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.

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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, jalapeƱo 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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Cooked and froze 2 pounds of bacon.

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Started a batch of hot pepper infused vodka.

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

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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: 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.

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