What I ate: May 22, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad croissant and potato salad and coleslaw.

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Snack: A piece of Cabot seriously sharp cheddar and some almonds. And, later, 0.7 oz. peanuts.

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Dinner: Teriyaki London broil salad with lettuce mix, cucumber, tomato, pepperoncini, fresh mozzarella, croutons, and Annie's Tuscany Italian dressing and cheddar broccoli soup. And a glass of Folonari Montepulciano d'Abruzzo. This was good but too much food. I probably didn't need the soup.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 22, 2018 10:00 PM.

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What I ate: May 23, 2018 is the next entry in this blog.

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