What I ate: October 11, 2015

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

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

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Prepared the poolish and soaker for homemade whole wheat bagels. The dough will be made and formed on Monday and boiled and baked Tuesday morning.

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Baked a batch of buttermilk biscuits.

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Snack: 2 buttermilk biscuits with butter.

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Lunch: Corn and jalapeño chowder. With a side Caesar salad with Drew's Romano Caesar and anchovies, a homemade whole wheat and oat dinner roll (previously frozen) and a half glass of 90+ New Zealand sauvignon blanc.

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Vacuum sealed and froze the two remaining servings.

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Snack: Cracked pepper and olive oil Triscuits with Sierra Nevada Cheese Company jalapeño jack cheese and Columbus salame Toscano.

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Walked 3.04 miles in 51:26.


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

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 11, 2015 10:00 PM.

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