What I ate: June 26, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg.

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.7 oz. peanuts.

Lunch: Chana Masala and rice. And a Saranac rye IPA.

CSA Week #3 !

Weekly salad prep. This week's salads contain carrot, celery, green pepper, cucumber and red onion. Vacuum sealed in glass jars they'll stay fresh for at least 5 days.

Dinner: Rib-eye steak , risotto and a salad. Salad with carrot, celery, green pepper, cucumber, red onion and tomatoes with Annie's Tuscan Italian dressing.

The steak I previously seared on the grill, vacuum sealed and froze. 45 minutes in the sous vide from frozen at 132°F and it's perfectly rare to medium-rare. I made the risotto from scratch; it takes about 30 minutes and requires attention every couple minutes. It sure is delicious, though!

And 2 glasses of Trapiche malbec.

Weight at beginning of the day: 123.6 lbs. Weight at the beginning of the next day: 124.4 lbs.