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.

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

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

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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.

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

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Marinated the tofu for Thai curry.

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

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

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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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