What I ate: November 24, 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 and a spicy Blood Mary.

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Lunch: Chicken salad on wheat with potato chips at Suzy's bakeshop in Sidney, NY, with my nephew.

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Dinner: Chicken afredo, salad, broccoli and garlic bread at the lake with the family.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.4 lbs.

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This page contains a single entry by Rick Kasguma published on November 24, 2017 10:00 PM.

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