What I ate: January 18, 2011

Breakfast: Waffle and 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen and I reheated them on a lightly greased sheet pan in a 350°F oven for 8 minutes and they reheated very well.

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Lunch: Spicy vegetarian chili with jalapeño cornbread. I previously vacuum sealed and froze servings of chili; to reheat I boiled a pot of water, added the vacuum sealed bag, brought back to a boil, reduced the heat to simmer, and simmered for 22 minutes.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Thanksgiving, revisited. 5.0 oz. turkey, mashed potatoes, sweet potatoes, stuffing and gravy.

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These were all individually vacuum sealed after Thanksgiving. I heated the stuffing, mashed potatoes, and sweet potatoes for 20 minutes, boil-in-bag. The turkey reheated for 10 minutes boil-in-bag. And I defrosted the gravy for 10 minutes in the bag, then opened the bag and finished heating it on the stove in a saucepan to get the texture back to normal.

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And 2 glasses of The Lackey shiraz, Australia, 2006.


Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 112.2 lbs.