What I ate: April 10, 2011

Breakfast: Waffles and 3 slices of Vermont Smoke and Cure bacon (both previously frozen). Reheated on a sheet pan in the oven, 8 minutes at 350°F.

Snack: 0.7 oz. organic peanuts with salt.

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 0.8 oz. of homemade granola .

Snack: 2 Late July buttery crackers with Cabot extra sharp cheddar cheese.

Dinner: 5.0 oz. roasted turkey , asparagus, rice and gravy. And 1 glass of Tiasta Torrontes white wine, Argentina 2010.

The Misty Knoll turkey was previously roasted, sliced, vacuum sealed and frozen. I reheated it in the sous vide for 45 minutes at 150°F from frozen. I also defrosted the vacuum sealed gravy in the sous vide, though I finished it in a saucepan on the stove because frozen gravy needs to be boiled (gently) again to restore the proper texture, which is why you can't reheat gravy in the sous vide or microwave. I boiled the very nice thin baby asparagus for 3 minutes.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a glass of Tiasta Malbec.

Steps: 8,033

Weight at beginning of the day: 111.0 lbs. Weight at the beginning of the next day: 110.6 lbs.