What I ate: January 22, 2011

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon and 0.5 oz. Vermont maple syrup.

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One of the nice things about pre-cooking and freezing bacon is that the fat is rendered out in the first cooking, so you can reheat the bacon and cook the French toast in the same pan.

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Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

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

Dinner: 6.0 oz. Tangletown Farm sirloin tip steak seared on the grill, frozen, then cooked sous vide with an olive oil and salt rubbed baked potato and saute├ęd spinach.

ate.2011.01.22.d.jpgAnd 2 glasses of Liberty School cabernet sauvignon.

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

And 1.0 oz. (1/8 cup) popcorn, air popped, with 1 tbsp. butter. And salt.

And 1.2 oz. Wavy Lays potato chips and 1.2 oz. Cabot French onion dip.

Weight at beginning of the day: 111.0 lbs.
Weight at the beginning of the next day: 112.0 lbs.