What I ate: May 14, 2017

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .

Lunch: Reuben sandwich with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Steak, wild rice mix , and broccoli.

And 2 glasses of Cannonball Cabernet Sauvignon, California, 2009.

Weight at beginning of the day: 134.0 lbs. Weight at the beginning of the next day: 133.4 lbs.