What I ate: June 8, 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.

Walked 2.39 miles in 41:39.

Lunch: Homemade potato leek soup and a small side salad with celery, carrot, cucumber, green pepper, red onion, tomatoes and mushrooms and Annie's Asian sesame dressing. And Olivia's croutons.

Picked up some Brooks' barbecued chicken at a fund raiser; vacuum sealed and froze 4 quarter chicken servings.

Snack: 1.0 oz. tortilla chips with homemade queso dip. And a Shock Top Belgian white.


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

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 129.2 lbs.