What I ate: April 19, 2015

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

Diced the ham for spicy western omelette. 1x 1.8 oz. serving refrigerated for tomorrow, the other 3 vacuum sealed and frozen for future weeks.

Cooked and froze 2 pounds of bacon.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

Walked 4.75 miles in 1:18:11.

Lunch: Turkey club sandwich with Kettle Chips hot jalapeƱo potato chips. And a half glass of 90+ New Zealand sauvignon blanc.

Snack: Roasted garlic Triscuits with Cabot extra sharp cheddar and Salame Toscano. And a half glass of 90+ New Zealand sauvignon blanc.

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

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

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

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