What I ate: April 18, 2017

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: Barbecued pork sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. potato chips and French onion dip.

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Dinner: Roast beef, rice, gravy and green beans. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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This page contains a single entry by Rick Kasguma published on April 18, 2017 10:00 PM.

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