What I ate: January 11, 2014
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked on Wednesday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix . And a spicy Blood Mary .
Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.
Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeƱos on a whole wheat bun, Kettle Chips barbecue potato chips and a Saranac pale ale.
Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese.
Vacuum marinated tofu in a homemade teriyaki marinade for tonight's dinner.
After marinating for a few hours and right before dredging in a mix of flour and sesame seeds, you can see how the soy sauce, ginger and garlic has soaked into the tofu.
Made a batch of sweet and spicy garlic sauce for dinner tonight. Both containers have 2.0 oz. of sauce; the smaller one is a canning jar so I can vacuum seal it for storage in the refrigerator for a few weeks.
Dinner: Sesame tofu and broccoli with spicy garlic sauce with rice. And a glass of 90+ New Zealand sauvignon blanc. There is usually some celeriac in this, too, but I didn't realize mine had gone kind of bad. This dish is really good, I don't know why I don't make it more often!
And 2 glasses of Maipe malbec.
Weight at beginning of the day: 128.2 lbs. Weight at the beginning of the next day: 127.8 lbs.