I can't get me no satisfraction, oh no no no

About a year ago, I noted the introduction of "Satisfries" to the Burger King menu. I wrote

Destroyer of Hopes & Dreams

I'm slowly making my way through "Sugar Salt Fat", a quite in depth look at how the Food Industry manipulates the three ingredients of the title to sell more of their product, regardless of the health and welfare of society or individual. One thread running in defense of Big Food is companies like McDonalds & Dannon are actually revising and rolling out incrementally healthier recipes, not just because its the right thing but because doing it stealthily will prevent the common and proven reaction from the public that if something is presented as "healthier", people will reject it. (McLean Deluxe, anyone?) Not to mention when the obesity epidemic gets so bad that the government will have no choice but enact legislation to hang the bastards, they'll have this track record of stealth health to defend themselves with.

I guess stealth was too subtle for a 3rd rate fast food executive at Burger King this week. After the facts and figures of the reduced calories and special oil-repelling coating of their new and more expensive "Satisfries" got trumpeted all over the Internet, on TV with a hash tag marketing blitz, and billboards and the like, one industry strategist had the cojones to write:

 “Burger King's new fries are totally in tune with the concept of stealth health, which offers patrons guilt-free indulgence. If the fries truly deliver on taste, they could be a real game changer.”

So stealthy.

Well it's a year later, and the news is in: Satisfries is basically a Satisflop. The chain has pulled the item from their company-owned stores, and gave the option of franchisees to drop them -- the result is more than 2/3 of the outlets will stop selling them immediately.

Odd thing is, if you read around the blogosphere and the comments sections of various sites, the general consensus is two fold.

1. Burger King has easily had the worst fries of all the major fast food chains, and the Satisfries were a clear improvement in terms of taste over them. 
2. "Satisfries" is a horrible name that no one really wants to utter from their mouth-holes.

Two other things clearly worked against the acceptance of Satisfries:

1. The fact that they were lower-calorie or lower-fat was never presented stealthily; it was trumpeted in the media and in stores. Despite lip service, people who eat Burger King more than the very rare occasion don't really care about calories and fat.
2. They cost more than regular fries, something like 30 cents per serving which sounds piddling, but in the low-cost realm of cheap fast food, this is a huge deal. The people who eat Burger King more than the very rare occasion value cheap satisfying calories above all else even if they don't consciously know it, and calling if a "Satisfry" won't make the ding to the wallet any more palatable.

I can only assume that the original food scientists and food strategists told the BK authorities they had a winning product -- a fry that tastes better and has less fat and calories. The downside is that food cost will go slightly up. The BK bean counters then probably ignored all advice and tried to monetize the product as fast as possible.

Interestingly, the rollback of the "healthy item" is occurring at the same time as the reintroduction of another BK menu item that was also introduced a year or so ago as an experiment: "chicken fries", which are essentially breast meat shaped like french fries that are battered and fried. Despite not being able to tout anything healthy about this novelty, fans of the item have been calling for it's return all over social media, and sells enough perhaps become a permanent fixture on the menu. Low fat low cal fries, no. Fries made out of industrial feed-lot meat, yes. It's not that you should never underestimate the stupidity of the masses -- you should never underestimate the stupidity of the masses who eat at Burger King on the regular. 

Look like meaty mozzarella sticks to me.

As I referred to in my original post, the storm that is going to hold Big Food responsible for the damage to the public that they hath wrought is still picking up steam, and "Satisfry" fig-leaves aren't going to make one whit of difference.

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WEEKLY AVERAGE: 2764

Hard week. Due to an unfortunately accident, I had to act much like a single dad this week. There were aspects of it that were brilliant, but I can definitely see how a harried single mom or dad could skip cooking and/or paying attention what goes into their mouth hole and blow up to unfortunate sizes.

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MONDAY COUNT: 2420 cal

SLEPT: 11pm-5:45am, 6.75 hrs
Long day, lots of drama. Lucky to have a good friend in town sleeping on the couch and share a glass of wine together in the evening.

AM SNACK: 5:15am, iced green tea

BREAKFAST: 9am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, falafel, cream of mushroom soup, health salad, pickles, 600 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox honey almonds ,310 cal

DINNER: 6:30pm, tilapia, asparagus, poppa salad with ranch dressing, 500 cal

EVENING SNACK: 7:30pm, popcorn, glass of wine, +/- 400 cal

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TUESDAY COUNT: 3120 cal
SLEPT: 9pm-4am, 2-2:30pm, 7.5 hrs

Grazed a little hardcore in the evening, but I understand fully where it's coming from -- the pressure of having someone close to me fall ill (not a child). It's interrupted my schedule, and it's not surprising I need a little comfort in food. Ramen is comforting, and this packet has been in my pantry for over a year waiting for a night like this.

AM SNACK: 4:30am, iced green tea, 0 cal

BREAKFAST: 7:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:45am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 12:45pm, chicken meatballs, steamed string beans, mushroom curry,  pickles, 600 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox seed mix , 310 cal

DINNER: 6:30pm, grilled chicken breast, roasted brussel sprouts, poppa salad with Italian dressing and fresh tomato, 600 cal

EVENING SNACK: 7:30pm, 2 kids "granola bars", 1 kind bar, homemade banana bread, packet of ramen, +/- 1000 cal

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WEDNESDAY COUNT: 2800 cal
SLEPT: 9pm-4am, 2-2:30pm, 7.5 hrs

Unsurprisingly woke up with a funny-feeling stomach.

AM SNACK: 4:15am, iced green tea, 0 cal

BREAKFAST: 7:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, sautéed chicken breast, roasted brussel sprouts, quinoa,  pickles, 615 cal 
Messing with the quinoa. Usually it's coconut oil, salt and bay leaves. Added siracha, crumbled dried portobellos and a shot of red wine this time. I like it plain, but it's nice to make it a big flavor, too, sometimes.

