What I ate: August 20, 2013

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

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.

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.

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.