What I ate: October 30, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa. I accidentally deleted the picture, but it look like last week's.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg for breakfast Wednesday and Friday. 

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

Lunch: Lobster bisque (new recipe). This was good!

Snack: Switchback Ale and 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

Started the poolish and soaker for homemade whole wheat bagels.

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

Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 134.0 lbs.

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This page contains a single entry by Rick Kasguma published on October 30, 2016 10:00 PM.

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