What I ate: January 18, 2023

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Sunday in a freshly heated Mission carb balance tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.

Lunch: Brooks barbecued chicken (wing and thigh, previously frozen), 2.5 oz. French fries. And a Lagunitas IPA.

Snack: 1.0 oz. habanero almonds.

Dinner: XCJ Dumplings (5), rice. And a half glass of Bota box sauvignon blanc.

Weight at beginning of the day: 130.2 lbs. Weight at the beginning of the next day: 130.2 lbs.