What I ate: February 4, 2014

Breakfast: Homemade blueberry muffin and bacon, both previously cooked and frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Japanese-style crushed hamburger. With ground beef, onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

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Make a batch of Japanese-style beef curry. 5 servings cooked, vacuum sealed and frozen.

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Snack: 0.8 oz. peanuts.


Dinner: Fried chicken sandwich on a whole wheat hamburger bun with lettuce and wasabi mayonnaise. And 3.0 oz. seasoned Cascadian organic French fries. And some Woodstock Farms bread and butter pickles. I previously made, vacuum sealed and froze the chicken; I just defrosted it for an hour or so in cold water, then deep fried it (again) for 45 seconds.

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And 2 glasses of Graffigna malbec.

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Cooked the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. It's fine reheated, and saves the effort of the somewhat lengthy preparation in the morning.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.