Calorie Log12/6/2015 12/7/2015 12/8/2015 12/9/2015

450 125 350 150800 650 250 200500 1800 1400 1500250

2000 2575 2000 1850

3.5 km Elliptical none 3.75 km Elliptical 5km Ellipticalest. 300 cal est. 320 cal est. 400 cal

12/10/2015 12/11/2015 12/12/2015 12/13/2015375 375350200

1500

2425

none

12/14/2015 12/15/2015 12/16/2015 12/17/2015

12/18/2015 12/19/2015 12/20/2015 12/21/2015

12/22/2015 12/23/2015 12/24/2015 12/25/2015

12/26/2015 12/27/2015 12/28/2015

12/29/2015 12/30/2015 12/31/2015 1/1/2016

1/2/2016 1/3/2016 1/4/2016 1/5/2016

1/6/2016 1/7/2016 1/8/2016 1/9/2016

1/10/2016 1/11/2016 1/12/2016 1/13/2016

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1/21/2016 1/22/2016 1/23/2016 1/24/2016

1/25/2016 1/26/2016 1/27/2016 1/28/2016

1/29/2016 1/30/2016 1/31/2016 2/1/2016

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2/6/2016 2/7/2016 2/8/2016 2/9/2016

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2/25/2016 2/26/2016 2/27/2016 2/28/2016

2/29/2016 3/1/2016 3/2/2016

3/3/2016 3/4/2016 3/5/2016 3/6/2016

3/7/2016 3/8/2016 3/9/2016 3/10/2016

3/11/2016 3/12/2016 3/13/2016 3/14/2016

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3/19/2016 3/20/2016 3/21/2016 3/22/2016

3/23/2016 3/24/2016 3/25/2016

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3/30/2016 3/31/2016 4/1/2016 4/2/2016

4/3/2016 4/4/2016 4/5/2016 4/6/2016

4/7/2016 4/8/2016 4/9/2016 4/10/2016

4/11/2016 4/12/2016 4/13/2016 4/14/2016

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4/30/2016 5/1/2016 5/2/2016 5/3/2016

5/4/2016 5/5/2016 5/6/2016 5/7/2016

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11/30/2016 12/1/2016 12/2/2016 12/3/2016

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12/23/2016 12/24/2016 12/25/2016 12/26/2016

12/27/2016 12/28/2016 12/29/2016 12/30/2016

12/31/2016 1/1/2017 1/2/2017 1/3/2017

1/4/2017 1/5/2017 1/6/2017

1/7/2017 1/8/2017 1/9/2017 1/10/2017

1/11/2017 1/12/2017 1/13/2017 1/14/2017

1/15/2017 1/16/2017 1/17/2017 1/18/2017

1/19/2017 1/20/2017 1/21/2017 1/22/2017

1/23/2017 1/24/2017 1/25/2017 1/26/2017

1/27/2017 1/28/2017 1/29/2017

1/30/2017 1/31/2017 2/1/2017 2/2/2017

2/3/2017 2/4/2017 2/5/2017 2/6/2017

2/7/2017 2/8/2017 2/9/2017 2/10/2017

2/11/2017 2/12/2017 2/13/2017 2/14/2017

2/15/2017 2/16/2017 2/17/2017

2/18/2017 2/19/2017 2/20/2017 2/21/2017

2/22/2017 2/23/2017 2/24/2017 2/25/2017

2/26/2017 2/27/2017 2/28/2017 3/1/2017

3/2/2017 3/3/2017 3/4/2017 3/5/2017

3/6/2017 3/7/2017 3/8/2017 3/9/2017

3/10/2017 3/11/2017 3/12/2017

3/13/2017 3/14/2017 3/15/2017 3/16/2017

3/17/2017 3/18/2017 3/19/2017 3/20/2017

3/21/2017 3/22/2017 3/23/2017 3/24/2017

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3/29/2017 3/30/2017 3/31/2017 4/1/2017

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4/13/2017 4/14/2017 4/15/2017 4/16/2017

4/17/2017 4/18/2017 4/19/2017 4/20/2017

4/21/2017 4/22/2017 4/23/2017 4/24/2017

4/25/2017 4/26/2017 4/27/2017

4/28/2017 4/29/2017 4/30/2017 5/1/2017

5/2/2017 5/3/2017 5/4/2017 5/5/2017

5/6/2017 5/7/2017 5/8/2017 5/9/2017

5/10/2017 5/11/2017 5/12/2017 5/13/2017

5/14/2017 5/15/2017 5/16/2017

5/17/2017 5/18/2017 5/19/2017 5/20/2017

5/21/2017 5/22/2017 5/23/2017 5/24/2017

5/25/2017 5/26/2017 5/27/2017 5/28/2017

5/29/2017 5/30/2017 5/31/2017 6/1/2017

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12/6/2017 12/7/2017 12/8/2017 12/9/2017

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12/29/2017 12/30/2017 12/31/2017 1/1/2018

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Prep Time: 8 minutesCook Time: 40 minutesYields: About 3 Servings

2 Tablespoons chopped garlic1 Tablespoon Paprika1 Tablespoon Onion Powder2 Teaspoons Cayenne Pepper1 Tablespoon Cornstarch3 Tablespoons Olive OilSalt & Pepper

For the Sauce:1 Cup Sour Cream5 Tablespoons Lime juice or 1/2 of a juiced limeFreshly Chopped Cilantro

Preheat Oven to 440 F

Baked Garlic Potato Fries with Cilantro Lime dipping sauce

4-5 medium sized potatoes - Red skinned are my favorite, but any potatoes you might have laying around will do.

