What I ate: December 23, 2010

Breakfast: Homemade bagel , toasted, half with Vermont Butter and Cheese creamery cultured butter, the other half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.6 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Thai-style pork and peppers. 3.2 oz. roasted pork, green pepper, serano pepper, onions, garlic, red chili garlic sauce, cilantro, toasted sesame oil, hot pepper sesame oil, soy sauce. Served with rice and 1 glass of Schmitt Söhne Riesling.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

And 2 glasses of Tiasta torrontes white wine.

Weight at beginning of the day: 112.6 lbs. Weight at the beginning of the next day: 111.6 lbs.

One more pound to go to undo the effects of that bread bowl of chili!