PM SNACK: 3:30 pm, momma salad, Grazebox crackermix , 200 cal

DINNER: 6:30pm, stir fry with shiritaki noodles, shrimp, shitake mushrooms and oyster sauce, poppa salad with ranch and fresh tomato, 575 cal

EVENING SNACK: 7:30pm, kind bar, kid granola bar, popcorn, almond butter & chocolate syrup, +/- 800 cal

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BIKE CREDIT: 735 cal
THURSDAY COUNT: 2940 cal

SLEPT: 9pm-12:45am,1:30-2:30pm, 4.75 hrs
Ding ding dong, da dinga ding ding ding dong! These are not the droids you are looking for.

AM SNACK:1:30am, iced green tea, 150mg caffeine, homemade granola bar, 305 cal

BIKE SNACK: 3am, granola bar, 305 cal

BREAKFAST: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:45am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 12:45pm, vegetarian meatballs, black beans, roasted broccoli,  pickles, 605 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox crackers , 180 cal

DINNER: 6pm, Chipotle burrito, 870 cal

EVENING SNACK: 7:30pm, cookies, +/- 800 cal
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FRIDAY COUNT: 2540 cal

SLEPT: 9pm-4pm, 7 hrs

AM SNACK: 4:15am, iced green tea

BREAKFAST: 6:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 8am,  fruit smoothie, 450 cal

LUNCH: 12:45pm, almond butter and grape jelly on whole wheat, health salad,  pickles, 620 cal 

PM SNACK: 3:30 pm, momma salad, Cheezits , 310 cal

DINNER: 5:15pm,  hot dog, fries, ice cream, +/- 1000 cal

Reverie in Clothes, man-style

There might be a guidebook to life after a significant weight loss, but I have not read it, and I suspect it would be a super-annoying read. On my last monthly weigh-in, I marked one year of maintaining a 45+ pound weight loss, which itself took the year before that. I know this is primarily a food/nutrition/related policy blog and try to steer away from the bluntly personal, but really how can I: food, nutrition and policy are all personal when you strip away the extra stuff.

About a year ago, my clothing started to clearly not fit anymore. I'm not a clothes horse, so most of my clothes were a ragtag bunch ranging from anywhere from 2 to 25+ years old, mostly skewing +10 years. Over the years sometimes the clothes were loose, sometimes tight, but always fit. Now, they started to make me look like one of them hippidy hoppidy kids with the dragging drawers and oversize shirts.

Hey y'all! Check out my new hippidy hoppidy pants!

So I went on a spree and got the basics needed to live life. The six bags above were filled with my old clothes and placed into a storage closet, with the thought in case my experiment in trying to get my weight under control lost steam, I wouldn't have the added indignity of having to buy all new fat clothes.

So it's been a year. There is a NYC-sponsored donation bin for clothing in my basement. This week, in a vote of confidence in myself that I won't be needing fat clothes anytime soon, I decided to move this clothing along to new owners. I was simply going to rummage through the bags to find the shirts, but I quickly realized just as food isn't just food, the clothing discarded by a new approach to my food life isn't just clothes. I am not a hoarder, and this sh@t has gotta go. However, in this digital age, the mantra is you never really have to let anything go….ever. So I took some pictures for memory's sake, wrote up some notes, and one two three, Bob's your uncle! Here we go…

(Apologies to the reader, the remainder of this entry is pretty much snaps of old clothes and random associations. Kinda boring. Suffice to say, this is the real result of a real weight loss, not the hyped sexy commodified 'you can do it!' weight loss drivel you read in magazines and other places that are trying to sell you something. Like new clothes, miracle pills, etc...)

When everyone was getting "BROOKLYN" sweatshirts, I had one made which represented where I was actually from. (Actually my mom was from Brooklyn, so I guess it's Brooklyn by proxy…) There was also an old-school bike messenger company called "Mother's", only one person over the 15+ years I had this sweater caught the reference. The flight jacket was the 1st of the post-ska post-skinhead life, the previous ones were full of patches and buttons and look quite dorky now.

The pea coats I had to buy in XXL then have the sleeves shortened to accommodate my girth. The rain jacket was so big I could contain my fatness and a baby in a baby bjorn in it. The XXL Cleveland Steamers hoodie was from a Tenacious D show, I still find it funny but it's a little bro-ey. Bottom right is a custom sweater again representing where I'm from other than the boring "BROOKLYN".

Three cashmere sweaters that I'd probably still wear as they are now very big & voluminous, except that they are full of holes and pilled up. The denim trucker jack is a few decades old -- it was hard to get because at the time the style was baggy denim jackets, and a more fitted "old school" cut was rare. Because of the trim cut, I had to get XXL and shorten the sleeves. For many years despite the size, this jacket just didn't fit. Now it swims on me, and has been replaced by a size L commuter-line Levis denim trucker jacket that just fits fine.

 A collection of Fred Perry knit shirts, a Ben Sherman button down, a FP track jacket. For years after my ska-period, they were too tight, now they swim. They're old and worn out and not worth re-selling, anyway. I replaced the track jacket this past spring with the same one, just a size M. I replaced the Ben Sherman with the same shirt in red in size L, but it's very slim cut and is a bit of a "goal" shirt if I lose a little more weight. I can get away with it if I'm wearing a sweater or suit jacket, but it's a bit tight. And nobody needs to see that.

My corduroy pants. All waists are 38 and a few 40s. I now wear 32 and 34. I started wearing cords in high school, in response to the uniform ubiquity of denim jeans. Soon enough, I was a member of the Corduroy Appreciation Club. Fortunately, I was able to track down the camos in a proper size this past year.

