What I ate: October 9, 2016

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

Made the filling for a 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. 

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

Made a batch of sriracha chex mix.

Made a batch of cornbread. Actually, it was supposed to be jalapeño cornbread, but I forgot the jalapeños!

Started the dough for ciabatta bread.

Lunch: Roasted delicata squash soup (previously frozen) with a side Caesar salad and homemade bread.

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: 133.6 lbs.
Weight at the beginning of the next day: 133.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 9, 2016 10:00 PM.

What I ate: October 8, 2016 was the previous entry in this blog.

Turkey vegetable rice soup is the next entry in this blog.

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