What I ate: May 23, 2016
Breakfast: Egg, toast and bacon . With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. almonds.
Cleaned and diced a package of strawberries.
Marinated some boneless beef short rib in Lupo's spiedie marinate, an Italian dressing-like marinade popular in upstate New York.
Dinner: Tonkatsu and sautéed cabbage. And a glass of 90+ New Zealand sauvignon blanc.
Dessert: Strawberries and blueberries. And 2 glasses of Bota Box zinfandel.
Weight at beginning of the day: 131.0 lbs. Weight at the beginning of the next day: 129.8 lbs.