What I ate: June 21, 2013

Breakfast: Pancakes and bacon. Both previously frozen, a quick reheat in the oven, 8 minutes at 375°F on a sheet pan.

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

Lunch: Kale with chorizo, jalapeño and quinoa (new recipe). This was good but great. I think next time I make something like this I'll leave out the quinoa and just use it as a spicy kale side dish.

Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus . And a half glass of 90+ Cellars New Zealand sauvignon blanc.

Walked 2.3 miles in 39:07.

Dinner: Salad and fried clams and French fries (new post). Salad with cucumber, carrot, celery, green pepper, red onion and tomato with Annie's Tuscan Italian dressing with Olivia's butter and garlic croutons.

After figuring out how much work it is to make fried clams from scratch I just bought a box of SeaPak frozen fried clams strips. With 3.0 oz. Cascadian organic French fries, seasoned with salt, pepper, garlic power and cayenne pepper. And ketchup and homemade tartar sauce.

And 2 glasses of Agua de Piedra malbec.

Weight at beginning of the day: 122.4 lbs. Weight at the beginning of the next day: 123.6 lbs.