What I ate: April 12, 2014

Breakfast: Pancakes and bacon. Both previously cooked and frozen, reheated on a sheet pan in the oven at 350°F for 8 minutes.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.7 oz. peanuts.

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Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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Snack: Japanese rice crackers.


Dinner: Mom's salmon, rice and broccoli at the lake with Mom, Dad and my nephew. And 2 glasses of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.