What I ate: May 5, 2020

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Half of a loaded Philly steak sandwich from Suzi's Bakeshop and Cafe in Sidney, NY.

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Snack: Peanuts and trail mix. And a few cashews.


Dinner: American-style hard-shell taco. With Beyond veggie beef, cheese, guacamole, tomato, lettuce, and sour cream. And a Sauza Hornitos tequila.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 134.8 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 May 5, 2020 10:00 PM.

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