What I ate: September 17, 2015

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese.

Walked 3.04 miles in 49:46.

Snack: 1.0 oz. Sriracha chex mix . And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing. And a Saranac Legacy IPA.

Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.

Dinner: Mom's tempura, previously vacuum sealed and frozen and reheated on a sheet pan in the oven. With rice and a side salad with lettuce mix, cucumber, tomato, green pepper and Annie's Asian sesame dressing. And a half glass of Ponga New Zealand sauvignon blanc.

Short run on the treadmill, 0.88 miles. 1 minute warm-up at 3.5 MPH, 8 minute run at 5.7 MPH, 1 minute cool down.

And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 125.2 lbs. Weight at the beginning of the next day: 125.6 lbs.