What I ate: May 20, 2014

Boiled and baked homemade whole wheat bagels.

Breakfast: Toasted bagel with butter and a side of bacon. This is the mini-bagel, 2.5 oz. instead of 3.0 oz., the remainder of the dough after making the 9 normal-sized ones.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Saranac rye IPA.

Dinner: Pasta with meat sauce and zucchini and homemade garlic multigrain French bread. With 2.5 oz. beef, onions and garlic, half of a small zucchini, 1.8 oz. penne pasta, and 5.0 oz. pasta sauce. With 2 glasses of Septima malbec.

I made extra ground beef with onions and garlic; a total of 3 servings of 2.5 oz. each with 2 vacuum sealed and frozen for future dinners.

And I cooked the burrito filling tomorrow's breakfast, chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.