What I ate: July 28, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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


Lunch: Bacon, lettuce and tomato sandwich (BLT). This is a good lunch to have on a Sunday because I almost always cut a new tomato to make my bagel, lox and cream cheese. While I keep my whole tomatoes in the 55°F cooler where they stay fresh for weeks and taste much better than the refrigerator, I hesitate to keep a cut tomato in there for very long.

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Snack: 1.0 oz. pretzels and a Saranac pale ale.

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Snack: 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese. And a half glass of Pongo New Zealand sauvignon blanc.

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An experiment: Seeing if I can make a deconstructed potato salad that can be frozen and then quickly and easily be reconstituted into something tasty. It's frozen now, tomorrow I'll defrost one serving and compare it to the one I have only refrigerated and not frozen. Update: Did not work.

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Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom and Dad

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.8 lbs.