What I ate: May 27, 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.


Walked 2.92 miles in 47:47.


Lunch: Spicy black bean veggie burger and Kettle Chip hot jalapeño potato chips. And a Adirondack Brewery Chatiemac Black Lager.

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Walked into town to run an errand, 1.38 miles.


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

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Dinner: Salmon and green bean risotto. And a glass of 90+ New Zealand sauvignon blanc. The salmon I previously cooked in the sous vide and sautéed, then re-vacuum sealed and frozen. Reheated in the sous vide for 45 minutes at 135°F from frozen and it was perfect! The risotto I made fresh.

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Dessert: Cantaloupe and 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.


About this Entry

This page contains a single entry by Rick Kasguma published on May 27, 2015 10:00 PM.

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