What I ate: September 4, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated whole wheat tortilla.

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



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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Pork chops in garlic spinach cream sauce and a glass of Fernlands New Zealand sauvignon blanc.

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

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match the current scale.


About this Entry

This page contains a single entry by Rick Kasguma published on September 4, 2019 10:00 PM.

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What I ate: September 5, 2019 is the next entry in this blog.

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