What I ate: February 22, 2017

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

Made a batch of Buttermilk biscuits.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Smoked spare ribs. Divided into individual servings, vacuum sealed, and frozen (except the one for dinner tonight).

Made a batch of Mexican rice. Vacuum sealed and froze 6 packages of rice and 6 packages of refried beans.

Divided a 16 oz. can of Bush's baked beans (original style) into 4 servings; 3 vacuum sealed and frozen and one for tonight's dinner.

Dinner: Spare ribs, French fries, a buttermilk biscuit, and baked beans. And a Long Trail Double Bag beer.

And a glass of Bota Box malbec.

Weight at beginning of the day: 132.6 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 February 22, 2017 10:00 PM.

What I ate: February 21, 2017 was the previous entry in this blog.

What I ate: February 23, 2017 is the next entry in this blog.

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