What I ate: May 9, 2014

Pre-breakfast: 1 slice of homemade zucchini bread.

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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, 0.8 oz. peanuts.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 1.0 oz. Wavy Lays potato chips and bacon and horseradish sour cream dip.


Dinner: Japanese-style crushed hamburger.

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And 2 glasses of Urban malbec.


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