What I ate: March 14, 2014

Breakfast: Corned beef hash, egg and toast.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Lunch: Homemade clam chowder and a small slice of wheat French bread.

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Walked 2.24 miles in 39:10.


Snack: 0.8 oz. peanuts.


Dinner: Tonkatsu, rice and sautéed cabbage.

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And 2 glasses of E. Guigal Côtes du Rhône.

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I prepared the filling for tomorrow's breakfast, chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. It takes a while to cook but reheats well, served with a freshly heated tortilla.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.