What I ate: February 1, 2014

Breakfast: French bread French toast and bacon. Both previously cooked and frozen, reheated 8 minutes at 350°F on a sheet pan in the oven.

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


Lunch: Chana masala with rice. And a Saranac pale ale.

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Snack: 1.4 oz. Dortitos and a half glass of Aguaribay malbec. Doritos and red wine is a really good combination! I like it better than Doritos and beer.

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Dinner: Pork spare ribs and French fries. The ribs were previously cooked, smoked, vacuum sealed and frozen. I reheated them in the sous vide, 45 minutes at 155°F from frozen, then deep fried for 30 seconds at 360°F. And 3.0 oz. Cascadian organic French fries, deep fried for 2 minutes at 360°F and seasoned with salt, freshly ground black pepper, garlic powder and cayenne pepper.

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And a little less than 2 glasses of Aguaribay malbec.


Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.