What I ate: February 11, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously 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 .

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

Late Lunch: Bacon cheeseburger and French fries at Applebee's in Oneonta, NY, with Dad.

And, later, 2 glasses of Doña Paula Los Cardos malbec.

Weight at beginning of the day: 126.6 lbs. Weight at the beginning of the next day: 127.4 lbs.