What I ate: July 9, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

Grilled rib eye steaks. Well, it started out as one large steak, 1.27 lbs. and $ 17.13, but but I trimmed off some fat and cut it into 3 pieces. Grilled, cooled, vacuum sealed and frozen. Each steak is 4.8 to 5.9 oz. (cooked weight), which is a normal serving size for me, and also makes this nicer cut of meat not so ridiculously priced.

Grilled a package of Hebrew National beef hot dogs. Vacuum sealed and frozen.

Lunch: Veggie sausage and green pepper stir-fry.

Made a batch of garlic scape pesto.

CSA Week #5!

Prepped 3 salads for the upcoming week. The veggies included celery, carrot, cucumber, green pepper and red onion. Vacuum sealed in jars they'll keep for several days.

Cleaned a package of strawberries.

And another batch of garlic scape pesto since I had garlic scapes in the CSA today, and I still had basil left over from this morning.

Dinner: Sushi regular platter at Mt. Fuji Japanese restaurant in Oneonta, NY, with Mom and my nephew. With miso soup and salad. And a glass of Kendall Jackson chardonnay.

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.

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This page contains a single entry by Rick Kasguma published on July 9, 2014 10:00 PM.

CSA Week #5 (2014) was the previous entry in this blog.

Pasta with prosciutto and peas with garlic scape pesto is the next entry in this blog.

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