What I ate: June 16, 2019

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Vacuum sealed and froze the leftovers from dinner at Sloan's yesterday.

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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, jalapeƱo and egg for breakfast Wednesday and Friday.

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Started the poolish and soaker for homemade whole wheat bagels.

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Brined the cabbage for homemade kimchi.


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

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Lunch: Bok choy with sesame ginger tofu (new post). And a half glass of New Zealand sauvignon blanc.

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Snack: 1.0 oz. potato chips and French onion dip. And, later, 1.0 oz. Doritos and a half glass of Bota Box malbec.


Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 16, 2019 10:00 PM.

Bok choy with sesame ginger tofu was the previous entry in this blog.

What I ate: June 17, 2019 is the next entry in this blog.

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