What I ate: May 30, 2013

Breakfast: Bacon, egg and cheese English muffin sandwich.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Chana Masala with rice. Previously made and frozen and reheated boil-in-bag. And a Saranac pale ale.

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

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Dinner: Pork Spare Ribs and 3.0 oz. seasoned Cascadian organic shoestring French fries. I previously made and froze the ribs and reheated from frozen 45 minutes at 155°F in the sous vide.

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And 2 glasses of Alamos malbec.


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 121.0 lbs.