What I ate: March 8, 2013

Breakfast: Raisin toast with butter and a side of bacon.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Twice-cooked pork with scallion and broccoli stir-fry with rice.

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Cooked and froze 2 pounds of bacon.


And cooked an eye of round roast beef and divided it into servings for sandwich and stir-fry. Vacuum sealed and frozen.

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And prepared a batch of homemade whole wheat bagels. They're formed and will be boiled and baked tomorrow morning.

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


Dinner: Tingua poblana, pork with smoky tomato sauce and potatoes. With a warm flour tortilla on the side.

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And 2 glasses of Altos del plata malbec.


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



Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 124.4 lbs.