What I ate: November 25, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

I started the turkey cleanup last night, breaking it down so it fit in zip-lock bags, but today is the real day, making turkey soup and stock, and vacuum sealing and freezing the leftovers.

Some of the other leftovers included some kamaboko, 3 servings of around 2.0 oz..

Stuffing, 3 serings of 3.7 oz. each.

Mashed potatoes, 2 servings of 4.5 oz. each.

And soup. 5 servings of turkey soup (12 oz.) with 3.0 oz. turkey. And one package of plain turkey stock, 16 oz.

And 6 packages of turkey, sliced for dinner (5.5 oz.) and gravy (6.0 oz).

Lunch: Mom's tuna sashimi at the lake with the family.

Dinner: Mom's pot roast at the lake with the family.

And 2 glasses of Apothic Inferno, red blend aged in whiskey barrels. It was different, but I liked it!

Weight at beginning of the day: 133.8 lbs.
Weight at the beginning of the next day: 133.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 25, 2016 10:00 PM.

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What I ate: November 26, 2016 is the next entry in this blog.

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