What I ate: March 30, 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.

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

Walked 2.53 miles in 44:46.

Lunch: Turkey and cabbage stir-fry.

Snack: 1.0 oz. cashews. And, later, 4 Late July organic crackers with Cabot extra sharp cheddar cheese. And a glass of Fernlands New Zealand sauvignon blanc.

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

And 2 glasses of Eagle's Rock malbec.

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.