What I ate: August 13, 2013

Breakfast: Homemade Blueberry muffin and bacon.

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

Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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

Dinner: Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce

And 2 glasses of Altos Las Hormigas malbec.

Weight at beginning of the day: 125.0 lbs. Weight at the beginning of the next day: 125.2 lbs.