What I ate: July 12, 2014

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

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Goose Island IPA.

Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

Dinner: Veal Parmesan, a side of spaghetti and a salad. The veal was left over from a visit to Roma Italian restaurant in Sidney, NY. It's 1/3 of a serving, because I ate part of it, and I ended up vacuum sealing and freezing two servings! There's 1.6 oz. of spaghetti and 5.0 oz. organic marinara, also previously frozen. I defrosted both in cold water for a few hours in their vacuum sealed bags, reheated the veal for 10 minutes at 350°F in the oven, and the sauce in a saucepan on the stove.

Salad with celery, carrot, cucumber, green pepper, red onion and tomato. With Annie's Tuscany Italian dressing and Olivia's garlic and butter croutons.

Dessert: Blueberries and a Campari on the rocks.

Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.0 lbs.