What I ate: May 3, 2020

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg for breakfast Wednesday and Friday.

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Bottled the hot pepper infused vodka.

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Snack: Peanuts and beef jerky. And, later, a Kind maple and pumpkin seed granola bar.

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Lunch: Chicken kimchi soup. And a half glass of New Zealand sauvignon blanc.

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Snack: 1.0 oz. tortilla chips and guacamole. And Sauza Hornitos tequila. And, later, a few cashews.

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Made a batch of homemade basil pesto from my kitchen counertop basil plant.

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Plant before:

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After:

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Leaves picked:

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Dinner: Crushed hamburger and a glass of Bota Box zinfandel.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 133.8 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 3, 2020 10:00 PM.

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What I ate: May 4, 2020 is the next entry in this blog.

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