What I ate: June 1, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.

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

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

Dinner: 1/3 of a DiGiorno rising crust supreme frozen pizza. This time it was much better because I didn't undercook it. 18 minutes at 425°F on a sheet pan.

And 2 glasses of Auspicion cabernet sauvignon.

Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 123.4 lbs.