What I ate: November 13, 2016

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

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Made the filling for an 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.

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Diced, vacuum sealed and froze the remainder of the ham.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 3 Danish butter cookies.

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Lunch: Cheeseburger, Kettle Chips hot jalapeño potato chips and a Leinenkugel's Oktoberfest Märzen.

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Snack: 2 ak-mak crackers, Monchevre goat cheese, a few almonds and a half glass of Matua New Zealand sauvignon blanc.

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

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Weight at beginning of the day: 132.0 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 November 13, 2016 10:00 PM.

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