What I ate: October 18, 2016

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

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Dinner: Spaghetti and Italian sausage. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 18, 2016 10:00 PM.

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