What I ate: May 2, 2017

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

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix and tomato and Drew's chipotle ranch dressing.

Snack: 0.8 oz. peanuts.

Dinner: Steak and baked potato .

And 2 glasses of Château Vieux Manoir Bordeaux 2012.

Grilled, vacuum sealed and froze a package of Johnsonville pork stadium bratwurst.

Grilled, vacuum sealed and froze teriyaki London broil I marinated yesterday.

Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 132.0 lbs.