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.


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


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.


Started the poolish and soaker for homemade whole wheat bagels.


Brined the cabbage for homemade kimchi.

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


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


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.


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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