What I ate: April 11, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon .

Snack: 0.7 oz. organic peanuts with salt.

Lunch: Beef with broccoli and scallion stir-fry with rice.

Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola .

Snack: 2 Kashi heart to heart roasted garlic crackers with Cabot cheddar cheese.

Dinner: Roasted pork , sautéed cabbage and rice. The pork was previously vacuum sealed and frozen, and I reheated it for 45 minutes at 150°F in the sous vide (from frozen). And 1 glass of Tiasta Torrontes white wine, Argentina 2010.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Finca la Linda Malbec.

Snack: 0.7 oz. pretzels.

Steps: 6,013 (it was rainy most of the day)

Weight at beginning of the day: 110.6 lbs. Weight at the beginning of the next day: 110.8 lbs.