What I ate: June 22, 2012

Breakfast: Pancakes and bacon, both previously frozen and reheated in the oven, 8 minutes at 350°F from frozen on a sheet pan.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Shrimp, onion and spinach stir-fry with rice.

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Snack: 0.7 oz. pretzels and a Saranac blueberry blonde ale. Light and refreshing! And later 0.7 oz. peanuts.

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Dinner: Salad with two kinds of lettuce, arugula, cucumber, red onion, carrots, celery, green pepper, radishes and mushrooms. I forgot the tomatoes. Tossed with Kraft Tuscan house Italian dressing. With Olivia's croutons.

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Spaghetti with Italian sausage and homemade tomato sauce.

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And 2 glasses of Cholila Ranch malbec.

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And a little rhubarb sorbet.

Weight at beginning of the day: 118.2 lbs.
Weight at the beginning of the next day: 118.8 lbs.