What I ate: June 18, 2017

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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

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.

Lunch: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Switchback Ale.

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

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

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This page contains a single entry by Rick Kasguma published on June 18, 2017 10:00 PM.

What I ate: June 17, 2017 was the previous entry in this blog.

What I ate: June 19, 2017 is the next entry in this blog.

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