What I ate: October 28, 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.

Cooked and froze 2 pounds of bacon .

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Homemade clam chowder (made today) and bread (previously frozen).

Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

Dinner: Digiorno rising crust supreme pizza. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 132.8 lbs. Weight at the beginning of the next day: ? lbs. (forgot to weigh)