What I ate: November 16, 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.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Sopresata English muffin sandwich with Kettle Chips hot jalapeño potato chips.

Dinner: Mom's tempura, previously frozen. And a half glass of Matua New Zealand sauvignon blanc.

And 2 glasses of Bota Box malbec and 2 Danish butter cookies.

Weight at beginning of the day: 132.0 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 November 16, 2016 10:00 PM.

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What I ate: November 17, 2016 is the next entry in this blog.

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