What I ate: September 17, 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.

Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic almond butter.

Lunch: Soppresata and 12-grain English muffin sandwich with Kettle Chips barbecue potato chips.

Packaged some natural (antibiotic and hormone-free) chicken breast tenders for future meals. Vacuum sealed and frozen.

Packaged some raw ground beef (91 %), vacuum sealed and frozen for future meals, most likely Japanese-style crushed hamburger.

The rest I used to make onion, garlic, and browned ground beef for pasta with meat sauce, 4 servings about 1.8 oz. each.

Cleaned a package of strawberries.

Prepared salad veggies with celery, green pepper, cucumber and radish.

CSA Week #15!

Snack: Celery, cucumber and green pepper with ranch veggie dip.

Dinner: Clams three ways. With homemade ciabatta bread and a Saranac pale ale.

I finally bought a box of wine. When they first came out the wines in boxes were reputedly awful. But I used to drink Banrock Station shiraz, by the glass, served from a bottle, at one of my local restaurants in Montpelier, VT, and it's not bad for cheap wine. The neat thing about the box is that it's light and rectangular, so it reduces the energy and space to ship it. And since the bag is sealed from oxygen, the wine lasts for a long time, even after you open it. This little box is 3L, or 4x 750 ml bottles, and it's way cheaper ($ 17 for the box vs. $ 6 or 7 for the bottle)!   

Dessert: Strawberries and blueberries, and wine.

Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 17, 2014 10:00 PM.

CSA Week #15 (2014) was the previous entry in this blog.

What I ate: September 18, 2014 is the next entry in this blog.

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