What I ate: May 14, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. A reheat of the filling I made Monday evening in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix .

Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic almond butter. And a spicy Blood Mary .

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 Goose Island 312 urban wheat ale.

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

And 2 glasses of Llama malbec. I really enjoyed this one. It's a little more expensive than what I usually get.

I prepared a rack of St. Louis-style ribs, coated with dry-rub , vacuum sealed, and refrigerated for about 18 hours. They'll go into the sous vide tomorrow.

Weight at beginning of the day: 129.8 lbs. Weight at the beginning of the next day: 129.6 lbs.