What I ate: March 20, 2012

Breakfast: Egg, toast and bacon.


Snack: 1.0 oz. Sriracha Chex Mix.

Lunch: Barbecued pork sandwich. It's the meat leftover from one pork spare rib with barbecue sauce on a Barowski's wheat hamburger bun. With Kettle Chips salt and pepper potato chips.

I cooked and froze two pounds of bacon.

And made a batch of homemade whole wheat and oat dinner rolls, which are really the best dinner rolls I've ever had.

And I grilled, sliced, vacuum sealed and froze some chicken for chicken Caesar salad.

Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar and and a half glass of Souverain chardonnay. And 0.7 oz. peanuts.

Dinner: Roasted chicken, rice, gravy and asparagus.

And 2 glasses of 90+ pinot noir, California.

Dessert: 2 strips of Green & Black's hazelnut currant dark chocolate.

Weight at beginning of the day: 121.2 lbs.
Weight at the beginning of the next day: 121.0 lbs.