 T-shirts. When I was 11 at summer camp, my parents didn't send me with enough t-shirts. One or two got ruined and I was forced to borrow a fellow camper's, whose shirts were a size or two few small. Until the past year, I've always had an excess of t-shirts. Note the bottom left, a free t-shirt from Labortorio Del Gelato for handing in 10 tops from pints. I probably could have gotten another 5 shirts, if I had the will. Double XL, unsurprisingly

Top second from left, the "Brooklyn Barracudas" swim team was for a team at the Jewish Community Center my mother was executive for 20+ years. The team made this shirt, and my mom nixed it because she felt it was too "gang"-like. I always enjoyed wearing it because of  my mom somehow thought it was "too tough looking".

I'll miss this clothes, life was lived in it. Will not miss the girth it covered, or the alterations I had to make to shoehorn my way into them.

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WEEKLY AVERAGE: 2520

Relatively decent eating week. Not sure what the hiccup on Thursday was about.

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MONDAY COUNT: 2680

SLEPT: 11pm-5:45am, 6.75 hrs
Just felt straight up hungry in the evening, not craving sugar, not emotionally drained, just physically hungry. Nice to be able to check yo self and find that bottom line. Writing up the numbers the next day, nice to see them fall into a reasonable zone.

BREAKFAST: 8:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, falafel, cream of mushroom soup, health salad, pickles, 600 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox oat crackers , 210 cal

DINNER: 6:30pm, tilapia, asparagus, poppa salad with ranch dressing, kind bar 750 cal

EVENING SNACK: 7:30pm, popcorn, +/- 300 cal

EVENING SNACK: 8pm, kind bar, 210 cal

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TUESDAY COUNT: 2700

SLEPT: 9pm-2am, 5 hrs
Couldn't lift due to physical exam yesterday morning, jammed it in this morning.

AM SNACK: 2:30am, iced green tea, 0 cal

BREAKFAST: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 1:45pm, chicken meatballs, steamed string beans, madras lentils,  pickles, 680 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox nut mix , 320 cal

DINNER: 6:30pm, grilled chicken breast, roasted brussel sprouts, poppa salad with Italian dressing and fresh tomato, 600 cal

EVENING SNACK: 8pm, 3 small cookies, peanut butter & chocolate syrup, +/- 500 cal

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WEDNESDAY COUNT: 2725

SLEPT: 8:45pm-1am, 4:30am-6:15am, 12:45pm-2:45pm, 8 hrs
A bit of insomnia, got a lot done, glad I was able to fall back asleep on the back end. Took an extra long nap at work by accident, lucked out and was able to keep on top of work regardless.

AM SNACK: 1:30am, iced green tea, 0 cal

BREAKFAST: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, sautéed adobo chicken breast, roasted brussels, quinoa,  pickles, 615 cal 

PM SNACK: 3pm, momma salad, Grazebox seed mix , 270 cal

PM SNACK: 5pm, poppa salad with ranch dressing and fresh tomato, 230 cal

DINNER: 7:30pm, herring, chowder, knish, latka, salmon on rye, chopped liver on matzoh, pickled vegetables, chocolate babka french toast, blueberry blintz, a cherry shrub, water, +/- 1000 cal
Fun dinner with a friend at the new Russ & Daughter's cafe on the LES. Well done modernized comfort food from my youth.
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BIKE CREDIT: 720 cal
THURSDAY COUNT: 2025

SLEPT: 10pm-3am,1:30-2:30pm, 6 hrs
Maybe I took in more calories at dinner last night than I suspected? It was a good time.

AM SNACK: 3:15am, iced green tea, 150mg caffeine, homemade granola bar, 205 cal

BIKE SNACK: 4:45am, granola bar, 205 cal

BREAKFAST: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:45am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 12:45pm, chicken sausage, black beans, roasted broccoli and shitakes,  pickles, 615 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox crackers , 240 cal

DINNER: 6pm, Chipotle burrito, 870 cal

EVENING SNACK: 9pm, peanut butter & chocolate syrup, +/- 800 cal
Stressful evening, needed a release. Surprised I ate relatively little during the day, maybe I was anticipating I'd need the calorie budget to indulge.
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FRIDAY COUNT: 2470

SLEPT: 10pm-4am, 7 hrs
Mellow end of summer Friday.

AM SNACK: 4:15am, iced green tea

BREAKFAST: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:15am, fruit smoothie, 500 cal

LUNCH: 12:45pm, sardines and avocado on whole wheat toast, health salad,  pickles, 580cal 

PM SNACK: 3:30 pm, momma salad, Grazebox popcorn , 230 cal

DINNER: 5pm, fried perogies, chocolate mouse, chocolate chip cookie, +/- 1000 cal

Congress to pass a National Soda Tax….bwaaaah ha ha ha!

When good-government legislation in Congress withers on the vine, this kitty cries.

Isn't it cute when a politician does something so nice but so futile that it seems silly and sad? A Connecticut Congresswoman has proposed legislation that would put a significant tax on sugary beverages across all 50 states uniformly. A national soda tax could:

work to reduce consumption of sugar-sweetened beverages, and therefore obesity, and therefore diabetes, and therefore health care costs, and to raise money for health education about the dangers of over consumption of sugar.

Well, that's what government should do, but Congress ain't exactly functional right now. And remember, since corporations are people, they are busy expressing their free speech all over the media whenever legislation threatens their "freedom".

Not only are corporations people who express free speech, they also have a taste for haughty innuendo!

If you were to believe the hype of the soda lobby, a soda tax of any form would destroy our freedom, plunge us into a totalitarian nanny state and make children cry. Oddly enough, Mexico's soda tax has shown to have positive results. Guess they hate freedom there, or maybe the Drug Cartels realized that Big Sugar was a major competitor in selling addictive white powders, and paid off the right politicians.

That's it, on summer vacation for most of the week, will return next week with fresh, deep foodly food thoughts...

