What I ate: April 12, 2014

Breakfast: Pancakes and bacon. Both previously cooked and frozen, reheated on a sheet pan in the oven at 350°F for 8 minutes.

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

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

Snack: Japanese rice crackers.

Dinner: Mom's salmon, rice and broccoli at the lake with Mom, Dad and my nephew. And 2 glasses of Fernlands New Zealand sauvignon blanc.

Weight at beginning of the day: 127.6 lbs. Weight at the beginning of the next day: 128.4 lbs.