What I ate: June 10, 2014
Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.7 oz. cashews.
Walked into town to run some errands, about 1.6 miles.
Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips on one slice of Barowski's 12-grain bread, cut in half.
Snack: 0.7 oz. peanuts.
Dinner: Japanese-style crushed hamburger .
And 2 glasses of Altos del Plata malbec.
Cooked the filling for tomorrow and Friday's chorizo reakfast burrito . With chorizo, onion, green pepper, jalapeño, and egg.
Weight at beginning of the day: 128.4 lbs. Weight at the beginning of the next day: 128.2 lbs.