What I ate: June 23, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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

Ideally I would not be spending the morning baking with a high temperature of 84°F forecast, but for some reason I ran out of a bunch of things that require baking all at once. And it's summer and it's going to be hot all week. Good thing I have air conditioning!

Made Ciabatta Bread #4. And it worked this time, and it is delicious!

Cooked and froze 2 pounds of bacon.

Make a batch of blueberry muffins.

Made a batch of Sriracha chex mix.

In case you're wondering, the bread had to go in first based on when it was done with its second rising. It was baked at 425°F. The rest followed based on decreasing temperature: 400°F, 375°F and 250°F. This took a long time; I don't have four ovens!

Snack: A slice of my fresh ciabatta bread with olive oil. It was really, really good!


Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog bun with Dijon mustard and pickle relish. And Kettle Chips barbecue potato chips. And a Saranac pale ale. I was originally going to make the healthier beef with bean sprouts and scallion stir-fry but I didn't feel like it after cooking all morning.

Snack: 1.0 oz. Tostitos tortilla chips with Green Mountain Gringo salsa (spicy) and a Saranac wild hop pils.

Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom.


Weight at beginning of the day: 124.0 lbs.
Weight at the beginning of the next day: 124.2 lbs.