What I ate: May 6, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Lunch: Beef with snow peas stir-fry.

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Snack: 0.8 oz. peanuts.


Dinner: Chicken paprika.

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And a glass of Smoke Stack New Zealand sauvignon blanc.

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And, later, 2 glasses of Hacienda Los Haroldos malbec.

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Cooked the filling for tomorrow and Friday's chorizo reakfast burrito. With chorizo, onion, green pepper, jalapeño and egg.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.