What I ate: September 2, 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.

Walked 2.52 miles in 44:36. Back to my normal walking schedule now that I'm not at the lake all day.

Snack: 1.0 oz. Sriracha chex mix .

Washed, tipped, tailed, cut and blanched (2:00) the green beans from last week's CSA.

Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday.

Sliced a melon from my CSA. The one I sliced yesterday was two weeks old and wasn't very tasty anymore; this one was much better.

Lunch: Spicy pork and green bean brown rice bowl .

Snack: Fresh edamame from the CSA. Boiled for 3:00 in salted water, drained and sprinkled with salt. Shelled and ate as a delicious snack! And, later, 0.8 oz. cashews.

Dinner: Tuna salad sandwich , a few Kettle Chips barbecue potato chips and a side salad. And a half glass of 90+ New Zealand sauvignon blanc.

Salad with lettuce, celery, carrot, green pepper, cucumber, red onion and tomato with Annie's cowgirl ranch dressing and Olivia's butter and garlic croutons.

And 2 glasses of Barefoot cabernet sauvignon.

Dessert: Melon, from the CSA.

Weight at beginning of the day: 128.0 lbs. Weight at the beginning of the next day: 128.4 lbs