What I ate: November 7, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings" and salad.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.


Dinner: Roast beef, rice, gravy, and green beans. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 7, 2017 10:00 PM.

What I ate: November 6, 2017 was the previous entry in this blog.

Veggie chicken and broccoli teriyaki rice bowl is the next entry in this blog.

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