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WEEKLY AVERAGE: N/A

Got a good ride in on Thursday before taking off with the Edlebug to the Catskills. Not a good eating week or weekend but f-it, I'm on vacation and I'm not going to become a miserable git who never enjoys life. It's all about the balance. Suffice to say, Sunday evening I was craving salad, green juice and anything but gobs of simple carbs.

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MONDAY COUNT: 3005

SLEPT: 11pm-4am, 5 hrs
Even though I hit up some snacks in the evening, I don't think I was out of control and I think it's explainable. Did a 50 mile ride yesterday with a new friend, and our eating was relatively minimalistic, so even though I went out to dinner with friends and indulged in desert, a calorie deficit must be paid for sooner or later. The evening snack was relatively healthy, probably spurred by the white flour of the dinner, which itself was derailed by some bad asparagus. Funny, maybe even a year ago I'd be worried, "Oh shit, am I slipping back into old habits? Am I gonna balloon back up?" but now it's just a blip, as long as I know enough to acknowledge it for what it is, I can just start fresh the next day. My kung fu is strong.

AM SNACK: 4:15am, iced green tea, 0 cal

BREAKFAST: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, falafel, tomato soup, health salad, pickles, 675 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox nut mix , 320 cal

DINNER: 6:30pm, French bread pizzas, poppa salad with ranch dressing, 1050 cal
Asparagus was held in a cup of water since I got it Saturday, somehow it still went bad. Saving fish for tomorrow, as it was still partially frozen.

EVENING SNACK: 7:30pm, 2 kind bars, peanut butter with chocolate syrup, +/- 800 cal

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TUESDAY COUNT: 2750

SLEPT: 9pm-2am, 2:30-3pm, 5.5 hrs
x

AM SNACK: 2:15am, iced green tea, 0 cal

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, fage yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 12:45pm, chicken meatballs, mushroom curry, steamed string beans, pickles, 620 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox seed , 290 cal

DINNER: 6:30pm, tilapia, roasted Brussels, poppa salad with ranch dressing,720 cal
Brussels were too big and mature, their stems were tough and chewy. Ate around them, but threw out the rest of the batch.

EVENING SNACK: 7:30pm, popcorn, +/- 300 cal

EVENING SNACK: 8:30pm, kind bar, 210 cal

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WEDNESDAY COUNT: 2725

SLEPT: 9pm-4am, 7 hrs
Good busy day at work. Nice dinner out with a new friend.

AM SNACK: 4:15am, iced green tea, 0 cal

BREAKFAST: 7:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, adobo chicken, quinoa, health salad, pickles, 675 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox dried legumes , 240 cal

PM SNACK: 5pm, poppa salad with ranch, 200 cal

DINNER: 8pm, half pound of BBQ brisket & pork, baked beans, a little bread pudding, 1 beer, +/- 1000 cal

Weigh in: Annually static

190.4-->194.6-->192.8

I am exactly the same weight as I was one year to the day. Readings on my cyclometer and heart rate monitor suggests steady progress this past month, and I'm doing some of my longest, most challenging bicycle routes with noticeable year-over-year improvements. Weight ain't nutthin' but one number among several.

Weight lifting has been static since cutting back to once a week -- once again I can barely do a pull up. My legs, however, feel a bit more developed. Not worried about it.

For August, the top of the summer, I will continue on as I have in July, and maybe try to be conscious of my daily calorie counts, but I don't think I'm going to think too deeply about what I can change right now. Keep on keepin' on.

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WEEKLY AVERAGE: 2656

OK eating week. Keeping it steady, if not as slow as I'd like.

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MONDAY COUNT: 2645

SLEPT: 11pm-5am, 6 hrs
Kind bars are a commercial product, but it's really well done - mostly nuts, relatively light on sugar, well done seasoning, and though small, packs an appetite-stopping power. And while they're kinda stupidly expensive, they're relatively reasonable when bought in a box from Costco.

AM SNACK: 5:15am, iced green tea, 0 cal

BREAKFAST: 8:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:15am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, falafel, tomato, health salad, pickles, 675 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox cashews , 320 cal

DINNER: 6:30pm, tilapia, asparagus, poppa salad with Italian dressing, 540 cal

EVENING SNACK: 7:45pm, homemade popcorn, +/- 300 cal

EVENING SNACK: 8:15, kind bar, 200 cal

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TUESDAY COUNT: 2465

SLEPT: 11pm-5am, 1-2pm, 7 hrs
Rough day at work.

AM SNACK: 5:15am, iced green tea, 0 cal

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:15am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 1:45pm, chicken meatballs, steamed string beans, lentil curry,  pickles, 680 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox spicy nut and seed mix , 310 cal

DINNER: 6:30pm, shiritaki noodles with shrimp and shitaki mushrooms,  roasted brussel sprouts, poppa salad with Italian dressing, 665 cal

EVENING SNACK: 7:45pm, cashews & M&Ms, +/- 200 cal
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WEDNESDAY COUNT: 2510

SLEPT: 9pm-5am, 8 hrs
Nice dinner out, split app and dessert, made the quantity feel right.

AM SNACK: 5:15am, iced green tea, 0 cal

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:15am, steel cut oatmeal, 450 cal

LUNCH: 1:45pm, sautéed chicken breast, roasted brussel sprouts, quinoa  pickles, 600 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox pistachios , 200 cal

PM SNACK: 6pm, poppa salad with ranch dressing, 200 cal

DINNER: 7pm, veal meatballs with kale cannelloni, roasted veg, half a sundae, 1 beer, bread, water, +/- 900 cal
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BIKE CREDIT: 690` cal
THURSDAY COUNT: 2900

SLEPT: 10pm-3am, 5 hrs
Fitful, shallow sleep, effected the morning ride a little. Only ate half of the usual granola bar, as my stomach felt a little meh while out.

