What I ate: October 28, 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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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade clam chowder (made today) and bread (previously frozen).

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Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

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Dinner: Digiorno rising crust supreme pizza. 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: ? lbs. (forgot to weigh)

About this Entry

This page contains a single entry by Rick Kasguma published on October 28, 2016 10:00 PM.

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