What I ate: June 10, 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. And, later, 0.7 oz. cashews.


Walked into town to run some errands, about 1.6 miles.


Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's 12-grain bread, cut in half.

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Snack: 0.7 oz. peanuts.


Dinner: Japanese-style crushed hamburger.

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And 2 glasses of Altos del Plata malbec.


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: 128.4 lbs.
Weight at the beginning of the next day: 128.2 lbs.