What I ate: April 2, 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, jalapeƱo and egg for breakfast Wednesday and Friday.

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

Cooked and froze 2 pounds of bacon.

Started a batch of hot pepper infused vodka.

Lunch: Cheeseburger and 3.0 oz. tater tots. And a Goose Island IPA.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 2, 2017 10:00 PM.

What I ate: April 1, 2017 was the previous entry in this blog.

What I ate: April 3, 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