What I ate: May 4, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Bottled the batch of hot pepper infused vodka I started on Monday.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's chipotle ranch dressing.

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Snack: 4 cracked pepper and olive oil Triscuits with Cabot hunter's serious sharp cheddar cheese.

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Dinner: Brooks barbecue chicken. And potato chips. And more potato chips. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 131.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 4, 2016 10:00 PM.

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