What I ate: July 15, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla. This is normally my Wednesday breakfast, but I'm baking homemade bagels tomorrow since it's supposed to be cooler.

Made the dough and formed a batch of homemade whole wheat bagels. They'll rest in the refrigerator overnight and be boiled and baked tomorrow morning. Here they are before resting and forming the holes.

Walked 2.51 miles in, well, I don't know because I forgot to start my GPS watch until a few minutes in.

Snack: 1.0 oz. Sriracha chex mix.

Froze my deli ham. I just realized it was at its use by date, but vacuum sealed and frozen in individual servings (4-5 slices) it's nearly as convenient as it only takes minutes to defrost in cold water.

Lunch: Homemade fresh corn chowder and a side Caesar salad (made with regular lettuce from CSA Week #5). With anchovies, Drew's Caesar Romano dressing and freshly grated Parmesano Romano cheese. I forgot the croutons.

I made two servings of soup; I refrigerated one because I don't think it would freeze well because of the cream and potatoes. Here it is in its vacuum sealed bag, ready to refrigerate.

Prepared the dough for ciabatta bread. That sits out overnight and I'll bake it after the bagels tomorrow morning.

Snack: Empire apple and Cabot extra sharp cheddar cheese.

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

And 2 glasses of Zuccardi malbec.

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 15, 2014 10:00 PM.

What I ate: July 14, 2014 was the previous entry in this blog.

Spicy pork, vegetable and greens brown rice bowl is the next entry in this blog.

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