What I ate: May 7, 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.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Grilled, vacuum sealed and froze a package of Hebrew National hot dogs.

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Cooked an eye of round roast beef in the sous vide, 2 hours at 132°F. Sliced, vacuum sealed and froze 13 packages of 3.2 oz. each for stir-fry.

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Cooked a "chef's prime" pork roast in the sous vide, 2 hours at 152°F. Sliced, vacuum sealed and froze 7 packages of 3.2 oz. each for stir-fry.

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Snack: 1.0 oz. cashews.


Dinner: Japanese-style beef curry.

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And 2 glasses of Hacienda Los Haroldos malbec.


Walked to the store, a little over a mile.


And I baked a loaf of zucchini bread.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.0 lbs.