What I ate: March 17, 2020

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

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


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

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Snack: Peanuts and trail mix.


Grilled a sirloin steak (purchased raw from Sloan's). Vacuum sealed and froze.

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Roasted an eye of round roast beef. 3x sliced for dinner (4.5 oz. each) and 4x diced for stir-fry (2.8 oz. each).

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And vacuum sealed 3x servings of gravy (4.0 fl. oz. each).

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Dinner: Corned beef and cabbage from Sloan's New York Grill in Oneonta, NY.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.4 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 March 17, 2020 10:00 PM.

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What I ate: March 18, 2020 is the next entry in this blog.

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