What I ate: January 24, 2017

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

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Veggie chicken patty sandwich with dill pickles and mayo and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

Dinner: Roasted chicken, green beans, gravy and rice.

And 2 glasses of Stepplechase cabernet sauvignon, California, 2015.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.2 lbs.

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This page contains a single entry by Rick Kasguma published on January 23, 2017 10:00 PM.

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Sardines and spinach rice bowl is the next entry in this blog.

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