What I ate: October 26, 2013

Breakfast: Homemade whole wheat mini-bagel toasted, with butter, and bacon. The mini-bagel is the bit left over after I scale out the 9 regular-sized ones.

Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


The spare ribs went into the sous vide yesterday for 18 hours at 155°F. I took them out, chilled them, added barbecue sauce, and smoked them for an hour with hickory wood. Vacuum sealed and frozen.


Lunch: Ham and Swiss cheese sandwich. With deli baked ham and Swiss cheese on one slice of Barowski's wheat bread, cut in half and Dijon mustard. And Kettle Chips hot jalapeño potato chips.

Snack: 1.0 oz. pretzels and a Saranac pale ale.

Dinner: Thai style pork with peppers and onions.

And 2 glasses of Sledgehammer El Gaucho malbec.

Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.2 lbs.