What I ate: July 16, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Jalapeño poppers and fried zucchini (new post). And a Saranac IPA to cut the heat from the jalapeños.

Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.

Dinner: Tingua poblana - pork with smoky tomato sauce and potatoes with a flour tortilla on the side.

And 2 glasses of Milcampos tempranillo.

Weight at beginning of the day: 124.8 lbs.
Weight at the beginning of the next day: 124.0 lbs.