October 2016 Archives

What I ate: October 31, 2016

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

ate.2016.10.31.b.jpg
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.

ate.2016.10.31.l.jpg
Made the dough and formed homemade whole wheat bagels.

ate.2016.10.31.c1.jpg
Snack: Montchevre herb goat cheese, 2 ak-mak crackers and a few almonds.

ate.2016.10.31.s1.jpg
Dinner: Roasted chicken and cabbage stir-fry. And a half glass of New Zealand sauvignon blanc. And, later, a glass of Bota Box malbec.

ate.2016.10.31.d.jpg
Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: October 30, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa. I accidentally deleted the picture, but it look like last week's.

ate.2016.10.30.b.jpg
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. 

ate.2016.10.30.c1.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.10.30.s1.jpg
Lunch: Lobster bisque (new recipe). This was good!

ate.2016.10.30.l.jpg
Snack: Switchback Ale and 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

ate.2016.10.30.s2.jpg
Started the poolish and soaker for homemade whole wheat bagels.

ate.2016.10.30.c4.jpg
Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

ate.2016.10.30.d1.jpgate.2016.10.30.d2.jpg
Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 134.0 lbs.

Lobster bisque

ate.2016.10.30.l.jpg
This is a recipe for lobster bisque, made like my clam chowder recipe.

Serves 2, multiply as necessary.

1 tbsp. butter
1 tbsp. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 garlic clove, minced
1/8 c. flour
12 oz. lobster stock
1 lobster tail, cooked and diced
4 oz. heavy cream
salt
freshly ground white pepper
Tabasco or other hot sauce (optional)

I had previously made lobster stock and frozen it, along with shelled lobster tails. I defrosted both in the sous vide at 140°F before preparing the rest of the soup.

Add the butter and olive oil to the soup pan. Since I was making such a small recipe I used a small sauce pan.

Add the onion and cook for a few minutes.

Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for a minute.

ate.2016.10.30.c2.jpg
Add the flour and cook for at least 5 minutes.

Add about 4 oz. of the stock to deglaze the pan. Then purée the soup in a food processor or blender until smooth. Add back to the pot and add the rest of the stock.

Bring to a boil, the reduce the heat to simmer and cook for 5 minutes.

Add the cream and the lobster tail, chopped. Cook for 5 minutes.

Adjust the seasoning with salt, freshly ground white pepper and a dash of hot sauce.

ate.2016.10.30.c3.jpg
This was good!

What I ate: October 29, 2016

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

ate.2016.10.29.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.10.29.s1.jpg
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 more chips from the bottom of the bag.

ate.2016.10.29.l.jpg
Dinner: Nachos with beef, black beans, jalapeños and cheese. And a margarita.

ate.2016.10.29.d.jpg
Weight at beginning of the day: ? lbs. (forgot to weigh)
Weight at the beginning of the next day: 133.4 lbs.

What I ate: October 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.

ate.2016.10.28.b.jpg
Cooked and froze 2 pounds of bacon.

ate.2016.10.28.c1.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade clam chowder (made today) and bread (previously frozen).

ate.2016.10.28.l.jpg
Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

ate.2016.10.28.c3.jpgate.2016.10.28.c4.jpg
Dinner: Digiorno rising crust supreme pizza. And 2 glasses of Folonari Montepulciano d'Abruzzo.

ate.2016.10.28.d.jpg
Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: ? lbs. (forgot to weigh)

What I ate: October 27, 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.

ate.2016.10.27.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2016.10.27.l.jpg
Dinner: Chili with beef and vegetables, cornbread and a Saranac Legacy IPA.

ate.2016.10.27.d.jpg
And 2 glasses of Iralluri primativo.


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

What I ate: October 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.

ate.2016.10.26.b.jpg
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.

ate.2016.10.26.l.jpg
Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Roasted chicken, rice and gravy with green beans. And 2 glasses of Iralluri primativo.

ate.2016.10.26.d.jpgate.2016.10.26.c1.jpg
Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: October 25, 2016

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

ate.2016.10.25.b.jpg
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.

ate.2016.10.25.l.jpg
Snack: Monchevre herb goat cheese, 2 ak-mak crackers and a few almonds.

ate.2016.10.25.s1.jpg
Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

ate.2016.10.25.d.jpgate.2016.10.25.c1.jpg
And 2 glasses of Iralluri primativo, Italy, 2013.

ate.2016.10.25.e1.jpg
Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: October 24, 2016

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

ate.2016.10.24.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2016.10.24.l.jpg
Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Salmon and rice. And a half glass of New Zealand sauvignon blanc.

ate.2016.10.24.d.jpg
And 2 glasses of Bota Box malbec.


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

What I ate: October 23, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

ate.2016.01.23.b.jpg
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.

ate.2016.10.23.c1.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.10.23.s1.jpg
Lunch: Summer sausage English muffin sandwich with Kettle Chips hot jalapeño potato chips and a Brooklen Oktoberfest.

ate.2016.10.23.l.jpg
Snack: 1.0 oz. Doritos and a half glass of Bota Box Zinfandel.


