What I ate: February 6, 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.

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: 2.8 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola .

Snack: 1.0 oz. tortilla chips and homemade guacamole . And a small Switchback beer.

Dinner: Super Bowl appetizer dinner: sweet potato fries, jalapeño poppers and Buffalo chicken wings, celery, and blue cheese dressing. And a small glass of Switchback beer.

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

And 0.7 oz. Madhouse Munchies sour cream and onion potato chips.

Weight at beginning of the day: 111.0 lbs. Weight at the beginning of the next day: 112.0 lbs.