What I ate: March 8, 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.

I was going to make beignets in honor of Mardis Gras, but was feeling lazy. This is a variation on the Shove Tuesday pancake dinner, which I figure was close enough.

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.

Dinner: Meatloaf, gravy, rice and broccoli. I reduced the portion size to 1 and 1/2 slices (approximately 5 oz.) after I actually weighed two slices of meatloaf. I reheat the previously frozen, vacuum sealed meatloaf in the sous vide for 45 minutes at 134°F. I reheated the gravy in a saucepan, the only way to reconstitute frozen gravy. And cooked the broccoli for 1:20 in the microwave, with a little water and tightly covered.

And 2 glasses of Hacienda đl Plata malbec, Argentina 2008.

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

Snack: 0.7 oz. Madhouse Munchies sour cream and onion potato chips. And 1/8 cup air popped popcorn with 1/2 tbsp. butter.

Weight at beginning of the day: 110.2 lbs. Weight at the beginning of the next day: 110.6 lbs.