What I ate: August 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 whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Divided a quiche Lorraine. Froze 4 slices, will vacuum seal when frozen. One slices is for lunch today, and one slice for a lunch in the near future.

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Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Roasted a chicken. I saved and froze the wings (raw) for Buffalo chicken wings in the future. The rest was roasted for 40 minutes at 425°F.

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And a batch of gravy.

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I made 3 servings of 5.0 oz. for dinner, 3 servings of 5.0 oz. gravy, and 3 servings of 2.8 oz. chicken for stir-fry.

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Put the carcass in the Instant Pot with half a medium onion, 2 small stalks of celery, 2 small carrots, a bay leaf, some black peppercorns, salt, and 48 oz. water. Cooked on the soup setting.

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48 oz. stock divided into 4 servings of 12 oz. each. I previously made 4 servings of 16 oz. but 16 oz. is a little much. It doesn't quite fit in my big green bowls and is a bit much for a serving.

6.6 oz. chicken picked from the carcass, divided in to 3 servings of 2.2 oz. each.

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Snack: Peanuts and trail mix.


Dinner: Steak frites. With 3.0 oz. rib eye steak and 2.8 oz. French fries. And a glass of Bota Box malbec.

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Cut and brined the Napa cabbage for a batch of kimchi. Around 4.5 lbs. cabbage, 6.5 oz. Kosher salt, and 128 oz. water.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match the current scale.

About this Entry

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

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