What I ate: May 23, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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

Cleaned and diced a package of strawberries.

Marinated some boneless beef short rib in Lupo's Speedie marinate, an Italian dressing-like marinade popular in upstate New York.

Dinner: Tonkatsu and sautéed cabbage. And a glass of 90+ New Zealand sauvignon blanc.

Dessert: Strawberries and blueberries. And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.

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This page contains a single entry by Rick Kasguma published on May 23, 2016 10:00 PM.

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