What I ate: February 16, 2016

Breakfast: Spicy western omelette . Filling cooked Monday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix . And, later, 1.0 oz. almonds.

Started a batch of hot pepper infused vodka with 2 large jalapeño, a serano and a dried habanero pepper with 46 oz. vodka.

Started a batch of homemade pickled jalapeños .

Made a batch of chili with beef and vegetables . I ate the last frozen vacuum sealed package yesterday.

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, celery, carrot, radish, green pepper and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini and red onion with Annie's cowgirl ranch dressing.

Prepped the cheese for three cheese plates: Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese  and Roth moody blue smoked blue cheese.

Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese with 2 ak-mak crackers and some almonds. And, later, 1.0 oz. potato chips and French onion dip.

Dinner: Beef with bean sprouts, broccoli and scallion stir-fry . And 2 glasses of Bota Box Shiraz.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 131.6 lbs.