August 2016 Archives

What I ate: August 31, 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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Vacuum sealed and froze some of Mom's salmon.

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And roast beef for sandwiches.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef enchilada and rice at Azteca Mexican Restaurant in Oswego, NY, with my nephew.

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Dinner: Salmon BLT and garlic bistro fries at Highway 7 Bar and Grill in Bainbridge, NY, with my nephew. And a Switchback beer. This was good!

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: August 30, 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.


Lunch: Mom's toast, roast beef and gravy at the lake with Mom, Dad, and my nephew.

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Dinner: Thai basil pork, spicy hot level #5 at Simply Thai in Oneonta, NY, with Mom, Dad, and my nephew. And a glass of Riesling.

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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: August 29, 2016

Breakfast: Egg, toast and bacon. With one egg, Heidelberg multigrain toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Mom's shrimp salad at the lake with Mom, Dad and my nephew.

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Dinner: Mom's salmon at the lake with Mom, Dad, and my nephew.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: August 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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Cooked and froze 2 pounds 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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Lunch: Bratwurst and sauerkraut, 1.6 oz. Kettle Chips hot jalapeño potato chips, and a Long Trail Green Blaze IPA.

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Dinner: Buffet Star in Vestal, NY, with Mom, Dad, and my nephew.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: August 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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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and 0.7 oz. Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And a xxx.

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Snack: 2 ak-mak crackers with Vermont Creamery herbed goat cheese and a few almonds. And a half glass of Cupcake New Zealand sauvignon blanc.

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Divided a can of black beans into servings, vacuum sealed and frozen. Plus a little more for dinner tonight.

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Dinner: Grilled chicken burrito bowl.

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And 2 glasses of Bota Box malbec.


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

What I ate: August 26, 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.


Lunch: Spicy tuna salad sandwich and 0.7 oz. Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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


Dinner: Chicken and cheese enchilada. With Mexican rice and refried beans.

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And 2 glasses of Bota Box malbec.


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

What I ate: August 25, 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: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 4 Cracked pepper and olive oil Triscuits with horseradish cheddar.

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Dinner: Barbecued chicken and French fries. 1 chicken breast and wing, reheated in the sous vide from frozen and 3.0 oz. French fries with horseradish aioli. And 2 glasses of Bota Box malbec.

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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: August 24, 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.


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

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Dinner: Green beans and prosciutto pasta. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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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: August 23, 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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Walked 2.56 miles in 43:31.


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


Dinner: Spicy green beans and sesame shrimp stir-fry (new recipe) with rice. And a half glass of New Zealand sauvignon blanc.

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And, later, 2 glasses of Convey Priorat, Spain, 2014.


Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.6 lbs.

Spicy green beans and shrimp stir-fry

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This was really good!


I had tipped and tailed, blanched, shocked and refrigerated the green beans earlier.

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It's easy and delicious!

3.0 oz. frozen pre-cooked shrimp, defrosted and diced
green beans, previously blanched
toasted sesame oil
hot pepper sesame oil
freshly ground black pepper
chile garlic sauce
soy sauce
sesame seeds


What I ate: August 22, 2016

Breakfast: Egg, toast and bacon. With one egg, a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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Walked 2.56 miles in 42:50. And, later, walked to the bank, about 1.5 miles.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and horseradish aioli. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Got some corn, tomatoes, zucchini, green beans and garlic scape pesto at the Covered Bridge Farm Market.

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Tipped, tailed and blanched half of the green beans.

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And vacuum sealed and froze the garlic scape pesto.

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Dinner: Grilled rib eye steak (3.2 oz., weight after cooking) and corn (3 ears).

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And 2 glasses of Convey Priorat, Spain, 2014.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: August 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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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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Walked 2.56 miles in 45:00.


Lunch: Sopressata English muffin sandwich and Kettle Chips hot jalapeño potato chips. And a Long Trail Mostly Cloudy.

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Snack: 4 Cracked pepper and olive oil Triscuits with horseradish cheddar cheese. And a half glass of New Zealand sauvignon blanc.

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

What I ate: August 20, 2016

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

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Walked 2.56 miles in 43:23.


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 Southern Tier 2X IPA. And some more potato chips from the bottom of the bag.

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Dinner: Salmon, rice, and sautéed spinach.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: August 19, 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.


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

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: August 18, 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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Boiled and baked homemade whole wheat bagels.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.56 miles in 43:49.


Lunch: McDonalds quarter pounder with cheese and French fries.

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Snack: 2 ak-mak crackers with herb chevre.

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Dinner: Tonkatsu with fried cabbage and rice. And 2 glasses of Bota Box Zinfandel.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: August 17, 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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Made the dough and formed homemade whole wheat bagels. I'll boil and bake them tomorrow.

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Walked 2.56 miles in 43:00.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. almonds.


Dinner: 2 slices of Digiorno supreme frozen pizza. And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and cracked peppercorn dressing. 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: 132.2 lbs.

