September 2016 Archives

What I ate: September 30, 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: Veggie sausage and green pepper stir-fry.

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


Dinner: Duck au poivre special at Toscana Northern Italian Grill in Oneonta, NY, with Mom and Dad. With mashed potatoes, zucchini and broccoli, a few pieces of bread, and a glass of Chianti.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: September 29, 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: 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 2.56 miles in 44:11.


Snack: 2 ak-mak crackers, herbed goat cheese, and a few almonds.

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Dinner: Japanese-style beef curry.

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And 2 glasses of Lan Rioja, 2012.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 133.6 lbs.

What I ate: September 28, 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 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: Chili cheese dog (new post). With 1.0 oz. Tostitos tortilla chips, Green Mountain Gringo spicy salsa, anda  Saranac pale ale.

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And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.4 lbs.

Chili cheese dog

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This was good!

I used a small package of my beef and vegetable chili, 4.5 oz., but that was still enough for the hot dog and a small bowl of chili and cheese.

The rest was a grilled hot dog (previously grilled, vacuum sealed and frozen), a whole wheat bun, Dijon mustard, and Sargento Mexican shredded cheese mix. It was delicious!


What I ate: September 27, 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: Quorn 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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Dinner: Roast beef, rice and gravy and broccoli. And 2 glasses of Villa Campobello Chianti.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: September 26, 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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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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Walked into town to run some errands, about 1.45 miles.


Dinner: Spaghetti with Italian sausage and multigrain garlic bread.

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And 2 glasses of Villa Campobello Chianti.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: September 25, 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: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a half glass of Pomelo New Zealand sauvignon blanc. And some more chips from the bottom of the bag.

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Snack: 1.0 oz. Doritos and a 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: 132.2 lbs.
Weight at the beginning of the next day: 133.6 lbs.

What I ate: September 24, 2016

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa. I forgot to take a picture of it, but it looked like this:

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Vacuum sealed and froze the remainder of the can of Amy's refried black beans, 6 packages of 2.0 oz. each.

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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 Southern Tier 2X IPA.

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Dinner: Barbecue sampler platter from Sloan's in Oneonta, NY, previously vacuum sealed and frozen. 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: 132.2 lbs.

What I ate: September 23, 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: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

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


Dinner: Chicken paprika with rice, broccoli and sour cream sauce. And a half glass of xxx New Zealand sauvignon blanc.

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And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: September 22, 2016

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

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 0.8 oz. almonds.


Dinner: Digiorno Italian Favorites Chicken Parmesan frozen pizza. I actually had one more slices, 3 slices of 1/8 of the pizza.

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This was good, I'll have to get this one again!

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


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

What I ate: September 21, 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 into town to run some errands, 1.81 miles.


Lunch: Sopresata English muffin sandwich. With a side salad with lettuce mix, cucumber, tomato and Drew's garlic and peppercorn dressing.

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Snack: 4 cracked pepper and olive oil Triscuits with jalapeño jack cheese and a few almonds.

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Dinner: Mackerel, rice, and sautéed spinach. And 2 glasses of Bota Box malbec.

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And some potato chips from the bottom of the bag.


Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: September 20, 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: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. 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. And a little Patron añejo tequilla.

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And 2 glasses of Bota Box malbec.


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

What I ate: September 19, 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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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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Made a batch of Chili with beef and vegetables.

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Vacuum sealed and froze some chicken breast tenders for future meals.

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Grilled, vacuum sealed and froze the remainder.

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Made a batch of ground beef with onions and garlic. 5 servings, 2.0 oz. each, to add to marinara to make pasta with meat sauce.

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Dinner: Chili with beef and vegetables. And a Saranac session IPA.

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And, later, a glass of Litoro Nero d'Avola.


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

What I ate: September 18, 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. I forgot to take a picture, but it looked like this:

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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a Saranac Legacy IPA.

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

What I ate: September 17, 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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Walked 2.54 miles in 45:25.


Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And some more potato chips from the bottom of the bag.

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Dinner: Barbecued chicken and French fries.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: September 16, 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: 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 a Saranac pale ale.

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Snack: 4 cracked pepper and olive oil Triscuits with jalapeño cheddar cheese.

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

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And 2 glasses of Litoro Nero d'Avola.

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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: September 15, 2016

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Caesar salad, cheddar broccoli soup and an apple at Panera Bread in Vestal, NY, with Dad.

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Snack: 0.8 oz. almonds.


Dinner: Japanese-style beef curry. And 2 glasses of Bota Box zinfandel. It was a small serving of 4.4 oz. after I divided up the rest of the batch of 6.0 oz. servings, so I also had 1.1 oz. potato chips.

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

What I ate: September 14, 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.


Make a batch of Japanese-style beef curry.

