What I ate: June 18, 2017

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Lunch: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Switchback Ale.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Dad.

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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 June 18, 2017 10:00 PM.

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