No fixed plans. Not intent upon arriving.
Breakfast was a bowl of cold cereal with sliced bananas, a glass of orange juice, and two cups of coffee. I weighed 156 pounds.
Lunch was two grilled hamburgers one homemade buns with corn relish and chili sauce, roasted potato wedges, a small salad with Balsamic Vinaigrette dressing, and two bottles of Sierra Nevada Pale Ale.
Dinner was a slice of homemade cherry pie and two glasses of Placido Primavera Sangiovese.
Breakfast was an egg white omelette, two slices of toasted Italian bread with homemade strawberry jam, a glass of orange juice, and two cups of coffee.
At some point during the day, Gretchen and I took a break and had a Sierra Nevada Pale Ale.
Dinner was two sloppy joe sandwiches on homemade buns, pan fried asparagus (in bacon fat), a small salad with Balsamic Vinaigrette, and a Sierra Nevada Pale Ale.
“The strategies people employ to lose weight vary greatly,” [William H. Dietz, a physician and director of the Division of Nutrition and Physical Activity at the Centers for Disease Control and Prevention,] says. “The strategies people employ to maintain weight are less varied.” If they followed these, he says, “they wouldn’t have to lose weight the second time.”
How simple they are, but how undisciplined are we. Eat Breakfast. Eat a low-fat diet. Monitor your weight regularly (hey, big guy, get on the scale already!). And exercise moderately, 60 minutes a day.
He seems to have left out the part where you can eat all you want and never exercise.
Alas. [Edwards]
Edwards, Ellen. “In the War on Blubber, We’re United to Lose.” The Washington Post. 30 May 2004. <www.washingtonpost.com/ac2/wp-dyn/A1641-2004May29> (30 May 2004).
Breakfast was a bowl of cold cereal with strawberries and three cups of coffee. I weighed 157 pounds.
Lunch was a quarter of a banana cream pie that Gretchen whipped up while she was waiting for some Italian bread to rise. I washed it down with a Sierra Nevada Pale Ale.
In the afternoon we had a snack of tortilla chips and salsa and another Sierra Nevada Pale Ale.
Dinner was grilled asparagus and baby bok choy with Balsamic Vinaigrette, rosemary roasted potatoes, carrots, and rutabagas, and two glasses of pinot grigio. For dessert we split the rest of the banana cream pie.
Gretchen and I, along with her friends Freya and Tina went for a trail ride today. It was a beautiful cool day. Perfect for riding in the woods. That is me on Dandy in the foreground, then in the distance, from left to right, is Freya on Trixie, Tina on Indie, and Gretchen on Sungila.
Today was our first pick up day for our half-year single share at the CSA. We got three pounds of locally grown, organic produce plus a half-pint of strawberries. We got some baby spinach, baby bok choy, snap peas, carrots, rutabagas, and oregano.
Breakfast was a bowl of cold cereal with banana slices, a banana, two French twists, and three cups of coffee. I weighed 157 pounds.
Lunch was tortilla chips and salsa and a Sierra Nevada Pale Ale.
Dinner was whole wheat spaghetti with roasted tomato sauce with pork sausage, fresh oregano, and Parmesan cheese, a spinach salad, and two glasses of Placido Primavera Sangiovese. I thought the wine was very good but slightly dryer than other Sangiovese wines we have tried. Gretchen is not fond of dry wines, so we probably will not have it again, but I still liked it. All the more for me. 
Pizzas, the Italian government has decreed, are made with a thin crust, fresh plum or cherry tomatoes and mozzarella. Basil, oregano, garlic and olive oil are acceptable toppings but everything else is an affront to Italian cuisine.
An announcement in the Official Gazette — normally reserved for rather drier government regulations — confirmed that the government is going on the offensive after 20 years of gastronomic hand-wringing about inferior imitations of Italian food.
Government inspectors will tour pizzerias awarding a “seal of guarantee” to restaurants that comply with the rules. Inspectors will also be enlisted to expose “imposters” among the 60,000 “so-called Italian restaurants around the world” and issue certificates of approval, Mr Gianni Alemanno, the Minister of Agriculture, said.
Pizza derives from the flat bread common to Mediterranean cultures and has enjoyed near-mythical status in Naples since the Margherita, topped with tomato, mozzarella and basil, was invented in 1889 in honour of a visit to the city by Queen Margherita, wife of King Umberto I. Its ingredients were chosen to echo the red, white and green of the Italian tricolour…
The rules specify three types of approved pizza:
- Margherita, made with fresh San Marzano plum tomatoes, basil and fresh mozzarella from the southern Appenines
- Margherita Extra with cherry tomatoes, buffalo mozzarella
- Marinara, made with tomatoes, garlic, olive oil and oregano
- Dough must be hand-tossed, not rolled, and cooked in a wood oven at 200°C-215°C (392°F-419°F)
- The crust must be 1-2cm (0.4"-0.8") on the rim and 3mm (0.12") in the centre
Deep-pan pizzas are unknown in Italy [Owen]
Owen, Richard. “Italy’s pizza police will leave no tomato unturned.” The Times, London. 27 May 2004. <avantgo.thetimes.co.uk/services/avantgo/article/0,,1123754,00.html> (28 May 2004).
I went to the MBNA Fitness Center to work out again today. I think I am homing in on some good workout weights, at least at the 15 pound big plate level. Now I have to start playing with the 5 and 10 pound weights. I will have to admit, I just discovered them today. 
Standard Disclaimer: Any set of twelve repetitions is an indication that the weight was too light. Likewise, any set that is less then eight is an indication that the weight was too high. Work out at the weight where you can just manage eight repetitions and then work at that weight until you can get back to twelve. Stay at twelve for a few times — maybe three — and then increase the weight by 5 pounds.