Food Log

Breakfast was a slice of toast made from Gretchen’s buttermilk white bread with homemade strawberry jam.



<ins datetime="2003-11-20T13:21:00-05:00">This morning I walked over to the Telecommunications Buildings to work on a project over there. With that and the walk back, I got in two miles of walking wearing my backpack. Kurt pointed out to me that one way to counteract the efficiency gain your body makes in walking when you actually loose weight is to carry some additional weight with you when you walk. That is, <strong>work</strong> is <strong>force</strong > times <strong>distance</strong>, and <strong>force</strong > is <strong>mass</strong> times <strong>acceleration</strong>, which means that <strong>work</strong> is <strong>mass</strong> times <strong>acceleration</strong> times <strong>distance</strong>. Since the <strong>acceleration</strong> in question here is <strong>gravity</strong>, for any given <strong>distance</strong> the only thing that is changing is my <strong>mass</strong>. So the more weight I loose, the less work I have to do to walk the same distance and the fewer calories I burn. All I have is my laptop and some paperwork in my backpack, but it probably adds another ten pounds for my legs to carry. Over lunch, I walked the four miles around campus. That makes a total of six miles. I had a Big Grab&reg; Lays KC Masterpiece Barbecue Flavor Potato Chips (230 calories, 140 from fat) for lunch.</ins>



<ins datetime="2003-11-20T15:41:00-05:00">It is the birthday of one of the guys here in the office, so I felt obliged to have a piece of his birthday cake. I mean it just would not be right to refuse. ;-)</ins>



<ins datetime="2003-11-20T19:38:00-05:00">Dinner was left over <a href="http://www.marthastewart.com/page.jhtml?type=content&amp;id=recipe2784" title="Eleanora’s Eggplant Parmigiana">Eleanora&rsquo;s Eggplant Parmigiana</a>, linguine with <dfn title="Bech&quot;a*mel, n. [F. b&eacute;chamel, named from its inventor, Louis de B&eacute;chamel (1630-1703) chief steward of Louis XIV.] (Cookery) A rich, white sauce, prepared with butter and cream; milk thickened with a butter and flour roux [syn: white sauce]">B&eacute;chamel</dfn> sauce and 1&frac12; <a href="http://www.sierra-nevada.com/beers/celebrationale.html" title="Sierra Nevada Celebration Ale">Sierra Nevada Celebration Ale</a>s. The Eleanora&rsquo;s Eggplant Parmigiana freezes quite well, we made this batch on <a href="http://www.personal.psu.edu/staff/m/h/mhl100/2003_10_01_journal.html#id106552509759558853" title="Food Log">October 7</a>, so this was frozen for a little more than six weeks. <em>One tip though, definitely peel the eggplant if you are going to freeze this dish. These were not, and though they were fine fresh, the skin was <strong>very</strong> tough on the frozen version.</em></ins>