What I ate: February 17, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

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

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola.

Dinner: Thai-style pork with green pepper, jalapeño, onion, hot pepper sesame oil, toasted sesame oil and chili garlic sauce. With rice. I somehow forgot to take a picture of it, but it looked like this:

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses Chateau Fabas Murral Minervois, France, 2005.

And 0.7 oz. potato chips and French onion dip.

Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 110.4 lbs.