What I ate: January 3, 2012


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


Snack: 0.7 oz. peanuts.

Dinner: Bacon cheeseburger and tater tots. With homemade ground beef (4.0 oz. before cooking), Cabot cheddar cheese and barbecue sauce. The burger was previously grilled, vacuum sealed and frozen. I reheated it for 45 minutes at 132°F from frozen in the sous vide. And Cascadian Farms organic spud puppies, cooked in the deep fryer for 2 minutes.


And 2 glasses of Santa Cristina Chianti.

Weight at beginning of the day: 115.6 lbs.
Weight at the beginning of the next day: 114.8 lbs.