What I ate: July 24, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Started the poolish and soaker to make homemade whole wheat bagels on Friday.

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After sitting out at room temperature for 3 hours, the poolish really expanded! After this, it went into the refrigerator overnight. The last time I made bagels they came out kind of flat because I didn't realize that my yeast had expired a few months prior. Oops!

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Made a batch of sweet and spicy garlic sauce for my lunch stir-fry and a future dinner.

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Lunch: Veggie and tempeh stir-fry with spicy garlic sauce (new post). With bok choy, carrots and broccoli and teriyaki marinated tempeh. It was delicious!

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CSA Week #7!


Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar and 1/2 glass of Pongo New Zealand sauvignon blanc.

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Dinner: Japanese-style beef curry with rice.

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And 2 glasses of Gougenheim malbec.

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