What I ate: May 29, 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.

Walked 3.10 miles in 50:22.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

Lunch: Pork with scallion and broccoli stir-fry.

Started the poolish and soaker for homemade whole wheat bagels. I'll make the dough and form the bagels Saturday and boil and bake them on Sunday,

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

Dinner: Sausage sandwich dinner. With a Johnsonville jalapeño and cheese smoked pork sausage with Dijon mustard and homemade pickled jalapeños. Also, a side of sauerkraut and Kettle Chips hot jalapeño potato chips.

And an Adirondack Brewery Super Dort Lager.

Dessert: Cantaloupe and 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 129.0 lbs.

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This page contains a single entry by Rick Kasguma published on May 29, 2015 10:00 PM.

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