What I ate: January 24, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Cooked and froze 2 pounds of bacon.

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Lunch: Cheddar ale soup (new recipe) and a small Caesar salad.

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Snack: Japanese rice crackers, the shrimp/prawn flavored ones. And, later, 0.8 oz. cashews.

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Dinner: Bacon cheeseburger. A grilled quarter pound homemade burger, Cabot extra sharp cheddar cheese, bacon, lettuce, and barbecue sauce on a whole wheat bun. With Kettle Chips hot jalapeño potato chips and Woodstock organic bread and butter pickles. And 8 oz. of Saranac pale ale, what was left over after making soup.

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And 2 glasses of Norton malbec.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.0 lbs.