What I ate: April 21, 2013

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Lunch: Chana Masala and rice. I previously cooked, vacuum sealed and froze the spicy chickpea dish and reheated it boil-in-bag.

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Snack: 0.7 oz. peanuts and a Saranac pale ale.

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And later, 2 Late July organic crackers with Cabot cheddar cheese. And a half glass of Kono New Zealand sauvignon blanc.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad. One of the pictures didn't come out, but it looked like it usually does.

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And 2 glasses of Padrillos malbec.


Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.8 lbs.