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.

Cooked and froze 2 pounds of bacon

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.

Lunch: Zucchini and bacon stir-fry with rice.

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.

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

And 2 glasses of Aguaribay malbec.

Dessert: Strawberries and blueberries and a Unicum herbal liqueur.

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