What I ate: October 1, 2014

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

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


Lunch: Roasted chicken and cabbage stir-fry.

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Diced, vacuum sealed and froze 2.0 to 2.5 oz. packages of ham steak. I figured this would be good for making a quick Western omelette with ham, green pepper and onion.

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

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CSA Week #17!


Cooked, sliced, divided, vacuum sealed and froze 5x 3.2 oz. packages of pork for stir-fry. I also made packages of the trimmings for Roscoe. I have no idea why it never occurred to me to sous vide the layer with the stringy tissue in it; cooked in the sous vide for 2+ hours at 153°F is softens right up and is fine for Roscoe once cut into tiny pieces.

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Dinner: Mom's tempura, previously frozen and reheated in the oven, 8 minutes at 350°F.

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And 2 glasses of Banrock Station shiraz.


Cleaned a package of strawberries.

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Dessert: Strawberries and blueberries.

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Baked a loaf of zucchini bread.

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Baked a batch of blueberry muffins. I make them a half dozen at a time because I freeze them and eat one per week, and I don't want them to be in the freezer for too long.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 1, 2014 10:00 PM.

CSA Week #17 (2014) was the previous entry in this blog.

What I ate: October 2, 2014 is the next entry in this blog.

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