What I ate: Friday, January 9, 2026

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

Prepped for lunch and dinner.

Defrosted an everything bagel for toasted bagel with a side of bacon tomorrow.

Defrosted ham for omelette filling tomorrow.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal). Skinny Pop cheddar jalapeño popcorn (70 cal).

Prepped, vacuum sealed, and refrigerated jars of spinach. Good until Monday 2026-01-19.

Prepped and refrigerated Romaine lettuce. Good until Sunday 2026-01-18.

Started with a 2.29 lb. chef's prime pork roast. I often use this cut, but also it's current very inexpensive, $1.69/lb.!

Trimmed into the light and dark meat sections and removed the fat and connective tissue.

Cut into thin-sliced pork chops for tonkatsu, and also a mix of light and dark meat to freeze for another meal.

19.6 oz. vacuum sealed and frozen.

Cooked a batch of Tonkatsu to freeze. The serving for dinner tonight was the last of the previous batch.

Vacuum sealed individual servings this time.

Lunch: Curry chicken salad sandwich with 2.0 oz. chicken on Heidelberg French peasant bread. Side salad with lettuce mix, cucumber, tomato, celery, red onion, and Annie's green goddess dressing.

Cooked and froze a 1 lb. package of breakfast sausage links.

Snack: Popcorn, Orville Redenbacher's movie theater butter mini-bag, 42 g, 5 cups, 210 cal.

Made the sautéed cabbage for dinner. Since the low-fat 1980s Mom made it with just cabbage, cooked in olive oil, and that's the way I've always made it. But in the 1970s, it was made with bacon grease, and bacon. I tried making it that way today, and indeed, it's better!

Dinner: Tonkatsu (4.2 oz.), rice, and sautéed cabbage. And a half glass of Bota Box sauvignon blanc.

Weight at beginning of the day: 134.2 lbs. Weight at the beginning of the next day: 133.6 lbs.