What I ate: August 22, 2020

Breakfast: Eggs, toast and bacon. With 1 egg, half a piece of toast, and 2 slices of bacon.


Roasted a whole chicken.


Divided into 3 servings sliced for dinner (4.6 oz. each), and 2 servings for stir-fry (2.5 oz. each). Also made a batch of gravy, 3 servings (5 oz. each).


Put the carcass and left over bits in the instant pot with a half of a large yellow onion, carrot, celery, black peppercorns, a bay leaf, and 36 oz. water.

Got 3 servings of 12 oz. chicken stock and 1.7 oz. of chicken for chicken soup.


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


Lunch: Turkey sandwich with 2.7 oz. deli smoked turkey breast, lettuce, and chipotle mayo on once slice of whole wheat bread, cut in half. With red grapes and blueberries.


Snack: 4 cracked pepper and olive oil Triscuits and Cabot seriously sharp cheddar cheese.

Dinner: Last of the leftover Hunan beef from China City in Sidney, NY.


Weight at beginning of the day: 134.6 lbs.
Weight at the beginning of the next day: 134.0 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 August 22, 2020 10:00 PM.

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What I ate: August 23, 2020 is the next entry in this blog.

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