What I ate: December 6, 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.

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Formed and baked whole wheat and oat dinner rolls.

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Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Made a batch of homemade candied walnuts.

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

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Mom's tempura - shrimp, fish, onion, green pepper and asparagus. Previously frozen and reheated for 10 minutes from frozen on a sheet pan at 350°F.

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And 2 glasses of Hacienda Los Haroldos malbec.


Dessert: A little Patrón XO Cafe coffee tequila liqueur, wine, and a square of Ghiradelli sea salt soiree dark chocolate.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.