What I ate: March 21, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

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Snack: 0.7 oz. organic peanuts with salt.

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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Beverage: Soy chai latte.

Dinner: Spaghetti with Italian sausage. With a slice of Red Hen Bakery Mad River Grain bread.

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2.0 oz. Barilla spaghetti, one Vermont Smoke and Cure hot Italian sausage (previously cooked and frozen and reheated in the microwave) and 5.2 oz. Bove's basil marinara. Actually, a little less than that I didn't use all of the sauce.

And 2 glasses of Per Linda Montepulciano d'Abruzzi.

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

0.7 oz. Madhouse Munchies sour cream and onion potato chips.

1.0 oz. of evil sriracha Chex mix.

Weight at beginning of the day: 112.8 lbs.
Weight at the beginning of the next day: 112.0 lbs.