AM SNACK: 3:15am, iced green tea, granola bar, 150 mg caffeine, 300 cal

BREAKFAST: 6:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:45am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 12:45pm, vegetarian meatballs, roasted broccoli, black beans, pickles, 680 cal 
Replaced EVOO with avocado oil. Not impressed. Very neutral tasting, prefer the slight earthiness of olive oil.

PM SNACK: 3:30 pm, momma salad, Grazebox tortilla chips, work ice cream novelties, +/- 1000cal

DINNER: 6:30pm, half a Ethiopian vegetarian combo plate, ice cream +/- 1000 cal
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BIKE CREDIT: 660
FRIDAY COUNT: 2760

SLEPT: 9pm-4:30am, 2-2:30pm, 8 hrs
Didn't get a nap in on the dayside yesterday, really needed this sleep. Whiffed on evening plans, left work early, got some nice riding in despite overcast skies and some rain drops.

AM SNACK: 4:45am, iced green tea

BREAKFAST: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 8:45am, Fruit smoothie, 500 cal

LUNCH: 12:45pm, almond butter and grape jelly on whole wheat, roasted brussels, cabbage, pickles, 760 cal 

PM SNACK: 3pm, momma salad, cheezits, 3 ice cream novelties, +/- 700 cal

BIKE SNACK: 5:30pm, granola bar, 300 cal

DINNER: 6:45pm, meatball hero, onion rings, salad, ice cream, +/- 1000 cal

Is the era of the Foodiot over?

Never has a piece of stock photography so succinctly summed up a turn of phrase.

Is the end of cupcake trend a bellwether for larger shifts in the cultural culinary landscape? There sure is one weed that could use some plucking:  the "Foodiot". Coined around 2009,

they’re foodies who tweet/blog/brag about everything they’ve eaten, whether it’s a pork croquette at Gramercy Tavern or a freaking Hot Pocket.

I'll be the first to admit, I can be a bit of a foodiot, but I'd like to think my formal training in culinary arts, my science-focused approach to health and nutrition, and scorn for stupid food trends keep me more in the more mature, established "foodie" camp. But, the invisible hand of the market seems to think there is still gold to be mined in them thar foodiots…

It's an interesting time for pasty 'round these parts, a fact somewhat bemoaned by wonderfully feisty and talented baker Allison Robicelli of Robicelli's Bakery in Bay Ridge. When Crumbs was left to die, Robicelli quickly derided the media for the "morbid" and "tasteless" glee with which we rejoiced the "end of the cupcake," in a fantastic letter to First We Feast. She also addressed the frustration around being tasked to constantly innovate, often for no other reason than innovation for innovation's sake. "We're not being asked to make good food—we're being asked to churn out gimmicks," Robicelli lamented. "Which makes the rash of cupcake hatred all the more ironic." Remember chicken wing cupcakes?
Now, inspired by—or perhaps provoked by—her frustrations, Robicelli and crew have dubbed this the Jump The Shark Summer at the bakery, a not-at-all-disguised ribbing of the intense food media hype propagated by, well, everyone. Each week the bakery will create a new, "viral" confection specifically designed to elicit the hyperventilation surrounding ironic or oddball Frankenfoods.

Foodiot mating call

I guess "foodiot" is a term of derision, as the press release addresses "foodies" to be polite, but it's kinda obvious the terms are being used interchangeably…

That’s right foodies, and the significant others who grudgingly get dragged along with them! We are dedicating every weekend this summer to getting even MORE intense. There will be no “wow, this cake is really delicious exactly how it is!” Oh HELL no! Why settle for just plain ol’cake, when we can hybridize it with a whole bunch of things. Maybe with make the cake with duck fat, stuff it inside a doughnut, deep fry the f*** out of it, then coat it in some sort of bacon Sriracha and locally-foraged mango glaze, or some equally intense stuff. Then you put it online with the caption “WANT OMFG (drool) (dead)”. 

This is what we in the industry call “whimsy”. And we want you all to whimsy so hard that your junk falls off.

Foodiots are addicted to whimsy, indeed. When people struggle for years in therapy to find out the causes of their deepest fears then find them (EGGS FTW), more often than not the fear melts away. Will the whimsy melt away once it's exposed for what it really is?  Robicelli is clearly trying to lay bare what foodiotism  is at it's core: bored dumb people trying to one-up each other by discovering & heartily embracing something even more new and extreme, ideally with sophisticated ingredients decontextualized ironically or hi/lo cultural references to score cool points in social media.

Foodiots & Manic Pixie Dream Girls: addicted to whimsy.

Bacon is the ur-Foodiot food. I like bacon. When I rode a bicycle through the Western United States on secondary roads, I took great pleasure in noting the subtle differences between each diner's bacon from town to town, where in NYC all the bacon served in greasy spoons are pretty homogeneous. A hearty breakfast without bacon is kind of a drag. However….

…serving your breakfast in a bowl made of bacon is just foodiocy. Everything can NOT be made better with bacon, more bacon or replacing it with bacon. Like it's two main flavors, salt and smoke, it is a support player that improves the whole team, but it has way too few dimensions to be the WHOLE team.

Foodiotism is an arms race that perhaps started with the twee fetishization of the cupcake in the late 90s, and in the competition to find the next cupcake, different foods entered and exited the limelight, influenced by things like the Great Recession of '08/'09. Hotdogs and pizzas didn't just explode for a while because they were delicious, they garnered a new level of fetishization because they were (mostly) cheap. And it's not a coincidence that with a newly recovering economy, a food as bougy as a cronut could grab the attention of so many.

The rising popularity of competitive eating was an extreme side-show of foodiotism. I remember a few years ago as counter-programming to the Superbowl, a channel showed a high-level eating competition that featured, among other things, bowls of mayo and bull testicles. Bringing the competition of pro-wrestling production values to the "enjoyment" of "crazy" foods reeks of foodiotism.

