What I ate: September 29, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad croissant with Kettle Chips hot jalapeño potato chips.

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Dinner: Fried clams and French fries and a Switchback ale.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 29, 2017 10:00 PM.

Spicy tuna salad croissant was the previous entry in this blog.

What I ate: September 30, 2017 is the next entry in this blog.

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