What I ate: September 9, 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 3.04 miles in 50:32.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Roasted garlic and quinoa veggie burger (new post) with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Lake Placid Ubu Ale.

Snack: 0.7 oz. smoked squid and senbei. And, later, 0.8 oz. cashews.

Cooked in the sous vide a 2.37 lb. eye of round roast beef. Sliced, vacuum sealed and froze 8 packages of 3.2 oz., plus some more for Roscoe.

Dinner: Roast beef, rice and gravy with broccoli. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.4 lbs.

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This page contains a single entry by Rick Kasguma published on September 9, 2015 10:00 PM.

Roasted garlic and quinoa veggie burger was the previous entry in this blog.

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