What I ate: July 16, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a half slice of multi-grain toast with butter.

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Chopped the cabbage and started it soaking in brine for homemade kimchi.


Grilled a rib eye steak. Vacuum sealed and froze half of it.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad croissant and potato salad.

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Dinner: Steak and corn. My first sweet corn of the year from Johnson's Covered Bridge Farm Market!

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 16, 2018 10:00 PM.

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What I ate: July 17, 2018 is the next entry in this blog.

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