Ha ha look at them eat all the hotdawgz. So kewl.

Lately, summer 2014, the bleeding edge of foodiotism seems to be turning in on itself. National chains like 7/11, Dennys and Dairy Queen and invading the gilded walls of New York City. Most foodies are mourning the pleasant lack of faceless chains of low-quality diner food and slushies that are ubiquitously and homogeneously making everywhere from New Jersey to Colorado a bit samey, but the Foodiots….well, many Foodiots think it's RAD.

Along side the invasion of chains found in the midwest, the food of the midwest has become a legitimate trend in NYC restaurants the past few years. Fried casserole on a stick for all! While I welcome the later trend in fusing some traditional dishes from the middle of the country in our fancy-shmancy NOO YAWK CITEE?! restaurants, I do not welcome the corporate crap of DQ or Dennys. If you know the difference, you're a foodie. If you equate the two, your a foodiot (or alternately, innocently long for your midwestern childhood. Keep it real in the hizzay.)

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WEEKLY AVERAGE: 2869

Funny how in my mind I thought I ate well this week but the weekly average is surprisingly high. Maybe it has to do with the strong cycling, good lift and stronger bike commute every day? I guess next week's weigh in will be my weathervane in how to approach it, with a carrot, stick or otherwise.

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MONDAY COUNT: 2740

SLEPT: 11pm-5am, 6 hrs

AM SNACK: 5:15am, iced green tea, 0 cal

BREAKFAST: 8:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:15am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, falafel, spit pea & ham soup, health salad, pickles, 885 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox nut mix , 330 cal

DINNER: 6:30pm, broiled flounder, sautéed mushroom and onion, poppa salad with Italian dressing, 615 cal

Forgot to get asparagus, and the market on the way home had none, so picked up some simple mushrooms and an onion. Forgot how nice this is, with a bit of coconut oil, worchestchire and chili powder.

EVENING SNACK: 7:45pm, homemade popcorn, +/- 300 cal

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TUESDAY COUNT: 2925

SLEPT: 9pm-4am, 12:30-1:30pm  8 hrs
Did let it loose a little too much in the evening, but this is the most limited, controlled sugar gorge I've ever experienced. Funny how f'ing up actually has given me a sense of how far I've come. Just needed a little comfort.

AM SNACK: 4:15am, iced green tea, 0 cal

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 1:45pm, chicken meatballs, steamed string beans, mushroom curry,  pickles, 620 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox seed mix , 230 cal

DINNER: 6:30pm, shiritaki noodles with shrimp and shitaki mushrooms,  roasted brussel sprouts, poppa salad with Italian dressing, 665 cal

EVENING GORGE: 8pm, peanut butter & chocolate syrup, a little cherry sorbet, 3 chocolate chocolate-chip cookies, +/- 800 cal

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WEDNESDAY COUNT: 2590

SLEPT: 12:15am-4am, 3.75 hrs
Those cookies did not help me sleep.

AM SNACK: 4:15am, iced green tea, 0 cal

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12 noon, adobo chicken breast, roasted brussels, quinoa,  pickles, 650 cal 

PM SNACK: 1:15, bad hamburger, chips, water, +/- 350 cal
Popped in on my daughter's day camp for a "BBQ", was fun to be with my girl but my god, the cafeteria burger is just as I remember it from when I was a kid. Looking at what the kids were eating: bad burger on white buns, bad hot dogs on white buns, water melon, potato chips, it's all just sugar sugar sugar and scary crap. Made me feel bad, gonna have to think it through. Maybe I should pack my daughter's lunches from now on.

PM SNACK: 3:30 pm, momma salad, Grazebox popcorn , 230 cal

PM SNACK: 5pm, poppa salad with Italian dressing, 170 cal

DINNER: 8pm, Subway 6" veggie burger, diet coke, 580 cal
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BIKE CREDIT: 750 cal
THURSDAY COUNT: 3460

SLEPT: 9pm-3am, 6 hrs
Good ride this morning, numbers slightly better than last week, and last week's numbers were the best since when I started recording the numbers on this ride in 1999. Fell off in the afternoon, just need a pressure release valve, hard day at work and the morning ride had revved up my appetite for carbs, I think. Not gonna beat myself up. Out for a nice dinner with a friend I don't see nearly enough.

AM SNACK: 3:15am, granola bar, iced green tea, 150mg caffeine, 325 cal

BIKE SNACK: 4:45am, granola bar, 325 cal

BREAKFAST: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:45am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 12:45pm, chicken sausage, roasted broccoli, black beans,  pickles, 610 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox chips , 170 cal

PM SNACK: 5pm, poppa salad with Italian dressing, 170 cal

ICE CREAM GORGE: 5:15pm, 5 free ice cream novelties, +/- 1000 cal

DINNER: 7pm, artisanal grilled riccota & heirloom tomato pizza, chocolate cake with scorched marshmallow fluff, water, +/- 1000 cal
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FRIDAY COUNT: 2630

SLEPT: 10pm-2am, 3:45-5:45am, 6 hrs
Good eating day, help by a 7pm bedtime to get ready for a long ride on Saturday.

AM SNACK: 2:15am, iced green tea

BREAKFAST: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:15am, Fruit smoothie, 500 cal

LUNCH: 12:45pm, almond butter and grape jelly on whole wheat, roasted brussels,  pickles, 660 cal 

PM SNACK: 4 pm, momma salad, cheezits , 310 cal

DINNER: 5:15pm, hot dog, fries, ice cream, +/- 1000 cal

Is Fro-Yo the next to go?

The appeal of the cupcake was always a certain youthfulness -- yo momma made them when you were a kid, and the nostalgia of eating one as an adult was key to it's trending powers. Frozen Yogurt, on the other hand, has been ascendant and on trend for a while, but it's gotten there by a very different mechanism.

