What I ate: June 1, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog roll with Dijon mustard and pickle relish. And Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. pretzels and a Saranac pale ale.


Dinner: 1/3 of a DiGiorno rising crust supreme frozen pizza. This time it was much better because I didn't undercook it. 18 minutes at 425°F on a sheet pan.

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And 2 glasses of Auspicion cabernet sauvignon.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 123.4 lbs.