What I ate: May 18, 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. And, later, 1.0 oz. cashews.

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Started the poolish and soaker for homemade whole wheat bagels. I'll make the dough and form the bagels on Monday, and boil and bake them on Tuesday.

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Lunch: Tuna salad sandwich with Kettle Chips hot jalapeƱo potato chips.

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Snack: Queso dip #2 (new post) with 1.0 oz. tortilla chips. And a Saranac legacy IPA.

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

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.