What I ate: June 15, 2013

Breakfast: Corned beef hash, egg and toast . And a mimosa.

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

Lunch: Kale with pancetta and quinoa . The recipe is for Swiss chard, but it works just as well with kale.

It's not difficult to cook diced pancetta, but it is time consuming, especially compared to defrosting a package of stir-fry meat or a pre-cooked sausage for 35 seconds in the microwave! This time I decided to cook the whole 3.0 oz. package and freeze half of it. We'll see how it works.

Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus . And a glass of Ponga New Zealand sauvignon blanc.

Dinner: Cheesesteak sandwich and Kettle Chips barbecue potato chips.

And 2 glasses of Kaiken malbec.

Weight at beginning of the day: 121.4 lbs. Weight at the beginning of the next day: 122.6 lbs.