What I ate: December 24, 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 veggie, black bean and cheese omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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


Lunch: Bean sprouts with kamaboko and scallions.

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Cooked a eye of round roast beef (a little over a pound) in the sous vide, 90 minutes at 128°F, then chilled. This was a good temperature, might even be do 127°F next time.


Made a batch of gravy with the liquid from the sous vide bag, plus 12 oz. of water and 1/4 cup flour, combined.

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I made 3x servings for dinner (about 4.4 oz. each), 2x for sandwich (about 3.0 oz.) and 1x for stir-fry (3.2 oz.).

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Snack: 0.8 oz. peanuts. And, later, 1.0 oz. Doritos.


Dinner: Roast beef, rice and gravy and green beans.

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And 2 glasses of Chateau Tour Saint-Germain Cotes de Bordeau 2010.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on December 24, 2017 10:00 PM.

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What I ate: December 25, 2017 is the next entry in this blog.

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