June 2018 Archives

What I ate: June 30, 2018


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.  And, later some more chex mix from the bottom of the bag.

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Grilled a package of Hebrew National beef hot dogs. Vacuum sealed and froze the 5 remaining.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, coleslaw, and a Switchback Ale.

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Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

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Dinner: Crushed hamburger with rice and spinach. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 130.8 lbs.

What I ate: June 29, 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. peanuts.


Dinner: Beef Stroganoff and a glass of Bota Box malbec.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: June 28, 2018

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Blackened shrimp Caesar salad at Applebee's in Vestal, NY, with Dad.

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Dinner: Cheeseburger, potato salad, coleslaw, pickles, and a Switchback beer.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 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 Chobani blueberry Greek yogurt with granola.

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Snack: 0.8 oz. peanuts.


Dinner: Spicy peanut chicken and broccoli (updated post).

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: June 26, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a toasted mini-bagel with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of Sriracha chex mix, I wasn't quite out yet, but I wanted to make it before the upcoming heat wave.

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Lunch: Spicy black bean veggie burger and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: A piece of Cabot seriously sharp cheddar and 9 small almonds.

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Dinner: Roast beef, rice, gravy and broccoli. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 25, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

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Snack: 1.0 oz. pretzels with Chinese hot mustard. And, later, 0.7. oz peanuts.

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Dinner: Crumb pork chop, rice, and green beans.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 24, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Made the dough and formed homemade whole wheat bagels.


Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Made a batch of bacon, jalapeño and cheddar scones. These were whole wheat, made with King Arthur white whole wheat flour.

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And had one for a snack.

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Boiled and baked bagels. Normally I make them the next day, but they still had 4 hours for the dough to retard in the refrigerator, which is probably enough.

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Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.

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And, later, popcorn with butter and salt.

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Dinner: Cheesesteak sandwich with Kettle Chips hot jalapeño potato chips and a Switchback Ale.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: June 23, 2018


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, a Kind maple and pumpkin seed granola bar.

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Prepared the poolish and soaker for homemade whole wheat bagels.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and coleslaw, and a Switchback Ale.

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Snack: 1.0 oz. tortilla chips and Green Mountain Gringo spicy salsa.

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Dinner: Fried chicken (breast), coleslaw, and potato salad. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 130.0 lbs.


What I ate: June 22, 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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Divided, vacuum sealed, and froze a smoked ham. 3x servings of 3.0 oz. for ham sandwiches and 8x servings of 2.0 oz. for western omelette.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a toasted mini-bagel with butter.

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Snack: 4 Late July crackers with Cabot seriously sharp cheddar cheese.

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Dinner: Cheeseburger, potato salad, and coleslaw. And a Switchback ale.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.


Cheeseburger

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I've been buying these frozen burgers. They're good! Also, it's hard to make a quarter pound burger that fits the size of a bun that doesn't fall apart on the grill.

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I grill the from frozen, 2 1/2 minutes per side on my infrared propane grill. Counting the 3 minutes to warm up, that's 8 minutes to a nicely grilled burger.

I take the frozen burger, spritz with spray oil, and season with salt, freshly ground black pepper, garlic powder, and cayenne pepper on both sides. I lightly grill the buns as well:

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I melt the Cabot extra sharp Vermont cheddar inside with a propane torch as it's easier than dealing with on the grill.

With lettuce and a little ketchup.

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What I ate: June 21, 2018

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.

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Dinner: Roasted chicken, broccoli, gravy and rice. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: June 20, 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 strawberry Greek yogurt.

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Lunch: Spicy black bean veggie burger and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. peanuts.


Dinner: Tuna sashimi, rice, and daikon. And cold sake.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: June 19, 2018

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, a toasted mini-bagel with butter.

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Snack: 4 Late July crackers with Cabot seriously sharp cheddar.

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Dinner: Meatloaf, rice, gravy, and green beans. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: June 18, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


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

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Snack: A piece of Cabot seriously sharp cheddar and a few almonds.

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Dinner: Whole wheat pasta with chicken, zucchini and pesto. And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: June 17, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Snack: Toasted mini-bagel with butter.

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Snack: 1.0 oz. tortilla chips and salsa.

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Dinner: Roasted chicken and cabbage stir-fry and rice. And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: June 16, 2018


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. peanuts.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, potato salad and coleslaw, and a Switchback Ale.

