What I ate: January 29, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Snack: 0.6 oz. peanuts

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.

Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola .

Dinner: Crumb pork chops with rice and sautéed cabbage. The pork chops are very 1970s and involve mayo, crushed Ritz crackers and butter - a dish from my childhood.

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

And 2 glasses of Sea Glass sauvignon blanc, New Zealand.

Weight at beginning of the day: 111.0 lbs. Weight at the beginning of the next day:110.0 lbs.