What I ate: June 26, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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


Lunch: Chana Masala and rice. And a Saranac rye IPA.

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CSA Week #3!


Weekly salad prep. This week's salads contain carrot, celery, green pepper, cucumber and red onion. Vacuum sealed in glass jars they'll stay fresh for at least 5 days.

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Dinner: Rib-eye steak, risotto and a salad. Salad with carrot, celery, green pepper, cucumber, red onion and tomatoes with Annie's Tuscan Italian dressing.

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The steak I previously seared on the grill, vacuum sealed and froze. 45 minutes in the sous vide from frozen at 132°F and it's perfectly rare to medium-rare. I made the risotto from scratch; it takes about 30 minutes and requires attention every couple minutes. It sure is delicious, though!

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And 2 glasses of Trapiche malbec.

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Weight at beginning of the day: 123.6 lbs.
Weight at the beginning of the next day: 124.4 lbs.


About this Entry

This page contains a single entry by Rick Kasguma published on June 26, 2013 10:00 PM.

CSA Week #3 (2013) was the previous entry in this blog.

Repairing a wine chiller is the next entry in this blog.

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