What I ate: May 12, 2020

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a 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. And a few cashews.


Lunch: 10 oz. Chicken tortilla soup.

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Snack: Peanuts and trail mix. And a few ranch chickpeas.


Dinner: Butter chicken with Jasmine rice from The Tulip and Rose in Franklin New York. With broccoli and a Fish Eye New Zealand sauvignon blanc. I warmed the chicken for 30 seconds in the microwave from refrigerator temperature, then transferred it to a sauté pan on low. I added cream to the sauce to thin it, and it worked perfectly!

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Weight at beginning of the day: 134.2 lbs.
Weight at the beginning of the next day: 134.6 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 May 12, 2020 10:00 PM.

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What I ate: May 13, 2020 is the next entry in this blog.

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