What I ate: June 26, 2014

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of bacon, Cabot extra sharp cheddar and egg on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sort of Greek salad with sardines. Spinach, tomato, cucumber, red onion, chickpeas, Feta cheese and sardines with a lemon and olive oil dressing. And a half glass of 90+ New Zealand sauvignon blanc.

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Made a batch of homemade hummus. I needed a small number of chickpeas for my lunch today, so I used 1.5 oz. for lunch, froze and vacuum sealed 1.5 oz. for a future lunch, and used the remainder to make hummus.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa. And a Brooklyn East India Pale Ale. World Cup (USA-Germany) watching food.

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Dinner: Brook's barbecued chicken (previously vacuum sealed and frozen, reheated sous vide 45 minutes at 150°F from frozen) and a salad.

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Salad with celery, carrot, cucumber, mushrooms, red onion, tomato and Olivia's butter and garlic croutons and Annie's goddess salad dressing.

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And 2 glasses of Norton malbec.

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Dessert: Strawberries and blueberries and a Unicum liqueur.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.