What I ate: February 15, 2017

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.

Cooked and froze 2 pounds of bacon.

Lunch: Roast beef sandwich and Kettle Chips hot jalapeño potato chips.

ate.2017.02.15.l.jpgSnack: 0.8 oz. almonds.

Dinner: Turkey and cabbage stir-fry. And a half glass of 90+ New Zealand sauvignon blanc.

And, later, 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

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This page contains a single entry by Rick Kasguma published on February 15, 2017 10:00 PM.

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