February 2017 Archives

What I ate: February 28, 2017

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 tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. almonds.


Dinner: Steak frites. With a 5.3 oz. grass-fed strip steak and 3.0 oz. French fries, with sides of ketchup and horseradish aioli. And 2 glasses of Vadossi Chianti riserva 2012.

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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: February 27, 2017

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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Snack: 0.8 oz. almonds.


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

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And 2 glasses of Vadossi Chianti riserva 2012.

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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: February 26, 2017

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: Turkey club sandwich, Kettle Chips hot jalapeño potato chips and a Long Trail Double Bag.

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Snack: 1.0 oz. Doritos 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: 132.2 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: February 25, 2017

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 Kettle Chips hot jalapeño potato chips. And a Long Trail Stand Out.

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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 malbec.


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

What I ate: February 24, 2017

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Roast beef sandwich, a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing, and Kettle Chips hot jalapeño potato chips.
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Dinner: Sweet and sour salmon (new recipe) and a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

Sweet and sour salmon

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This was good!

Serves 1, scale as necessary:

3.8 oz. cooked salmon
part of a green pepper
1/2 yellow onion
pineapple chunks

I used the sauce recipe from Serious Eats with the sugar slightly reduced. This makes a thin, tasty sauce, not the thick orange goo that you get at a Chinese restaurant or from a bottle. I prefer this one, but you could use the other kind instead.

1 tbsp. cornstarch, dissolved in 1 tbsp. water

2/3 cup pineapple juice
1/3 cup rice vinegar
1/4 cup light brown sugar (reduced from 1/3 cup in the original recipe)
3 tbsp. ketchup
1 tbsp. soy sauce

This was good but next time I might substitute Sriracha for the ketchup.

What I ate: February 23, 2017

Breakfast: Canadian bacon, egg, and cheese English muffin breakfast sandwich.

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


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: 1.0 oz. potato chips and French onion dip.


Dinner: Sausage and green pepper stir-fry.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 134.0 lbs.

What I ate: February 22, 2017

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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Made a batch of Buttermilk biscuits.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Smoked spare ribs. Divided into individual servings, vacuum sealed, and frozen (except the one for dinner tonight).

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Made a batch of Mexican rice. Vacuum sealed and froze 6 packages of rice and 6 packages of refried beans.

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Divided a 16 oz. can of Bush's baked beans (original style) into 4 servings; 3 vacuum sealed and frozen and one for tonight's dinner.

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Dinner: Spare ribs, French fries, a buttermilk biscuit, and baked beans. And a Long Trail Double Bag beer.

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And a glass of Bota Box malbec.


Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: February 21, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a slice of Heidelberg multigrain toast with butter.

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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 Green Blaze IPA.

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Made a batch of homemade barbecue sauce.

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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 malbec.


Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: February 20, 2017

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.


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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Sliced, vacuum sealed and froze leftover roast beef. 2x with gravy (5.5 oz. beef, 5.0 oz. gravy), 4x sliced for sandwich (2.8 oz.), 2x diced for stir-fry (2.8 oz.).

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

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Started prep work for a 5.5 lb. rack of St. Louis style spare ribs. Covered in dry rub and vacuum sealed. It will stay in the refrigerator for a day then go to the sous vide.

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Dinner: DiGiorno rising crust supreme pizza and a Long Trail Ale.

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And a glass of Carnivore cabernet sauvignon and a glass of Bota Box malbec.


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

What I ate: February 19, 2017

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

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Lunch: Cheeseburger and fries at Plattekill Mountain ski area with my nephew and brother-in-law.

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And 2 beers.


Dinner: Mom's pot roast at the lake with the family. And 2 glasses of Cupcake black forest red wine.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.0 lbs.

What I ate: February 18, 2017

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.


Lunch: Tuna sashimi at the lake with the famiily.

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Snack: A package of senbei, Japanese rice crackers.


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

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

What I ate: February 17, 2017

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: Chicken and cheese enchilada with Mexican rice and refried beans. And a small Patron anejo tequila.

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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: 132.6 lbs.

What I ate: February 16, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a 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: 1.0 oz. potato chips and French onion dip.


Dinner: Beef Stroganoff. 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: February 15, 2017

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.


Cooked and froze 2 pounds of bacon.

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Lunch: Roast beef sandwich and Kettle Chips hot jalapeño potato chips.

ate.2017.02.15.l.jpgSnack: 0.8 oz. almonds.


