What I ate: January 23, 2011

Breakfast: Pancakes and 3 slices of Vermont Smoke and Cure bacon. A fresh batch of pancakes (from scratch) today; I ate two and froze three servings of 2 pancakes each. With 0.5 oz. Vermont maple syrup.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Big plate of nachos with taco seasoned Tangletown Farm ground beef, black beans, Cabot cheddar cheese, tomato, onion and jalapeños. And homemade spicy guacamole . And a Switchback beer.

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

2 glasses of Liberty School cabernet sauvignon.

1.4 oz. Wavy Lays potato chips and 1.7 oz. Cabot French onion dip.

2 chocolate chip cookies.

Weight at beginning of the day: 112.0 lbs. Weight at the beginning of the next day: 111.6 lbs.