Yo momma never celebrated your birthday with cake and frozen yogurt, unless you had a very, very sad childhood. Frozen yogurt is assumed to be "healthy" -- it is lower in fat and has live pro-biotic cultures in it. This is, of course, a lie by stretching the truth. Yogurt is simply diary that is curdled and preserved with bacteria, making what would otherwise be spoiled milk a thick, tangy delight. There is only one on the market worth eating:

Ingredients: Milk & cream, live active cultures. Done.

Truth be told, it is not very low fat, though it has less fat than a scoop of Ben & Jerry's. It does have pro-biotic cultures. However, it does NOT have an ass-load of added sugar, thickeners, stabilizers and additives to make it into something it is not.

Any thick, custardy liquid can be put into an ice cream machine and something with the consistency of ice cream will come out. However, the reason ice cream is loved all over the world for 100s of years is the fact that the power of fat to retard crystallization, deliver silky mouth feel and amplify flavor is unrivaled. Frozen yogurt, in it's attempt to imitate ice cream's fatty goodness, packs in the gums and seaweed derivatives, along with corn syrup, dextrose and many other forms of sugar. Unsurprisingly, many "low fat" frozen yogurts have as many, if not more, calories than classic ice cream.

As with any food that banks a lot of cash, there is a an industry trade group there that extorts money from the producers to create websites and lobby congress. Lots of dumb stuff, lots of scary stuff (most chains offer their franchises either freshly made base that goes bad in a week under refrigeration, or a dry powder mix that is shelf stable -- guess which one tastes better and is better for you?) They also have a nice little summary of the history of froyo:

The word yogurt means to curdle in Turkish. It was likely invented around 5000 BC and is one of the world’s oldest man-made foods. Surprisingly, frozen yogurt is a relatively new food, invented in the early 1970’s as a soft serve dessert marketed as “Frogurt” by H.P. Hood, a New England dairy operator. Frozen yogurt in the 1970’s was marketed as a healthier, lowfat alternative to ice cream and had a tart taste that lacked mainstream appeal in the US. The company known today as YoCream International got its start as Yogurt Stand in 1976. Honey Hill Farms was founded in 1978.
The first wave of frozen yogurt popularity occurred in the US during the 1980’s. Frozen yogurt in the 1980’s was still marketed as a healthier alternative to ice cream but the difference was that the product was formulated to taste more like soft serve ice cream. Frozen yogurt shops opened up across the US, starting on the East Coast. TCBY opened its first shop in Little Rock, Arkansas in 1981, grew rapidly during the 1980s, and became the largest frozen yogurt store chain in the world with 1,665 locations in 1990. By the early 90’s many frozen yogurt shops had closed. Frozen yogurt production reached its height in 1995 at 152.1 million gallons. By 2007, frozen yogurt production had fallen to 61 million gallons.
The second coming of frozen yogurt in the U.S. can be attributed to the cult like popularity of Pinkberry, opened its first store in West Hollywood in 2005. Unlike the frozen yogurt that was popular in the 1980s, the new Korean style soft serve frozen yogurt was tart and tangy. This new style of frozen yogurt had already become popular in Seoul, South Korea several years before Pinkberry opened in the US. Red Mango opened in Seoul in 2002 and quickly gained popularity. Pinkberry inspired shops popped up throughout the US. Frozen yogurt’s popularity continued to grow as with the US consumers became enamored with the self-serve frozen yogurt shop format.

Pinkberry, 16 Handles and Red Mango are just a few of the brands that have popped up in recent years to try to get in on people's desire for "better-for-you" ice cream. Before them, something called Tasti-D-Lite was all the rage, but no one was quite sure what it was - nondairy fat-free sugar-free something or another? What the hell IS in Tasti-D-Lite anyway?

Tasti D-Lite products are made from two different dairy-based mixes, upon which additional flavors can be added.
The vanilla dairy base is made with: water, nonfat milk, sugar, corn syrup, cream, guar gum, locust bean gum, carrageenan, vanilla, and lactase.
The chocolate dairy base, used for chocolate flavors, replaces vanilla with chocolate and is made with: water, nonfat milk, sugar, corn syrup, cream, cocoa (processed with alkali), guar gum, locust bean gum, carrageenan, and lactase

Huh, not actually yogurt, but marketed as "healthier for you" in anticipation of the 2nd coming of the froyo trend. Still, "lite" ice cream, grrrrossssss! Not only did it taste kinda terrible if you weren't addicted to the sweetness of it, but it was actually full of calories anyway. Unlike the soylent green of Tasti-D-Lite, the new places have the integrity and familiarity of 'yogurt' to define itself.

There was a Seinfeld episode where everyone goes crazy for a non-fat frozen yogurt and decide to eat it exclusively. When they all start having a hard time fitting in to there clothes, it is revealed that what they are eating is not low calorie, or even low-fat. All you suckers gobbling up Red Berry and 16 Mangoes, it's all the badness of dairy minus the fat, all the calories of ice cream minus the pleasure, and all the ill health effects of indulging a childish palate minus the sweet nostalgia.

EPILOGUE:
Wednesday through Friday of this week ended up making two frozen confections, inspired partly by researching this post. I'm attending a get together of the HVS, and most of her friends roll vegan or vegetarian and I wanted to bring something to the party, so I made two very different ice creams.

First is a simple vegan chocolate ice cream:

• 28 ounce full-calorie coconut milk
• 1 cup sugar
• 1/3 cup ducted cocoa
• 3 vanilla beans, scraped
• 1 heavy pinch salt
• 1 shot of homemade vanilla extract

Refrigerated cans of coconut milk, opened and drained off the water, as less water = less big crystals. Cooked it with the sugar, cocoa, vanilla and salt while whisking constantly until on the edge of a boil. Cooled overnight, mixed in extract, churned. Didn't take a lot of air, gelato-style, but packs a surprisingly assertive chocolate taste, not too coconutty.

