March 2018 Archives

What I ate: March 31, 2018

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

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Vacuum sealed and froze the remainder of the can of Amy's refried black beans in 2.0 oz. packages for future breakfasts.

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

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

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Dinner: Chicken Parmesan at the Main Street 88 Tavern in Sidney, NY, with Dad, Jan, and Steve.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: March 30, 2018

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.


Made a batch of Sriracha chex mix.

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Lunch: Grilled chicken Caesar garden salad. With romaine, lettuce mix, cucumber, tomato, anchovies, and croutons with Drew's Romano Caesar dressing.

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Snack: 1.0 oz. cashews. And, later, 1.0 oz. Doritos.


Dinner: Roasted chicken, asparagus, gravy and rice.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: March 29, 2018

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Curried veggie chicken salad croissant.

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Made a batch of gravy for dinner tonight.

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Dinner: Chicken fried steak and mashed potatoes. And a glass of Fish Eye shiraz.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: March 28, 2018

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, 1.0 oz. cashews.


Made a batch of Spaghetti with meatless balls.

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Lunch: Spicy tuna salad croissant and side salad with lettuce mix, cucumber, celery, tomato and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And a glass of Fish Eye shiraz.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: March 27, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind maple and pumpkin seed granola bar.


Lunch: Veggie sausage and green pepper stir-fry.

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

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Dinner: Roasted pork and rice. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: March 26, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Made roast beef and gravy. Vacuum sealed and froze 2 servings of 4.5 oz. roast beef and 5.0 oz. gravy, 3 packages of 2.8 oz. sliced for sandwiches, and 2 packages of 2.4 oz. for stir-fry.

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Cooked a salmon steak in the sous vide (45 minutes at 138°F), then briefly grilled. Vacuum sealed and frozen.

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Dinner: Veggie beef Stroganoff (new post). This was good! And a glass of Fish Eye shiraz.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.4 lbs.

Veggie beef Stroganoff

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This is good! It's basically Beef Stroganoff but made with veggie beef strips.


1.5 oz. egg noodles (dry weight)
85 grams Morningstar veggie steak strips
4 oz. white mushrooms (4 kind of large ones)
1 tbsp. butter
1 tbsp. olive oil
2.0 oz. water
1 tsp. More than Gourmet demi glace
1/8 cup sour cream

These are the veggie beef strips that I used.

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Here are 85 grams, still frozen:

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Defrosted in the microwave for 30 seconds and each piece cut in half.

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Thinly slice the mushrooms (about 1/8" thick slices):

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1/8 cup sour cream and 1 tsp. More than Gourmet demi concentrate. This is beef, so this dish isn't really vegetarian. I forgot that I was out of veggie demi.

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1.5 oz. of medium egg noodles (dry weight):

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Heat a pot of salted water and prepare a 1.5 oz. serving of egg noodles. These take 6 minutes so you want to heat the sauté pan as the water is getting hot but not quite boiling yet.

Add the 1 tbsp. butter and 1 tbsp. olive oil to the pan.

Cook the mushroom and veggie steak strips.

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When done, transfer to a bowl.

Deglaze the pan with 2 oz. water. And 1 tsp. More than Gourmet demi glace concentrate. Dissolve the concentrate in the water and reduce to less than 1 oz. liquid. 

Lower the heat and add 1/8 cup of sour cream.

Drain the pasta, then add the pasta, reserved veggie beef and mushrooms to the pan. Season with salt and freshly ground black pepper.

Toss to combine then plate.


What I ate: March 25, 2018

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen bagel with tomato and red onion. And a mimosa.

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Made the omelette filling for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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

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Made a batch of bacon, jalapeño and cheddar scones.

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Lunch: BLT and Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. potato chips and French onion dip. And a Switchback Ale.

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

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: March 24, 2018

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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A bacon, jalapeño and cheddar scone (previously frozen).

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

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale.

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Dinner: Spicy peanut chicken and broccoli. And a glass of 90+ New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 127.2 lbs.

What I ate: March 23, 2018

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, a blueberry Greek yogurt with granola.

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Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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

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Dinner: Fried chicken (leg and thigh) and mashed potatoes. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: March 22, 2018

Breakfast: Canadian bacon, egg and cheese English muffin.