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

ate.2016.10.23.d1.jpgate.2016.10.23.d2.jpg
Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: October 22, 2016

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

ate.2016.10.22.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.10.22.s1.jpg
Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a Leinenkugel's Oktoberfest Märzen.

ate.2016.10.22.l.jpg
Snack: 2 black pepper and olive oil Triscuits with Cabot extra sharp cheddar cheese.

ate.2016.10.22.s2.jpg
Dinner: Beef Stroganoff. And 2 glasses of Bota Box zinfandel.

ate.2016.10.22.d.jpg
Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: October 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.

ate.2016.10.21.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2016.10.21.l.jpg
Snack: 0.5 oz. almonds.


Dinner: Roasted chicken and cabbage stir-fry.

ate.2016.10.21.d.jpg
Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: October 20, 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.

ate.2016.10.20.b.jpg
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.

ate.2016.10.20.l.jpg
Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Japanese-style beef curry. And 2 glasses of Bota Box malbec.

ate.2016.10.20.d.jpg
Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: October 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.

ate.2016.10.19.b.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds.


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.

ate.2016.10.19.l.jpg
Dinner: Beef with scallion and broccoli stir-fry. And 2 glasses of Bota Box malbec.

ate.2016.10.19.d.jpg
Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: October 18, 2016

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

ate.2016.10.18.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2016.10.18.l.jpg
Dinner: Spaghetti and Italian sausage. And 2 glasses of Folonari Montepulciano d'Abruzzo.

ate.2016.10.18.d.jpg
Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: October 17, 2016

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

ate.2016.10.17.b.jpg
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.

ate.2016.10.17.l.jpg
Dinner: Spicy Thai basil pork at Simply Thai in Oneonta, NY, with Mom and Dad. And a glass of Schmitt Söhne Riesling.

ate.2016.10.17.d.jpg
Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: October 16, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

ate.2016.10.16.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.10.16.s1.jpg
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.

ate.2016.10.16.c1.jpg
Lunch: Mom's mackerel and sushi at the lake with Mom and Dad.

ate.2016.10.16.l.jpg
Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

ate.2016.10.16.d1.jpgate.2016.10.16.d2.jpg
Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 133.4 lbs.


What I ate: October 15, 2016

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

ate.2016.10.15.b.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.10.15.s1.jpg
Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a Leinenkugel's Oktoberfest Märzen.

ate.2016.10.15.l.jpg
Dinner: Turkey barley soup and homemade bread (previously frozen). And a glass of Pomelo New Zealand sauvignon blanc.

ate.2016.10.15.d.jpg
And a glass of Bota Box malbec.


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

What I ate: October 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.

ate.2016.10.14.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Turkey sandwich with lettuce and horseradish aioli and Kettle Chips hot jalapeño potato chips.

ate.2016.10.14.l.jpg
And a Leinenkugel's harvest patch shandy.

ate.2016.10.14.e1.jpg
Dinner: Nachos with beef, black beans, jalapeños and cheese. And a margarita.

ate.2016.10.14.d.jpg
Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: October 13, 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.

ate.2016.10.13.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2016.10.13.l.jpg
Snack: 1.0 oz. almonds.


Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a little Patron añejo tequilla..

ate.2016.10.13.d.jpg
And 2 glasses of Bota Box malbec.


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

What I ate: October 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.

ate.2016.10.12.b.jpg
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.

ate.2016.10.12.l.jpg
Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Chili with beef and vegetables, cornbread, and a Leinenkugel's Oktoberfest Märzen.
 
ate.2016.10.12.d.jpg
Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: October 11, 2016

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

ate.2016.10.11.b.jpg
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.

ate.2016.10.11.l.jpg
Snack: 1.0 oz. potato chips and French onion dip.


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

ate.2016.10.11.d.jpg
Weight at beginning of the day: 133.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: October 10, 2016

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

ate.2016.09.10.b.jpg
Baked the loaf of ciabatta bread.

ate.2016.09.10.c1.jpg
ate.2016.10.10.c2.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bratwurst and sauerkraut and Kettle Chips hot jalapeño potato chips. And a Saranac Adirondack Lager.

ate.2016.10.10.l.jpg
Walked 2.56 miles in 46:31.


Snack: 2 cracked pepper and olive oil Triscuits with jalapeño jack cheese.

ate.2016.10.10.s1.jpg
Dinner: Turkey vegetable rice soup and a slice of homemade bread. And a half glass of Pomelo New Zealand sauvignon blanc.

ate.2016.10.10.d.jpg
And, later, 2 glasses of Bota Box malbec and some potato chips from the bottom of the bag.


Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 133.8 lbs.

Turkey vegetable rice soup

ate.2016.10.10.d.jpg
This was really good!

16 oz. turkey stock with 3.2 oz. turkey, previously vacuum sealed and frozen
1 carrot, sliced
1 celery, sliced
1/2 cup cooked brown rice

Here's the soup base and vegetables:

ate.2016.10.10.c4.jpg
Bring the soup and vegetables to a boil. Reduce heat to a simmer, cook for 10 minutes.

