What I ate: September 18, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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


Cooked and froze 2 pounds of bacon.


Started the poolish and soaker for homemade whole wheat bagels.

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Lunch: Pork with scallion and broccoli stir-fry with rice.

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CSA Week #15!


Snack: Fresh edamame. Boiled for 4:30 in salted water, drained, and sprinkled with salt. Delicious! This is half of what came in the CSA today.

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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.


Dinner: Penne pasta with Italian sausage, zucchini, onions and marinara sauce.

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And 2 glasses of Alta Vista malbec.


Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.4 lbs.