What I ate: March 17, 2012

Breakfast: Bacon, egg and cheese English muffin.

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Snack: 1.0 oz. Sriracha Chex Mix.

Lunch: Sausage and green pepper stir-fry.

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An Omegang Hennepin Belgian-style Saison ale.

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Dinner: Spare ribs and 3.0 oz. seasoned French fries. And 2 glasses of Santa Cristina Chianti. I prepared the ribs, vacuum sealed and froze them earlier. And I reheated them for 45 minutes from frozen at 155°F in the sous vide. But the revelation this time was dropping them in the deep fryer for 45 seconds at 160°F to finish them. Amazing! These are the best ribs I've ever had!

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Weight at beginning of the day: 120.0 lbs.
Weight at the beginning of the next day: 121.6 lbs.