November 2018 Archives

What I ate: November 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. And, later, peanuts and trail mix.


Lunch: Fish sandwich and onion rings.

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Snack: 3 cracked pepper and olive oil Triscuits with horseradish cheddar.

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Vacuum sealed and froze the rest of the roast.

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

What I ate: November 29, 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. And, later, peanuts and beef trail mix.


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

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Snack: Peanuts and beef jerky.


Dinner: Pork with broccoli, scallions, and noodles. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: November 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. And a mimosa.

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


Lunch: Panera cheddar broccoli soup and a piece of baguette.

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Roast beef, rice, gravy, broccoli. And a glass 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: 132.0 lbs.

What I ate: November 27, 2018

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, peanuts and trail 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: Peanuts and beef jerky.


Dinner: Spaghetti with meatless balls and homemade garlic baguette. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

What I ate: November 26, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, peanuts and trail mix. And a few cashews.


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

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Snack: Peanuts and beef jerky.



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

What I ate: November 25, 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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Vacuum sealed and froze the rest of the ham: 3x servings for sandwich (2.8 oz. each), 5x servings for omelette (2.0 oz. each).

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, peanuts and beef jerky.

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Started a batch of hot pepper infused vodka.

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Lunch: Veggie chicken patty sandwich and waffle cut sweet potato fries.

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Snack: 1.0 oz. potato chips, French onion dip, and a tangerine beer. The beer has been in the beer cooler for a while, but it was still good!

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Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: November 24, 2018


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 1.0 oz. Japanese rice crackers.

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Lunch: Fish sandwich, onion rings, and a Switchback Ale.

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Snack: 1.0 oz. Japanese rice crackers (the rest of the bag).


Dinner: Celeste supreme frozen pizza. I used to love these but I can't remember the last time I had one. I cooked it in the oven instead of the microwave, since of course pizza is always better cooked in the oven. But my homemade pizza is still much better. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.2 lbs.

Fish sandwich

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This was good. It's all pre-made frozen items, but it was still a good lunch.

The fish is a Gorton's fish sandwich fillet (it's square, instead of rectangular). Deep fried for 2 minutes from frozen.

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And 80 grams of Alexia onion rings. I added these to the deep fryer with the fish for the last minute.

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Served on a whole wheat bun with lettuce and tartar sauce.

What I ate: November 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 a spicy Blood Mary.

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Lunch: Cheeseburger and tater tots. And a Switchback ale.

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Dinner: Buffalo wings from the Candlelight in Scarsdale, NY. And a Switchback ale.

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

Thanksgiving 2018

Here are my preparations for Thanksgiving dinner.


Saturday

I did the second round of grocery shopping.

I got a smaller 15.28 lbs. turkey so I only needed to defrost it for 4 days at 40°F following this guide. I started defrosting Saturday at 1:00 PM. (In retrospect, I probably should have started it in the morning. It was still a little frosty on Wednesday evening.)

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Tuesday

Defrosted 1 lb. of Heidleberg white bread to make the dressing.


Wednesday

Breakfast sausage

I cooked a package of pork breakfast sausage. That's for Thanksgiving breakfast.

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Gravy

Defrosted 32 oz. of turkey stock. I vacuum sealed and froze it last year, and will be the base for the gravy. I put the frozen bags in the sous vide at 140°F which also had the advantage of making the stock warm to add to the roux.

The gravy is based on this recipe and is:

1/2 cup butter (1 stick)
1/2 cup all-purpose flour
32 oz. turkey stock
freshly ground black pepper (optional)
soy sauce (optional)

Add the butter to the pan and melt. And the flour and cook for 5 minutes or more to make a roux. It should smell slightly nutty, but not burnt.

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Add the turkey stock and combine. Stir for a several minutes until thickened. It will start out shockingly thin, but it thickens quickly.

I'm used to having soy sauce in my gravy because Mom always made it that way, so I add that too, a couple ounces.

Cool and refrigerate. Reheat in a large saucepan on the stove. Makes 4 cups.

4 cups easily fits in a 7 cup Pyrex container. It would be too full in a 4 cup/2 pint/1 quart container.

I'll add pan drippings (and possibly water) when reheating as it's a little thick now.

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Rice

Put 3 dry cups of Nishiki white sushi rice in a zip-lock bag. I'll cook that at the lake tomorrow. (Yes, we have both rice and mashed potatoes.)

