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.

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Made a batch of Sriracha chex mix.

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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.

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

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

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

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

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

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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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