What I ate: May 6, 2017

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And Kettle Chips hot jalapeño potato chips. And a Switchback Ale.

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Snack: 0.8 oz. peanuts.


Dinner: Mackerel and spinach rice bowl (new recipe) and a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


And two mint juleps (Alton Brown's recipe) with Woodford Reserve bourbon for the Kentucky Derby!

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 6, 2017 10:00 PM.

Mackerel and spinach rice bowl was the previous entry in this blog.

What I ate: May 7, 2017 is the next entry in this blog.

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