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Boiled and baked homemade whole wheat bagels.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 2.0 oz. cashews.


Dinner: Spaghetti with meatless balls. And 2 glasses of Fish Eye shiraz.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

What I ate: March 21, 2018

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, a Kind maple and pumpkin seed granola bar.


Lunch: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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

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Dinner: Crumb pork chop, rice, and cabbage. I haven't made this since July 28, 2015! And two glasses of Fish Eye shiraz.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: March 20, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. cashews.


Lunch: Pork with bean sprouts and scallion stir-fry with rice.

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Made the poolish and soaker for homemade whole wheat bagels.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Chinese-style beef with broccoli. It was OK, but the quantities of the seasonings were off, so I won't post this recipe.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

What I ate: March 19, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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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: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Roasted pork (bone-in). The grocery store rarely has this cut of meat, so I was excited to find it today! With rice, green beans, and a glass of Fish Eye shiraz.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: March 18, 2018

Breakfast: Bagel, lox and cream cheese on a homemade 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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Snack: A bacon, jalapeño and cheddar scone.

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Lunch: Reuben sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing. And a Switchback Ale.

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Dinner: Roast beef, rice and gravy and broccoli.And 2 glasses of Fish Eye shiraz.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: March 17, 2018

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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Snack: A bacon, jalapeño and cheddar scone.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 1/8 cup (before popping) popcorn with olive oil spray and cracked pepper and Asiago cheese popcorn seasoning.

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Dinner: Shepherd's Pie. And 2 glasses of Fish Eye Shiraz.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.

What I ate: March 16, 2018

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 Buffalo "wings" and salad.

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Dinner: Brooks' barbecued chicken and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: March 15, 2018

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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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie beef with broccoli and scallions.

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Snack: 2.0 oz. cashews.


Dinner: Kimchi fried rice with veggie sausage and a glass of 90+ New Zealand sauvignon blanc. And a glass of Bota Box malbec.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: March 14, 2018

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 a Kind maple and pumpkin seed granola bar.


Lunch: Grilled chicken Caesar garden salad.

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

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Dinner: Roasted lamb, gravy, rice, and broccoli.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: March 13, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Chobani pomegranate Greek yogurt with granola.

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

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Snack: 1.0 oz. cashews.


Dinner: Pork and vegetable Thai curry. And a half glass of Ponga New Zealand sauvignon blanc. And a glass of Bota Box malbec.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: March 12, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Lunch: Spicy tuna salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 2.0 oz. cashews.


Dinner: Chana Masala and rice.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: March 11, 2018

Breakfast: Bagel, lox and cream cheese on a homemade 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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Started a batch of spicy hot pepper infused vodka.

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Snack: A bacon, jalapeño and cheddar scone.

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Lunch: Chicken kimchi soup (new recipe). This was really good!

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Snack: 2.0 oz. cashews.


Dinner: Leftover Sloan's barbecue and French fries.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.2 lbs.

Chicken kimchi soup

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This was really good! It's basically like chicken soup with soba noodles and spinach except with kimchi. It's of course much spicier!

I use 16 oz. of chicken stock with 3.0 oz. chicken as the base. I vacuum seal and freeze it.

To that I added some kimchi (Mama O's premium super spicy) and a handful of spinach. That's it!

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What I ate: March 10, 2018

Made the kimchi. It's now fermenting for a day or two at room temperature.

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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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Made a batch of bacon, jalapeño and cheddar scones (new recipe). These were really good; I had another piece.

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

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

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Dinner: Spicy peanut chicken and broccoli. And a half glass of 90+ New Zealand sauvignon blanc. And a glass of Bota Box malbec,

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

Bacon, jalapeño and cheddar scones

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These are really good! They're a minor modification of Cheddar cheese and scallion scones.

1 cup all-purpose flour
1/2 tsp. salt
1/2 tbsp. baking powder

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3 tbsp. cold butter, diced
1/2 cup diced Cabot extra sharp cheddar (2.5 oz. by weight)

2 scallions, cleaned, trimmed and chopped (both white and green parts)
1 jalapeño, minced
2 slices of cooked bacon, finely diced

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1 large egg
1/6 cup sour cream (milk, cream, or ricotta can also be used)
1/2 tbsp. Dijon mustard
hot sauce

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Preheat the oven to 375°F.

