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.

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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.

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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.

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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.

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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.

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

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Snack: Empire apple and Cabot extra sharp cheddar cheese.

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

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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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