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Mashed potatoes

I made 3 pounds of mashed potatoes. Peel and dice the potatoes. I had previously used gold potatoes but I used Russet this year.

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Add to a pot of boiling water and cook for 20 minutes or until soft.

Drain in a colander. I normally use a potato ricer to make mashed potatoes, but I used an electric hand mixer like Mom did. It makes really smooth whipped mashed potatoes, and is easier to clean than my gigantic potato ricer.

Add a stick of butter (4.0 oz.), diced.

Add a few ounces of heavy cream.

Season with salt and freshly ground white pepper.

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3 pounds of mashed potatoes just fits in a 7 cup Pyrex container.

This time I reheated the potatoes in a crock pot, since reheating in the oven did not work well last year.


Green bean casserole

Prepped a traditional green bean casserole, based on this recipe. Last year I used fried jalapeños instead of fried onions and it was a little on the spicy side for others. I went back to regular fried onions this year. This is a half recipe.

1 can of green beans (14.4 oz.), drained and rinsed
1/2 can of condensed cream of mushroom soup (10.5 oz. can), not diluted
1/3 cup shredded Mexican cheese (I used Sargento 4-cheese Mexican)
1 cup French's fried onions (reserve until almost cooked)

Combine the ingredients except the fried onions in a bowl.

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Put in a 1 quart Pyrex bowl with lid.

Bake for 1 hour at 325°F, uncovered, adding the fried onions during the last 10 minutes of cooking.


Dressing

I used this recipe to make the dressing/stuffing. Stuffing, if I stuffed it in the turkey, which I don't. I also added in sausage from this recipe to give it some more flavor.

Prepare the bread. I used 1 pound of Heidelberg white bread, about 3/4 of a loaf chopped into 1/2" squares. Bake on a sheet pan for 1 hour at 250°F.

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There's 2 to 2 1/2 cups of Vidalia or other sweet onion (one really large one) and 1 1/2 cups celery.

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Cook 1/4 lb. loose sweet Italian sausage in a large sauté pan. This is the addition from the second recipe.

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Add 3/4 cup (1 1/2 sticks) of butter and the 2 1/2 cups onions and 1 1/2 cups celery. Cook for around 10 minutes.

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The recipe calls for 2 tbsp. fresh sage, 1tbsp. rosemary, and 1 tbsp. thyme. My grocery store conveniently has all three in a single bag labeled poultry blend. Also 1/2 cup fresh flat leaf parsley.

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Minced.

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Combine bread and vegetables in a big bowl. Add 1 1/4 cup chicken broth, season with salt and freshly ground black pepper, and let cool.

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Preheat the oven to 350°F.

Combine 1 1/4 cups chicken broth and 2 eggs. Add to the cooled bread mixture, then put in a greased 9x13 baking dish. Cover with foil and bake for 40 minutes at 350°F.

After baking. It will be baked once more, uncovered, tomorrow (40 minutes or 1 hour from refrigerated temperature).

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Cranberry sauce

I made the Food Network cranberry sauce recipe. It's basically just a 12 oz. bag of fresh cranberries, 1 cup of sugar, a strip of lemon zest, and 1 oz. water. I like it.

Add the cranberries, 1 cup of sugar, lemon zest and water to a sauce pan and heat over low heat, stirring occasionally until the sugar dissolves, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, about 12 minutes, then continue to cook until it reaches the desired consistency.

Season with salt and pepper.

The original recipe calls for adding some reserved uncooked cranberries at the end, but I like it better without.

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Sweet potatoes

I made Mom's recipe for sweet potatoes. I used two very large sweet potatoes, peeled and cut into spears. I test fit them in the 9x13 Pyrex baking dish.

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The cut sweet potatoes keep better if you store them in water, or vacuum seal them, as I did here.

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Vacuum sealed bags of sweet potato, 1 stick of butter, and 1/2 cup light brown sugar, ready for use tomorrow.

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Fully packed and ready to go. It's stored in the refrigerator until tomorrow.

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Final preparation is to dice the butter and scatter around the sweet potatoes. Top with brown sugar. Bake uncovered for 1 hour at 350°F.

Sweet and spicy meatballs

The sauce will be the standard chili sauce and grape jelly, reheated in a small crockpot. Last year I made the meatballs from scratch but this time I used frozen, which is way easier! These were a little bigger so I used 43.

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And the sauce of Polaner All Fruit Concord Grape and Heinz Chili Sauce.

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Vacuum sealed and refrigerated, ready to cook tomorrow in the crockpot.

