What I ate: March 9, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade whole wheat cinnamon raisin toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Apparently I forgot to take a picture of it, and I've never eaten this exact meal before, so I don't have an older picture, either.

Lunch: Mussels with fennel and bacon at Bolton Valley. And Switchback beer.

Dinner: Japanese style curry with rice. I previously made, vacuum sealed, and froze this serving. To reheat: Bring a pot of water to a boil. Add the vacuum sealed bag. Bring back to a boil, lower the heat to simmer, and simmer for 22 minutes. 1 glass of Seaglass sauvignon blanc, New Zealand.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 1 glass of Cannonball cabernet sauvignon.

Weight at beginning of the day: 110.6 lbs. Weight at the beginning of the next day: 111.2 lbs.