What I ate: December 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.

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

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Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Goose Island IPA.

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Snack: 0.8 oz. cashews.


Dinner: Thanksgiving dinner reprise. It's been vacuum sealed and frozen, but for some reason I was in the mood. Everything reheated in the sous vide, 45 minutes at 160°F from frozen. Then the gravy reheated in a saucepan to get the consistency right. And mashed potatoes reheated in a sauté pan with a little butter and more cream to get their consistency right.

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And a half glass of Ponga New Zealand sauvignon blanc. And, later, 2 glasses of Bota Box shiraz.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 126.0 lbs.

About this Entry

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

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