What I ate: March 12, 2017

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.

Started the poolish and soaker for homemade whole wheat bagels.

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

Cooked and froze 2 pounds of bacon.

Lunch: Peppered salami English muffin sandwich. With Kettle Chips hot jalapeño potato chips and a Long Trail Ale.

Snack: 0.8 oz. peanuts.

Dinner: Pasta with meat sauce and zucchini. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 12, 2017 10:00 PM.

What I ate: March 11, 2017 was the previous entry in this blog.

What I ate: March 13, 2017 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives