What I ate: January 8, 2014

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

Snack: 1.0 oz. Sriracha chex mix.

Made a meatloaf and gravy. Vacuum sealed and froze 4 individual servings of meatloaf.

Vacuum sealed 2x 8.0 oz. jars of gravy and refrigerated one and froze one. Gravy is better when you don't freeze it, but it might not keep long enough for me to eat the whole frozen meatloaf.

Lunch: Japanese-style crushed hamburger. The package of ground beef for the meatloaf was 1.77 lbs. which was a little too much, so I used 1 lb. 7 oz. in the meatloaf and the rest for lunch. This was a particularly good batch - just the right amount of fresh ginger and garlic. That's not always a given since I don't measure it for this dish.

Vacuum sealed and froze 4x 4.0 oz. packages of ground pork (raw). I thought it might be handy to keep some ground pork on hand for potsticker-type dumplings and such. I keep raw ground beef, chicken, pork chops, salmon, haddock and a few other random things in the freezer, but I thought it would be good to add ground pork.

Started the poolish and soaker for homemade whole wheat bagels. Tomorrow they'll be mixed and formed, and Friday I'll boil and bake them.

Snack: 0.9 oz. cashews.

Dinner: Grilled chicken Caesar salad with roll. Romaine, grilled chicken, anchovies, Drew's Caesar dressing, Olivia's garlic and herb croutons. And a homemade whole wheat roll with butter. And a glass of 90+ New Zealand sauvignon blanc.

And, later, 2 glasses of Aguaribay malbec.

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.8 lbs.