What I ate: April 24, 2016

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

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

Lunch: Turkey club sandwich with Kettle Chips hot jalapeƱo potato chips and a side salad with with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's roasted garlic and peppercorn dressing. And a half glass of Ponga New Zealand sauvignon blanc.

Walked 2.56 miles in around 43:00.

Snack: 1.0 oz. potato chips and French onion dip. And a Woodchuck cider. And more chips from the bottom of the bag.

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

Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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This page contains a single entry by Rick Kasguma published on April 24, 2016 10:00 PM.

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