May 2016 Archives

What I ate: May 31, 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.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

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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: May 30, 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 and a spicy Blood Mary.

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Made homemade waffles at the lake; had one with syrup.

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

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Dinner: 2 slices of Digiorno supreme frozen pizza. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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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: May 29, 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: Mom's salmon at the lake with the family.

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Dinner: Mom's lobster at the lake with the family.

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Dessert: A small piece of cake.

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Cleaned, vacuum sealed and froze the leftover lobster; 3 tails and 1 claw.

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Used the remaining bodies, onion, carrot and celery, plus 64 oz. of the steaming water, to make stock in the pressure cooker. Vacuum sealed and froze 4x 16 oz. packages.

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Vacuum sealed and froze the leftover salmon.

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

What I ate: May 28, 2016

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

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I love it when my egg comes out perfectly! That's not a non-stick pan, either!

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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 Long Trail Stand Out. And more chips.

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

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Dinner: Mom's steak at the lake with the family.

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

What I ate: May 27, 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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Walked 2.56 miles in around 44:00.


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, and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.


Dinner: Turkey and cabbage stir-fry. And a half glass of Mussel Bay New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: May 26, 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 whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Johnsonville smoked jalapeño and cheese sausage. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's chipotle ranch dressing. And some Kettle Chips hot jalapeño potato chips.
 ate.2016.05.26.l.jpgSnack: 0.8 oz. almonds.


Dinner: Tofu, broccoli and scallion stir-fry. And a half glass of 90+ New Zealand sauvignon blanc.

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


Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: May 25, 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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Grilled, vacuum sealed and froze speedie marinated beef short ribs.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.56 miles in 43:33.


Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's chipotle ranch dressing.

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Snack: 1.0 oz. potato chips and French onion dip. And a few more chips from the bottom of the bag.


Dinner: Spaghetti and Italian sausage. With 1.8 oz. spaghetti, 4.0 oz. marinara and 1 spicy Italian sausage. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: May 24, 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.


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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Made cucumber yogurt sauce for today's lunch.

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Made a batch of Sriracha chex mix.

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Walked 2.56 miles in 44:44.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's chipotle ranch dressing.

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Walked to the bank, 1.34 miles.


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

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Dinner: Fried clams and French fries. And a Long Trail Stand Up.

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


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

What I ate: May 23, 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. And, later, 0.8 oz. almonds.


Cleaned and diced a package of strawberries.

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Marinated some boneless beef short rib in Lupo's Speedie marinate, an Italian dressing-like marinade popular in upstate New York.

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

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


Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: May 22, 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.

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Lunch: Turkey club sandwich with Kettle Chips barbecue potato chips. And some more chips.

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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. potato chips, French onion dip and a Woodchuck summer cider. And some more chips. And 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: 129.4 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: May 21, 2016

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa. I apparently forgot to take a picture but it looked like last week's.

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


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

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Dinner: 2 slices of Digiorno supreme frozen pizza. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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

What I ate: May 20, 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: Chickpea veggie burger with spinach, cucumber and carrot with mayo and sriracha. And a side Caesar salad with anchovies.

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Snack: 0.9 oz. pretzels with Chinese hot mustard and a Long Trail Mostly Cloudy.

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

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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: May 19, 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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Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

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


Dinner: Steak salad dinner. And 2 glasses of Bota Box zinfandel.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: May 18, 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.


Walked 2.56 miles in 43:00.


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, banana pepper and red onion with Drew's Thousand Island dressing.

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Snack: 0.8 oz. almonds.


Dinner: Mom's fried rice, previously vacuum sealed and frozen. Reheated boil-in-bag, 18 minutes from frozen. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: May 17, 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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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.


Walked 2.56 miles in 43:02.


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

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Snack: 0.9 oz. almonds.


Dinner: Pork with bean sprouts and scallion stir-fry. And 2 glasses of Hardy's shiraz.

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Dessert: Strawberries and blueberries.

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

What I ate: May 16, 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.


Cleaned and diced a package of strawberries.

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

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Walked 2.56 miles in 44:30.


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


Dinner: Roasted chicken, gravy and rice with asparagus. And 2 glasses of Hardy's shiraz.

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: May 15, 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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Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing and a half glass of 90+ New Zealand sauvignon blanc.

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Snack: 0.8 oz. pretzels and Chinese hot mustard. And 2 glasses of Chianti.


