What I ate: March 15, 2015

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

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

Diced and divided a ham steak into 2.0 oz. packages, vacuum sealed and frozen. These are for spicy western omelette Tuesday, though this Tuesday I'll be having toasted bagel with butter and bacon instead of an omelette.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

Lunch: Salame Toscano English muffin sandwich with Kettle Chips hot jalapeƱo potato chips.

Snack: 1.0 oz. tortilla chips with homemade queso dip and a Sauza Hornitos margarita.

Snack: Roasted garlic triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom.

Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

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This page contains a single entry by Rick Kasguma published on March 15, 2015 10:00 PM.

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