What I ate: Tuesday, January 6, 2026

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And Heidelberg French peasant bread toast with butter.

Lunch: Spicy tuna salad sandwich on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Hunan beef from China City in Sidney, NY. 7.8 oz. serving. Previously vacuum sealed and frozen. Half glass of Bota Box malbec.

What I ate: Monday, January 5, 2026

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, red onion, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Sausage and green pepper stir-fry. Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Sunday, January 4, 2026

Breakfast: Refried black bean, egg, and cheese breakfast burrito #2.

Lunch: Chicken kimchi soup. With 12 oz. chicken stock, 2.0 oz. chicken, kimchi, and spinach. A half glass of Bota Box sauvignon blanc.

Dinner: 1 slice of pepperoni pizza from Gavin's in Sidney, NY. It was vacuum sealed and frozen so I reheated it from frozen in the sous vide at 140°F, then transferred it to the Breville SmartOven, 400°F for 3 minutes, plus the preheat time, on a sheet pan.

What I ate: Saturday, January 3, 2026

Breakfast: Toasted everything bagel with butter. Side of bacon.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice. A half glass of Bota Box cabernet sauvignon.

What I ate: Friday, January 2, 2026

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 flour tortilla.

Lunch: Curry chicken salad sandwich with 2.0 oz. chicken on Heidelberg French peasant bread. Side salad with lettuce mix, cucumber, tomato, celery, red onion, and Annie's green goddess dressing.

Dinner: Sushi regular at Tokyo Tavern in Oneonta, NY with Jan, Steve, and Guy.

What I ate: Thursday, January 1, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.4 oz. ham.

Lunch: Loaded baked potato with broccoli, bacon, cheese, and sour cream. Side salad with lettuce mix, cucumber, tomato, green pepper, and carrot with balsamic dressing.

Dinner: Simple goulash with 2.9 oz. ground beef, onion, and garlic (previously frozen), 4.5 oz. marinara, and 1.6 oz. pasta elbows. A half glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, December 31, 2025

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

Lunch: Turkey sandwich with 2.2 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and balsamic dressing.

Dinner: Prime rib (5.7 oz. cooked weight, with fat). Baked potato with butter and sour cream. Green beans (frozen). A half glass of Bota Box malbec.