What I ate: April 27, 2018

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, later a bacon, jalapeño and cheddar scone.


Lunch: Chicken kimchi soup.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: 2 slices from a large deluxe pizza from Main Street 88 Tavern in Sidney, NY. This was really good, way better than the frozen pizza I usually make! And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 27, 2018 10:00 PM.

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