What I ate: January 14, 2014

Breakfast: Homemade blueberry muffin and bacon, both previously cooked and frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Half of a cheesesteak sandwich, French fries and an IPA (oops, forgot which one, I think it was the Shipyard) at The Depot in Oneonta, NY, with Dad.

Dinner: The other half of the cheesesteak, 3.0 oz. Cascadian organic frozen spud puppies (a.k.a. tater tots, deep fried for 2 minutes) and 2 glasses of Trapiche malbec..

Cooked the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. It's fine reheated, and saves the effort of the somewhat lengthy preparation in the morning.

Weight at beginning of the day: 128.6 lbs. Weight at the beginning of the next day: 128.0 lbs.