What I ate: February 6, 2016

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

ate.2016.02.06.b.jpg
Prepped salads. Three salads with celery, carrot, radish, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars with lettuce mix.

ate.2016.02.06.c1.jpgate.2016.02.06.c2.jpgate.2016.02.06.c3.jpg
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.

ate.2016.02.06.c5.jpgate.2016.02.06.c4.jpgate.2016.02.06.c6.jpg
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

ate.2016.02.06.s1.jpg

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.

ate.2016.02.06.l.jpg
Snack: 1.0 oz. Doritos. And, later, 1.0 oz. potato chips and French onion dip and a Woodchuck amber cider.

ate.2016.02.06.s2.jpg
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.

ate.2016.02.06.c7.jpg
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.

ate.2016.02.06.d.jpg
Weight at beginning of the day: 130.8 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 6, 2016 10:00 PM.

What I ate: February 5, 2016 was the previous entry in this blog.

What I ate: February 7, 2016 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.