What I ate: May 15, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. Grindstone wild salmon lox, 0.8 oz. Organic Valley cream cheese, tomato and onion.

Lunch: Chicken with snow peas. Usually I make it with sort of a Chinese-style sauce (made with cornstarch) but today I made it they way I make many other dishes: with Lee Kum Kee vegetarian stir-fry sauce (mushroom flavor) and soy sauce.

Snack: 0.7 oz. potato chips and French onion dip.

Dinner: Leftover J. Morgan's prime rib, half of a baked potato and steamed broccoli.

I previously vacuum sealed and froze the beef; to reheat I just put the frozen package into the sous vide for 45 minutes at 133°F. The baked potato is my salt and olive oil rubbed baked potato, which bakes for 60 minutes at 350°F. It works out almost perfectly if I start the sous vide and preheat the oven at the same time. Served with Vermont Butter and Cheese cultured butter and Cabot sour cream.
And 2 glasses of Etc. Malbec.

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

Snack: 1.4 oz. potato chips and dip. Must stop.

Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 112.4 lbs.