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What I ate: March 8, 2013

Breakfast: Raisin toast with butter and a side of bacon.

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.7 oz. peanuts.

Lunch: Twice-cooked pork with scallion and broccoli stir-fry with rice.

Cooked and froze 2 pounds of bacon.

And cooked an eye of round roast beef and divided it into servings for sandwich and stir-fry. Vacuum sealed and frozen.

And prepared a batch of homemade whole wheat bagels . They're formed and will be boiled and baked tomorrow morning.

Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.

Dinner: Tingua poblana, pork with smoky tomato sauce and potatoes . With a warm flour tortilla on the side.

And 2 glasses of Altos del plata malbec.

Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.

Weight at beginning of the day: 125.8 lbs. Weight at the beginning of the next day: 124.4 lbs.

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