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What I ate: July 16, 2011

Breakfast: French toast from homemade whole grain anadama bread with bacon and 0.6 oz. Vermont maple syrup.

Lunch: Grilled chicken Caesar salad with Drew's Caesar dressing, freshly grated Parmesan and a home whole wheat and oat dinner roll with Vermont Butter and Cheese cultured butter.

Snack: 0.7 oz. peanuts. Also, another sampling of Gin and Tonic from my set of premium tonic waters.

Dinner: Filet mignon steak, salt and olive oil rubbed baked potato with butter and sour cream and broccoli.

With Liberty School cabernet sauvignon.

Weight at beginning of the day: 109.4 lbs. Weight at the beginning of the next day: 109.8 lbs.

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