What I ate: June 19, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Made a batch of Sriracha chex mix.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

And vacuum sealed and froze the rest of the ham in an 8 oz. package of baked ham.

Made a batch of pickled jalapeños. Here are the jalapeños before pickling.

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

Lunch: Mom's mackerel and sushi at the lake with Mom and Dad. And another serving.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

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

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This page contains a single entry by Rick Kasguma published on June 19, 2016 10:00 PM.

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