What I ate: August 20, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

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


Walk/run intervals: Ease Into 5K Week 3 Day 2 at 3.2/6.2 MPH on the treadmill. 2.33 miles in 30 minutes. Longest run interval: 3:00.


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: Chicken paprika with rice and broccoli. And a glass of Pongo New Zealand sauvignon blanc. It works better than the malbec with this dish.

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And 2 glasses of Middle Sister malbec.


Weight at beginning of the day: 125.6 lbs.
Weight at the beginning of the next day: 125.2 lbs.