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Turkey Prep

The turkey, insides removed, rinsed, and seasoned. It will sit uncovered in the refrigerator until ready to cook tomorrow morning at 10:00 AM. (This is based on the Michael Symon technique for cooking turkeys.)

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The neck, gizzards, and the other random stuff stored inside. Also the wing tips. Vacuum sealed and refrigerated until I make soup.

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Thursday

Pineapple

Cut a whole pineapple for breakfasts.

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Broccoli

Cut up a head of broccoli to boil tomorrow. That only gets a zip-lock bag because raw broccoli should never be vacuum sealed.

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Prepped salad with lettuce mix, cucumber, grape tomatoes, celery, carrot, and green peppers. (I'll add the tomatoes later.)

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The bowl was just to I could check the volume of the various ingredients; I transferred it to a zip-lock bag and will put in a different bowl to serve. No dressing yet, so it stays fresh. And the bag is labeled not for now (it's salad, duh), but so I can put it in a serving bowl, then put the leftovers back into the bag later.

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I'm doing a buffet, so I decided on a choice of dressings: Drew's chipotle ranch, Amy's Asian Sesame, and Amy's Tuscany Italian.


Prepped a cheese plate with horseradish cheddar, Cabot seriously sharp cheddar, peppered goat cheese, and Soppressata. And crackers: cracked pepper and olive oil Triscuits, Carr's peppered table water crackers, ak-mak crackers, and Late July crackers (like Ritz).

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Heading out to the lake

All packed up and ready to go!

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Turkey was good after cooking for 3:30 at 325°F. I could have cooked a little less, even.

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After dinner

I hacked apart the turkey to fit in zip-lock bags and refrigerated it until tomorrow when I'll package the left-overs and make soup.

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Friday

The best parts separated out, and the carcass hacked apart to make stock and soup tomorrow.


Dressing, 4 servings of 4.0 oz. plus a bag of 10.2 oz. extra.

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 3 servings of mashed potatoes, 5.2 oz. each.

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3 servings of gravy, 5.0 oz. each.

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4 servings of turkey breast for dinner, 5.0 oz. each, and one sandwich serving, 2.4 oz.

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4 servings diced for stir-fry, 2.8 oz. each.

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Almost our dinner packages, with turkey, gravy, dressing and mashed potatoes. (Missing mashed potatoes and gravy in one. I have other packages of mashed potatoes, so I'll just make an extra serving of chicken gravy when I make a roasted chicken and it will be fine.)


All that's left is to make the stock and turkey soup.

1 yellow onion
1 large carrots (or 2 small)
1 large stalk of celery (or 2 small)
2 bay leaves
1/2 tsp. salt
1/2 tsp. whole black peppercorns

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Into the Instant Pot for a soup pressure cooking cycle (30 minutes) with 80 oz. water. It was full!

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Let rest for 20 minutes after the cycle, the depressurize. Chill in a cold water.

Most of the solids separated out. I just fish them out by hand before straining the stock through a mesh sieve.

80 oz. of stock. Refrigerate so the fat rises to the top, then skim off the fat.

Packaged into 2 packages of 16 oz. of turkey stock only.

And 4 packages of 12 oz. stock with another package of 3 oz. turkey for turkey soup.

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Now I'm really done!

What I ate: November 22, 2018

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

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

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Snack: Lots of cheese and crackers, sweet and spicy meatballs, and wine.


Dinner: Turkey, stuffing, mashed potatoes, gravy, sweet potatoes, broccoli, green bean casserole, cranberry sauce, and salad. And Riesling.

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

What I ate: November 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. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And 2 breakfast sausage. And trail mix and peanuts.

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Lunch: Veggie chicken patty sandwich and waffle cut sweet potato fries.

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Dinner: Nachos and a Sauza Hornitos tequila.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: November 20, 2018

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, peanuts and beef jerky.


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

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Dinner: Steak and baked potato. And a glass of Bota Box malbec.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

What I ate: November 19, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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


Lunch: Bacon, and lettuce sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Beef with snow peas stir-fry. And a glass of Chianti.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.6 lbs.

What I ate: November 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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Lunch: Spicy tuna salad croissant and 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 red wine. And a grape chocolate cookie.

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Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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

What I ate: November 17, 2018


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 1.0 oz. Japanese rice crackers.

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Lunch: Spicy black bean veggie burger and tater tots.

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Snack: 1.0 oz. Japanese rice crackers.


