What I ate: January 18, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Made the filling for an spicy western omelette (with bacon since I was out of ham) for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. 

Cooked and froze 2 pounds of bacon.

Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Saranac Pale Ale.

Vacuum sealed 4 servings of strip steak, 1.6 oz. each, for pho. Froze 3, refrigerated 1 for tomorrow.

Roasted the beef and bones for pho. Then made the beef stock. Here is is chilling in a sink full of ice water.

Vacuum sealed and froze 3 servings, 16 fl. oz. each. One serving in jar for tomorrow.

Snack: Cheese snack plate. With Cabot hunter's seriously sharp cheddar, Grafton village smoked chili raw milk cheddar, Great Hill Blue raw milk blue cheese, ak-mak crackers and a few almonds. This is the cheese I vacuum sealed in a jar on the 15th, Friday, and it was still as good as freshly sliced. I think I'll be vacuum sealing my cheese plates from now on because it's so much more convenient to make more than one at a time!

Vacuum sealed and froze smoked salmon lox (new post) for my Sunday bagel.

Dinner: Leftover Szechuan beef (new post). My reheated and enhanced leftovers were so good I made a post for it!

And 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 18, 2016 10:00 PM.

Leftover Szechuan beef was the previous entry in this blog.

Bacon, green pepper, jalapeño and cheese omelette is the next entry in this blog.

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