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.

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

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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.

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

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

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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.

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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.

What I ate: March 22, 2019 was the previous entry in this blog.

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

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