What I ate: June 14, 2014
Breakfast: Waffles and bacon, both previously frozen. Reheated on a sheet pan in the oven, 8 minutes at 350°F.
Walked 2.54 miles in 44:29.
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .
Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, sauerkraut and a Brooklyn summer ale.
Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus .
Dinner: Thai style pork with peppers, onions, and basil .
And 2 glasses of Eagle's Rock malbec.
Weight at beginning of the day: 128.2 lbs. Weight at the beginning of the next day: 127.6 lbs