What I ate: March 20, 2012

Breakfast: Egg, toast and bacon.

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Snack: 1.0 oz. Sriracha Chex Mix.


Lunch: Barbecued pork sandwich. It's the meat leftover from one pork spare rib with barbecue sauce on a Barowski's wheat hamburger bun. With Kettle Chips salt and pepper potato chips.

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I cooked and froze two pounds of bacon.

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And made a batch of homemade whole wheat and oat dinner rolls, which are really the best dinner rolls I've ever had.

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And I grilled, sliced, vacuum sealed and froze some chicken for chicken Caesar salad.

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Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar and and a half glass of Souverain chardonnay. And 0.7 oz. peanuts.

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Dinner: Roasted chicken, rice, gravy and asparagus.

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And 2 glasses of 90+ pinot noir, California.

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Dessert: 2 strips of Green & Black's hazelnut currant dark chocolate.


Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 121.0 lbs.