What I ate: July 11, 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.

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Cooked and froze 2 pounds of bacon

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.51 miles in 42:53.


Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Lunch: Zucchini and bacon stir-fry with rice.

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Snack: 0.8 oz. cashews.


Dinner: Birdie's barbecued chicken, quarter, breast, 2.5 oz. Cascadian organic French fries and a salad. The chicken was previously vacuum sealed and frozen; I reheated it for 45 minutes at 150°F in the sous vide from frozen. Then deep fried it for 30 seconds to crisp the skin.

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Salad with celery, carrot, cucumber, green pepper, red onion and tomato. With Annie's Cowgirl Ranch dressing and Olivia's garlic and butter croutons.

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And 2 glasses of Aguaribay malbec.

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Dessert: Strawberries and blueberries and a Unicum herbal 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.