What I ate: June 13, 2013

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Cooked and froze 2 pounds of bacon.

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Made a batch of homemade spicy pork breakfast sausage.

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Lunch: A salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Asian sesame salad dressing. Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Pongo New Zealand sauvignon blanc.

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From what I've read, hummus can be frozen. I packaged up 2.5 oz. by weight, which is the amount to fill a 2 oz. ramekin, like the one above. We'll see how it works.

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar.
 
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Dinner: Japanese-style chicken curry and rice.

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And, later, 2 glasses of Cholila Ranch malbec.


Dessert: 5.0 oz. of homemade apple rhubarb ginger sorbet. I used the rhubarb from CSA Week #1 and it was delicious!

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Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.4 lbs.