What I ate: March 10, 2011

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin . With homemade sausage.

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 0.7 oz. of homemade granola .

And 2 small rice balls (omusbe) wrapped in nori and served with soy sauce with wasabi.

And 2 Kashi roasted garlic crackers and 2 Late July crackers with Mt. Mansfield gondolier herbed havarti cheese.

Dinner: Tapas at NECI on Main (Main Street Grill). And Switchback beer.

Chick Pea Fries (Provence) ~ with rouille sauce:

Sis Kebabi (Lebanon) ~ grilled lamb skewers, tabbouleh salad:

Pato y Espinacas con Mole (Spain) ~ duck & spinach empanadillas, red mole sauce:

Weight at beginning of the day: 111.2 lbs. Weight at the beginning of the next day: 113.6 lbs.