What I ate: June 7, 2013

Breakfast: Pancakes and bacon. Both previously cooked and frozen; a quick reheat in the oven, 8 minutes at 350°F on a sheet pan.

Snack: 1.0 oz. Sriracha chex mix. I don't normally have a second morning snack, but I was really hungry this morning so I also had 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus. My hummus is a little garlicy for early morning, however. Good thing I work home alone!

Lunch: Chana Masala and rice. And a Saranac pale ale.

Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar.

Dinner: Rib-eye steak, baked potato and a salad with lettuce, carrot, celery, cucumber, green pepper, mushrooms and tomatoes with Annie's Tuscan Italian salad dressing. This was a little much food, but still much less than you'd get in a restaurant! Delicious, however.

I made an extra salt and olive oil-rubbed baked potato today. I'll use it to make a loaded baked potato with bacon, broccoli and cheese for lunch in the near future.

And 2 glasses of H3 Horse Heaven Hills (by Columbia Crest) cabernet sauvignon. This is pretty inoffensive. It's mild, almost like a pinot noir, but a little more jammy. You could safely serve this at a dinner party.

Weight at beginning of the day: 122.0 lbs.
Weight at the beginning of the next day: 122.4 lbs.