Dinner: Turkey and cabbage stir-fry. And a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


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

What I ate: February 14, 2017

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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Made a batch of taco-seasoned ground beef, mainly for nachos.

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

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Grilled, vacuum sealed and froze strip steak. Actually, I refrigerated one of them for tonight's dinner.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar.

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Dinner: Steak and baked potato. 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: 132.6 lbs.

What I ate: February 13, 2017

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: Peppered salami English muffin sandwich with Kettle Chips hot jalapeño potato chips. I apparently forgot to take a picture of it.


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 malbec.


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

What I ate: February 12, 2017

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: Turkey club sandwich, Kettle Chips hot jalapeño potato chips and a Long Trail Green Blaze IPA.

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Dinner: Chili cheese dog, 3.0 oz. French fries and a Long Trail Ale.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: February 11, 2017

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 Kettle Chips hot jalapeño potato chips. And a Long Trail Double Bag.

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Snack: 1.0 oz. tortillas chips and Green Mountain Gringo spicy salsa.

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Dinner: Turkey. mashed potatoes, stuffing and gravy. And a half glass of 90+ New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


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

What I ate: February 10, 2017

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: Sardines and spinach rice bowl.

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Snack: 1.0 oz. almonds.


Dinner: 2 slices of DiGiorno rising crust supreme pizza. And a Long Trail Flying Ryan IPA.

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And, later, 2 glases 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: February 9, 2017

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whoel wheat English muffin.

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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: Steak frites. With a 3.8 oz. grass-fed strip steak and 3.0 oz. French fries, with sides of ketchup and horseradish aioli.

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And 2 glasses of Steeplechase Zinfandel.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 132.4 lbs.

What I ate: February 8, 2017

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

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Dinner: Meatloaf rice, gravy, and green beans. And 2 glasses of Bota Box malbec.

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

What I ate: February 7, 2017

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

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


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

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And 2 glasses of Bota Box malbec.


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

What I ate: February 6, 2017

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: 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: 0.8 oz. almonds.


Dinner: Salmon, rice and sautéed spinach.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 133.4 lbs.

What I ate: February 5, 2017

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: Turkey club sandwich, 3.0 oz. French fries and a Saranac legacy IPA.

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Made a batch of Sriracha chex mix.

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Snack: 1.0 oz. Doritos and a half glass of Bota Box malbec.


Dinner: Buffalo wings and a Switchback Ale.

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And homemade queso.

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

What I ate: February 4, 2017

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 Kettle Chips hot jalapeño potato chips. And a Long Trail Double Bag.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And 2 glasses Folonari Montepulciano d'Abruzzo.

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

What I ate: February 3, 2017

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 with 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: Tonkatsu and rice. And 2 glasses of Bota Box zinfandel.

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Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 133.2 lbs.

What I ate: February 2, 2017

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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


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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Dinner: Shrimp and grits (new recipe). This was really good!

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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: 133.4 lbs.

Shrimp and grits

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This was really good! This recipe makes 2 servings.


1/2 cup quick-cooking (5 minute) grits (not instant)
1 jalapeño, minced
16 oz. water
grated sharp cheddar cheese
butter (I used a 1/4" thick pat, about 1/2 tbsp.)

I used Quaker quick-cooking 5 minute grits. I would have used long-cooking, but my grocery store didn't have them. Instant grits should be avoided.

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8 large shrimp, shelled and deveined (6.5 oz.)
3.2 oz. andouille sausage, diced

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2 cloves of garlic
1 tbsp. fresh tarragon, chopped
2 oz. beer (I used Saranac Adrirondack Lager)

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Start the grits. Bring the 16 oz. of water to a boil. Add a pinch of salt.

Add the grits and the jalapeños and bring back to a boil. Stir, cover, and cook over medium-low heat for 5 to 7 minutes.

When the grits are done, add the cheese and portion.

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***

Meanwhile, cook the andouille for a several minutes.

Add the garlic, shrimp and butter (I used a 1/4" thick pat, about 1/2 tbsp.) and cook for a few more minutes.

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Add the beer and cook until most of it has evaporated and the shrimp are fully cooked.

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Remove from the heat and add the tarragon. Season with salt and freshly ground black pepper.


Add the shrimp and sausage mixture over the grits and serve.

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This was really good. It's based on this recipe.

What I ate: February 1, 2017

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.

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Dinner: Grilled chicken and cheese quesadilla. And a small Patron anejo tequila.

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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: 133.0 lbs.

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