What I ate: July 3, 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 potato salad and coleslaw.

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

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Dinner: Spaghetti with meatless balls. And a glass of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 130.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 3, 2018 10:00 PM.

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