What I ate: April 26, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance buttery spread and 3 slices of Vermont Smoke and Cure bacon .

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: Thai-style pork (3.2 oz.) with green pepper, jalapeño, garlic, red chile sauce, toasted and hot pepper sesame oil, soy sauce and rice. And 2 glasses of Per Linda trebbiano d'Abruzzi.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Las Rocas of San Alejandro garancha, Spain 2008.

Weight at beginning of the day: 111.4 lbs. Weight at the beginning of the next day: 110.8 lbs.