What I ate: January 24, 2017

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

Snack: 1.0 oz. Sriracha chex mix .

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

Snack: 4 cracked pepper and olive oil Triscuits with Cabot hunter's seriously sharp cheddar.

Dinner: Roasted chicken, green beans, gravy and rice .

And 2 glasses of Stepplechase cabernet sauvignon, California, 2015.

Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 133.2 lbs.