What I ate: June 22, 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. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later 0.7 oz. peanuts.

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I tried the The 4-Minute Workout again, running 4 minutes at 7 MPH, 0.46 miles. I skipped the warm-up and cool-down on the treadmill this time. It sure is quick! Here's my heart rate graph, the first 4 minutes were the workout, and minutes 4 - 8 were cooling down. I had a 3 minute period above 162 BPM, which is 90 % of the maximum heart rate for my age of 180 BPM, so I think I'm running fast enough.

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Lunch: A salad with lettuce, carrot, celery, cucumber, green pepper, red onion and tomatoes with Annie's Asian sesame salad dressing. Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Pongo New Zealand sauvignon blanc.

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Started a recipe of ciabatta bread. I have a long, horrible history of making this bread, or, more accurately, failing to make this bread. This recipe is completely different, so we'll see.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Saranac white IPA.

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Dinner: Mount Fuji Japanese restaurant in Oneonta, New York, with Mom.

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And a glass of Kendall Jackson chardonnay. And 2 glasses of Agua de Piedra malbec at home.


Weight at beginning of the day: 123.6 lbs.
Weight at the beginning of the next day: 124.0 lbs.