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.

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.

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.


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.

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

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

And 2 glasses of Middle Sister malbec.

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