What I ate: May 9, 2014

Pre-breakfast: 1 slice of homemade zucchini bread .

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 . And, later, 0.8 oz. peanuts.

Lunch: Veggie sausage and green pepper stir-fry .

Snack: 1.0 oz. Wavy Lays potato chips and bacon and horseradish sour cream dip.

Dinner: Japanese-style crushed hamburger .

And 2 glasses of Urban malbec.

Weight at beginning of the day: 128.8 lbs. Weight at the beginning of the next day: 127.8 lbs.