What I ate: April 14, 2020

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


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

Lunch: Spicy tuna salad croissant and Kettle Chips chile verde potato chips.


Vacuum sealed and froze a package of thin-sliced pork chops.


Took a Chef's prime pork roast and split it into light meat, dark meat, and fatty bits.

Cut 3.8 oz. of light meat and marinated for miso marinated pork.

Roasted the fatty bits for pork cracklings. Ate some and vacuum sealed and froze two packages for snacking.


Cooked the rest in the sous vide, 90 minutes at 152°F. Chilled, diced, vacuum sealed, and froze. 8 packages of 2.8 oz. each and 1 package of 1.8 oz.


Snack: Peanuts and trail mix.

Dinner: Miso marinated pork with broccoli and rice.


Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.6 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 April 14, 2020 10:00 PM.

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What I ate: April 15, 2020 is the next entry in this blog.

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