What I ate: June 18, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a bowl of instant wakame soup.

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Lunch: Pork with scallion and broccoli stir-fry made with shallot greens.

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Walked 2.26 miles in 40:33.


Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Woodchuck winter cider. That's the last of the winter, bring on the summer!


Dinner: Tingua poblana - Pork with smoky tomato sauce and potatoes. With a flour tortilla.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 123.6 lbs.
Weight at the beginning of the next day: 123.2 lbs.