What I ate: February 4, 2020

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.


Washed and spun dry a head of green leaf lettuce.


Tipped and tailed, blanched (4 minutes), and shocked some green beans.


Vacuum sealed and froze the rest of the jar of marinara. 4 servings of 4.5 oz. each.


Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.

Lunch: Chicken salad on mini-croissant and seafood chowder at Suzi's bakeshop and cafe in Sidney, NY. I ate one of the sandwiches and brought the other home.


Dinner: Japanese-style beef curry, rice, and a glass of Bota Box malbec.


Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 134.0 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 February 4, 2020 10:00 PM.

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What I ate: February 5, 2020 is the next entry in this blog.

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