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

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: May 14, 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. almonds.


Lunch: Cheese and jalapeño hot dog on a whole wheat bun and a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing. And Kettle Chips hot jalapeño potato chips and a Long Trail Stand Out.

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

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And, later, 1.0 oz. Doritos and a half glass of Hardy's shiraz.


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

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And 2 glasses of Usiglian Del Vescovo Chianti Superiore 2011.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 131.4 lbs.

What I ate: May 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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Walked 2.56 miles in 44:00.


Snack: 1.0 oz. Sriracha chex mix.


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, except the one for lunch today.

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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 chipotle ranch dressing.

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


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

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

What I ate: May 12, 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 whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 3.45 miles in 58:43.


Lunch: Ham and cheese omelette, hash browns and wheat toast at Denny's in Oneonta, NY, with Dad.

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Snack: 0.8 oz. almonds.


Dinner: Beef with snow peas stir-fry. And 2 glasses of Hardy's shiraz.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: May 11, 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, 0.8 oz. almonds.


Walked 2.62 miles in 45:57.


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, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing.

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Snack: 0.8 oz. almonds.


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

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Dessert: Strawberries and blueberries.


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

What I ate: May 10, 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, 0.7 oz. almonds.


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

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Waked 2.56 miles in 42:50.


Snack: 4 cracked pepper and olive oil Triscuits with Cabot hunters seriously sharp cheddar cheese.

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Dinner: Steak salad dinner with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion, Olivia's garlic croutons and Annie's Asian sesame dressing. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: May 9, 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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Lunch: Roast beef sandwich. And a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing dressing. And Kettle Chips hot jalapeño potato chips.

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Cleaned and sliced a package of strawberries.

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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: 0.8 oz. almonds.


Walked 2.56 miles in 44:14.


Dinner: Veggie sausage and green pepper stir-fry. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: May 8, 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.

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Lunch: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing. And a few Kettle Chips hot jalapeño potato chips. And a half glass of 90+ New Zealand sauvignon blanc.

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Walked 2.56 miles in 43:04.


Snack: 2.0 oz. Doritios and a half glass of Bota Box malbec.


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

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

What I ate: May 7, 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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Walked 3.0 miles in 50:55.


Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips, with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing. And a Long Trail Ale.

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Snack: 1.0 oz. potato chips and French onion dip. And a Woodchuck summer cider ("with a hint of blueberry"). And more chips from the bottom of the bag.

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Dinner: 2 slices of Digiorno supreme frozen pizza. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: May 6, 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, 0.8 oz. almonds.


Walked 2.56 miles in 43:46.


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

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Snack: 1.0 oz. almonds.


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

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

What I ate: May 5, 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.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's Thousand Island dressing.

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Cooked and froze 2 pounds of bacon.

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Made and froze a batch of buttermilk biscuits.

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


Dinner: Grilled chicken burrito bowl. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: May 4, 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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Bottled the batch of hot pepper infused vodka I started on Monday.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's chipotle ranch dressing.

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Snack: 4 cracked pepper and olive oil Triscuits with Cabot hunter's serious sharp cheddar cheese.

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Dinner: Brooks barbecue chicken. And potato chips. And more potato chips. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: May 3, 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.


Walked into town to run errands, about 1.5 miles.


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 chipotle ranch dressing.

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Snack: 1.0 oz. almonds.


Dinner: Turkey and cabbage stir-fry.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: May 2, 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: 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, pickled banana pepper and red onion with Drew's Thousand Island dressing.

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Grilled, vacuum sealed and froze strip steak.

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Grilled, vacuum sealed and froze chicken breast tenders.

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Snack: 1/8 cup popcorn with olive oil spray, salt and cracked pepper and Asiago popcorn seasoning.

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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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Cleaned and diced a package of strawberries.

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Started a batch of hot pepper infused vodka with 48 oz. vodka, 3 jalapeños, 1/2 of a large dried pasilla and a dried habanero pepper.

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

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Dessert: Strawberries, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: May 1, 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 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, pepperoncini, pickled banana peppers, red onion and Drew's chipotle ranch dressing. With Kettle Chips hot jalapeño potato chips and a Long Trail Stand Out.

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Snack: 2.0 oz. Doritos and a glass of Bota Box malbec. And, later, 0.7 oz. almonds.


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

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 132.2 lbs.

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