What I ate: November 4, 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.

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

Walked 2.49 miles in 44:01.

Snack: 0.8 oz. cashews.

Lunch: Roasted squash soup. I roasted some squash last week, and I had to use it soon, and homemade squash soup is an excellent way!

Snack: 0.8 oz. peanuts.

Dinner: Japanese-style beef curry.

And 2 glasses of Folonari Montepulciano d'Aburzzo, from a newly opened box.

Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 4, 2014 10:00 PM.

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What I ate: November 5, 2014 is the next entry in this blog.

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