What I ate: July 15, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla. This is normally my Wednesday breakfast, but I'm baking homemade bagels tomorrow since it's supposed to be cooler.

Made the dough and formed a batch of homemade whole wheat bagels . They'll rest in the refrigerator overnight and be boiled and baked tomorrow morning. Here they are before resting and forming the holes.

Walked 2.51 miles in, well, I don't know because I forgot to start my GPS watch until a few minutes in.

Snack: 1.0 oz. Sriracha chex mix .

Froze my deli ham. I just realized it was at its use by date, but vacuum sealed and frozen in individual servings (4-5 slices) it's nearly as convenient as it only takes minutes to defrost in cold water.

Lunch: Homemade fresh corn chowder and a side Caesar salad (made with regular lettuce from CSA Week #5 ). With anchovies, Drew's Caesar Romano dressing and freshly grated Parmesano Romano cheese. I forgot the croutons.

I made two servings of soup; I refrigerated one because I don't think it would freeze well because of the cream and potatoes. Here it is in its vacuum sealed bag, ready to refrigerate.

Prepared the dough for ciabatta bread . That sits out overnight and I'll bake it after the bagels tomorrow morning.

Snack: Empire apple and Cabot extra sharp cheddar cheese.

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce .

And 2 glasses of Zuccardi malbec.

Weight at beginning of the day: 128.2 lbs. Weight at the beginning of the next day: 128.4 lbs.