What I ate: July 3, 2017

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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

Lunch: Brooks barbecue chicken, potato salad, coleslaw, and a Switchback beer.

Appetizer: Shrimp cocktail. Also two gin and tonics.

Dinner: Steak, asparagus, corn and bean salad, and potato salad.

And 2 glasses of Hoel Gott cabernet sauvignon, California 2014.

Dessert: Blueberry pie and ice cream.

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 133.0 lbs.

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

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