What I ate: April 15, 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.

Snack: 0.7 oz. organic peanuts with salt.

Lunch: Stir fry of pork (3.0 oz.), scallions, snow peas and bean sprouts with rice. I'm cleaning out my refrigerator as my nephew is heading to Camp Grandma and Grandpa next week for his spring break and I'm heading there too to help out. The stir-fry was quite delicious, as well.

Snack: 1.7 oz. Greek yogurt, maple syrup and 1.2 oz. homemade granola . Normally there's more yogurt and less granola, but that was the last of the container.

I was going to have Japanese style curry for dinner but when I went to get a frozen serving I discovered chana masala so I decided I was more in the mood for Indian. This is the beauty of having a well-stocked freezer!

Dinner: Chana masala (chickpeas), vegetable pakora with green chutney dipping sauce , rice and nan. And a Switchback beer. This was too much food; I probably should have eaten half the pakora and skipped the nan!

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Liberty School cabernet sauvignon.

Steps: 8,862

Weight at beginning of the day: 111.2 lbs. Weight at the beginning of the next day: 112.0 lbs.