What I ate: July 14, 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. And, later, 0.8 oz. peanuts.

Lunch: Veggie Buffalo "wings," celery and salad.

Snack: 2 ak-mak crackers, 0.5 oz. Montchevre herbed goat cheese, and some almonds.

Dinner: Steak and corn on the cob. First sweet corn of the year!

And 2 glasses of Rodney Strong cabernet sauvignon, Sonoma California, 2014.

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.6 lbs.

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This page contains a single entry by Rick Kasguma published on July 14, 2017 10:00 PM.

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