What I ate: March 16, 2014

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

Made the dough and formed homemade whole wheat bagels. I'll boil and bake them tomorrow.

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

Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

Lunch: Turkey club sandwich and Kettle Chips barbecue potato chips. 1 slice of Barowski's whole wheat bread (cut in half) with 2.1 oz. turkey breast, 1 slice of bacon, tomato, lettuce and mayo.

Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa and a Saranac pale ale.

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

Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 129.0 lbs.