What I ate: March 23, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.


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


Lunch: Bacon and poblano pepper quiche and a side salad with green leaf lettuce, cucumber, tomato. and Drew's chipotle ranch dressing. And a half glass of xx New Zealand sauvignon blanc.


Roasted a chicken. Made 4x servings for dinner (5.0 oz. each), 2x servings for stir-fry (2.8 oz. each).


And 4x servings of gravy (5.0 oz. each).


Then used the carcass, wings, and other bits to make chicken soup. 3x servings of 16 oz. with xx oz. chicken bits.

Snack: 2.0 oz. Doritos and a half glass of Bota Box malbec.

Dinner: Chicken with sun dried tomatoes and Marsala wine sauce with linguini at Stella Luna in Oneonta, NY, with Jan, Steve, and Dad. And 2 glasses of Chianti.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 23, 2019 10:00 PM.

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What I ate: March 24, 2019 is the next entry in this blog.

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