What I ate: October 17, 2015

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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

Prepared salad mix. It takes some picking through the lettuce mix to pick the best parts, especially half way to the one week expiration date. I figured I'd that ahead of time, add some spinach, and vacuum seal it in jars to make it easier to make a small side salad and to keep it fresher.

And also salad veggies. I didn't add cucumber, because it doesn't keep well vacuum sealed, or tomato, which is best not refrigerated. But I did add carrot, celery, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars.

Snack: Homemade blueberry muffin, previously frozen, with butter. I forgot that I had these in the freezer since I switched Tuesday's breakfast from blueberry muffin and bacon to western omelette.

Lunch: JalapeƱo and cheese pork sausage sandwich. With a side salad with lettuce mix, spinach, cucumber and tomato with Annie's cowgirl ranch dressing. And a Brooklyn Brown Ale.

Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck fall cider. And, later, 0.8 oz. cashews.

Dinner: Veal saltimbocca at Bella Michael's restaurant in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

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This page contains a single entry by Rick Kasguma published on October 17, 2015 10:00 PM.

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