What I ate: February 6, 2016

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

Prepped salads. Three salads with celery, carrot, radish, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars with lettuce mix.

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

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


Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's Tuscany Italian dressing and a Red Hook ESB.

Snack: 1.0 oz. Doritos. And, later, 1.0 oz. potato chips and French onion dip and a Woodchuck amber cider.

Started the poolish and soaker for homemade whole wheat bagels. I'll make the dough and form them tomorrow, and boil and bake them on Monday.

Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 131.6 lbs.

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This page contains a single entry by Rick Kasguma published on February 6, 2016 10:00 PM.

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