What I ate: May 18, 2014

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

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

Started the poolish and soaker for homemade whole wheat bagels . I'll make the dough and form the bagels on Monday, and boil and bake them on Tuesday.

Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

Snack: Queso dip #2 (new post) with 1.0 oz. tortilla chips. And a Saranac legacy IPA.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 129.0 lbs. Weight at the beginning of the next day: 129.8 lbs.