January 2016 Archives

What I ate: January 31, 2016

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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And, later, the last bacon, cheddar and jalapeño scone (previously frozen).

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Lunch: Turkey club sandwich and Kettle Chips hot jalapeño potato chips. Also, some more potato chips from the bottom of the bag.

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Snack: 1.0 oz. potato chips and French onion dip. And, later, 0.8 oz. almonds.


Dinner: Chicken Parmigana at Toscana Northern Italian Grill in Oneonta, NY, with Mom and Dad. And a glass of Toscana red wine. The chicken was huge; I ate about half of it and brought the rest home to vacuum seal and freeze.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: January 30, 2016

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

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Vacuum sealed and froze the remainder of the can of Amy's refried black beans for future breakfasts.

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

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And, later, 2 bacon, cheddar and jalapeño scones (previously frozen).

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

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Snack: 1.0 oz. potato chips and French onion dip. And a Woodchuck amber cider. And, later, 2.0 oz. Doritos.

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Dinner: Fried clams and French fries. And a Long Trail double bag.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: January 29, 2016

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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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. The last jar is the rest of the green pepper that I'll use to make chorizo breakfast burrito filling on Monday.

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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.


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

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, and white cheddar popcorn seasoning.

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Dinner: Turkey barley soup. And a half 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: 129.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: January 28, 2016

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on  a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And 0.8 oz. almonds.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing,

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


Dinner: Shrimp and onion stir-fry with spinach. And a half glass of Fernlands New Zealand sauvignon blanc.

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And, later, a glass of Banrock Station shiraz and a glass of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: January 27, 2016

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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Lunch: Veggie chicken patty sandwich (made with a Buffalo-style patty) 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.

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Snack: 0.7 oz. cashews. And, later, popcorn (1/8 cup before popping) with olive oil spray, salt and cracked pepper and Asiago popcorn seasoning.

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Dinner: Pasta with meat sauce and zucchini. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: January 26, 2016

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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Prepped salads. Three salads with celery, carrot, radish, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars with lettuce mix.

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


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

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


Dinner: Pork with scallion and broccoli stir-fry. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: January 25, 2016

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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And diced, vacuum sealed and froze the rest of the ham.

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Snack: 1.0 oz. Sriracha chex mix.


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. The grocery store finally has the Morningstar version again; it is so much better than the Boca version I threw away the last two Boca veggie chicken patties.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and dill pickle flavored popcorn seasoning.

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Dinner: Beef with snow peas stir-fry. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: January 24, 2016

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 lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing and a Red Hook Audible Ale.

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

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Dinner: Spicy Thai basil pork at Simply Thai in Oneonta, NY, with Mom and Dad. And a glass of Schmitt Söhne Riesling.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: January 23, 2016

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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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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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a side salad  mixed spring greens, tomato, cucumber, carrot, celery, green pepper, radish, red onion and pickled banana peppers and Annie's Tuscany Italian dressing and a Long Trail Double Bag.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, Great Hill Blue raw milk blue cheese, MontChevré garlic and herb goat cheese and ak-mak crackers.

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Dinner: Mom's tempura (previously frozen).

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: January 22, 2016

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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Lunch: Boca chile relleno tostada (new post). This was good, but tricky to eat! With a,side salad woth lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing. And a Red Hook ESB.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, white cheddar seasoning and salt.

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Dinner: Reheated, previously frozen turkey dinner from Thanksgiving.

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And 2 glasses of Chateau Pey La Tour Bordeaux 2012.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 130.4 lbs.

Boca chile relleno tostada

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The Boca Essentials Chile Relleno burger is made with green chile peppers, black beans and brown rice. Last time I made it on a bun like a regular veggie burger, but this time I made it like a tostada, sort of like the picture on the box. The flavor was good, but it's pretty unwieldy to eat!

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I used a cutter slightly larger than the burger size to cut the small white corn tortillas to a smaller size. I used two tortillas.

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Here are all of the ingredients: salsa with canned diced jalapeños, lettuce (Romaine), corn tortillas, red onion and the veggie burger.

