What I ate: November 6, 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 a batch of sriracha chex mix.

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Made a batch of pickled jalapeños.

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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. 

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

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Made a batch of Mexican rice.

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Lunch: McDonalds quarter pounder with cheese.

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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: 133.4 lbs.
Weight at the beginning of the next day: 133.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 6, 2016 10:00 PM.

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