What I ate: May 18, 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. And, later, 1.0 oz. cashews.

Started the poolish and soaker for homemade whole wheat bagels. I'll make the dough and form the bagels on Monday, and boil and bake them on Tuesday.

Lunch: Tuna salad sandwich with Kettle Chips hot jalapeƱo potato chips.

Snack: Queso dip #2 (new post) with 1.0 oz. tortilla chips. And a Saranac legacy IPA.

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

Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.8 lbs.