What I ate: June 28, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I previously cooked in a freshly heated tortilla.

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I ate breakfast so early I was hungry by 7:45 AM so I had a half slice of Barowski's wheat bread with Woodstock Farms organic peanut butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sautéed beet greens, sardines and rice. The recipe is for kale, but it works great with beet greens and chard, too.

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Snack: 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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Dinner: Salad and barbecued chicken. A salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Tuscan Italian salad dressing and Olvia's garlic and butter croutons.

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And a quarter of Brooks barbecued chicken, breast and wing. Or at least I think it's Brooks. It was from a library fund-raiser and it's that style, regardless. In any case, I had vacuum sealed it, and 50 minutes in the sous vide from frozen at 150°F makes a perfectly reheated chicken! Still moist and tender. With a side of Brooks barbecue sauce (from a jar). Delicious!

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And 2 glasses of Norton Barrel Select malbec.

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Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 122.8 lbs.