What I ate: April 28, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon.

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.

Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.6 oz. of homemade granola.

Dinner: Stir-fry of snow peas, scallions, bean sprouts and pork. With rice. And 1 glass of Per Linda trebbiano d'Abruzzi.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a glass of Cannonball cabernet sauvignon.

Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 112.0 lbs.