What I ate: October 28, 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.

Cooked and froze 2 pounds of bacon.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Homemade clam chowder (made today) and bread (previously frozen).

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

Dinner: Digiorno rising crust supreme pizza. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: ? lbs. (forgot to weigh)

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This page contains a single entry by Rick Kasguma published on October 28, 2016 10:00 PM.

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What I ate: October 29, 2016 is the next entry in this blog.

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