Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked last Saturday in a freshly heated tortilla.

On Monday night I made a batch of beignet dough but didn't feel like making them on Tuesday morning (Fat Tuesday). I figured I ought to do something with the dough so I rolled it out and froze it. It freezes well, and defrosted dough freshly fried is way better than a defrosted cooked beignet!

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Beef with bean sprouts and scallion stir-fry .

Marinated some sliced pork roast for miso marinated pork .

Vacuum sealed, cooked, chilled, diced, scaled to 3.2 oz. servings, re-vacuum sealed and froze the remainder for stir-fry pork.

Divided a package of ground beef into sizes more useful for cooking for one.

Dinner: Miso marinated pork and rice.

This dish is very messy to cook, but it's delicious!

And 2 glasses of Skeleton malbec.

Weight at beginning of the day: 127.6 lbs. Weight at the beginning of the next day: 127.6 lbs.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked last Saturday in a freshly heated tortilla.

On Monday night I made a batch of beignet dough but didn't feel like making them on Tuesday morning (Fat Tuesday). I figured I ought to do something with the dough so I rolled it out and froze it. It freezes well, and defrosted dough freshly fried is way better than a defrosted cooked beignet!

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Beef with bean sprouts and scallion stir-fry .

Marinated some sliced pork roast for miso marinated pork .

Vacuum sealed, cooked, chilled, diced, scaled to 3.2 oz. servings, re-vacuum sealed and froze the remainder for stir-fry pork.

Divided a package of ground beef into sizes more useful for cooking for one.

Dinner: Miso marinated pork and rice.