What I ate: February 27, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

Lunch: Chicken soup with soba noodles and spinach.

Snack: Late July organic crackers with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And a half glass of 90+ New Zealand sauvignon blanc.
Dinner: Spaghetti with Italian sausage and garlic bread. With 1.6 oz. spaghetti, 4.5 oz. organic marinara, 1 spicy Italian sausage and multi-grain French bread homemade garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

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This page contains a single entry by Rick Kasguma published on February 27, 2015 10:00 PM.

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