What I ate: November 12, 2015

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

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


Vacuum sealed jars of lettuce and spinach mix. In the bottom of three of them I put the salad veggies: celery, carrot, radish, green pepper, pickled banana peppers and red onion. I had been putting them in a separate jar, but decided to try putting them together this time.

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Lunch: Spicy black bean veggie burger with a side salad with lettuce and spinach mix, cucumber, tomato, celery, carrot, radish green pepper, red onion, pickled banana pepper and Annie's cowgirl ranch dressing. And a Red Hook ESB.

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Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's sharp cheddar cheese and Columbus salame Toscano. And, later, 1.0 oz. Doritos.

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Started the dough for Ciabatta bread. It's an 18-hour no-knead recipe and I'll bake it tomorrow.

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Bottled the batch of hot pepper infused vodka.


Dinner: Steak salad. With 2.4 oz. strip steak, lettuce mix, spinach, cucumber, tomato, celery, carrot, radish green pepper, red onion, pickled banana pepper, Annie's Asian sesame dressing and Olivia's garlic and olive oil croutons. And a homemade whole wheat dinner roll (previously frozen) with butter and 2 glasses of Tormarseca Primativo 2012 (Puglia, Italy).

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Weight at beginning of the day: 125.6 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 November 12, 2015 10:00 PM.

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