Add the rice and cook for 5 more minutes.


What I ate: October 9, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

ate.2016.10.09.b.jpg
Made the filling for a 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. 

ate.2016.10.09.c1.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.


Made a batch of sriracha chex mix.

ate.2016.10.09.c2.jpg
Made a batch of cornbread. Actually, it was supposed to be jalapeño cornbread, but I forgot the jalapeños!

ate.2016.10.09.c3.jpgate.2016.10.09.c5.jpg
Started the dough for ciabatta bread.

ate.2016.10.09.c4.jpg
Lunch: Roasted delicata squash soup (previously frozen) with a side Caesar salad and homemade bread.

ate.2016.10.09.l.jpg
Snack: 1.0 oz. Doritos and a glass of Bota Box malbec.


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

ate.2016.10.09.d1.jpgate.2016.10.09.d2.jpg
Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: October 8, 2016

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

ate.2016.10.08.b.jpg
Cooked, vacuum sealed and froze a package of hot Italian sausage.

ate.2016.10.08.c1.jpgate.2016.10.08.c2.jpg
Walked 2.56 miles in 44:22.


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

ate.2016.10.08.s1.jpg
Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a Southern Tier 2X IPA.

ate.2016.10.08.l.jpg
Dinner: 2 slices of Digiurno rising crust frozen supreme pizza, previously cooked, then vacuum sealed and frozen.

ate.2016.10.08.d1.jpg
And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

ate.2016.10.08.d2.jpg
Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.6 lbs.

What I ate: October 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.

ate.2016.10.07.b.jpg
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.

ate.2016.10.07.l.jpg
Walked 2.56 miles in 46:25.


Snack: 0.7 oz. almonds.


Dinner: Roasted chicken and cabbage stir-fry. And a half glass of Pomelo New Zealand sauvignon blanc.

ate.2016.10.07.d.jpg
And 2 glasses of Bota Box malbec.


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

What I ate: October 6, 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.

ate.2016.10.06.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


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

ate.2016.10.06.l.jpg
Dinner: Beef with scallion and broccoli stir-fry. And 2 glasses of Bota Box zinfandel.

ate.2016.10.06.d.jpg
Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: October 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.

ate.2016.10.05.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sopresata English muffin sandwich with Kettle Chips hot jalapeño potato chips.

ate.2016.10.05.l.jpg
Walked 2.56 miles in around 47:26.


Dinner: Spicy peanut chicken and broccoli. And a half glass of Pomelo New Zealand sauvignon blanc.

ate.2016.10.05.d.jpg
And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: October 4, 2016

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

ate.2016.10.04.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chicken soup with soba noodles and spinach.

ate.2016.10.04.l.jpg
Walked 2.56 miles in 45:10.


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


Dinner: Grilled chicken and cheese quesadilla. With 1.0 oz. tortilla chips and salsa. And a Southern Tier 2X IPA.

ate.2016.10.04.d.jpg
Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: October 3, 2016

Breakfast: Egg, toast and bacon. With one egg, a slice of Heidelberg multigrain toast with butter and 4 slices of bacon.

ate.2016.10.03.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

ate.2016.10.03.l.jpg
Roasted a 4.01 lb. chicken.

ate.2016.10.03.c1.jpg
Dinner: Roasted chicken, asparagus, gravy and rice.

ate.2016.10.03.d.jpg
And 2 glasses of Château La Coudraie Bordeaux, 2021.

ate.2016.10.03.e1.jpg
Vacuum sealed and froze one more dinner serving (5.2 oz. sliced breast meat) with gravy. Also, 2x 3.2 oz. servings for stir-fry (mixed light and dark meat).

ate.2016.10.03.c2.jpg
Put the carcass, bones, wings, skin, neck, giblets and other leftover pieces in the pressure cooker with half an onion, celery and a carrot with 32 oz. water.

ate.2016.10.03.c3.jpg
Vacuum sealed and froze two servings of chicken soup with 2.8 oz. chicken and 16 oz. chicken stock.

ate.2016.10.03.c4.jpg
Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: October 2, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

ate.2016.10.02.b.jpg
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.

ate.2016.10.02.c1.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.10.02.s1.jpg
Walked 2.56 miles in around 45:00.


Lunch: Ham and Swiss cheese sandwich and Kettle Chips hot jalapeño potato chips. And a Saranac Adirondack Lager.

ate.2016.10.02.l.jpg
Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

ate.2016.10.02.d1.jpgate.2016.10.02.d2.jpg
Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: October 1, 2016

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

ate.2016.10.01.b.jpg
Walked 2.56 miles in 45:04.


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

ate.2016.10.01.s1.jpg
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 Southern Tier 2X IPA.

ate.2016.10.01.l.jpg
Dinner: Digiorno Italian Favorites Chicken Parmesan frozen pizza. And 2 glasses of Lan Rioja, 2012.

ate.2016.10.01.d.jpg
Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 133.6 lbs.

About this Archive

This page is an archive of entries from October 2016 listed from newest to oldest.

September 2016 is the previous archive.

November 2016 is the next archive.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives