What I ate: July 28, 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 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.


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



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. I forgot to take a picture but it looked like last week:


Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 28, 2019 10:00 PM.

Asian salad with kale pesto and crunchy carrot lentil mix (Hungryroot) was the previous entry in this blog.

Sweet potato ribbons with garlic parm and smoky green lentil salad (Hungryroot) is the next entry in this blog.

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