What I ate: September 30, 2016

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

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. almonds.

Lunch: Veggie sausage and green pepper stir-fry .

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Duck au poivre special at Toscana Northern Italian Grill in Oneonta, NY, with Mom and Dad. With mashed potatoes, zucchini and broccoli, a few pieces of bread, and a glass of Chianti.

Weight at beginning of the day: 133.6 lbs. Weight at the beginning of the next day: 133.4 lbs.