What I ate: September 14, 2016
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix .
Make a batch of Japanese-style beef curry .
Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.
Snack: 1.0 oz. potato chips and French onion dip.
Dinner: Mom's tempura, previously frozen and reheated for 10 minutes at 350°F on a sheet pan. And a half glass of Cupcake New Zealand sauvignon blanc.
And a glass of Bota Box zinfandel.
Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 132.6 lbs.