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.

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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.

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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.

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

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

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Vacuum sealed and froze the other serving.

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

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Snack: 0.8 oz. cashews.


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

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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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