What I ate: December 2, 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: Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side Caesar salad.

Made a batch of chili with beef and vegetables . Made 5 dinner servings (9.1 oz. each) and 4 small servings (2.0 oz. each) for chili cheese dogs. Vacuum sealed and frozen, except for tonight's dinner.

Dinner: Chili, cornbread and a Saranac Pale Ale. And, later, a glass of Bota Box malbec.

Weight at beginning of the day: 133.0 lbs. Weight at the beginning of the next day: 132.8 lbs.