What I ate: July 3, 2014

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. peanuts.

Lunch: Teriyaki tempeh Caesar-style garden salad and a homemade whole wheat and oat dinner roll with butter. Instead of using just plain lettuce, I added carrots, celery, green pepper, mushroom and red onion, but still used Caesar dressing. And a half glass of Kim Crawford New Zealand sauvignon blanc.

Snack: 1.0 oz. Wavy Lays potato chips, bacon and horseradish sour cream dip and a Brooklyn Pennant Ale '55.

Dinner: Mom's barbecued pork at the lake with the family.

Weight at beginning of the day: 127.8 lbs. Weight at the beginning of the next day: 128.4 lbs.