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.
My Mom, Dad, brother-in-law and nephew have arrived for our annual ski week. We kicked it off with a little wine (Incognito) and selection of Vermont cheeses: Mt. Mansfield Goldolier (herbed Havarti), Scholten Farm Weybridge (soft cow's milk cheese), Lazy Lady Farm Tomme Delay (firm chevre) and Cabot extra sharp cheddar.
And my dinner, "Pan seared venison medallions with fresh spätzle, braised red cabbage, cranberry gastrique" at NECI on Main (Main Street Grill).
Weight at beginning of the day: 110.4 lbs. Weight at the beginning of the next day:110.2 lbs.