What I ate: December 27, 2015

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

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

Made a batch of Japanese-style beef curry. Cooking the beef chuck stewing meat in the sous vide (3 hours at 131°F) did the trick! It was super-tender and still moist. 5 servings vacuum sealed and frozen.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing and a Saranac Adirondack Lager.

Snack: 1.0 oz. Wavy Lays potato chips and dip. And more potato chips from the bottom of the bag.

Dinner: Pork with bean sprouts and scallion stir-fry. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on December 27, 2015 10:00 PM.

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