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I deep fried the tortillas for 30 seconds at 360°F. Normally they'd be pan fried, and that would be fine, but it's just easier for me to drop them in the deep fryer.

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I microwaved the veggie burger for 40 seconds from frozen. Then deep fried it for 30 seconds, since the deep fryer was already hot. It also works well to cook them in a sauté pan.

Here's the tortilla, red onion, lettuce and veggie burger stacked, bottom to top.

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And the salsa and jalapeños on top.

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That's it. It was good, though difficult to eat. I'm not sure how to fix that part.

What I ate: January 21, 2016

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.


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

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Snack: 1.0 oz. potato chips and French onion dip. And the rest of the chips from the bottom of the bag, 1.1 oz.


Dinner: Beef and zucchini lasagna (updated reheating instructions in the post) and a slice of homemade bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 130.2 lbs. (actually, I forgot to weigh myself)
Weight at the beginning of the next day: 131.0 lbs.

What I ate: January 20, 2016

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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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: Cheese plate with Cabot hunter's seriously sharp cheddar, Great Hill Blue raw milk blue cheese, MontChevré garlic and herb goat cheese and ak-mak crackers. And, later, 0.7 oz. Kettle Chips hot jalapeño potato chips.

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Dinner: Grilled chicken and cheese enchiladas, Mexican rice (previously frozen, reheated sous vide), refried beans and a margarita.

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And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.2 lbs. (actually, I forgot to weigh myself)

What I ate: January 19, 2016

Breakfast: Bacon, green pepper, 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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Prepped salads. Three salads with celery, carrot, radish, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars with lettuce mix.

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Prepped the cheese for two cheese plates: Cabot hunter's seriously sharp cheddar, Great Hill Blue raw milk blue cheese, and MontChevré garlic and herb goat cheese.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds. And 2 cracked pepper and olive oil Triscuits with Cabot hunter's seriously sharp cheddar cheese. I had a cheese slicing incident when making the cheese plate so I ended up with a bunch of broken pieces.

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

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Snack: Popcorn (1/8 cup before popping) with olive oil and sea salt and vinegar seasoning. A 2 more Tricuits with Cabot hunter's seriously sharp cheddar cheese.


Dinner: Homemade pho. And a half glass of Pongo New Zealand sauvignon blanc.

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And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 130.2 lbs.

Bacon, green pepper, jalapeño and cheese omelette

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This is a minor variation of my spicy western omelette but it was really good! I ran out of ham so I couldn't make a regular western omelette, so I substituted bacon with the onion, green pepper and jalapeño.

I made the filling yesterday because I make it when I make chorizo breakfast burrito filling and it makes sense to chop all of the onions, peppers and jalapeños at the same time. There's two slices of cooked bacon, about 1.0 oz, diced.

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Today reheated the filling in the microwave for 30 seconds and made a two-egg omelette.

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And added a little shredded cheese. This is Sargento 4-cheese Mexican, only because that's what I had pre-shredded.

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What I ate: January 18, 2016

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 (with bacon since I was out of ham) 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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Cooked and froze 2 pounds of bacon.

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

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Vacuum sealed 4 servings of strip steak, 1.6 oz. each, for pho. Froze 3, refrigerated 1 for tomorrow.

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Roasted the beef and bones for pho. Then made the beef stock. Here is is chilling in a sink full of ice water.

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Vacuum sealed and froze 3 servings, 16 fl. oz. each. One serving in jar for tomorrow.

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Snack: Cheese snack plate. With Cabot hunter's seriously sharp cheddar, Grafton village smoked chili raw milk cheddar, Great Hill Blue raw milk blue cheese, ak-mak crackers and a few almonds. This is the cheese I vacuum sealed in a jar on the 15th, Friday, and it was still as good as freshly sliced. I think I'll be vacuum sealing my cheese plates from now on because it's so much more convenient to make more than one at a time!

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Vacuum sealed and froze smoked salmon lox (new post) for my Sunday bagel.

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Dinner: Leftover Szechuan beef (new post). My reheated and enhanced leftovers were so good I made a post for it!

