What I ate: August 3, 2013

Breakfast: Pancakes and bacon.

I made a new batch of pancakes today; I froze and vacuum sealed the leftovers.

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

Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

Started a batch of homemade ciabatta bread dough to bake tomorrow.

Lunch: Corn chowder (new recipe). This was delicious! I only made a two-serving tester recipe but I'll make this again. With cream and potatoes in it, freezing would not be ideal, so I refrigerated the other serving to eat this week.

Snack: Bruschetta with toasted homemade ciabatta bread, olive oil, tomato, mozzarella, salt, and fresh basil. Delicious! And a half glass of Cupcake New Zealand savignon blanc.

Dinner: Whole wheat pasta with zucchini, tomato and prosciutto (new recipe).

And 2 glasses of Aguaribay malbec.

Weight at beginning of the day: 123.8 lbs.
Weight at the beginning of the next day: 124.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 3, 2013 10:00 PM.

Whole wheat pasta with zucchini, tomato and prosciutto #2 was the previous entry in this blog.

Ciabatta bread #5 is the next entry in this blog.

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