What I ate: September 22, 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 wheat flour tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts. And a Jack Link's peppered beef jerky, 70 cal.

Lunch: Turkey sandwich with 2.3 oz. peppered deli turkey, lettuce, and mayo on Heidelberg wheat bread, potato chips, a dill pickle spear.

Snack: 1.0 oz. habanero almonds.

Dinner: 1 1/2 slices of pepperoni pizza from Gavin's in Sidney, NY. It was vacuum sealed and frozen so I reheated it from frozen in the sous vide at 150°F, then transferred it to a cast iron griddle pan to crisp the crust. And a glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 134.4 lbs. Weight at the beginning of the next day: 134.6 lbs.