What I ate: May 17, 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.

Snack: 0.7 oz. organic peanuts with salt.

Lunch: Twice cooked pork with broccoli and scallions. And rice.

Snack: 0.7 oz. potato chips and dip.

Dinner: Fried chicken, sautéed red chard and garlic mashed potatoes. And a glass of Switchback beer.

I previously made, vacuum sealed and froze the chicken. I reheated the chicken in the sous vide, then for 15 minutes at 350°F to crisp it up a bit. I reheated the vacuum sealed and frozen mashed potatoes for 22 minutes, boil-in-bag. I sautéed the chard over medium heat in a little canola oil and finished with salt, pepper and a dash of red wine vinegar.
Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Tiasta malbec.

Snack: 0.7 oz. potato chips and dip.

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