What I ate: April 20, 2013

Breakfast: Raisin toast and bacon.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog bun with Dijon mustard and pickle relish. And Kettle Chips hot jalapeño potato chips.

Snack: 0.8 oz. pretzels and a Saranac pale ale.

Dinner: Ground beef taco with Cabot cheddar cheese, Green Mountain Gringo spicy salsa and lettuce. With 1.0 oz. Garden of Eatin' organic blue corn tortilla chips and salsa.

And 2 glasses of Padrillos malbec.

Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.

Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 122.0 lbs.