What I ate: May 19, 2017

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 . And, later, 1.0 oz. bagel chips.

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

Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a Patron anejo tequila.

And a glass of Bota Box malbec.

Weight at beginning of the day: 133.0 lbs. Weight at the beginning of the next day: 132.6 lbs.