February 2016 Archives

What I ate: February 29, 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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Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, banana pepper and red onion with Drew's roasted garlic and peppercorn dressing.

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I got a new salad dressing. Drew's roasted garlic and peppercorn. It's good. It's more like old-school not creamy Italian dressing, with a nice vinegar kick.

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Walked 2.56 miles in 43:15.


Snack: Small cheese plate with Cabot hunter's seriously sharp cheddar and Roth moody blue smoked blue cheese with 2 ak-mak crackers. And a few almonds.

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

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Dinner: Roast beef, rice, gravy and asparagus. And 2 glasses of Bota Box shiraz.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: February 28, 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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Snack: 2 bacon, cheddar and jalapeño scones.

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Walked 2.56 miles in 45:34.


Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips and a Red Hook Long Hammer IPA.

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Snack: Some more potato chips. And, later, 0.8 oz. almonds.


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

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: February 27, 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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Made bacon, cheddar and jalapeño scones. Ate two.

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Vacuum sealed and froze the rest.

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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, pepperoncini, and red onion with Annie's cowgirl ranch dressing and a Red Hook ESB.

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Snack: A few more potato chips (about 1.2 oz.) and, later, 0.8 oz. almonds.


Walked 2.56 miles in 44:25.


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

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: February 26, 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 pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, 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. Sriracha chex mix. And, later, 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, pepperoncini, banana pepper and red onion with Annie's cowgirl ranch dressing,

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Walked 2.36 miles in 41:19.


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

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Dinner: 2 slices of Digiorno supreme frozen pizza. And 2 glasses of Alamos malbec.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: February 25, 2016

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot 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: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

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Snack: Cheese plate with ak-mak crackers, Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese and some almonds.

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Walked 2.36 miles in 42:04.


Dinner: Steak and baked potato.

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And 2 glasses of Alamos malbec 2013.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: February 24, 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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Walked 2.36 miles in 39:48.


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, pepperoncini, 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. And, later, 1.1 oz. potato chip pieces from the bottom of the bag. And, later, 0.8 oz. cashews.


Dinner: Chicken paprika with rice and broccoli.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: February 23, 2016

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

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


Walked 2.36 miles in 39:35.


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, pepperoncini, pickled banana peppers, red onion and Annie's cowgirl ranch dressing.

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Snack: Cheese plate with ak-mak crackers, Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese and some almonds. And, later, 0.8 oz. almonds.

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Dinner: Bok choy with kamaboko. And a half glass of 90+ New Zealand sauvignon blanc. And, later, 2 glasses of Bota Box shiraz.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: February 22, 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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Diced, vacuum sealed and froze the remainder of the 8 oz. package of ham steak.

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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 lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing,

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Walked 2.37 miles in 41:50.


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

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Prepped the cheese for three cheese plates: Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese and Roth moody blue smoked blue cheese.

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Snack: Apple and Cabot hunter's serious sharp cheddar. Actually 3/4 of an empire apple. And, later, 0.8 oz. almonds.

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Cooked, vacuum sealed and froze a package of 6 spicy hot Italian sausage. I'm not sure why I thought I needed Italian sausage. When I went to put it in the freezer there were still 5 in the bin. Odd!

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Dinner: Salmon and risotto. Mom's salmon, previously vacuum sealed and frozen, reheated in the sous vide. And a half glass of 90+ New Zealand sauvignon blanc.

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And, later, a glass of Bota Box shiraz.


Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: February 21, 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.


Walked 2.35 miles in 40:46.


Lunch: Turkey club sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: Some more potato chips from the bottom of the bag, about 1.5 oz. And 1.0 oz. Doritos.


Snack: Small cheese plate with Cabot hunter's seriously sharp cheddar and Roth moody blue smoked blue cheese with 2 ak-mak crackers. And a few almonds.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad. There was another plate of food but I got distracted and forgot to take a picture of it.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: February 20, 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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Made a batch of homemade buttermilk biscuits. Ate two as a snack; one with butter and one with hot pepper jelly.

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Walked 1.73 miles in 27:21.


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

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

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Dinner: Tonkatsu with sautéed cabbage and rice. And a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota box shiraz.


Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: February 19, 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 pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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I got some new dried hot peppers: guajillo, pasilla, habanero, de arbol. Not sure what I'll be doing with them yet.

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


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

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Snack: 1/8 cup popcorn with butter and salt. And, later, 1.0 oz. Doritos.

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Dinner: Japanese-style beef curry. And 2 glasses of Cannonau di Sardegna Riserva 2010.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: February 18, 2016

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot 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, pepperoncini and red onion with Annie's cowgirl ranch dressing,

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese with 2 ak-mak crackers and some almonds.

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

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And 2 glasses of Cannonau di Sardegna Riserva 2010.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: February 17, 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.


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, pepperoncini  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: Homemade pho (stock previously frozen). And a glass of Pongo New Zealand sauvignon blanc.

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And, later, a glass of Bota Box Shiraz.


Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

What I ate: February 16, 2016

Breakfast: Spicy western omelette. Filling cooked Monday 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, 1.0 oz. almonds.


Started a batch of hot pepper infused vodka with 2 large jalapeño, a serano and a dried habanero pepper with 46 oz. vodka.

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Started a batch of homemade pickled jalapeños.

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Made a batch of chili with beef and vegetables. I ate the last frozen vacuum sealed package yesterday.

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

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

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

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Prepped the cheese for three cheese plates: Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese  and Roth moody blue smoked blue cheese.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese with 2 ak-mak crackers and some almonds. And, later, 1.0 oz. potato chips and French onion dip.

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

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: February 15, 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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Vacuum sealed and froze leftover roast beef. 1 serving (4.5 oz.) with gravy (6.0 oz) and 5 servings of 3.2 oz. each for stir-fry.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's salmon at the lake with the family. With broccoli and rice.

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Vacuum sealed and froze leftover salmon.

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Portioned, vacuum sealed and froze smoked salmon lox for Sunday breakfasts.

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

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Dinner: Chili with beef and vegetables with jalapeño corn bread. And 2 glasses of Carnivore cabernet sauvignon.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: February 14, 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.


Lunch: Bacon cheeseburger and French fries at Belleayre Ski Area, NY.

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Dinner: Mom's roast beef, rice and asparagus at the lake with the family. And a little more. And 2 glasses of Carnivore cabernet sauvignon.

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Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 131.4 lbs.

What I ate: February 13, 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, some Kettle Chips hot jalapeño potato chips.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a Red Hook Long Hammer IPA.

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Snack: Small cheese plate with Cabot hunter's seriously sharp cheddar and Roth moody blue smoked blue cheese with 2 ak-mak crackers. And a few almonds.

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Dinner: Mom's pot roast at the lake with the family. Plus a little more. And 2 glasses of Carnivore cabernet sauvignon.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: February 12, 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, 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: Popcorn (1/8 cup before popping) with olive oil spray, salt, nutritional yeast, and cracked pepper and Asiago popcorn seasoning. And, later, 1.0 oz. Doritos.

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Dinner: Spaghetti with Italian sausage and homemade garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: February 11, 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 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: 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.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese. And, later, 1.0 oz. potato chips and French onion dip. And 0.8 oz. cashews.

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

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: February 10, 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: 1.2 oz. Sriracha chex mix. A little extra since it was the remainder of that bag. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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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: 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: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese. And a few almonds.

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Dinner: Reheated, previously frozen turkey dinner from Thanksgiving. And 2 glases of Domaine de Couron Côtes du Rhône 2011.

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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: February 9, 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, 0.8 oz. almonds.


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

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


Dinner: Shrimp gumbo with andouille sausage (new recipe). This was really good!

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And 2 glasses of Domaine de Couron Côtes du Rhône 2011.

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

Shrimp gumbo with andouille sausage

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This was really good! It's a scaled and slightly modified version of this recipe.


The recipe below makes enough for 2, or for one hungry person. Scale as desired.

Jasmine rice (or other long grain white rice)

olive oil
1/2 yellow onion, finely diced
1 stalk celery, finely diced

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Cook for 2 minutes. I used a sauté pan since I made such a small amount; for a larger amount you might want a larger soup pot or Dutch oven.

