What I ate: October 29, 2013

Breakfast: Homemade blueberry muffin and bacon.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Homemade clam chowder (made Sunday) and a slice of homemade ciabatta bread (previously frozen). I defrosted the bread on Sunday, and even though it was wrapped in plastic and stored in my 55°F chiller it was not nearly as good as Sunday. Clearly, defrosting right before you need it is the way to go.

Snack: About 1.0 oz. cashews.

Made a batch of salsa fresca.

Dinner: Grilled chicken quesadilla with salsa fresca.

And 2 glasses of Graffigna malbec.

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