What I ate: May 21, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips. On one slice of Barowski's wheat bread, cut in half.

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar. With a half glass of Cupcake New Zealand sauvignon blanc.

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Dinner: A goulash with 2.0 oz. penne pasta, 3.4 oz. ground beef and 6.0 oz. homemade tomato sauce.

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And 2 glasses of Santa Julia malbec.

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Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.0 lbs.