What I ate: October 20, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing. And a Leinenkugel's Oktoberfest Märzen.

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Walked 3.04 miles in 50:51.


Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.


Made a batch of Japanese-style beef curry. Vacuum sealed and froze 5 servings.

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Lettuce mix for 3 lunch salads, vacuum sealed in jars.

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And salad veggies: celery, carrot, green pepper, red onion and pickled banana peppers. I'll add the cucumber, tomato and lettuce when I make the salad.

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Dinner: Onions and spinach with kamaboko. And a glass of Ponga New Zealand sauvignon blanc.

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Made a jar of pickled jalapeños.

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Weight at beginning of the day: 125.8 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 October 20, 2015 10:00 PM.

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