What I ate: May 23, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday night in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Japanese rice crackers.


Lunch: Turkey and cabbage stir-fry

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Snack: 1.0 oz. Japanese rice crackers. And, later, 1.0 oz. cashews.


Dinner: Fried chicken sandwich on a Barowski's whole wheat bun with lettuce and wasabi mayonnaise. And 3.0 oz. Cascadian organic French fries.

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And 2 glasses of Cupcake malbec.

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