What I ate: April 16, 2015

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

Snack: 1.0 oz. Sriracha chex mix.

Made a batch of Japanese-style beef curry. Vacuum sealed and froze 4 dinner servings.

Walked 2.71 miles in around 45:00 (I was running errands and didn't stop the timer each time).

Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeƱo potato chips.

Started a batch of Alton Brown's crunchy chickpeas. The first step is to soak 16 oz. dried chickpeas overnight in red wine vinegar (8 oz.), water (to cover 1") and salt (2 tsp.).

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

Dinner: Pasta with Prosciutto and asparagus.

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: 127.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 16, 2015 10:00 PM.

What I ate: April 15, 2015 was the previous entry in this blog.

Crunchy chickpeas is the next entry in this blog.

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