What I ate: May 6, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat 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, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later a bacon, jalapeño and cheddar scone.

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Lunch: Chicken kimchi soup.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

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Dinner: Beef and zucchini lasagna (new post with an updated recipe). And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 6, 2018 10:00 PM.

Beef and zucchini lasagana #2 was the previous entry in this blog.

What I ate: May 7, 2018 is the next entry in this blog.

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