Serious Eats - seriouseats.com

Ditto on the kudos. I am on the same journey, though my road takes me to the gym five nights a week as well as learning to eat like my body needs me to.

Twice this week I have gone back for seconds, which I have stopped doing. The first time was smoked brisket with potato salad and baked beans, then last night I had to have another peice of grilled teriyaki king salmon. My husband just cooks too damn good! I'm just gonna add a sixth night at the gym this week and forget this every happened!

JBout has the right idea, keep a pair of those big jeans around to remind yourself how far you've come and give yourself a pat on the back! I am enjoying your updates.

Hello Ed! I've been reading your articles for some time now and I must say I am very impressed at your dedication. Good for you! That said, the human body's weight fluctuates from day to day. All that is based upon sodium intake, vitamin intake, water retention level and so on. Don't be too down on yourself if you seem to fluctuate a bit. It will balance out.

Haha, I recently took a trip to Miami (a food oriented city if there ever was one! Bring on the cubano sandwiches!) to visit my boyfriend. I knew that we were going to eat out for nearly every meal as he lives with his parents and didn't want me to have to cook (I told him I'd love to cook, but he insisted). When I left California I weighed 113-114 (I should probably mention I'm 22 and only 5'4"). When I came back I was 117-118. Just one week and I'd gained 4-5 pounds. I expected something like this, but of course it's frustrating. So my solution? Don't focus too much on how much you weigh in one day. The week after I came home my weight was all over the charts: anywhere from 115-119 which is a big fluctuation for someone my size.

Bottom line; you've done great so far. One day did not ruin it! Just go back to your routine and you'll get back in the groove. Don't stress about it. At this point in the diet you've come so very very far. Like Jbout said, one breather doesn't make you the old Ed. You're still doing great. Keep it up! :)

@Meat guy - Do you mean "hard tack" like sailors would bring to sea, then soak overnight, so it could be boiled up with salted fish the next day. We know that dish as "fish and brewis" - is that what you are referring to?

You guys have been so informative. Thanks!

I agree that you really have to mix rye with another flour to avoid a 'rock-like' loaf of bread. My failure yesterday.

I like this recipe. It is not at all like deli style rye. It has a great taste, was not dense, stayed soft for days, and was amazing toasted with honey. Plus, if you are not an experienced bread maker it has lots of step by step photos. It is easy to cut the recipe in half too.

http://www.elise.com/recipes/archives/004274georges_light_rye_bread.php

If people can pay for Brita filters in their homes, then what's the big deal of paying for filtered water when you eat out?