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.


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.


Started the cabbage brining for a batch of homemade kimchi.

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


And, later, trail mix and peanuts.


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


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


Dinner: Salmon teriyaki with broccoli.


Started fermenting the batch of homemade kimchi.


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

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

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