What I ate: June 4, 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: Homemade clam chowder, side Caesar garden salad, and a slice of homemade bread. And a glass of 90+ New Zealand sauvignon blanc.

Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, almonds, and a half glass of 90+ New Zealand sauvignon blanc.

Dinner: Crushed hamburger with spinach and rice. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 4, 2017 10:00 PM.

What I ate: June 3, 2017 was the previous entry in this blog.

Sautéed scallops with asparagus 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