What I ate: September 10, 2014

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

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Beef with scallion and broccoli stir-fry

CSA Week #14!

Snack: Cucumber, celery and green pepper with ranch dip.

Cooked in the sous vide, sliced, divided, vacuum sealed and froze pork for stir-fry. 7 packages, 3.2 oz. each.

Cleaned a package of strawberries.

Dinner: Mom's barbecued pork and rice. With 5.3 oz. pork, previously vacuum sealed and frozen, meat and sauce separately, reheated in the sous vide, 40 minutes at 152°F.

And 2 glasses of Hacienda Los Haroldos malbec.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.4 lbs.

About this Entry

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

CSA Week #14 (2014) was the previous entry in this blog.

What I ate: September 11, 2014 is the next entry in this blog.

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