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.

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.

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

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

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

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

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

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

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This page contains a single entry by Rick Kasguma published on November 13, 2016 10:00 PM.

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What I ate: November 14, 2016 is the next entry in this blog.

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