What I ate: October 2, 2015

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

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


Lunch: Mediterranean chickpea veggie burger. With a side salad with lettuce and spinach mix, cucumber, tomato and pickled banana pepper with Annie's cowgirl ranch dressing. And a Lake Placid Ubu Ale.

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Walked 3.04 miles in 50:20.


Snack: 1.0 oz. Wavy Lays potato chips with French onion dip.


Dinner: Crispy duck special at Toscana in Oneonta, NY, with Mom and Dad. And a glass of Italian red wine.

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Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.0 lbs.

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This page contains a single entry by Rick Kasguma published on October 2, 2015 10:00 PM.

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