What I ate: May 23, 2013

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

I was going to use the piece of leftover pork to make miso marinated pork. I came up with a few recipe improvements and started making the sauce and cutting up the pork when I discovered that my miso had gone bad! The base already had ginger, soy sauce, sugar and sake so I just added a little more soy sauce and sake to make a homemade teriyaki marinade. I had already cut the pieces of pork into bite-sized pieces so I'll probably have to cook them on the griddle pan instead of the grill like teriyaki barbecued pork. Here's the pork vacuum marinating:

And later, after cooking.


Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog bun with Dijon mustard and pickle relish. And Kettle Chips hot jalapeƱo potato chips. And a Saranac pale ale.

With one 12 oz. breast of chicken from yesterday, I made two servings of fried chicken fingers. These are a lot less work than the whole pieces of chicken I made yesterday!

Snack: 4 Late July organic crackers with pepper jack cheese. And a half glass of Cupcake New Zealand sauvignon blanc.

Dinner: Japanese-style chicken curry.

And 2 glasses of Cholila Ranch malbec.

Normally I'd have a chorizo breakfast burrito Friday or Saturday, using the filling I made last Wednesday. But since I'm not going to be home for breakfast I decided to have my bagel, lox and cream cheese tomorrow and freeze the chorizo filling.

Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 121.8 lbs.