What I ate: August 8, 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: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Nachos and a small Patron anejo tequila.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 131.6 lbs.