What I ate: December 9, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade corn chowder. With a slice of homemade ciabatta bread, previously frozen. The corn was frozen, but I made the soup from scratch today.

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It takes a little chopping but not that long to cook. This is for two servings.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Pork Spare Ribs and seasoned French fries. I defrosted and reheated the ribs for 45 minutes in the sous vide at 145°F and browned them, 30 seconds at 360°F in the deep fryer. And cooked the 3.0 oz. Cascadian organic French fries for 1:30 in the deep fryer at 360°F and then seasoned with salt, freshly ground black pepper, garlic powder and cayenne pepper. And these ribs were unusually large - I ate two and saved the third. And the frozen package actually had four; Roscoe had half of the last rib, bone removed.

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And 2 glasses of Kaiken malbec.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.0 lbs.