What I ate: September 17, 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, jalapeƱo 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: Veggie chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And a Switchback Ale.

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Made homemade teriyaki marinade and marinated some thinly sliced pork chips.

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Cleaned and blanched some green beans.

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Dinner: Teriyaki barbecued pork with spicy green beans. And a Bota Box malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 17, 2017 10:00 PM.

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What I ate: September 18, 2017 is the next entry in this blog.

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