza. I vacuum sealed and froze the 3 other servings from the frozen pizza. With 2 glasses of Folonari Montepulciano d'Abruzzo.

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

What I ate: November 17, 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, 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. And an Ithaca Beer Company Apricot Wheat.

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Prepped salads. Three with veggies and lettuce mix and one with just lettuce mix. With celery, carrot, radish, pickled banana peppers and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.


Dinner: Beef with snow peas stir-fry. And 2 glasses of Bota Box malbec.

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

What I ate: November 16, 2015

Breakfast: Egg, toast and bacon. With one 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 spicy western omelette 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.


Lunch: Spicy black bean veggie burger with Kettle Chips hot jalapeño potato cihps. And a Waterfront IPA. I apparently forgot to take a picture of it.


Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French Onion dip.


Dinner: Onions and spinach with kamaboko. And a half glass of Cupcake New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


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

What I ate: November 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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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. With a Saranac Legacy IPA.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck Granny Smith cider.

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And, later, 1.0 oz. Kettle Chips hot jalapeño potato chips and a half glass of Bota Box malbec.

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

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: November 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.

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

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a Samuel Adams Rebel Rouser Double IPA.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck Granny Smith cider.

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Dinner: Brooks barbecued chicken and a side salad with lettuce and spinach mix, cucumber, tomato, celery, carrot, radish green pepper, red onion, pickled banana pepper and Annie's Tuscany Italian dressing.

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I like convenient, mess-free eating so I cut the breast off the bone in the kitchen.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 125.4 lbs.

What I ate: November 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.


Finished making ciabatta bread. Something went wrong and the bread didn't have the big holes it's supposed to. I think it was too cool on the second rise; it was 70°F instead of 80°F. In any case, it's still delicious.

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Snack: A few small pieces of fresh bread with butter.

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Lunch: Jalapeño corn chowder (previously frozen), a small side Caesar salad and fresh ciabata bread.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip. And, the leftover crumbs at the bottom of the potato chip bag. And 0.8 oz. peanuts.


Dinner: Fried clams and French fries. And a Red Hook Audible Ale.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 127.2 lbs.


What I ate: November 12, 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. And, later, 0.8 oz. cashews.


Vacuum sealed jars of lettuce and spinach mix. In the bottom of three of them I put the salad veggies: celery, carrot, radish, green pepper, pickled banana peppers and red onion. I had been putting them in a separate jar, but decided to try putting them together this time.

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Lunch: Spicy black bean veggie burger with a side salad with lettuce and spinach mix, cucumber, tomato, celery, carrot, radish green pepper, red onion, pickled banana pepper and Annie's cowgirl ranch dressing. And a Red Hook ESB.

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Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's sharp cheddar cheese and Columbus salame Toscano. And, later, 1.0 oz. Doritos.

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Started the dough for Ciabatta bread. It's an 18-hour no-knead recipe and I'll bake it tomorrow.

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Bottled the batch of hot pepper infused vodka.


Dinner: Steak salad. With 2.4 oz. strip steak, lettuce mix, spinach, cucumber, tomato, celery, carrot, radish green pepper, red onion, pickled banana pepper, Annie's Asian sesame dressing and Olivia's garlic and olive oil croutons. And a homemade whole wheat dinner roll (previously frozen) with butter and 2 glasses of Tormarseca Primativo 2012 (Puglia, Italy).

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

What I ate: November 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. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Prepared a beef and zucchini lasagna (new recipe) to bake for dinner tonight.

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Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato with Annie's cowgirl ranch dressing. And a Dogfish Head 60 Minute IPA.

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Snack: 1.0 oz. Stacy's fire roasted jalapeño pita chips and homemade hummus (previously frozen).

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Dinner: Beef and zucchini lasagna. This was really good!

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And 2 glasses of Tormarseca Primativo 2012 (Puglia, Italy). Also good.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.6 lbs.


Beef and zucchini lasagna

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I combined my beef lasagna and roasted squash lasagna to come up with this recipe. This was really good; I like it better than the beef-only version.


This is a really small lasagna, 3 servings made in 4 1/2" x 8 1/2" glass loaf pan.

1/2 medium yellow onion, finely diced
1 clove of garlic, minced
1 small to medium zucchini, diced.

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Add a little oil to a sauté pan and cook the onion, garlic and zucchini over medium-low heat. It will take a while for the zucchini to cook down and release its moisture. Season with salt and freshly ground black pepper.


5 oz. ground beef (91 % lean)

In a separate sauté pan, brown the ground beef. I used 91 % lean beef so there was nothing to drain, but if you're using higher fat beef, drain off the fat. Season with salt and freshly ground black pepper.

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Then combine the beef and vegetables.

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In a bowl prepare the ricotta cheese mixture:

1 egg, beaten
3 oz. (by weight) ricotta cheese
a handful of micro-planed Parmesan cheese
1.5 oz. shredded mozzarella
Red pepper flakes

Should make 6 to 7 oz.

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And the rest of the ingredients for the layers:

3 sheets of no-boil lasagna
16 oz. (by weight) tomato sauce
2.0 oz. shredded mozzarella cheese
another handful of micro-planed Parmesan cheese

I like the DeCecco no-boil noodles because they're perfectly sized for a 4 1/2" x 8 1/2" loaf pan.

Coat the inside of a 4 1/2" x 8 1/2" glass loaf pan with spray oil. Add the following layers, starting from the bottom:

parchment paper sling
-- pasta (this is the bottom layer)
3.0 oz. sauce
3.5 oz. ricotta mixture
half of the beef, onion and zucchini mixture, about 4.5 oz.
1.0 oz. mozzarella (can reduce this to 0.5 oz. if using finely-grated cheese, if you prefer)
3.0 oz. sauce
-- pasta
remainder of the ricotta mixture
half of the beef, onion and zucchini mixture, about 4.5 oz.
3.0 oz. sauce
-- pasta
3.0 oz. sauce
1.0 oz. mozzarella
more micro-planed Parmesan cheese (this is the top layer)

The parchment paper slings are because it's nearly impossible to cleanly remove slices of lasagna from such a deep pan. I cut them a little too short in the picture below, but you don't want them too long either because they'll flop over onto the top cheese.


