What I ate: November 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 .

Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

Dinner: Fried clams and French fries . And a Dogfish Head 60 minute IPA.

And, later, 2 glasses of Bota Box malbec.

Weight at beginning of the day: 133.8 lbs. Weight at the beginning of the next day: 133.4 lbs.