What I ate: September 24, 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.

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


Started a batch of homemade hot pepper infused vodka.

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Vacuum sealed and froze some veal leg cutlets, for future dinners of Veal Marsala.

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Lunch: Veggie sausage and green pepper stir-fry.

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CSA Week #16!


Snack: 0.7 oz. peanuts.


Dinner: Mom's fried rice. Previously frozen, reheated boil-in-bag 18 minutes from frozen. I was going to make something else, but my project ran long so I decided on something quick and easy.

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And 2 glasses of Maipe malbec. I used to get this in a bottle, but I found this box, which is equivalent to 4 bottles. Cheaper and it lasts for weeks.

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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 24, 2014 10:00 PM.

CSA Week #16 (2014) was the previous entry in this blog.

What I ate: September 25, 2014 is the next entry in this blog.

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