What I ate: February 23, 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, 0.8 oz. almonds.

Walked 2.36 miles in 39:35.

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Annie's cowgirl ranch dressing.

Snack: Cheese plate with ak-mak crackers, Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese and some almonds. And, later, 0.8 oz. almonds.

Dinner: Bok choy with kamaboko . And a half glass of 90+ New Zealand sauvignon blanc. And, later, 2 glasses of Bota Box shiraz.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 131.2 lbs.