What I ate: May 18, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Snack: 0.8 oz. organic peanuts with salt.

Lunch: Homemade chicken soup with 1.0 oz. soba noodles and spinach. Served with rice with furikake.

Snack: Small rice ball.

Snack: 4 Kashi roasted garlic crackers with Cabot cheddar cheese. And a little Lacryma Christi Dei Feudi Di San Gregorio, 2009 (Italian white).


Dinner: Mom's pot roast, previously vacuum sealed and frozen. Reheated in the sous vide for 45 minutes at 140°F. With 2 glasses of Tiasta malbec.

ate.2011.05.18.d.jpgDessert: 1 square of Lake Champlain chocolate raspberry truffle dark chocolate bar.

Snack: 0.7 oz. potato chips and dip. Thankfully, I'm getting to the bottom of the chips and the dip.

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