What I ate: May 21, 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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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Bacon and cheddar quiche and a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing. And a half glass of 90+ New Zealand sauvignon blanc. This was good; I got the quiche yesterday from The Meeting Place in Unadilla, NY and warmed it a little, 8 minutes at 350°F.

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Made a batch of buttermilk biscuits.

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Made a batch of pickled jalapeños.


Snack: 1.0 oz. potato chips and French onion dip.

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Dinner: Brooks barbecued chicken, previously vacuum sealed and frozen. Reheated in the sous vide.

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And 2 glasses of Vadossi Chianti riserva, 2012.


Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

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This page contains a single entry by Rick Kasguma published on May 21, 2017 10:00 PM.

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What I ate: May 22, 2017 is the next entry in this blog.

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