What I ate: June 14, 2014

Breakfast: Waffles and bacon, both previously frozen. Reheated on a sheet pan in the oven, 8 minutes at 350°F.

Walked 2.54 miles in 44:29.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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, sauerkraut and a Brooklyn summer ale.

Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.

Dinner: Thai style pork with peppers, onions, and basil.

And 2 glasses of Eagle's Rock malbec.

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.6 lbs