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Snack: 4 Late July crackers with Cabot seriously sharp cheddar and a half glass of Fernlands New Zealand sauvignon blanc.

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Dinner: Duck special at The Farmhouse in Oneonta, NY, with Dad, Jan, and Steve. And bread, and 2 glasses of cabernet sauvignon/ I ate too much!

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 131.0 lbs.

What I ate: June 15, 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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Made a batch of homemade pesto.

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Lunch: Grilled chicken Caesar garden salad. With lettuce mix, cucumber, tomato, Romaine, anchovies, grilled chicken and Drew's Caesar Romano dressing/

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Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.

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Dinner: Cheeseburger, potato salad and coleslaw, and a Switchback beer.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: June 14, 2018

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.



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Snack: 0.8 oz. peanuts.


Dinner: Tonkatsu and rice. And a glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 13, 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.


Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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Dinner: Fried chicken (leg and thigh), coleslaw, and potato salad.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: June 12, 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. And, later, 0.7 oz. peanuts.


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

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Snack: 1.0 oz. Stacy's everything bagel chips.


Grilled a package of chicken breast tenders, vacuum sealed and froze individually.

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Dinner: Homemade pizza with whole wheat crust, chicken, jalapeños, and mushrooms. It looks a little strange because I added the toppings and realized that I forgot the cheese! It was good. I ended up having a third piece. And two glasses of Folonari Montepulciano d'Aburzzo.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 11, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with potato salad and coleslaw.

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Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.


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Dinner: Grilled salmon, rice, and sautéed spinach. And a glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: June 10, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Lunch: Soppressata English muffin sandwich, Kettle Chips hot jalapeño potato chips, and a Switchback beer.

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Dinner: Tuna sashimi, rice, and daikon.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 9, 2018


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.7 oz. peanuts.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, 2.9 oz. seasoned French fries, and a Switchback beer.

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Dinner: Chana Masala, rice, and a glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 8, 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: A piece of Cabot seriously sharp cheddar and 8 small almonds.

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Dinner: Cheeseburger, Kettle Chips hot jalapeño potato chips, and a Switchback beer.

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

What I ate: June 7, 2018

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And, later, hash browns with spinach and sriracha (new recipe). This was really good!

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Lunch: Roast beef sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: 0.9 oz. peanuts.



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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

Hash browns with spinach and sriracha

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This somewhat unlikely recipe happened because I wanted some hash browns. I started with these frozen hash browns.

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This is one serving, 80 grams. About 120 calories according to the nutrition facts.

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Cooked in a small cast iron skillet for 6 minutes in olive oil, stirring occasionally.

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At the end I decided I wanted something a little healthier than a plate of potatoes so I added some spinach.

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And topped with some Sriracha. This was really good!

What I ate: June 6, 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 Kind maple and pumpkin seed granola bar.


Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

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Snack: Cabot seriously sharp cheddar and 8 almonds.

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Dinner: Meatloaf, rice, gravy, and green beans. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 5, 2018

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


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

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Snack: A piece of Cabot seriously sharp cheddar and a few almonds.

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Dinner: Grilled salmon and rice. And a glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: June 4, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. Stacy's jalapeño pita chips and roasted garlic hummus.

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Dinner: Amy's veggie pot pie. And a side salad with lettuce mix, cucumber, tomato, and Annie's Asian sesame dressing. And a glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 3, 2018

Breakfast: Bagel, lox and cream cheese with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Lunch: Roast beef sandwich and a side salad with lettuce mix, cucumber, and tomato with Annie's Tuscany Italian dressing. And a half glass of Bota Box malbec.

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Snack: 0.8 oz. pretzels with Chinese hot mustard.

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Dinner: Japanese-style beef curry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: June 2, 2018


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Cooked and froze 2 pounds of bacon. And ate 3 slices of bacon.


Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale.

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Snack: Late July crackers with Cabot seriously sharp cheddar cheese.

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And, later, 1.0 oz. Doritos and a half glass of Eastpoint cabernet sauvignon.

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Dinner: Cheeseburger, potato salad, and coleslaw. And 2 glasses of Eastpoint cabernet sauvignon.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: June 1, 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 Kind maple and pumpkin seed granola bar.



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Snack: 0.8 oz. peanuts.


Dinner: Steak frites and coleslaw.

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And 2 glasses of Eastpoint cabernet sauvignon, California, 2015.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

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This page is an archive of entries from June 2018 listed from newest to oldest.

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