What I ate: September 9, 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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Started the cabbage brining for a batch of homemade kimchi.


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

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And, later, trail mix and peanuts.

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Lunch: Ham and Swiss cheese sandwich and Kettle Chips hot jalapeño potato chips. And a Switchback Ale.

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Snack: 1.0 oz. potato chips with French onion dip and a Woodchuck amber cider.

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Dinner: Salmon teriyaki with broccoli.

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Started fermenting the batch of homemade kimchi.

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Weight at beginning of the week: 128.8 lbs.
Weight at the beginning of the next day: 130.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 9, 2018 10:00 PM.

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