What I ate: September 23, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Snack: 1.0 oz. Sriracha chex mix .

Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday.

Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Walked 2.53 miles in 42:58.

Lunch: Beef with bean sprouts and scallion stir-fry .

Snack: 1.0 oz. tamari almonds and a Dogfish Head 60-minute IPA, post-mowing.

Dinner: Japanese-style crushed hamburger . And 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 127.4 lbs.