Second is a not so simple cherry sorbet, from the c-school run-down

• 2 lbs cherries, pitted
• 2oz sugar
• pinch of salt
• 11 oz sugar
• 3 oz corn syrup
• .25 oz vegetarian gelatin
• 4 egg whites
• 8oz sugar
• 1 shot cherry liquor

Anything fruit-based is going to be a bear, as the water is going to want to make big, crunchy crystals. 
1. Fruit. Pitted cherries are cooked down with 2oz sugar and salt until it releases it's liquid and cooks down to about half. Blend until it is an undifferentiated slurry. Chill over night

2. Water-Ice syrup. Place 11oz sugar, corn syrup, gelatin and a quart of water in a clean pan, bring to a boil. Cool to room temp then chill overnight

3. Meringue. Whip egg whites and 8oz sugar over a hot water bath until it starts to turn solid, smooth white. Transfer to electric mixer with whisk attachment and whisk the holy hell out of that mother. Transfer to a closed container and refrigerate overnight.

4. Mix all three components together along with liquor. Treat as ice cream custard in ice cream maker. Transfer to freezer immediately, as it will be softer and looser than soft serve ice cream. Chill over night.
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Oh mah gawd I want one.

It's exciting because the science sounds, uh, sound. Take a plate of food, put the thingy over it, it weighs it, determines what is water, fat and inedible, then give you a (hopefully) highly accurate of the exact calorie count on the plate. There undoubtedly will be a mini pocket version where you can whip it out in a restaurant and get the real truth about what you're eating. It'll be like the google-glass of food obsessives!!

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WEEKLY AVERAGE: 2530

Bike riding is feeling strong, something is clicking. Maybe it's the height of the summer season. Wonder how it's going to effect my weigh in in a few weeks.

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MONDAY COUNT: 2615

SLEPT: 9pm-12:45am, 1:45am-4am. 1:30pm-2:30pm, 7 hrs

AM SNACK: 6:15am, iced green tea, 0 cal

BREAKFAST: 8:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, falafel, spit pea & ham soup, health salad, pickles, 885 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox nut mix , 300 cal

DINNER: 6:30pm, broiled flounder, roasted asparagus, poppa salad with Italian dressing, 520 cal


EVENING SNACK: 7:45pm, homemade popcorn, +/- 300 cal

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TUESDAY COUNT: 2530

SLEPT: 9pm-4am, noon-1:45pm, 8.75 hrs
Finally catching up on the awful sleep I've been getting the past week or so. Thank goodness for the 'wellness' room at the office!

AM SNACK: 4:15am, iced green tea, 0 cal

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, Fage whole yogurt with honey, vanilla and almonds, 450 cal

LUNCH: 12:45pm, chicken meatballs, steamed string beans, madras lentils,  pickles, 680 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox seed mix , 300 cal

DINNER: 6:30pm, grilled chicken breast, roasted brussel sprouts, poppa salad with Italian dressing, 640


EVENING SNACK: 9:45pm, peanut butter, +/- 300 cal

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WEDNESDAY COUNT: 2610

SLEPT:10pm-4am, 6 hrs
A good friend from out of town and her French family came today to stay until Saturday, took them to Nom Wah, a really good time. Enjoyed the food, fun to order and sample a lot of dishes (chicken feet, haaaaw) and not need to pile in the quantity. The kids got ice cream, but I felt no urges to get some, too, which was nice.

AM SNACK: 4:15am, iced green tea, 0 cal

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, sautéed chicken, roasted brussel sprouts, quinoa,  pickles,720 cal 

PM SNACK: 3:30 pm, momma salad, Grazebox nut mix , 300 cal

PM SNACK: 4:30 pm, poppa salad with Italina dressing, 180 cal

DINNER: 6:30pm, misc meaty dim sum at Nom Wah, water, a small spoonful of ice cream, +/- 800 cal

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BIKE CREDIT: 730 cal
THURSDAY COUNT: 2265

SLEPT: 10pm - 3am, 1pm-3pm, 7 hrs
Really strong ride out to Coney this morning. Zipped through churning coconut chocolate vegan ice cream and making syrup and meruenge for cherry sorbet. Had ze French do me a solid and pitted the pounds and pounds of cherries I got from the CSA, hope to cook them tonight and mix everything and churn tomorrow AM.

AM SNACK: 3:15am, iced green tea, granola bar, 150mg caffeine, 320 cal

BIKE SNACK: 4:45am, granola bar, 320 cal

BREAKFAST: 7:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:45am, Fage whole yogurt with honey, vanilla and almonds, 500 cal

LUNCH: 12:45pm, soy 'meat' balls, black beans, roasted broccoli & shitake mushrooms, pickles, 620 470 cal
Left my veg at home, dammit! First time in the history of recorded eating I did that! Will eat tomorrow, I suppose.

PM SNACK: 3pm, momma salad,  grazebox crackers and dip, 180 cal

PM SNACK: 5pm, poppa salad with Italian, 180 cal

DINNER: 8pm, chipotle burrito, 865 cal

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FRIDAY COUNT: 2630

SLEPT: 10pm - 4am, 6 hrs
Solid day. Almost had ice cream at work, but someone unplugged the freezer and it all turned to soup.

AM SNACK: 4:15am, iced green tea,

BREAKFAST: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9am, fruit smoothie, 500 cal

LUNCH: 12:45pm, almond butter and grape jelly on wholewheat, roasted broccoli & shitake mushrooms, pickles, 660 cal

PM SNACK: 3pm, momma salad,  cheezits, 310 cal

DINNER: 5:30pm, hotdog, fries, water, ice cream, +/- 1000 cal

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