What I ate: March 14, 2014

Breakfast: Corned beef hash, egg and toast.

Snack: 1.0 oz. Sriracha chex mix.

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

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

Walked 2.24 miles in 39:10.

Snack: 0.8 oz. peanuts.

Dinner: Tonkatsu, rice and sautéed cabbage.

And 2 glasses of E. Guigal Côtes du Rhône.

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.

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