What I ate: May 3, 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.

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

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Walked to the store, a little over a mile.


Lunch: Ham and Swiss cheese sandwich. With Kettle Chips hot jalapeño potato chips.

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Snack: A queso dip experiment (new recipe)! This was a good first attempt at making it from scratch. With 1.0 oz. tortilla chips. And a Sierra Nevada pale ale.

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Dinner: Teriyaki London Broil and a salt and olive oil-rubbed baked potato. This was actually supposed to be steak, but I grabbed the wrong vacuum sealed package from the freezer. The funny thing is that every package has a clear, computer-printed label on it, I should probably read the labels!

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And 2 glasses of Casa V Montepulciano d'Abruzzo.


Also, since it's Kentucky Derby Day, a mint julep. I used Alton Brown's recipe but I used 3/4 tsp. super-fine sugar. And crushing ice cubes in a kitchen towel was a major failure, as at least half of the ice froze to the towel. For the second one I used a zip-lock bag, which worked much better.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.