What I ate: October 9, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Made the filling for a spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday. 

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .

Made a batch of sriracha chex mix .

Made a batch of cornbread. Actually, it was supposed to be jalapeño cornbread , but I forgot the jalapeños!

Started the dough for ciabatta bread .

Lunch: Roasted delicata squash soup (previously frozen) with a side Caesar salad and homemade bread.

Snack: 1.0 oz. Doritos and a glass of Bota Box malbec.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 133.6 lbs. Weight at the beginning of the next day: 133.0 lbs.