What I ate: November 16, 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 .

Lunch: Sopresata English muffin sandwich with Kettle Chips hot jalapeño potato chips.

Dinner: Mom's tempura, previously frozen. And a half glass of Matua New Zealand sauvignon blanc.

And 2 glasses of Bota Box malbec and 2 Danish butter cookies.

Weight at beginning of the day: 132.0 lbs. Weight at the beginning of the next day: 132.8 lbs