What I ate: May 7, 2011

Breakfast: A homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Sesame tofu with spicy green beans and rice.

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Dinner: Grilled Maple Leaf Farms hamburger (6.0 oz. before cooking) with Cabot cheddar cheese and Vermont Smoke and Cure bacon on a Barowski's wheat hamburger bun. With French fries. And 2 glasses of Switchback beer.

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One of the meals I had last winter at Bolton Valley had a truly excessive number of French fries; I brought the leftovers home, vacuum sealed and froze them. I defrosted them for 30 seconds in the microwave (on high) to separate them and reheated them for 15 minutes at 400°F on a greased sheet pan.

Also, I've found the perfect way to reheat a frozen burger: Take the grilled, partially cooked, frozen and vacuum sealed burger and place in the sous vide at 133°F for 30 to 45 minutes. Remove from the vacuum bag, add cheese and bake on a pre-heated sheet pan for 3 minutes at 400°F. This is enough to evaporate the excess moisture and melt the cheese. And also reheat a piece of frozen bacon.
 

Weight at beginning of the day: 109.4 lbs.
Weight at the beginning of the next day: 112.2  lbs.