What I ate: January 17, 2017

Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Cooked and froze 2 pounds of bacon .

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Dinner: Blazin' Texan burger and a Blue Moon beer at Applebee's in Vestal, NY, with Dad.

Weight at beginning of the day: 132.4 lbs. Weight at the beginning of the next day: 133.0 lbs.