What I ate: January 26, 2014

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

Lunch: Cheddar ale soup (made Friday) and a small Caesar salad.

Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese. And a half glass of Ponga New Zealand sauvignon blanc. And, later, 0.8 oz. cashews.

Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.