Add 1/2 green pepper, finly diced
Cook for 3 minutes

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Add 2 to 3 tbsp. flour, cook 5 minutes. Add more olive oil if there's dry flour in the pan.

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1 large or 2 small cloves garlic
1 diced tomato
1/2 tsp. cayenne
1/2 tsp. paprika
1 tbsp. tomato paste
3.0 oz. andouille sausage
salt and pepper

This is the andouille sausage that I got. I used 1/4 of the package (3.0 oz.) and vacuum sealed and froze the remainder. Note: It's fully cooked, which is why it goes in so late in the cooking process.

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Cook for 2 minutes

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Add 8 oz. chicken broth.

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Bring to a boil, then reduce the heat and simmer for 20 minutes, uncovered, stirring occasionally.


2.0 oz. (4 whole) sliced fresh okra
Cook for 4 minutes.


2.6 oz. (4 jumbo) peeled, deveined and diced shrimp. They don't need to be jumbo shrimp; that's just what I had on hand. And you can certainly add more.

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Cook for 3 minutes. Add salt and freshly ground black pepper as desired. The original recipe called for filé powder here, as well, but my grocery store didn't have it and I didn't think ahead far enough to order it.

I probably should have added a little more water at the end as it cooked down a bit more than expected, but it was still really good!

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And here's the other half. After it cooled I transferred it to a vacuum sealer bag and vacuum sealed and froze it. We'll see how it does being frozen and reheated.

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What I ate: February 8, 2016

Breakfast: Toasted bagel with butter and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon.

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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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Vacuum marinated the pork for miso marinated pork.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, nutritional yeast, and cracked pepper and Asiago popcorn seasoning. And, later, 2 cracked pepper and olive oil Triscuits with Grafton village smoked chili raw milk cheddar.

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Cooked pork in the sous vide for stir-fry pork.

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Dinner: Miso marinated pork with rice and broccoli. And a glass of Ponga New Zealand sauvignon blanc,

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: February 7, 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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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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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 Red Hook Long Hammer IPA.

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I made the dough and formed homemade whole wheat bagels early this morning. Normally I let retard them in the refrigerator overnight, but I wanted to get the boiling and baking out of the way today. All done; one saved for breakfast tomorrow and the rest frozen.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese.

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Dinner: Buffalo chicken wings and jalapeño poppers. And a Red Hook Audible Ale.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: February 6, 2016

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

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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, MontChevré garlic and herb goat cheese  and Roth moody blue smoked blue cheese.

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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 Red Hook ESB.

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

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Started the poolish and soaker for homemade whole wheat bagels. I'll make the dough and form them tomorrow, and boil and bake them on Monday.

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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: 130.8 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: February 5, 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, 0.7 oz. almonds.


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.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and dill pickle flavored popcorn seasoning. And, later, 1.0 oz. Doritos.

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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: 131.2 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: February 4, 2016

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Dinner: Potato leek soup (previously frozen) and a side Caesar salad with romaine, anchovies, Olivia's garlic and butter croutons and Drew's Romano Caesar dressing. 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: 130.2 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: February 3, 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 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 Tuscany Italian dressing.

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

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Dinner: Homemade pho (stock previously frozen). And a half glass of Pongo New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


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

What I ate: February 2, 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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Cut, vacuum sealed and froze the smoked salmon lox for Sunday's breakfast.

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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 Tuscany Italian dressing.

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Snack: 1.0 oz. potato chips with French onion dip. And more potato chips from the bottom of the bag, about 2.0 oz. And, later, 0.8 oz. almonds.


Dinner: Beef Stroganoff. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: February 1, 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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Vacuum sealed and froze the leftover chicken Parmesan from dinner last night.

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Snack: 1.0 oz. Sriracha chex mix. And later, 3 cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar cheese.

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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.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and nutritional yeast. Nutritional yeast popcorn topping is big in my former state of Vermont but curiously I never ate it. It's pretty good, actually!

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Dinner: Beef with bean sprouts, broccoli and scallion stir-fry.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 130.6 lbs.

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