What I ate: May 4, 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.

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeƱos on a whole wheat bun, Kettle Chips hot jalapeƱo potato chips and a Brown's IPA.

Snack: 3 Late July organic crackers with Yancey's Fancy horseradish cheddar cheese. And 1/4 glass of Fernlands New Zealand sauvignon blanc. That was all that was left in the bottle.

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

Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.4 lbs.