What I ate: November 5, 2017

Breakfast: Bagel, lox and cream cheese on a Lender's plain frozen 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, jalapeƱo and egg for breakfast Wednesday and Friday.

Diced, vacuum sealed and froze the rest of the ham steak.

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

Made the dough and formed homemade whole wheat bagels. Also boiled and baked them; normally I do that the next day but I wanted to get the cooking over with during the weekend.

Lunch: Clam chowder (previously frozen). And a side Caesar salad. And a half glass of Fernlands New Zealand sauvignon blanc.

Marinated the tofu for Thai curry.

Snack: 1.0 oz. Doritos and a half glass of Bota Box malbec. Actually, double that.

Dinner: Tofu and vegetable Thai curry (new recipe). This was really good! And a half glass of Starborough New Zealand sauvignon blanc.

Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 128.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 5, 2017 10:00 PM.

Tofu and vegetable Thai curry was the previous entry in this blog.

What I ate: November 6, 2017 is the next entry in this blog.

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