Breakfast was several cups of coffee, half of a white grapefruit, and two slices of toasted Italian bread with homemade strawberry jam. I weighed 155 pounds.
Lunch was some split pea with ham soup with croutons, half of a sliced apple, and a glass of Stone Cellars by Beringer Sauvignon Blanc.
Dinner was boeuf bourguignon, potatoes au gratin, and two glasses of Bolla Sangiovese Di Romagna, with a hand full of pistacios and a couple of dates.