What I ate: January 10, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .

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 lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. And a Long Trail Mostly Cloudy.

Snack: 1.0 oz. Doritos. And 0.8 oz. cashews. And a Cheese snack plate . With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers..

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 130.2 lbs. Weight at the beginning of the next day: 130.2 lbs.