What I ate: April 9, 2016

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips, with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing. And a Red Hook Audible Ale. And a few more chips from the bottom of the bag.

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Walked 2.56 miles in 44:30.


Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 13 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Annie's Tuscany Italian dressing.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.2 lbs.

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This page contains a single entry by Rick Kasguma published on April 9, 2016 10:00 PM.

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