What I ate: September 27, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked on Wednesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Walked into town to run some errands, about 2 miles.


Lunch: Beef with snow peas stir-fry and rice.

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Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar and a half glass of Airfield chardonnay.

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Dinner: Homemade chicken fingers and 3.0 oz. Cascadian organic French fries.

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And 2 glasses of Trapiche malbec.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 125.8 lbs.