What I ate: March 13, 2014

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic almond butter. I thought I'd give almond butter a try. It's a little runny because I had just mixed it and it was at room temperature but it was pretty good.

Lunch: Beef with snow peas stir-fry.

Snack: 1.0 oz. cashews. And, later, 0.7 oz. peanuts.

Dinner: Chicken paprika with rice and broccoli.

With a glass of Cat's Pee on a Gooseberry Bush New Zealand sauvignon blanc. It'd oddly named, but apparently it worked because I bought it!

And, later, 2 glasses of DiseƱo malbec.

Baked a batch of homemade blueberry muffins. This time, a whole dozen since the store only had large-ish packages of blueberries.

And cooked a can of corned beef hash. Even though I make almost everything from scratch, I still love canned corned beef hash. I can't explain it. One serving pre-cooked for tomorrow and two vacuum sealed and frozen for future breakfasts.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.4 lbs.