What I ate: May 19, 2013

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


Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.7 oz. peanuts.

Lunch: Tofu, broccoli and scallion stir-fry with rice.

I tried a new preparation method for the tofu, dredging it in flour like sesame tofu. It was good, but I'm unsure that this preparation is any better than the normal way. The main problem is that this sauce is more liquid than the spicy garlic sauce, so the coating can fall off.


Snack: 4 Kashi roasted garlic crackers with pepper jack cheese and a half glass of Cupcake New Zealand sauvignon blanc.

Dinner: Mom's fried rice. Previously vacuum sealed and frozen, reheated boil-in-bag.

And 2 glasses of Gouguenheim malbec.

Dessert: 6 rectangles (3 strips) of Green & Black's hazelnut currant dark chocolate bar.

Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 123.0 lbs.