Dinner:

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And 2 glasses of Banfi Chianti classico 2014.

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

What I ate: November 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. And, later, peanuts and beef jerky.


Lunch: Cheeseburger and Kettle Chips hot jalapeño potato chips.

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Snack: Peanuts and trail mix.


Dinner: Grilled chicken homemade pizza and a glass of Bota Box malbec.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

What I ate: November 15, 2018

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, peanuts and beef jerky.


Lunch: Ham and Swiss cheese sandwich. And Kettle Chips chile verde potato chips.

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Snack: Peanuts and trail mix.


Dinner: Crumb pork chops and rice.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: November 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.



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


Dinner: Teriyaki salmon and broccoli. And a glass of Cupcake New Zealand sauvignon blanc.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: November 13, 2018

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

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


Lunch: Cheesesteak sandwich and Kettle Chips chile verde potato chips. I apparently forgot to take a picture of it.


Snack: 2.0 oz. Japanese rice crackers.


Dinner: Spicy Vegetarian Chili and jalapeño corn bread. And a glass 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: 131.2 lbs.

What I ate: November 12, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Boiled and baked a batch of homemade whole wheat bagels.

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Snack: 1.0 oz. Sriracha chex mix. And, later, peanuts and beef jerky.


Lunch: Bratwurst and sauerkraut and Kettle Chips chile verde potato chips. And a Switchback Ale.

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

What I ate: November 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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Made the dough and formed a batch of homemade whole wheat bagels. I'll boil and bake them tomorrow.

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

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Made meatless balls with homemade marinara. Vacuum sealed and froze 4 servings.

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Lunch: Veggie chicken patty sandwich, French fries (2.8 oz.), and a Switchback Ale.

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Snack: Peanuts and trail mix.


Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.0 lbs.

What I ate: November 10, 2018


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

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And, later, the rest of the rasam.

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

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Snack: 2.0 oz. Japanese rice crackers. There's 1.0 oz. in the picture, but I ate the other half of the single-serving bag as well.

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Dinner: Beef and zucchini lasagana. And a glass of Bota Box malbec.

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

What I ate: November 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. And, later, Greek yogurt and granola.

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Lunch: Cheeseburger and Kettle Chips chile verde potato chips. I cooked the 1/4 lb. frozen patty in a sauté pan and topped it with American cheese, pickle, and tomato, and served on a whole wheat bun. It was kind of like a McDonalds quarter pounder, but a lot better.

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Dinner: Grilled chicken homemade pizza and a glass of Bota Box malbec.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: November 8, 2018


Snack: 1.0 oz. Sriracha chex mix. And, later, Rasam from Buttermilk Company. It's a thin, spicy, low calorie broth. It was good!

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Snack: Peanuts and beef jerky.



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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: November 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, peanuts and trail mix.


Lunch: Ham and Swiss cheese sandwich and Kettle Chips chile verde potato chips.

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Snack: 4 Late July crackers with Cabot seriously sharp cheddar cheese.

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

What I ate: November 6, 2018

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, peanuts and beef jerky.



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Snack: Peanuts and trail mix.


Dinner: Fried clams and French fries and a Switchback Ale.

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

What I ate: November 5, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, peanuts and trail mix. And 1.0 oz. Japanese rice crackers.


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

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Snack: 1.0 oz. rice crackers (the second half of the package), and a few cashews.



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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.2 lbs.

What I ate: November 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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Started the poolish and soaker for homemade whole wheat bagels.

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

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Lunch: Spicy tuna salad croissant and Kettle Chips chile verde potato chips.

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Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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

What I ate: November 3, 2018


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

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Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Drew's goddess dressing. And a half glass of Fernlands New Zealand sauvignon blanc.

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Snack: Ofu smoked crackers and peanuts with lemon salt flavor. These were good!

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Dinner: Roasted chicken, rice, gravy, and asparagus. And a glass of Fernlands New Zealand sauvignon blanc.

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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: November 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. And, later, some peanuts and trail 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. Japanese rice crackers.


Dinner: Roasted pork, pineapple, and rice. And a a glass of Fish Eye shiraz.

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

What I ate: November 1, 2018

Breakfast: Bacon, egg and cheese English muffin with 3 1/2 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, trail mix and peanuts.


Lunch: Spicy black bean veggie burger and pickles.

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Snack: Beef jerky and peanuts.


Dinner: Meatloaf, mashed potatoes, and gravy.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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