What I ate: Monday, March 31, 2025

Breakfast: Kimchi scrambled eggs on a bed of rice.

Lunch: Spicy tuna salad sandwich on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and ranch dressing.

Dinner: Fish sandwich, French fries (2.8 oz.), and a Switchback ale.

What I ate: Sunday, March 30, 2025

Breakfast: Corned beef hash, eggs and toast.

Lunch: Salami sandwich. With 1.5 oz. peppered salami, provolone cheese, and arugula on a Wildgrain baguette. Side salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and balsamic dressing.

Dinner: Spicy pork with snow peas and rice. With 2.8 oz. pork. A half glass of Bota Box sauvignon blanc.

What I ate: Saturday, March 29, 2025

Breakfast: Toasted everything bagel and bacon.

Lunch: Mackerel and spinach rice bowl #2. A half glass of Bota Box sauvignon blanc.

Dinner: Zucchini and bacon stir-fry. Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Friday, March 28, 2025

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Saturday and froze, in a freshly heated Mission wheat flour tortilla.

Lunch: Chicken kimchi soup. With 12 oz. chicken stock, 1.3 oz. chicken, kimchi, and spinach.

Dinner: Steak and baked potato. Broccoli. A half glass of Bota Box malbec.

What I ate: Thursday, March 27, 2025

Breakfast: Sausage, egg, and cheese breakfast sandwich on wheat English muffin.

Lunch: Turkey sandwich with 2.4 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and balsamic dressing.

Dinner: Spaghetti with meatballs. With 1.8 oz. spaghetti, 4.5 oz. Bove's marinara, 5 mini meatballs. Slice of Wildgrain sourdough garlic bread. Half glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, March 26, 2025

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Saturday in a freshly heated Mission wheat flour tortilla.

Lunch: Roast beef sandwich. With 2.6 oz. deli roast beef, lettuce, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and balsamic dressing.

Dinner: Salmon, broccoli, and rice. A half glass of Bota box sauvignon blanc.

What I ate: Tuesday, March 25, 2025

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And Heidelberg multigrain toast with butter.

Lunch: Spicy tuna salad sandwich on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and ranch dressing.

Dinner: Crumb pork chops. Sautéed cabbage. Rice. A half glass of Bota Box sauvignon blanc.