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What I ate: July 24, 2013

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

Snack: 1.0 oz. Sriracha chex mix .

Started the poolish and soaker to make homemade whole wheat bagels on Friday.

After sitting out at room temperature for 3 hours, the poolish really expanded! After this, it went into the refrigerator overnight. The last time I made bagels they came out kind of flat because I didn't realize that my yeast had expired a few months prior. Oops!

Made a batch of sweet and spicy garlic sauce for my lunch stir-fry and a future dinner.

Lunch: Veggie and tempeh stir-fry with spicy garlic sauce (new post). With bok choy, carrots and broccoli and teriyaki marinated tempeh. It was delicious!

CSA Week #7 !

Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar and 1/2 glass of Pongo New Zealand sauvignon blanc.

Dinner: Japanese-style beef curry with rice.

And 2 glasses of Gougenheim malbec.

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

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