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What I ate: March 14, 2023

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And half of a blueberry bagel, toasted with butter.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts. And 0.8 oz. cashews.

Lunch: Roast beef sandwich. With 2.8 oz. deli roast beef, chipotle mayo, and lettuce on Heidelberg multigrain bread. With a few Kettle Chips Korean BBQ potato chips and a dill pickle spear.

Snack: 1.0 oz. wasabi and soy sauce almonds.

Dinner: 4.2 oz. fried chicken strips, coleslaw, and a half glass of Bota Box sauvignon blanc.

Dessert: A piece of key lime pie, previously frozen. And a Warre's warrior port for Pi day.

Weight at beginning of the day: 132.8 lbs. Weight at the beginning of the next day: 134.4 lbs. (too much pie)

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