What I ate: June 27, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Red Hook Long Hammer IPA. I spent the morning scraping and painting outside, and painting always make me want a beer!

Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.

Dinner: Chicken Parmesan sandwich and a salad.

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

The chicken parm is the leftover from Roma in Morris, NY, a few weeks ago. Here it is looking moist and sad in its foam clamshell.

I removed it from its bread, froze, and vacuum sealed it.

But reheated sous vide 45 minutest at 150°F from frozen, then crisped for 5 minutes at 350°F on a sheet pan with a fresh roll, it's as good as new!

And 2 glasses of Norton malbec.

Dessert: Strawberries and blueberries and a Unicum liqueur.

Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.