What I ate: May 14, 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.

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

Lunch: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Steak, wild rice mix, and broccoli.

And 2 glasses of Cannonball Cabernet Sauvignon, California, 2009.

Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 133.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 14, 2017 10:00 PM.

What I ate: May 13, 2017 was the previous entry in this blog.

What I ate: May 15, 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