The crazy weights are because I build lasagna on a scale. After you add each layer, zero out the scale with the tare button and then you can weigh the next layer.

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I prepared this early in the day to pop into the oven for dinner. Here is is before covering and refrigerating.

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Cook for 35-45 minutes at 350°F, uncovered.

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Let sit for 5 minutes before slicing. Use the parchment paper sling to lift the serving right out of the pan. Set on a plate, then use a spatula hold the lasagna while you pull the paper out from under the piece of lasagna.

I froze then vacuum sealed the two remaining servings.

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I defrost the vacuum sealed servings in a bowl of cold water then reheat in the oven, 25 minutes at 350°F. Reheating on a piece of parchment paper on a pie pan works well.


Update January 21, 2016: I tried a new method of reheating, and it works really well! I put the frozen lasagna in a room-temperature sous vide machine set at 150°F. It took maybe a half hour for the water to get to temperature with the frozen block in it. After 45 minutes in the sous vide, I removed the plastic bag and put the lasagna on a piece of parchment paper on a pie pan and baked it for 10 minutes at 350°F.

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What I ate: November 10, 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: Spicy Indian veggie burger with cucumber yogurt sauce and a side salad with lettuce mix, spinach, cucumber, tomato and Annie's cowgirl ranch dressing. And a Leinenkugel's Oktoberfest Märzen. I made the cucumber yogurt sauce last Friday, before realizing I was out of spicy Indian veggie burgers, but I got some today at the grocery store.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip. And, later, 1.0 oz. Doritos.


Dinner: Chili with beef and vegetables. With jalapeño cornbread and a Saranac Legacy IPA.

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Started a batch of hot pepper infused vodka.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: November 9, 2015

Breakfast: Egg, toast and bacon. With one 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 spicy western omelette 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.


Lunch: Salsa veggie burger and a side salad with lettuce mix, tomato, cucumber, Annie's cowgirl ranch dressing and a Red Hook Audible Ale.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.


Dinner: Japanese-style Crushed hamburger with rice. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 124.6 lbs. (*)

(*) I obviously did not lose that much weight in a single day. Apparently my scale must have shifted before, and it's very sensitive to position on the floor. I have two tape markings, and I put the scale back on the marks after cleaning the floor, and this is what happened!

What I ate: November 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. 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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Snack: 1.0 oz. Doritos and a half glass of Banrock Station shiraz. And, later, some of the leftover crumbs of the Kettle Chips hot jalapeño potato chips in the bottom of the bag.

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Dinner: Tofu, broccoli and scallion stir-fry. And 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: 126.8 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: November 7, 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.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, red onion and pickled banana peppers with Annie's cowgirl ranch dressing. And a Red Hook ESB.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck Granny Smith cider.

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Snack: 1.0 oz. Doritos and a half glass of Banrock Station shiraz.

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Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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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: November 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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Walked 2.79 miles in 48:04.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, red onion and pickled banana peppers with Annie's cowgirl ranch dressing. And a Leinenkugel's Oktoberfest Märzen.

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I intended to make a spicy Indian veggie burger with cucumber yogurt sauce and even made the yogurt sauce until I realized that I didn't have any spicy Indian veggie burgers left. Oops!


Snack: 1.0 oz. Doritos and a half glass of Banrock Station shiraz.

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

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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: November 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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Walked 2.76 miles in Oneonta, NY in 47:42.


Lunch: Philly cheesesteak sandwich and a Cooperstown Brewery Pale Ale at The Depot in Oneonta, NY, with Dad.

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Dinner: Roast beef (2.9 oz.) on a piece of Barowski's wheat toast, with gravy. And 2 glasses of Banrock Station shiraz.

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

What I ate: November 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.


Prepped 3 jars of lettuce for salads, vacuum sealed and refrigerated.

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Prepped 3 jars of salad veggies: celery, carrot, radish, green pepper, red onion and pickled banana peppers. I'll add cucumber and tomato when I make the salad. Cucumber doesn't vacuum seal well (it turns transparent after a few days), and tomatoes are best not refrigerated (I keep them in a 55°F chiller).

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

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Grilled a strip steak, vacuum sealed and froze 3 small servings.

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Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, red onion and pickled banana peppers with Annie's cowgirl ranch dressing.

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Snack: 1.0 oz. Stacy's fire roasted jalapeño pita chips and homemade hummus (previously frozen).

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Dinner: Roast beef, rice, gravy and broccoli. With 4.0 oz. of Mom's roast beef. And 2 glasses of Banrock Station Shiraz.

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

What I ate: November 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: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Red Hook ESB.

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Snack: 1.0 oz. Doritos.


Dinner: Tofu, broccoli and scallion stir-fry. And 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: 126.6 lbs.
Weight at the beginning of the next day: 126.4 lbs.

What I ate: November 2, 2015

Breakfast: Egg, toast and bacon. With one 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 spicy western omelette 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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Bratwurst and sauerkraut. With a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, red onion, radish and pickled banana peppers and Annie's Tuscany Italian dressing.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.


Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Bota Box malbec.

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

What I ate: November 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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A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, red onion, pickled banana peppers and Annie's Tuscany Italian dressing. And a Red Hook ESB.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck Granny Smith cider. And, later, 0.8 oz. peanuts.

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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: 127.0 lbs.


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