Mix together the flour, salt, and baking powder.

Add the butter and combine with your fingers.

Add the cheddar cheese, scallions, jalapeños, and bacon. Combine.

Add the egg and sour cream mixture.

Form into a square or circle a little over an inch thick.

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Bake on parchment paper on a sheet pan for 20 minutes. Because of the cheese, parchment is highly recommended.


It was so good I had another piece!

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Homemade kimchi

I finally decided to make a batch of kimchi. Since this was my first time making it I got the kimchi kit from Mama O's, the same place I normally get my pre-made kimchi.


I started with 4.5 lbs. of Napa cabbage. This ended up being slightly more than fit in the 1/2 gallon fermentation container.

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All cut up and in the brine. 1 gallon of water and 6.5 oz. sea salt (by weight).

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The cabbage needs to stay submerged. You can use two nesting stainless steel bowls, but I was skeptical that 4.5 lbs. of cabbage and 1 gallon of brine would fit in my largest bowls, so I used two new 5 gallon buckets instead. The inner one is weighed down with a 3L box of wine, which seemed like about the right weight (and I had one handy).

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Brine overnight.

The next day, drain and rinse.

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2 scallions and 3 sprigs of cilantro (minced).

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The kit contains a 1/2 gallon jar with airlock and a 6 oz. jar of kimchi paste. I like the super spicy version. The paste plus a 6 oz. jar of water is added to the brined cabbage.

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I ended up with a little too much cabbage but I didn't want to waste it, so I put it in a separate jar. It would be better if I had some mason jar airlocks, but I left the lid a little loose. It only ferments for a day or two at room temperature and then is refrigerated so I'm not too worried about air getting in.

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What I ate: March 9, 2018

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 and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Started a batch of homemade kimchi (new post). Here's the cabbage in the brine.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Szechuan veggie beef and a glassof Bota Box malbec.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: March 8, 2018

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 2 slices of bacon.

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Lunch: Spicy Carrot Ginger Soup and a side Caesar salad.

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Dinner: Beef Stroganoff. And 2 glasses of Bota Box malbec.

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And 3 caramel sea salt cookies, 113 calories.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: March 7, 2018

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, a Kind maple and pumpkin seed granola bar.


Lunch: Cheeseburger and side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Roasted chicken, broccoli, gravy and rice. And two glasses of Eastpoint zinfandel.

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And 3 caramel sea salt cookies, 113 calories.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: March 6, 2018

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 on whole wheat bread and side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. Stacy's everything bagel chips.


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

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And 2 glasses of Eastpoint zinfandel, California, 2015.

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And 4 caramel sea salt cookies, 30 grams, 150 calories.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

What I ate: March 5, 2018

Breakfast: Kimchi scrambled eggs on a bed of brown rice.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 0.8 oz. peanuts.


Dinner: Chana Masala. Vacuum sealed and froze 4 more servings. And a glass of 90+ New Zealand sauvignon blanc and a glass of Bota Box malbec.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.

What I ate: March 4, 2018

Breakfast: Bagel, lox and cream cheese on a homemade 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: Cheddar broccoli ale soup, side Caesar salad, roll, and a half glass of 90+ New Zealand sauvignon blanc.

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Dinner: Bratwurst and sauerkraut, a salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing. And a Switchback Ale (minus the 2.0 oz. I used to make the soup at lunch time).

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

What I ate: March 3, 2018

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

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

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale.

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Snack: 3 cracked pepper and olive oil Triscuits with Grafton Village smoked chili cheddar cheese.

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

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: March 2, 2018

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 Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery. And a Switchback Ale.

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Dinner: Spaghetti with meatless balls and 2 glasses of Bota Box malbec.

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Weight at beginning of the day: (forgot to weigh)
Weight at the beginning of the next day: 126.6 lbs.

What I ate: March 1, 2018

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.


Made a batch of Sriracha chex mix.

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Lunch: Tofu, broccoli and scallion stir-fry

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Snack: 0.8 oz. peanuts.


Dinner: Sloan's barbecue sampler and baked beans, and a roll. After plating it I realized there was way too much food so I split off another serving and forgot to take a picture. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: (forgot to weigh)

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