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And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.6 lbs.

Leftover Szechuan beef

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I have to say I'm pretty good with leftovers. I'd say my leftover Szechuan beef was better than the original.

This is what I had for dinner last night at Asian Temptation in Oneonta, NY. I ate about half of it.

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Here's my to-go container out of the refrigerator. Not too exciting looking.

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The main problem I had was that it was not nearly spicy enough. I solved that problem with a fresh serrano pepper and 1 tsp. Szechuan peppercorns.

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I sliced the pepper and coarsely ground the peppercorns.

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Stir-fried the peppers.

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I warmed up the leftovers in the microwave for 1 minute. Then added to the sauté pan, added the peppercorns, and enough sauce to coat it, but not drown it. I didn't use all of the leftover sauce.

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Finishing it off in a sauté pan is more work than just microwaving it, but the results are so much better.

And that's it!

Smoked salmon lox

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I have this every Sunday morning for breakfast, but I never made a post about how I handle it. It's not like I can just walk to the corner deli and pick up 2.0 oz. here, so here's what I do.

My grocery store sells 4.0 oz and 8.0 oz. packages of smoked salmon, vacuum sealed. It's previously frozen, but it's not bad.
 
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The first problem is that the serving at the top of the page is 2.0 oz., and you're supposed to use it within a few days of opening. I used to re-vacuum seal and refrigerate the leftover half for an entire week, and I didn't die, but decided I probably shouldn't do that. Now, when I bring it home from the grocery store I cut it, vacuum seal and freeze it right away. Here it is out of the package with the first cut in half.

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The a little creative cutting. Also some splicing; I'll cut off parts that stick out and flip them around to fill in the missing areas so all of the pieces are basically rectangular.

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And that's it. Vacuum sealed again and ready to freeze. I take a package out Saturday night and leave it in the refrigerator and it's ready to go Sunday morning.

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What I ate: January 17, 2016

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. almonds.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, tomato, 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 Long Trail Party Cloudy.

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Snack: Popcorn (1/8 cup before popping) with butter and salt.

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And, later, 3.0 oz. Doritos.


Dinner: Asian Temptation in Oneonta, NY, with Mom and Dad. Miso soup, a mystery complementary amuse-buche, and Szechuan beef with broccoli and peppers. And a glass of Riesling.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: January 16, 2016

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.


Made bacon, cheddar and jalapeño scones (new recipe). These were good! I ate three pieces; I could not stop!

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

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

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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: 130.2 lbs.
Weight at the beginning of the next day: 131.0 lbs.

Bacon, cheddar and jalapeño scones

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These are really good! It's a halved and slightly modified version of this recipe.


1 cup all-purpose flour
1/2 tsp. salt
1/2 tbsp. baking powder
1 tsp. sugar

2 tbsp. butter, diced

1.7 oz. cheddar cheese, diced (about 1/2 cup)
green parts of 2 scallions
1.0 oz. cooked bacon, diced (2 slices)
1 small jalapeño minced (optional)

buttermilk or heavy cream (about 1/2 cup)

Preheat the oven to 425°F.

Mix together the flour, salt, baking powder and sugar in a bowl. Dice the butter into 1/4" pieces and combine with the flour. Squish the pieces into the flour with your hand.

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Dice the cheddar cheese (I used Cabot extra sharp cheddar) into 1/8" to 1/4" pieces. You could use a little more; the second time I used 2.0 oz. since that's what was left in the block.

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Thinly slice the green parts of 2 scallions. Dice the cooked bacon into 1/8" pieces. I also added a jalapeño, not in the original recipe. You could omit that if you wanted.

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Add to the flour and butter in the bowl.

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Add buttermilk or heavy cream until a workable dough forms. You want it sticky enough that you can form it into a disc about 3/4" thick. The first time I used cream but the second time I used buttermilk and I thought it was better.


Flour a work surface and form the disc. Here's my completed disc.

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Transfer to a sheet pan, greased or with parchment or a silpat. Because of the cheese I opted for parchment for easy cleanup.

