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.

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

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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!

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Cooked and froze 2 pounds of bacon.

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Make a batch of blueberry muffins.

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Made a batch of Sriracha chex mix.

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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!

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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.

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

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

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