What I ate: May 16, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling I made Monday evening in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


I took the pork spare ribs out after 18 hours in the sous vide and cooled in a sink of cold water, still sealed, of course! Then dried, coated with homemade barbecue sauce. Into the smoker for an hour at 160°F with hickory wood. Here they are, done, then divided and vacuum sealed, ready for freezing for future dinners.

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Lunch: Salame Toscano English muffin sandwich. With Kettle Chips hot jalapeño potato chips.

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Dinner: Japanese-style beef curry.

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And 2 glasses of Middle Sister malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.0 lbs.