What I ate: July 19, 2014

Breakfast: Blueberry buttermilk pancakes and bacon, both previously frozen.

Cooked and froze 2 pounds of bacon . 

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Goose Island IPA.

Snack: 4 Lake July organic crackers with Yancey's Fancy horseradish cheddar. And a half glass of Ponga New Zealand sauvignon blanc.

Dinner: Veal Marsala with angel hair pasta at Toscana restaurant in Oneonta, NY, with Mom and Dad. And a glass of red wine.

Weight at beginning of the day: 128.2 lbs. Weight at the beginning of the next day: 128.6 lbs.