What I ate: February 16, 2016

Breakfast: Spicy western omelette. Filling cooked Monday 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. And, later, 1.0 oz. almonds.


Started a batch of hot pepper infused vodka with 2 large jalapeño, a serano and a dried habanero pepper with 46 oz. vodka.

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Started a batch of homemade pickled jalapeños.

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Made a batch of chili with beef and vegetables. I ate the last frozen vacuum sealed package yesterday.

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Prepped 3 salads with veggies and lettuce mix. With pepperoncini, celery, carrot, radish, green pepper and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

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Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini and red onion with Annie's cowgirl ranch dressing.

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Prepped the cheese for three cheese plates: Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese  and Roth moody blue smoked blue cheese.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese with 2 ak-mak crackers and some almonds. And, later, 1.0 oz. potato chips and French onion dip.

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Dinner: Beef with bean sprouts, broccoli and scallion stir-fry. And 2 glasses of Bota Box Shiraz.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 16, 2016 10:00 PM.

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