What I ate: May 28, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked yesterday 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.

Formed a batch of burgers. Each is 4.0 oz. of 90/10 ground beef, seasoned with salt, freshly ground black pepper, garlic powder, cayenne pepper and a little Worcestershire sauce, and formed in a 3 1/2" cookie cutter. The little one on the left is what was left over, for Roscoe.

Grilled, 2 1/2 minutes per side.

Vacuum sealed and ready to freeze. When I want a burger I'll reheat it, 45 minutes from frozen in the sous vide at 132°F.

Set aside a 5.1 oz. package of raw ground beef, most likely for Japanese-style crushed hamburger.

Lunch: Beef with bean sprouts and scallion stir-fry.

Here's what went into it:

Snack: 3 Late July organic crackers with Yancey's Fancy horseradish cheddar. There are 4 on the plate, but I cut the piece of cheese way bigger than I intended so I ate 3 of the 4.

Dinner: Japanese-style beef curry.

And 2 glasses of Altos del Plata cabernet sauvignon.

Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.