What I ate: September 14, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix.

Make a batch of Japanese-style beef curry.

Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.
Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Mom's tempura, previously frozen and reheated for 10 minutes at 350°F on a sheet pan. And a half glass of Cupcake New Zealand sauvignon blanc.

And a glass of Bota Box zinfandel.

Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 14, 2016 10:00 PM.

What I ate: September 13, 2016 was the previous entry in this blog.

What I ate: September 15, 2016 is the next entry in this blog.

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