What I ate: March 4, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Seared tuna with sriracha aioli, pickled onion, lettuce, tomato on a roll with French fries at Bolton Valley. And Switchback beer.

Skiing cuisine has definitely stepped it up a notch since the days when I started skiing, 35 years ago, when lunch consisted of a greasy cheeseburger from a frozen patty, wrapped in foil, sitting under a heat lamp!

Dinner: Stir-fry of tofu, scallions and broccoli. With rice.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle and Blackstone Sonoma Reserve Pinot Noir, 2006.

0.7 oz. potato chips and French onion dip.

Weight at beginning of the day: 110.4 lbs. Weight at the beginning of the next day: 110.8 lbs.