What I ate: December 9, 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.

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

Lunch: Pork with scallion and broccoli stir-fry.

Snack: 0.8 oz. cashews.

Dinner: Steak and baked potato. The steak was 4.0 oz. (after cooking weight), though Roscoe at some of that, and I saved some of the baked potato to make a stuffed baked potato lunch.

And 2 glasses of Château la Grave Médoc 2011. This was really good, and reasonably priced!

Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.4 lbs.

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This page contains a single entry by Rick Kasguma published on December 9, 2014 10:00 PM.

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