What I ate: May 9, 2013

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

Made a batch of homemade barbecue sauce.


The ribs went into the sous vide machine, 18 hours at 155°F, vacuum sealed in their bags with dry rub.

Lunch: Sardines, spinach, and rice.


Divided and froze the homemade loose chorizo sausage I started yesterday.

Dinner: Penne pasta with meat sauce. There was supposed to be some zucchini in it, but the zucchini was a little iffy so I left it out.

And 2 glasses of Kaiken malbec.

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: 121.4 lbs.