What I ate: May 9, 2014

Pre-breakfast: 1 slice of homemade zucchini bread.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday night in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.

Lunch: Veggie sausage and green pepper stir-fry.

Snack: 1.0 oz. Wavy Lays potato chips and bacon and horseradish sour cream dip.

Dinner: Japanese-style crushed hamburger.

And 2 glasses of Urban malbec.

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.