What I ate: May 21, 2020


Snack: 1.0 oz. Sriracha chex mix. And, later, peanuts and beef jerky.


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


Snack: 1.0 oz. Stacy's jalapeño pita chips and roasted pepper hummus.


Dinner: Butter chicken with Jasmine rice from The Tulip and Rose in Franklin New York, previously frozen. I reheated both in the sous vide 40 minutes at 140°F. Then transferred the butter chicken to a sauté pan and finished reheating with some additional cream to smooth out the sauce. It worked perfectly! And a glass of Fish Eye sauvignon blanc.


Weight at beginning of the day: 135.0 lbs.
Weight at the beginning of the next day: 135.0 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 May 21, 2020 10:00 PM.

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What I ate: May 22, 2020 is the next entry in this blog.

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