What I ate: June 24, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.


Made the dough and formed homemade whole wheat bagels.

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.


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


Made a batch of bacon, jalapeño and cheddar scones. These were whole wheat, made with King Arthur white whole wheat flour.


And had one for a snack.


Boiled and baked bagels. Normally I make them the next day, but they still had 4 hours for the dough to retard in the refrigerator, which is probably enough.



Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.


And, later, popcorn with butter and salt.


Dinner: Cheesesteak sandwich with Kettle Chips hot jalapeño potato chips and a Switchback Ale.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 24, 2018 10:00 PM.

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What I ate: June 25, 2018 is the next entry in this blog.

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