What I ate: November 16, 2010

Breakfast: Homemade bagel, toasted, with Earth balance buttery spread. And three slices of Vermont Smoke & Cure bacon.

Snack: 2.6 oz. plain Greek yogurt, 0.2 oz. Vermont maple syrup, and 1/6 c. homemade granola.

Lunch: Tofu, broccoli, and scallion stir-fry with rice.

Snack: 1 part whole wheat and oat dinner roll, freshly baked, with Vermont Butter and Cheese cultured butter. The is possibly the best healthy but light and fluffy dinner roll recipe, ever.

Dinner: Shrimp scampi and a dinner roll. And two glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

ate.20101116.d.jpg Dessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar and one glass of Tiasta Malbec, 2008, Argentina.

And a banana.

Weight at beginning of the day: 113.8 lbs.
Weight at the beginning of the next day: 113.6 lbs.