What I ate: January 24, 2014
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked on Tuesday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.7 oz. peanuts.
Cooked and froze 2 pounds of bacon .
Lunch: Cheddar ale soup (new recipe) and a small Caesar salad.
Snack: Japanese rice crackers, the shrimp/prawn flavored ones. And, later, 0.8 oz. cashews.
Dinner: Bacon cheeseburger . A grilled quarter pound homemade burger, Cabot extra sharp cheddar cheese, bacon, lettuce, and barbecue sauce on a whole wheat bun. With Kettle Chips hot jalapeño potato chips and Woodstock organic bread and butter pickles. And 8 oz. of Saranac pale ale, what was left over after making soup.
And 2 glasses of Norton malbec.
Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 127.0 lbs.