What I ate: December 18, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spinach salad with homemade vinaigrette, goat cheese and candied walnuts. And a whole wheat and oat roll with butter.

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Made a sous vide pork roast for pork-stir-fry recipes. Sliced, vacuum sealed and froze 7x 3.2 oz. servings, with a little left over for Roscoe.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And, later, 0.8 oz. cashews.


Dinner: Roasted pork with rice and sautéed cabbage.

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And 2 glasses of Doña Paula Los Cardos malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.