What I ate: November 12, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Post-Breakfast: Two small slices of wheat French bread toast (from the bread I used to make garlic bread last night), with Woodstock Farms organic peanut butter.

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Vacuum marinated 4.1 oz. of pork for tonight's miso marinated pork.

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Cooked the remainder in the sous vide for stir-fry pork. Vacuum sealed and froze 7 servings, 3.2 oz. each, plus a little left over for Roscoe.

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Lunch: Turkey and cabbage stir-fry.

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Grilled, vacuum sealed and froze a package of Johnsonville pork "stadium" bratwurst.

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Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

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Snack: 1.2 oz. (35 grams) of smoked squid.

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Cleaned and diced a melon.

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Walked 2.32 miles in 40:31.


Dinner: Miso marinated pork with rice and broccoli. This is really delicious; I should make this more often! With a half glass of 90+ New Zealand sauvignon blanc.

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Dessert: Melon and 2 glasses of Folonari Montepulciano d'Aburuzzo.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 12, 2014 10:00 PM.

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What I ate: November 13, 2014 is the next entry in this blog.

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