What I ate: September 11, 2016

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

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. 

Diced, vacuum sealed and froze ham for future spicy western omelette breakfasts.

Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

And grilled, vacuum sealed and froze 3 ears of fresh sweet corn.

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

Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a half glass of New Zealand sauvignon blanc.

Snack: 1.0 oz. Doritos and a glass of Bota Box malbec.

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

Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 11, 2016 10:00 PM.

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What I ate: September 12, 2016 is the next entry in this blog.

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