What I ate: October 19, 2014

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. cashews.

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Lunch: Cheese hot dog, Kettle Chips hot jalapeƱo potato chips and a Sierra Nevada pale ale.

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Snack: 1.0 oz. tortilla chips with homemade queso dip. And a half glass of Ponga New Zealand sauvignon blanc.

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Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom and Dad.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 19, 2014 10:00 PM.

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