What I ate: August 16, 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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Walked 2.56 miles in 43:31.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and horseradish aioli. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Grilled, vacuum sealed and froze a rib-eye steak. Divided into 3 servings of 3.0, 3.2 and 3.7 oz. (weight after cooking).

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Grilled, vacuum sealed and froze a package of Johnsonville "stadium" pork bratwurst.

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Snack: 0.8 oz. almonds.


Made the poolish and soaker for homemade whole wheat bagels.

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Made a batch of pickled jalapeños.

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Started a batch of hot pepper infused vodka.

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


What I ate: August 15, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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Walked 2.56 miles in 44:45.


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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Walked into town to run errands, about 1.5 miles.


Dinner: Spaghetti and Italian sausage. With 1.8 oz. spaghetti, 4.2 oz. marinara and 1 spicy Italian sausage. With 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 131.8 lbs.

What I ate: August 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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Walked 2.56 miles in 45:39.


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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Diced, vacuum sealed and froze ham for future spicy western omelette breakfasts.

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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a Long Trail Ale.

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

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Made a batch of Mexican rice. Vacuum sealed and froze 5 servings for future Mexican-style dinners.

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Also divided, vacuum sealed a froze a can of refried beans.

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

What I ate: August 13, 2016

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

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Walked 2.56 miles in 44:12.


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, a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing, and Kettle Chips hot jalapeño potato chips. And a Long Trail Mostly Cloudy.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: A side salad with lettuce mix, cucumber, tomato, fresh mozzarella and Drew's roasted garlic and peppercorn dressing. And a plate with multigrain bread, olive oil, sopresata, almonds, roasted garlic and cracker pepper triscuits, jalapeño cheddar, and herbed chevre. And a glass of 90+ New Zealand sauvignon blanc.

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And a glass of Bota Box Zinfandel.


Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: August 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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Made a new batch of Sriracha chex mix.

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Walked 2.56 miles in 43:40.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Lobster roll and corn.

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Snack: 0.8 oz. almonds.


Dinner: Bok choy with kamaboko. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Bota Box Zinfandel. And some potato chips.


Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.4 lbs.

Lobster roll

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This was a good! I just made a basic lobster roll with:

1 lobster tail (from a 1 1/4 lb. lobster)
celery
lemon juice
mayonnaise
salt
freshly ground white pepper


I had it with fresh sweet corn on the cob with butter and salt.

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What I ate: August 11, 2016

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

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Walked 2.56 miles in 44:12.


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 Drew's Thousand Island dressing.

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Snack: 0.8 oz. almonds.


Dinner: Steak and corn. And 2 glasses of Bota Box Zinfandel.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: August 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: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds.


Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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

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And 2 glasses of Bota Box Zinfandel.


Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: August 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.


Walked 2.56 miles in 44:50.


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

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Dinner: Brook's barbecue chicken and French Fries with horseradish aioli. And 2 glasses of Bota Box zinfandel.

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I like to pre-cut my chicken in the kitchen for easier eating at the table.

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And the horseradish aioli is good!

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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: August 8, 2016

Breakfast: Egg, toast and bacon. With one egg, Heidelberg multigrain toast with butter and 3 slices of bacon.

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Lunch: Sopresata English muffin sandwich. With a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And a some Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. almonds.


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

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: August 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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Lunch: Roast beef sandwich. With a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing, some Kettle Chips hot jalapeño potato chips, and a Long Trail Green Blaze IPA.

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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: 4 Triscuits with horseradish cheddar cheese. And a half glass of 90+ New Zealand sauvignon blanc.

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

What I ate: August 6, 2016

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

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Vacuum sealed and froze the rest of the can of Amy's refried black beans.

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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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Walked 2.56 miles in 45:19.


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 and Drew's chipotle ranch dressing. And a Adirondack IPA.

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Dinner: Fried clams and French fries. And a Long Trail Summer Ale.

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And 2 glasses of Bota Box Zinfandel.


Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: August 5, 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 46:19.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 3 ak-mak crackers with MontChevre herbed goat cheese, and a few almonds.

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Dinner: Veggie sausage and green pepper stir-fry.

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And 2 glasses of Bota Box Zinfandel. And a few potato chips.


Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: August 4, 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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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.56 miles in 45:23.


Lunch: Bratwurst and sauerkraut. And a side side with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing. And a few Kettle Chips hot jalapeño potato chips and an Adirondack Hefe.

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Snack: 0.8 oz. almonds.


Dinner: Chicken and cheese enchilada. With Mexican rice, refried beans and a margarita.

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And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: August 3, 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 42:39.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. almonds.


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

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: August 2, 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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Walked 2.56 miles in 42:41.


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 roasted garlic and black pepper dressing.

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


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

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: August 1, 2016

Breakfast: Egg, toast and bacon. With one egg, Heidelberg multigrain toast with butter and 3 slices of bacon.

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Walked 2.56 miles in 44:33.


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 Drew's Thousand Island dressing.

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Snack: 0.8 oz. almonds.


Dinner: Bacon cheeseburger and Kettle Chip hot jalapeño potato chips. And 2 glasses of Bota Box zinfandel.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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