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.

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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.

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Started the poolish and soaker for homemade whole wheat bagels.

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

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Cooked and froze 2 pounds of bacon.

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

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Snack: 0.8 oz. peanuts.


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

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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.

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