What I ate: March 17, 2012

Breakfast: Bacon, egg and cheese English muffin .

Snack: 1.0 oz. Sriracha Chex Mix .

Lunch: Sausage and green pepper stir-fry .

An Omegang Hennepin Belgian-style Saison ale.

Dinner: Spare ribs and 3.0 oz. seasoned French fries. And 2 glasses of Santa Cristina Chianti. I prepared the ribs, vacuum sealed and froze them earlier. And I reheated them for 45 minutes from frozen at 155°F in the sous vide. But the revelation this time was dropping them in the deep fryer for 45 seconds at 160°F to finish them. Amazing! These are the best ribs I've ever had!

Weight at beginning of the day: 120.0 lbs. Weight at the beginning of the next day: 121.6 lbs.