What I ate: Friday, May 15, 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.

Rendered beef fat into tallow in the sous vide. 27.3 oz., cooked for around 16 hours at 190°F. I should have cut it into smaller pieces but missed that step.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal).

Got a 0.605 lb. package of black angus deli roast beef. Divided into 4 servings of around 2.4 oz. each.

Portioned a loaf of Heidelberg French peasant bread for sandwiches next week.

Prepped romaine lettuce.

Prepped celery.

Prepped, vacuum sealed, and refrigerated jars of spinach.

A lot of compost today!

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

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

Dinner: Cheeseburger (4.0 oz before cooking) with cheddar cheese. A few potato chips. A half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 129.2 lbs. Weight at the beginning of the next day: 128.4 lbs.