What I ate: March 30, 2014

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


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

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Walked 2.53 miles in 44:46.


Lunch: Turkey and cabbage stir-fry.

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Snack: 1.0 oz. cashews. And, later, 4 Late July organic crackers with Cabot extra sharp cheddar cheese. And a glass of Fernlands New Zealand sauvignon blanc.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

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And 2 glasses of Eagle's Rock malbec.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.