What I ate: May 9, 2013
Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a whole wheat English muffin.
Snack: 1.0 oz. Sriracha chex mix .
Made a batch of homemade barbecue sauce .
The ribs went into the sous vide machine, 18 hours at 155°F, vacuum sealed in their bags with dry rub.
Lunch: Sardines, spinach, and rice .
Divided and froze the homemade loose chorizo sausage I started yesterday.
Dinner: Penne pasta with meat sauce. There was supposed to be some zucchini in it, but the zucchini was a little iffy so I left it out.
And 2 glasses of Kaiken malbec.
Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.
Weight at beginning of the day: 122.4 lbs. Weight at the beginning of the next day: 121.4 lbs.