What I ate: June 15, 2013

Breakfast: Corned beef hash, egg and toast. And a mimosa.


Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

Lunch: Kale with pancetta and quinoa. The recipe is for Swiss chard, but it works just as well with kale.

It's not difficult to cook diced pancetta, but it is time consuming, especially compared to defrosting a package of stir-fry meat or a pre-cooked sausage for 35 seconds in the microwave! This time I decided to cook the whole 3.0 oz. package and freeze half of it. We'll see how it works.


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

Dinner: Cheesesteak sandwich and Kettle Chips barbecue potato chips.


And 2 glasses of Kaiken malbec.

Weight at beginning of the day: 121.4 lbs.
Weight at the beginning of the next day: 122.6 lbs.