What I ate: May 21, 2014

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

Snack: 1.0 oz. Sriracha chex mix.

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

Lunch: Pork with scallion and broccoli stir-fry.

Started a new batch of hot pepper infused vodka (new post). I just realized I never posted a recipe for it.

Snack: 0.7 oz. peanuts.

Dinner: Veal marsala (new recipe) with polenta. This was really good - I'll definitely make this again.

And 2 glasses of Los Ailos malbec.

Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 21, 2014 10:00 PM.

Veal Marsala #1 was the previous entry in this blog.

Queso dip #3 is the next entry in this blog.

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