What I ate: April 13, 2019


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

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Lunch: Corn chowder (10 oz.) and a side salad with green leaf lettuce, cucumber, tomato, and Annie's Tuscany Italian dressing.

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Snack: 4 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

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Boiled and baked homemade whole wheat bagels.

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Dinner: Brooks barbecue chicken, sides, and wine at the lake.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 13, 2019 10:00 PM.

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What I ate: April 14, 2019 is the next entry in this blog.

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