What I ate: June 3, 2017

Breakfast: Roasted asparagus fritata (new post). With a homemade buttermilk biscuit (previously frozen). And a mimosa.

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

Lunch: Cheese and jalapeño hot dog on a whole wheat bun. Kettle Chips hot jalapeño potato chips, and a Switchback citra pils.

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

Dinner: Grilled chicken quesadilla, 1.0 oz. tortilla chips, and a small Sauza hornitos silver tequila.

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 3, 2017 10:00 PM.

Roasted asparagus fritata was the previous entry in this blog.

What I ate: June 4, 2017 is the next entry in this blog.

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