What I ate: July 24, 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. And, later, 0.8 oz. cashews.


Prepped salads. Two vacuum sealed jars of lettuce, and two vacuum sealed jars of celery, carrot, green pepper, cucumber and red onion. The cucumber, carrots and lettuce are from CSA Week #7.

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Lunch: Pork with bean sprouts and scallion stir-fry. With scallions from CSA Week #7.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

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And, later, a gin and tonic with Hendick's gin and Q tonic water, while taking a break to read my book, appropriately, Proof: The Science of Booze by Adam Rogers.

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Dinner: Pasta with meat sauce and zucchini and a salad. With 1.8 oz. organic whole wheat fucilli pasta, 1.8 oz. of ground beef, onions and garlic, 4.8 oz. organic marinara and a half of a zucchini from CSA Week #6.

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Salad with celery, carrot, green pepper, cucumber and red onion. The cucumber, carrots, lettuce and tomatoes are from CSA Week #7.

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And 2 glasses of La Puerta malbec.

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Dessert: Strawberries and blueberries and a Warre's Warrior port.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.