What I ate: November 3, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Red Hook ESB.

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Snack: 1.0 oz. Doritos.


Dinner: Tofu, broccoli and scallion stir-fry. And a half glass of Ponga New Zealand sauvignon blanc.

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And, later, 2 glasses of Banrock Station Shiraz.


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

About this Entry

This page contains a single entry by Rick Kasguma published on November 3, 2015 10:00 PM.

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