What I ate: September 2, 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.

Walked 2.52 miles in 44:36. Back to my normal walking schedule now that I'm not at the lake all day.

Snack: 1.0 oz. Sriracha chex mix.

Washed, tipped, tailed, cut and blanched (2:00) the green beans from last week's CSA.

Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

Sliced a melon from my CSA. The one I sliced yesterday was two weeks old and wasn't very tasty anymore; this one was much better.

Lunch: Spicy pork and green bean brown rice bowl.

Snack: Fresh edamame from the CSA. Boiled for 3:00 in salted water, drained and sprinkled with salt. Shelled and ate as a delicious snack! And, later, 0.8 oz. cashews.

Dinner: Tuna salad sandwich, a few Kettle Chips barbecue potato chips and a side salad. And a half glass of 90+ New Zealand sauvignon blanc.

Salad with lettuce, celery, carrot, green pepper, cucumber, red onion and tomato with Annie's cowgirl ranch dressing and Olivia's butter and garlic croutons.

And 2 glasses of Barefoot cabernet sauvignon.

Dessert: Melon, from the CSA.

Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.4 lbs

About this Entry

This page contains a single entry by Rick Kasguma published on September 2, 2014 10:00 PM.

What I ate: September 1, 2014 was the previous entry in this blog.

CSA Week #13 (2014) is the next entry in this blog.

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