What I ate: October 2, 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.

Snack: 1.0 oz. Sriracha chex mix.

Packaged the leftover veal Parmigiana from yesterday. I brought home half of it, then decided that's still really too much for dinner so I split it in half again, vacuum sealed and froze it. I separated and threw out the pasta, since that doesn't freeze well, and I'll just make some fresh with new sauce when I have it next.

Walked 2.27 miles in 39:27.

Lunch: Veggie sausage and green pepper stir-fry.

Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar and a half glass of Ponga New Zealand sauvignon blanc.

CSA Week #17!

Made a batch of salsa fresca for dinner. I'm going to miss these beautiful organic tomatoes from my CSA, kept in my 55°F chiller. I had refrigerator-temperature, rock-hard, beefsteak-like tomato wedge in my salad at the restaurant yesterday and it's hard to believe they're actually the same fruit.

Dinner: Chicken and cheese enchiladas with salsa fresca and tortilla chips.

And 2 glasses of Middle Sister malbec.

Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.