What I ate: January 20, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

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, carrot, celery, green pepper, radish, red onion and pickled banana peppers and Annie's cowgirl ranch dressing.

Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, Great Hill Blue raw milk blue cheese, MontChevré garlic and herb goat cheese and ak-mak crackers. And, later, 0.7 oz. Kettle Chips hot jalapeño potato chips.

Dinner: Grilled chicken and cheese enchiladas , Mexican rice (previously frozen, reheated sous vide), refried beans and a margarita .

And, later, 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 130.2 lbs. Weight at the beginning of the next day: 130.2 lbs. (actually, I forgot to weigh myself)