What I ate: August 19, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Cooked and froze 2 pounds of bacon. I still have bacon frozen from last week, but it's supposed to be hot later this week, so I thought I'd get the baking out of the way. It takes 26 minutes at 400°F.

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Snack: 1.0 oz. Sriracha chex mix.


Walked to the grocery store, a little over a mile.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter. The picture didn't come out, but it looked like this.

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Lunch: Homemade clam chowder (new recipe) and a salad. Salad with cucumber, carrot, green pepper, celery, red onion and tomato with Annie's Tuscan Italian salad dressing.

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Snack: 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese.

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Dinner: Cheesesteak sandwich. With 3.0 oz. homemade roast beef, Swiss cheese, onions and green peppers. And Kettle Chips hot jalapeño potato chips.

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And 2 glasses of Middle Sister malbec.

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Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 125.6 lbs.