What I ate: July 16, 2013
Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.
Snack: 1.0 oz. Sriracha chex mix .
Lunch: JalapeƱo poppers and fried zucchini (new post). And a Saranac IPA to cut the heat from the jalapeƱos.
Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.
Dinner: Tingua poblana - pork with smoky tomato sauce and potatoes with a flour tortilla on the side.
And 2 glasses of Milcampos tempranillo.
Weight at beginning of the day: 124.8 lbs. Weight at the beginning of the next day: 124.0 lbs.