What I ate: March 24, 2023

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Sunday in a freshly heated Mission carb balance tortilla.

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

Lunch: Chicken salad sandwich with 2.5 oz. chicken salad on a slice of Heidelberg wheat bread, cut in half, a few Kettle Chips Korean BBQ, and a dill pickle.

Snack: 1.0 oz. habanero almonds.

Dinner: Fish and chips and a Southern Tier 2X IPA beer. With 2.6 oz. French fries. Deep fried the French fries for 2 minutes. Deep fried the (refrigerated) fish for 1 minute. It was good. I could probably have eaten only half of it.

I bought a pre-made peppercorn and Parmesan haddock at the grocery store this morning. I can made a good beer battered fish from scratch, but this is so much easier! It was one long piece but I cut it in half because it didn't fit in the container very well.

Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 133.0 lbs.