What I ate: December 13, 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. And, later, 0.8 oz. cashews.

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Made the dough and formed homemade whole wheat bagels. I'll boil and bake them tomorrow.


Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. 

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I transferred one of the servings of chorizo breakfast burrito filling to a vacuum sealed bag (light vacuum, 15 seconds, 0.08 KPa) as a test.

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Also prepared the egg and cheese for sausage, egg and cheese English muffin. Normally I make this fresh, but I thought I'd try making it ahead, vacuum sealed (light vacuum, 15 seconds, 0.08 KPa) to see how that works.

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Diced, vacuum sealed and froze the rest of the ham steak.

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Walked 2.42 miles in 40:24.


Lunch: Turkey club sandwich. With a side salad with lettuce mix, cucumber, tomato and Annie's Tuscany Italian dressing and Kettle Chips hot jalapeño potato chips. And a half glass of Fernlands New Zealand sauvignon blanc.

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Snack: Popcorn (1/8 cup before popping) with butter and salt. And 1.0 oz. Doritos. And 1.0 oz. Wavy Lays potato chips with Heluva Good French Onion dip. And some Banrock Station shiraz. Too many snacks!

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

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on December 13, 2015 10:00 PM.

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