What I ate: May 8, 2018

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

Snack: 1.0 oz. Sriracha chex mix. And, later, 3 slices of bacon.

Cooked and froze 2 pounds of bacon.

Lunch: Spicy tuna salad croissant and potato salad.

Dinner: Brook's barbecued chicken and potato salad. And a glass of Bota Box malbec.

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.

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This page contains a single entry by Rick Kasguma published on May 8, 2018 10:00 PM.

What I ate: May 7, 2018 was the previous entry in this blog.

Zucchini veggie beef penne pasta is the next entry in this blog.

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