What I ate: May 22, 2014

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of bacon, Cabot extra sharp cheddar and egg on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Lunch: Beef with snow peas stir-fry.

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Queso dip #3 (new post). This one was really good!

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And a Red Hook Long Hammer IPA.

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Dinner: Homemade Italian sausage, green pepper and mushroom pizza, previously frozen. The reheated pizza tastes good, but looks bad, probably because of the cooking, freezing and reheating process. I wonder if I should just par-cook the crust, then freeze uncooked pizza, like a supermarket frozen pizza?

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And 2 glasses of Los Ailos malbec.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.