Breakfast was a slice of strawberry pie and a cup of coffee. I weighed 156 pounds.
Lunch was mandarin chicken on chow mein noodles from Panda Express at the HUB.
Dinner was grilled swordfish, rosemary roasted potato wedges, a garden salad with Balsamic Vinaigrette, and two bottles of Sierra Nevada Pale Ale, with vanilla ice cream and sliced strawberries for dessert.