What I ate: April 17, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg.

Snack: 1.0 oz. Sriracha chex mix .

Grilled, vacuum sealed and froze 4 hamburgers. Each contains 6.0 oz. of 85 % lean ground beef, formed in a 3 1/2" circle cutter.

Grilled, vacuum sealed and froze 2 filet mignon steaks. The little round one is the leftover ground beef after scaling out the burgers; that one is for Roscoe.

Lunch: Pork with broccoli, scallions and noodles .

Walked 3.95 miles in 1:10:04.

Cooked a 2.19 lb. eye of round roast in the sous vide (2:00 at 132°F), then chilled, sliced and divided it. 1x 3.1 oz. sliced for roast beef sandwich or cheesesteak 7x 3.2 oz. thin strips for stir-fry

Snack: 0.7 oz. peanuts.

Dinner: Braised beef short ribs and garlic mashed potatoes. Both previously vacuum sealed and frozen, reheated in the sous vide 45 minutes at 140°F. I finished reheating the mashed potatoes in a sauté pan on the stove, mixing in a little extra cream.

And 2 glasses of Trapiche malbec.

Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.

Weight at beginning of the day: 121.6 lbs. Weight at the beginning of the next day: 122.4 lbs.