Cut into 6 pieces with a dough scraper or knife and push the pieces apart slighty.

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Bake for 22 minutes.

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What I ate: January 15, 2016

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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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. The last jar has the rest of the green pepper; I'll use that to make on chorizo breakfast burrito filling on Monday.

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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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Prepped the cheese for two cheese plates: Cabot hunter's seriously sharp cheddar, Vermont Creamery herbed chevre and Great Hill Blue raw milk blue cheese. The one on the right has Grafton village smoked chili raw milk cheddar instead of the chevre, since I ran out. Vacuum sealed in jars.

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Lunch: Kimchi veggie burger (new post) with 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 Long Trail IPA. This was good!

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Snack: Cheese snack plate. With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers..

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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. And a side Caesar salad with romaine lettuce, Drew's Caesar dressing and anchovies.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.2 lbs.

Kimchi veggie burger

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This was good! I topped a Morningstar Farms roasted garlic and quinoa veggie burger with kimchi and it was delicious! I thought it might be a good combination but I wasn't sure but I found this recipe which made it sound like it would work.

I cooked the frozen veggie burger patty in a sauté pan for 10 minutes over medium heat, from frozen, flipping every minute.

Toward the end of cooking, I added the kimchi to the pan and cooked for 2 minutes. It would have been a good idea to cut it up into smaller pieces; I'll do that next time.

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After cooking the kimchi but before the burger was done I also added my buns to the pan for a minute. This gets them a little bit toasted. After toasting, I added a bit of mayonnaise to each side, and added some lettuce mix to the bottom.

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And the cooked veggie burger.

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Topped with the kimchi and Srircaha.

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That's it! It was delicious.

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What I ate: January 14, 2016

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on  a Barowski's 12-grain 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 Indian veggie burger with cucumber yogurt sauce with 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 Brooklyn Pilsner.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and Asiago and pepper flavored popcorn seasoning.

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Dinner: Chicken paprika with rice and broccoli. And a half glass of Pongo New Zealand sauvignon blanc.

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And, later, a glass of Bota Box Nighthawk Black. And a glass of Banrock Station Shiraz.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: January 13, 2016

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, 0.5 oz. almonds and a few pieces of chex mix.


Made a batch of Sriracha chex mix.

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

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Snack: Cheese snack plate. With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers.

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Dinner: Bok choy with kamaboko.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: January 12, 2016

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 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, green pepper, radish, pickled banana peppers, red onion and Annie's cowgirl ranch dressing. And a Brooklyn East IPA.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and white cheddar flavor popcorn seasoning.

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

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: January 11, 2016

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: Boca chile relleno veggie burger (new post) and a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Brooklyn Lager.

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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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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and sriracha popcorn seasoning.

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Dinner: Homemade pho. The stock was previously homemade and frozen. And a half glass of Pongo New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box Nighthawk Black.


Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 129.2 lbs.

Boca chile relleno veggie burger

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It's a Boca Essentials Chile Relleno burger made with green chile peppers, black beans and brown rice. I made it on a bun like regular veggie burger, this time, but later I made it with a tortilla like the picture, more like a tostada.


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I cooked it in a sauté pan for 10 minutes over medium heat, flipping once per minute. These are stickier than the Morningstar Farms veggie burgers, so be careful, especially in the first few minutes.

I served it on a toasted bun with lettuce, salsa and red onion.

ate.2016.01.11.c3.jpgAssembled.

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This was good!

What I ate: January 10, 2016

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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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 lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Long Trail Mostly Cloudy.

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Snack: 1.0 oz. Doritos. And 0.8 oz. cashews. And a Cheese snack plate. With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers..

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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: 130.2 lbs.
Weight at the beginning of the next day: 130.2 lbs.


What I ate: January 9, 2016

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 Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's Tuscany Italian  dressing and a Long Trail IPA.

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Snack: Cheese snack plate. With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar and ak-mak sesame crackers. And, later, 0.8 oz. almonds. I forgot to add them to the cheese plate. And, later, 1.0 oz. potato chips and French onion dip.

