What I ate: March 18, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Pork with bean sprouts and scallion stir-fry.

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Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Cooked an eye of round roast beef in the sous vide, 90 minutes at 132°F. Sliced, vacuum sealed and froze 8 packages, 3.2 oz. each, for stir-fry.

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Dinner: Chicken Marsala at the Unadilla House with Mom.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.8 lbs.

About this Entry

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

What I ate: March 17, 2015 was the previous entry in this blog.

Pot roast #2 is the next entry in this blog.

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