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.

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: 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.

Made a batch of buttermilk biscuits.

Made a batch of pickled jalapeños.

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

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

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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