What I ate: December 22, 2014

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Lunch: Pork with scallion and broccoli stir-fry and rice.

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Snack: 0.8 oz. peanuts. And, later, 1.0 oz. smoked squid and 2 senbei (Japanese rice crackers).

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Dinner: Barbecued chicken (new post) and a side Caesar salad with anchovies. This was really good! I previously vacuum marinated the chicken overnight in Brooks' marinade, grilled it for about 9 minutes, flipping every few minutes, cooled, vacuum sealed and froze it. Reheated from frozen for 45 minutes in the sous vide at 160°F it was perfect and juicy! The sous vide cooking step is necessary because it was not fully cooked through from being on the grill, but was by the time it came out of the sous vide.

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And 2 glasses of Conti Torraiolo Sangiovese 2013.


Dessert: Cantaloupe.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on December 22, 2014 10:00 PM.

What I ate: December 21, 2014 was the previous entry in this blog.

Barbecued chicken in the style of Brooks #2 is the next entry in this blog.

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