What I ate: March 15, 2016

Breakfast: Spicy western omelette. Filling cooked Sunday 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.


Walked 2.56 miles in 43:21.


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

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Snack: 1.0 oz. potato chips and French onion dip.


I cooked some lamb chops to make Shepherd's Pie on Thursday. I reserved the meat and used the bones and trimmings, plus, onion, carrot and celery, to make stock in the pressure cooker. I'll use some of that to make gravy tomorrow.

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Dinner: Fried clams and French fries. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 131.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 15, 2016 10:00 PM.

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