What I ate: October 17, 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.


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

Lunch: Taco salad.


Dinner: Veal Mianese special at Toscano restaurant in Oneonta, NY, with Dad. And a glass of red wine.


Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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This page contains a single entry by Rick Kasguma published on October 17, 2018 10:00 PM.

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What I ate: October 18, 2018 is the next entry in this blog.

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