What I ate: June 8, 2013

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

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Walked to the post office and the grocery store, about 1.5 miles.


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


Made a batch of chana masala (new recipe) and froze 5 servings. The new recipe is really the same as the old one, but all of the quantities are doubled and there are more pictures this time.

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Lunch: Sautéed salame Toscano sandwich on a toasted Barowski's whole wheat English muffin with Kettle Chips barbecue potato chips.

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Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. And a Saranac white IPA. That was the last of the batch of hummus, which is just as well because I'm almost out of pita chips and they don't have them in the little grocery store in town so they'll have to wait until my trip to the big grocery store next Thursday.

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Dinner: Salad with lettuce, carrot, celery, cucumber, green pepper, mushrooms and tomatoes with Annie's Tuscan Italian salad dressing.

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And 1/3 of a DiGiorno rising crust supreme frozen pizza. 18 minutes at 425°F on a sheet pan.

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And 2 glasses of H3 Horse Heaven Hills (by Columbia Crest) cabernet sauvignon.


Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.0 lbs.