What I ate: October 3, 2016

Breakfast: Egg, toast and bacon. With one egg, a slice of Heidelberg multigrain toast with butter and 4 slices of bacon.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

Roasted a 4.01 lb. chicken.

Dinner: Roasted chicken, asparagus, gravy and rice.

And 2 glasses of Château La Coudraie Bordeaux, 2021.

Vacuum sealed and froze one more dinner serving (5.2 oz. sliced breast meat) with gravy. Also, 2x 3.2 oz. servings for stir-fry (mixed light and dark meat).

Put the carcass, bones, wings, skin, neck, giblets and other leftover pieces in the pressure cooker with half an onion, celery and a carrot with 32 oz. water.

Vacuum sealed and froze two servings of chicken soup with 2.8 oz. chicken and 16 oz. chicken stock.

Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 133.2 lbs.

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This page contains a single entry by Rick Kasguma published on October 3, 2016 10:00 PM.

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