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Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.
 
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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Mom's tempura, previously frozen and reheated for 10 minutes at 350°F on a sheet pan. And a half glass of Cupcake New Zealand sauvignon blanc.

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And a glass of Bota Box zinfandel.


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

What I ate: September 13, 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.


Made a new batch of Sriracha chex mix.

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Cooked the beef for a batch of Japanese-style curry in the sous vide, 3 hours at 131°F.

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Baked and froze a batch of buttermilk biscuits.

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Cooked and froze 2 pounds of bacon.

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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: 4 cracked pepper and olive oil Triscuits with jalapeño cheddar.

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Dinner: Grilled chicken and zucchini with garlic scape pesto. And a half glass of Cupcake New Zealand sauvignon blanc.

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And a glass of Bota Box zinfandel.


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

What I ate: September 12, 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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Snack: 1.0 oz. Sriracha chex mix.


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


Dinner: Black bean, grilled corn and cheese quesadilla with Mexican rice and refried beans. And some Patron añejo tequila.

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And a glass of Bota Box zinfandel.


Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: September 11, 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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Diced, vacuum sealed and froze ham for future spicy western omelette breakfasts.

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

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And grilled, vacuum sealed and froze 3 ears of fresh sweet corn.

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

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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a half glass of New Zealand sauvignon blanc.

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Snack: 1.0 oz. Doritos and a 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: 132.4 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: September 10, 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, a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing, and 1.1 oz. Kettle Chips hot jalapeño potato chips. And a Saranac pale ale.

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Dinner: Corn and 3.0 oz. rib-eye steak. 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: 132.4 lbs.

What I ate: September 9, 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 Thousand Island dressing.

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Snack: 0.5 oz. herbed goat cheese, 2 ak-mak crackers, and a few almonds.

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Dinner: 2 slices of Digiurno rising crust frozen supreme pizza, previously cooked, then vacuum sealed and frozen.

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And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.2 lbs.

What I ate: September 8, 2016

Breakfast: Ham, egg and cheese English muffin sandwich (new post). This was good; a nice change from my regular sausage or bacon version.

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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: 1.0 oz. potato chips and French onion dip.


Dinner: Barbecue sampler platter from Sloan's in Oneonta, NY, previously vacuum sealed and frozen. And 2 glasses of Bota Box malbec.

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I defrosted the vacuum sealed package in water, then reheated for 10 minutes at 350°F on a sheet pan.

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

Ham, egg and cheese English muffin

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This is not so different than the version with sausage or bacon, but it's still delicious.

deli ham (I used 6 small round slices)
Swiss cheese
Whole wheat English muffin
1 egg

I lightly browned the ham; this is not really necessary but I prefer it that way.

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With melted Swiss cheese.

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What I ate: September 7, 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: Veggie chicken patty sandwich (updated post) on a whole wheat bun with lettuce, dill pickles and horseradish aioli. And a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing. I made this with a Quorn Chik'n patty, which I think is even better than the Morningstar one.

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

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Dinner: Mackerel, rice, and sautéed spinach.

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It doesn't look like much spinach, but this is what it looked like before cooking!

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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: September 5, 2016

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

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Snack: 1.0 oz. Sriracha chex mix.


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.

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

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And 2 glasses of Scurati Nero d'Avola, 2014.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: September 5, 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.


Vacuum sealed and froze leftover mackerel.

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And some sliced ham.

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Lunch: Mom's shrimp and egg stir-fry at the lake with Mom, Dad, and my nephew.

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Dinner: Roast beef sandwich and potato chips. And 2 glasses of Bota Box malbec.

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

What I ate: September 4, 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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Lunch: Mom's mackerel at the lake with Mom, Dad and my nephew.

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Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom, Dad and my nephew.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

What I ate: September 3, 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: Mom's fried rice at the lake with Mom, Dad, and my nephew.

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Dinner: Barbecue sampler at Sloan's in Oneonta, NY, with Mom, Dad, and my nephew. And a salad and Switchback beer.

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Vacuum sealed and froze the leftovers into two more servings!

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And fried rice:

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And tempura. I froze it solid before vacuum sealing.

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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: September 2, 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 burgers with my nephew.

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Dinner: Sushi regular at Mt. Fuji Japanese restaurant in Oneonta, NY, with Mom, Dad and my nephew. Also, salad, miso soup, and a glass of Riesling.

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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: September 1, 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: Ham and Swiss cheese sandwich. I forgot to take a picture of it, but I did have it with Lays Brazilian Picanha potato chips. They weren't bad, but they sort of seemed like sour cream and onion potato chips to me.

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Dinner: Mom's tempura at the lake with Mom, Dad, and my nephew. Shrimp, fish, asparagus, green pepper, and onion.

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

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