What I ate: August 24, 2019


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Separated, washed, and spun dry a head of green leaf lettuce.

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Drained and rinsed the brined cabbage. Added scallion, cilantro, and the kimchi seasoning. Ready to ferment for a few days.

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Cooked, vacuum sealed, and froze 4 servings of homemade marinara with meatless balls.

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Made a small batch of pesto from my kitchen counter basil plant. Vacuum sealed and froze two servings, and kept the other for dinner. Before:

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After trimming:

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There was a lot more than it seemed!

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The rest of the ingredients.

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Completed pesto:

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, a few cashews and a little more chex mix.

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Made a batch of sriracha chex mix.

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Started the poolish and soaker for homemade whole wheat bagels.

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Snack: 1.0 oz. potato chips and French onion dip. And, later, a few cashews.


Dinner: Linguini with grilled chicken and pesto. And a glass of Prophesy New Zealand Sauvignon Blanc.

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And 65 grams of Halo Top Key Lime Pie.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.6 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 24, 2019 10:00 PM.

What I ate: August 23, 2019 was the previous entry in this blog.

What I ate: August 25, 2019 is the next entry in this blog.

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