What I ate: January 11, 2012

Breakfast: Chorizo breakfast burrito and a glass of orange juice.

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Snack: 1.0 oz. Sriracha Chex Mix and a Spicy V-8.


Lunch: Bacon, lettuce and tomato sandwich on Barowski's wheat bread with Kettle Chips barbecue potato chips.

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I finished cooking my pork spare ribs. I took them out of the sous vide after 18 hours at 155°F. Then chilled, removed from their vacuum bags and sauced with barbecue sauce. Sometimes I use my homemade barbecue sauce but I had some Brooks BBQ sauce in a jar so I used that this time. Into the smoker with hickory for 60 minutes.

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All done. Looks and smells great!

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I cut, divided, vacuum sealed and froze all of the ribs.

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Snack: 0.7 oz. peanuts. And later, 3 Late July crackers (organic Ritz-type crackers) with Yancey's Fancy horseradish cheddar. And a half glass of Monkey Bay sauvignon blanc. This was a much better combination; using a bigger piece of cheese and a milder cracker did the trick.

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And 2 glasses of delicious Four Vines zinfandel.

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Weight at beginning of the day: 114.2 lbs.
Weight at the beginning of the next day: 114.8 lbs.