What I ate: September 13, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked on Wednesday in a freshly heated tortilla.

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

Prepared salad veggies: cucumber, carrot, celery, green pepper and red onion.

Vacuum sealed in jars, with additional jars of lettuce for quick and easy salads.

Lunch: Potato leek soup (new recipe) with homemade ciabatta bread .

Snack: 0.7 oz. pretzels and a Saranac pale ale.

Dinner: Braised beef short ribs and garlic mashed potatoes.

And 2 glasses of Cholila Ranch malbec.

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