What I ate: November 6, 2013

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

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

Lunch: Pork with bean sprouts and scallion stir-fry.

Started a batch of braised beef short ribs. It's a two-day process, since they marinate in wine overnight.

It involves browning the short ribs, 9 minutes on the top and bottom sides. This is not exactly a cheap dish to make; there's $ 14.32 in short ribs in the pan! It will make somewhere between 4 and 6 dinners, however. I'll see once I weigh the cooked pieces.

Slowly cooking the mirepoix (celery, onion and carrots) for 20 minutes.

And wine. A whole bottle of wine!

Walked 3.27 miles in 56:14.

Made a batch of pickled jalapeños.

Dinner: Frozen pizza. I know it's kind of weird after cooking all that food. It's one quarter of a DiGiorno frozen supreme pizza, previously baked, re-frozen, vacuum sealed, and baked again today.

And 2 glasses of Cupcake malbec.

Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.