What I ate: October 21, 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 .

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

Walked 2.37 miles in 40:25. Cut a little short due to rain.

Snack: 0.8 oz. cashews.

Lunch: Pork with scallions, broccoli and noodles .

Snack: 0.8 oz. peanuts.

Dinner: Fried clams and French fries .

With a Saranac pale ale.

And, later, 2 glasses of Tirunno primitivo.

Weight at beginning of the day: 126.2 lbs. Weight at the beginning of the next day: 126.8 lbs.