What I ate: August 4, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Baked ciabatta bread (new, slightly updated recipe).

Snack: 1.0 oz. Sriracha chex mix . And a spicy Blood Mary . And, later, 0.7 oz. peanuts.

Lunch: Corn chowder and a slice of homemade ciabatta bread with olive oil.

Snack: 1.0 oz. pretzels and a Saranac pale ale.

Dinner: Iron Chef Chinese Buffet with Mom and Dad.

Weight at beginning of the day: 124.6 lbs. Weight at the beginning of the next day: 125.0 lbs.