What I ate: December 7, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Started 12 oz. of cut stewing beef in the sous vide for Japanese-style beef curry. 2 hours at 133°F.

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Lunch: Spicy tuna salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Finished making Japanese-style beef curry. Vacuum sealed and froze 4 servings of about 8.0 oz. each.

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Dinner: Gardein fishless filets, French fries, and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a Switchback Ale.

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Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 125.0 lbs.

About this Entry

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

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

Curried veggie chicken salad croissant is the next entry in this blog.

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