What I ate: May 15, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

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Started the poolish and soaker for homemade whole wheat bagels. I'll mix and form them on Thursday and boil and bake them on Friday.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a bowl of instant wakame soup and a small omusbe (rice ball).

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Lunch: Beef with bean sprouts and scallion stir-fry.

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Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.


Prepared a batch of salsa fresca for dinner tonight.
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Dinner: Chicken and cheese enchiladas (updated recipe).

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With 1.0 oz. Garden of Eatin' blue corn tortilla chips (organic) and the rest of the salsa fresca. Between the enchilada and the chips I ate all of the salsa fresca, which had 1 tomato, 1/2 onion, 1 jalapeƱo, 1 clove of garlic, lime juice and salt. (I normally add some cilantro, but I forgot.)

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And 2 glasses of Chimango malbec.

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


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.6 lbs.