What I ate: March 8, 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.

Made a new batch of Sriracha chex mix . 4 jars vacuum sealed (it stays fresher that way) and the rest in zip-lock bag.

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

Snack: Cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese, ak-mak crackers, and a few almonds.

Dinner: Sausage sandwich dinner . And a Red Hook ESB.

And, later, 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.0 lbs. Weight at the beginning of the next day: 132.2 lbs.