What I ate: January 19, 2015

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.


Mixed, kneaded and formed homemade whole wheat bagels. They'll be boiled and baked on Tuesday.

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. Normally I'd make the spicy western omelette filling as well, but I'm having a bagel tomorrow instead.

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. cashews. And, later, 0.8 oz. peanuts.


Dinner: Beef lasagna. Previously vacuum sealed and frozen. Defrosted the vacuum sealed package in water, then reheated in the oven, 20 minutes at 350°F. With homemade ciabatta bread, previously frozen. Defrosted then warmed with the lasagna for the last 5 minutes. With fleur de sel and olive oil.

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And 2 glasses of Cantina Santadi Carignano del Sulcis.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

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This page contains a single entry by Rick Kasguma published on January 19, 2015 10:00 PM.

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