What I ate: January 18, 2015

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Walked 2.49 miles in 40:14. Actually a little less walking time than that, since I stopped for a 2 quick errands but left the timer running.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

Lunch: Roasted acorn squash soup with a piece of homemade ciabatta bread with fleur de sel and olive oil. And a glass of Starborough New Zealand sauvignon blanc.

The squash with olive oil, salt, and black pepper, ready to go into the oven.

And most of the rest of the ingredients ready to make the soup.

Vacuum sealed and froze the other serving.

Made the poolish and soaker for homemade whole wheat bagels. They'll be mixed, kneaded and formed on Monday, boiled and baked on Tuesday.

Snack: 0.8 oz. cashews.

Dinner: Iron Chef Chinese buffet in Oneonta, NY with Mom and Dad.

Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 18, 2015 10:00 PM.

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What I ate: January 19, 2015 is the next entry in this blog.

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