What I ate: October 29, 2013

Breakfast: Homemade blueberry muffin and bacon.

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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.

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Snack: About 1.0 oz. cashews.


Made a batch of salsa fresca.

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Dinner: Grilled chicken quesadilla with salsa fresca.

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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.