What I ate: April 14, 2016

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on  a Barowski's 12-grain English muffin.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's chipotle ranch dressing.

Walked 2.56 miles in 42:57.

Dinner: Leftover smokehouse platter (spare ribs, pulled pork and brisket) at Sloan's New York Grill in Oneonta, NY, previously vacuum sealed and frozen. Reheated sous vide. And 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 130.8 lbs.

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This page contains a single entry by Rick Kasguma published on April 14, 2016 10:00 PM.

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