What I ate: June 14, 2013

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

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I ate breakfast kind of early again today, so I added a 7:45 AM half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the Village Variety and the drug store, about 1.6 miles.


Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog bun with Dijon mustard and pickle relish. And Kettle Chips barbecue potato chips. And a Saranac wild hop pils beer. I freeze hot dog buns, but in retrospect I should probably separate them before freezing. I really mangled that one separating it from a frozen block of buns!

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Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. And a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Salad and barbecued chicken. Salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Tuscan Italian dressing and Olivia's butter and garlic organic croutons.

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I currently live in a town with no restaurants. This is a huge change from when I lived in Montpelier, Vermont, where I was surrounded by excellent restaurants and food carts, and they were a 5 minute walk away. So when library was doing a fund-raiser selling barbecued chicken as part of the Flag Day celebrations, I took a 10 minute walk into town to pick some up! That was my second walk of the day, about 1.7 miles.

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And 2 glasses of Kaiken malbec.

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Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 121.4 lbs.