What I ate: April 15, 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.

Snack: 1.0 oz. Sriracha chex mix.

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

Started a batch of hot pepper infused vodka with jalapeño and habanero peppers.

Cleaned and diced a package of strawberries.

Made a batch of chili with beef and vegetables. Vacuum sealed and froze 5 servings, about 10.6 oz. each.

Snack: Cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

Made beef for stir-fry in the sous vide from a 1.96 lb. eye of round roast beef. 90 minutes at 133°F. Cooled, diced, divided into 6 3.2 oz. packages, vacuum sealed and frozen. And some for Roscoe.

Dinner: Veal Marsala with couscous. The veal was delicious, but I liked the couscous. I don't think I've ever made it before. I should have made more Marsala sauce to go with the couscous, however.

And 2 glasses of Baron de Roche Coteaux du Languedoc.

Dessert: Strawberries and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

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

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