What I ate: March 16, 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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I also cooked 1.5 lbs. Vermont Smoke and Cure bacon. That will be frozen for later use.

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And a roasted pork. That will be for dinner tonight. I like to cook, and I like to eat, but I don't really like to do the two things together. I'd just as soon have as much stuff pre-cooked and all cleaned up so after dinner it's just a few dishes into the dishwasher.

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Snack: A few little bits of roasted pork. A delicious treat every time I make a roasted pork! These are some of the meaty trimmings from trimming the fat off the roast.

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Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing, 1.0 oz. anchovies, 4 Olivia's multi-grain with garlic croutons and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Cabot 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: Roasted pork, sautéed cabbage and rice.

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Dessert: I got a free squares of Dagoba xocolatl (dark chocolate, chiles and nibs) and lavender blueberry chocolate at the supermarket today. They were pretty good. The chile one could use more chiles. I also had a three thin Lake Champlain chocolate squares. 

And 2 glasses of Root: 1 Cabernet Sauvignon. Chile, 2008. Drinkable but not exceptional. Cheap.


Weight at beginning of the day: 112.4 lbs.
Weight at the beginning of the next day: 110.6 lbs.