What I ate: August 12, 2014

Breakfast: Homemade blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Snack: 1.0 oz. Sriracha chex mix.

Made a batch of Sriracha chex mix.


Baked a small batch of a half dozen blueberry muffins.


Lunch: Pork with scallion and broccoli stir-fry.


Walk/run intervals, 1 mile, around 15:00 on the treadmill.

Dinner: Veal Parmesan, a side of spaghetti and a salad. The veal was left over from a visit to Roma Italian restaurant in Sidney, NY. It's 1/3 of a serving, because I ate part of it, and I ended up vacuum sealing and freezing two servings! There's 1.8 oz. of spaghetti and 5.0 oz. organic marinara, also previously frozen. I defrosted both in cold water for a few hours in their vacuum sealed bags, reheated the veal for 10 minutes at 350°F in the oven, and the sauce in a saucepan on the stove. And a small salad with Romaine and cucumber and Annie's Tuscany Italian dressing.

And 2 glasses of Urban malbec.

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

About this Entry

This page contains a single entry by Rick Kasguma published on August 12, 2014 10:00 PM.

What I ate: August 11, 2014 was the previous entry in this blog.

CSA Week #10 (2014) is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.