What I ate: October 25, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with scallions, broccoli and noodles.

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Snack: Homemade hummus and New York Style (brand) hot pepper pita chips. And a half glass of Cupcake New Zealand sauvignon blanc.

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Dinner: Mom's tempura (previously frozen) and rice. Shrimp, fish, onions, green peppers and asparagus.

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Vacuum sealing works quite well - as long as you freeze it before vacuuming it so it doesn't get crushed! When reheating, it's a good idea to microwave the fish for 15-20 seconds to give it a head start on cooking because it's large and dense. Everything else can heat in 9 to 10 minutes at 350°F from frozen on a sheet pan in the oven.

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And 2 glasses of Sledgehammer El Gaucho malbec. This is not one of my favorites; hopefully I'll be able to remember that when I'm in the wine store.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.