What I ate: May 17, 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: Twice cooked pork with broccoli and scallions. And rice.
Snack: 0.7 oz. potato chips and dip.
Dinner: Fried chicken , sautéed red chard and garlic mashed potatoes . And a glass of Switchback beer.
I previously made, vacuum sealed and froze the chicken. I reheated the chicken in the sous vide, then for 15 minutes at 350°F to crisp it up a bit. I reheated the vacuum sealed and frozen mashed potatoes for 22 minutes, boil-in-bag. I sautéed the chard over medium heat in a little canola oil and finished with salt, pepper and a dash of red wine vinegar. Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Tiasta malbec.
Snack: 0.7 oz. potato chips and dip.
Weight at beginning of the day: 110.8 lbs. Weight at the beginning of the next day: 111.4 lbs.