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What I ate: February 27, 2012

Breakfast: Egg, toast and bacon.

Snack: 1.0 oz. Sriracha Chex Mix .

Walked to the post office, bank and Village Variety, about 2 miles.

Lunch: Pork, broccoli and scallions .

Snack: 0.7 oz. peanuts.

Made a boneless center cut pork roast in the sous vide (1:30 at 155°F), chilled, sliced, vacuum sealed and froze 6 packages for stir-fry (3.2 oz. each) and 1 package for "roasted" pork dinner (4.8 oz.).

And a batch of  Sriracha Chex Mix .

Dinner: Roast beef, rice, gravy and peas . With 5.0 oz. roast beef.

And 2 glasses of Line 39 Cabernet Sauvignon.

Dessert: 2 strips of Green and Black's hazelnut currant dark chocolate bar.

Weight at beginning of the day: 121.6 lbs.

Weight at the beginning of the next day: 121.2 lbs.

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