What I ate: April 26, 2011

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

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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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Dinner: Thai-style pork (3.2 oz.) with green pepper, jalapeño, garlic, red chile sauce, toasted and hot pepper sesame oil, soy sauce and rice. And 2 glasses of Per Linda trebbiano d'Abruzzi.

ate.2011.04.26.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Las Rocas of San Alejandro garancha, Spain 2008.


Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 110.8 lbs.