What I ate: February 14, 2013

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Twice-cooked pork with scallions and noodles.

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Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.


Dinner: Chicken and cheese enchilada. It doesn't look that great after being frozen and reheated, but it still tastes good. I think enchiladas, like breakfast burritos, are best if you freeze the filling separately, and make them in a fresh tortilla.

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And 2 glasses of Alta Vista malbec.


Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 120.4 lbs.