What I ate: February 9, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary. And, later, 0.9 oz. cashews.


Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeƱos on a whole wheat bun, Kettle Chips barbecue potato chips and a Saranac pale ale.

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Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.