What I ate: December 17, 2010

Breakfast: Homemade bagel, toasted, half with Vermont Butter and Cheese creamery cultured butter, the other half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Snack: 2.6 oz. plain organic Greek yogurt with Vermont maple syrup and 1/6 cup. of homemade granola.

Dinner: Tangletown Farm T-bone steak with a salt and olive oil-rubbed local gold baked potato and broccoli.

ate.20101217.d.jpgWith 2 glasses of Sebastiani zinfandel.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

Weight at beginning of the day: 112.6 lbs.
Weight at the beginning of the next day: 111.0 lbs.

I just checked, and that appears to be my lowest weight since, um... 1986?!?!

In any case, my previous record was 111.4 which was then followed by a meal of rigatoni with prosciutto in a cheese, cream and vodka sauce followed by Danish butter cookies, which promptly caused me to gain 2 pounds. I will not repeat that tomorrow.