What I ate: September 19, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: A steak au poivre emanada from The Meeting Place in Unadilla, NY.

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Snack: 0.8 oz. peanuts.


Dinner: Chicken and cheese enchiladas with Mexican rice and refried beans. And a small Sauza Horinitos tequila.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 19, 2017 10:00 PM.

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