Chop your potatoes into medium sized cubes. Not so big they will take a long time to cook fully, but not so small they will burn.

Pour olive oil into a medium sized bowl and add your chopped garlic (or garlic powder if you're out of fresh garlic) and microwave until just fragrant, about 30 seconds.

Add your potatoes to the bowl with the garlic oil, cover and toss gently to coat the potatoes, then keep covered and microwave 5-7 minutes or until the edges of the potatoes are just becoming translucent.

In a small bowl, mix together the corn starch, paprika, onion powder, and cayenne pepper. Pour over potatoes when finished in the microwave and shake to distribute evenly.

Grease a cookie sheet and spread the potatoes over it in a single layer. Sprinkle on salt and freshly ground pepper.

Bake for 15-18 minutes then flip the potatoes to prevent burning on one side, and set to cook for another 20 minutes.

While your potato fries are baking, stir your sour cream and add in your lime juice. Not stirring your sour cream before adding the lime will cause your sour cream to curdle! Then add in your cilantro.

When the fries are done, remove them from the oven and allow to cool for a few minutes.

Sunday GravyFor the Sauce:

1lb meaty pork neck bones or 1 lb pork spareribs1lb veal stew meat or 2 veal shoulder chops

4garlic cloves

For the Meatballs:

12cup plain breadcrumbs

2tablespoons finely choppedfresh flat-leaf parsley

pepper

1 Pound Pasta

Pat the pork dry and put the pieces in the pot.Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.Transfer pork to a plate.Brown the veal in the same way and add it to the plate.Place the sausages in the pot and brown on all sides.Set the sausages aside with the pork.Drain off most of the fat from the pot.Add the garlic and cook for about 2 minutes or until golden.Remove and discard the garlic.Stir in the tomato paste and cook for 1 minute.With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.Or for a chunkier sauce, just chop up the tomatoes and add them.Add the water; and salt and pepper to taste.Add the pork, veal, sausages, and basil and bring the sauce to a simmer.Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.If the sauce becomes too thick, add a little more water.Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.Mix together thoroughly.Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.Heat the oil in a large heavy skillet.Add the meatballs and brown them well on all sides.

2tablespoonsolive oil

1lbItalian sausage

14cuptomato paste3(28 ounce) canspeeledItalian tomatoes2cupswater6leavesfresh basil, torn into small pieces

1lbground beef(or combination of beef or pork)

2largeeggs1teaspoon finely mincedgarlic12cup freshly gratedromano cheeseor12cupparmesan cheese

1teaspoonsalt

2tablespoonsolive oil

Directions: To make the sauce, heat the oil in a large heavy pot over medium heat.

They will finish cooking in the sauce.Transfer the meatballs to a plate.After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.To serve, remove the meats from the sauce and set aside.Toss the cooked pasta with the sauce.Sprinkle with cheese.Serve the meats as a second course, or reserve them for another day.

Fish ChowderINGREDIENTS4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice2 tablespoons unsalted butter2 medium onions (14 ounces), cut into 3/4-inch dice6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)2 dried bay leaves2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick

Kosher or sea salt and freshly ground black pepper3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed1 1/2 cups heavy cream (or up to 2 cups if desired)For garnish2 tablespoons chopped fresh Italian parsley2 tablespoons minced fresh chives

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.2. Add the butter, onions, savory or thyme, and bay leaves to the pot and saut, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

5. When ready to serve, reheat the chowder over low heat; don,et it boil. Warm the cracklings in a low oven (200 F) for a few minutes.6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can4here are alternatives listed in the recipe.

Soup

5 cupsStrong Fish Stock,Traditional Fish Stock,Chicken Stock, or water (as a last resort)

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowderafterit has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.2. Add the butter, onions, savory or thyme, and bay leaves to the pot and saut, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

5. When ready to serve, reheat the chowder over low heat; don,et it boil. Warm the cracklings in a low oven (200 F) for a few minutes.6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can4here are alternatives listed in the recipe.

Salad Meat Sides Dessert

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowderafterit has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can4here are alternatives listed in the recipe.

App

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowderafterit has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

3. Add the potatoes and stock. If the stock doesn#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

Coq Au Vin1 Bottle Red wine to taste (375ml-750)1/4 Cup Cognac1 Yellow Onion

~3-4 lbs of Chicken (Dark Meat preferred, but not necc.)Carrots Celery

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