What I ate: July 16, 2014

Boiled and baked a batch of of homemade whole wheat bagels. I'm not sure why they came out so flat - I suspected this might happen because the balls of dough got really soft and flattened out when they were resting prior to making the holes. They still have the same taste and texture, though. Strange.

Breakfast: Toasted whole wheat bagel with butter and a side of bacon.

Baked a loaf of homemade ciabatta bread.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews. And even later, a few of the end bits of ciabatta with olive oil and fleur de sel.

Lunch: Spicy pork and mustard green brown rice bowl (new recipe).

CSA Week #6!

Cleaned and sliced a package of strawberries.

Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese and a half glass of Line 39 chardonnay.

Dinner: Chicken picatta with lemon beurre blanc and wild rice at the Angus and Ale in Sidney, NY, with Mom and my nephew.

And a salad, with Thousand Island dressing.

And 2 glasses of pinot noir.

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.