What I ate: June 9, 2014

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. cashews.

Lunch: Pork with scallion and broccoli stir-fry.

Snack: 0.7 oz. peanuts.

Walked 2.53 miles in 43:37.

Dinner: Brooks' barbecued chicken. Previously vacuum sealed and frozen, reheated in the sous vide, 45 minutes at 150°F from frozen, then deep fried for 20 seconds to crisp. With 3.0 oz. Cascadian organic French fries, seasoned.

And 2 glasses of Altos del Plata malbec.

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