What I ate: July 30, 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 whole wheat tortilla.

Snack: 1.0 oz. Sriracha chex mix.

Grilled a package of Johnsonville "stadium" pork bratwurst, then cooled, vacuum sealed and froze individual servings.

Cleaned a bag of seedless black grapes. Washed, picked out any bad ones, and clipped the bunches into reasonable serving size chunks. Also, a rectangular glass loaf pan fits in my refrigerator much better than a round serving bowl.

Also a washed and sliced a package of strawberries.

Lunch: Turkey sandwich. With deli black forest turkey, lettuce and mayo on one slice of Barowski's wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.

CSA Week #8!

Snack: Strawberries and blueberries.

Prepped and vacuum sealed 2 salads. The salad veggies included celery, carrot, green pepper, cucumber, mushroom and red onion. The cucumber and carrot were from CSA Week #7.

Dinner: Teriyaki tempeh Caesar salad with anchovies, Olivia's butter and garlic croutons, freshly grated Parmesan and Drew's Romano Caesar dressing. With a homemade whole wheat and oat roll with butter. And a half glass of Ponga New Zealand sauvignon blanc.

And 2 glasses of Hacienda Los Haroldos malbec.

Dessert: Strawberries and blueberries and wine.

Tipped, tailed, cut, blanched (2:30) the beans from today's CSA. Vacuum sealed and refrigerated.

Weight at beginning of the day: 129.0 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 July 30, 2014 10:00 PM.

CSA Week #8 (2014) was the previous entry in this blog.

What I ate: July 31, 2014 is the next entry in this blog.

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