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Dinner: Fried clams and French fries. And a Long Trail Double Bag.

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And, later, 2 glasses of Bota Box Nighthawk Black.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: January 8, 2016

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

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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, pickled banana pepper and red onion with Annie's cowgirl ranch dressing. And a Brooklyn Lager.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and dill pickle flavored popcorn seasoning.

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Dinner: Pork with scallion and broccoli stir-fry. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.


What I ate: January 7, 2016

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, 0.8 oz. almonds.


Prepped salads. Three salads with celery, carrot, radish, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars with lettuce mix.

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Lunch: Spicy black bean veggie burger with cheddar cheese, bacon and barbecue sauce. It's not vegetarian with the bacon, but it was delicious! With 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 Saranac Adirondack Lager.

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Snack: 1.0 oz. potato chips with 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 Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: January 6, 2016

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, 1.0 oz. almonds.


Lunch: Roasted garlic and quinoa veggie burger with lettuce, cheddar cheese, dill pickles, hot pickled banana peppers and sriracha. 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 Long Trail Ale.

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Grilled, vacuum sealed and froze 7 Hebrew National beef hot dogs.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray and salt and vinegar popcorn seasoning.

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

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: January 5, 2016

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

ate.2016.01.05.s1.jpg
Lunch: Spicy black bean veggie burger with 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 Brooklyn Brown Ale.

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Snack: Cheese snack plate. With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers.

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Sliced, vacuum sealed and froze 8 servings of Mom's roast beef for stir-fry.

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Dinner: Mom's roast beef, rice, gravy and broccoli. And 2 glasses of Bota Box Nighthawk Black.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: January 4, 2016

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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Snack: 1.0 oz. Sriracha chex mix.


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 and Annie's cowgirl ranch dressing. And a Brooklyn East IPA.

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Vacuum marinated the pork for miso-marinated pork for dinner tonight.

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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.

ate.2016.01.04.c2.jpgate.2016.01.04.c3.jpgate.2016.01.04.c4.jpg
Snack: Cheese snack plate. This was really good! With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers.

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Dinner: Miso-marinated pork, rice and a side salad with lettuce mix, cucumber, tomato, 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.

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I cooked the rest of the pork roast in the sous vide and made 5 servings of 3.2 oz. of pork for stir fry. Vacuum sealed and frozen.

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And, later, 2 glasses of Bota Box Nighthawk Black.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.2 lbs.

Cheese snack plate #1

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This was a really good combination for a snack!


Great Hill Blue raw milk blue cheese.

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Vermont Creamery herb chevre goat cheese.

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Plus 2 slices of Cabot Hunter's Seriously Sharp Sharp Cheddar and a few almonds.


And 4 pieces of a ak-mak sesame crackers. That's one box-sized piece broken along its perforations.

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I really liked the variation in the 3 kinds of cheese and the nuts!

What I ate: January 3, 2016

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, 1.0 oz. almonds.

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Walked into town to run errands, a little over a mile.


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

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Snack: Popcorn (1/8 cup before popping) with butter and salt.

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And 1.0 oz. Doritos and a glass of Bota Box Nighthawk Black.

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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: 129.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: January 2, 2016

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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And, later, 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 side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pickled banana peppers and red onion, and Annie's cowgirl ranch dressing and a Brooklyn Lager.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, white cheddar seasoning and salt.

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Dinner: Thai style pork with peppers and onions and a glass of Starborough New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box Nighthawk Black. And 0.8 oz. almonds.


Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: January 1, 2016

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 a spicy Blood Mary. And, later, 0.8 oz. almonds.

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Lunch: Mom's mackerel and sushi at the lake with Mom and Dad. And 4 more sushi.

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


Dinner: 2 slices of Digiurno rising crust supreme pizza. It's somewhat misshapen due to a nearly catastrophic accident with nearly dropping the perforated sheet pan. I caught it and the sliding pizza just in time!

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And 2 glasses of Bota Box Nighthawk Black. And, later, 2 oz. Doritos.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 130.6 lbs.

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