What I ate: May 7, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Tuesday night in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Salame Toscano English muffin sandwich . With Kettle Chips hot jalapeño potato chips.

Grilled, vacuum sealed and froze a package of Hebrew National hot dogs.

Cooked an eye of round roast beef in the sous vide, 2 hours at 132°F. Sliced, vacuum sealed and froze 13 packages of 3.2 oz. each for stir-fry.

Cooked a "chef's prime" pork roast in the sous vide, 2 hours at 152°F. Sliced, vacuum sealed and froze 7 packages of 3.2 oz. each for stir-fry.

Snack: 1.0 oz. cashews.

Dinner: Japanese-style beef curry .

And 2 glasses of Hacienda Los Haroldos malbec.

Walked to the store, a little over a mile.

And I baked a loaf of zucchini bread .

Weight at beginning of the day: 127.8 lbs. Weight at the beginning of the next day: 128.0 lbs.