What I ate: August 13, 2013

Breakfast: Homemade Blueberry muffin and bacon.

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Snack: 1.0 oz. Sriracha chex mix. And, later 0.7 oz. peanuts.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeƱos, Kettle Chips hot jalapeƱo potato chips and a Saranac pale ale.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce

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And 2 glasses of Altos Las Hormigas malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 125.2 lbs.