Friday, March 20

Breakfast: (~2/5 of a) canteloupe

Lunch: leftover stir-fried cucumber, carrots, mushrooms, eggs, and preserved radish with white rice

Snack: three strips of dried mango

Dinner: three rolls, shrimp, ribs, baked sweet potato, seasoned rice, and one peanut from Texas Roadhouse

Dessert: peanut butter chocolate cupcake from Scottsdale Bakery

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