What I ate: Wednesday, July 15, 2026

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: Roast beef sandwich. With 2.2 oz. teriyaki flank steak, lettuce, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, broccoli, and balsamic dressing.

Dinner: Steak and corn on the cob. First corn on the cob from Johnson's Covered Bridge Farm Market in Unadilla, NY. 2.8 oz. NY strip steak. 3 ears of sweet corn on the cob with butter and salt. A half glass of Layer Cake malbec.

What I ate: Tuesday, July 14, 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: Chicken and cheese enchiladas. With 1.3 oz. chicken, Mexican rice, and refried beans.

What I ate: Monday, July 13, 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: Crushed hamburger (4.0 oz. before cooking) with spinach and rice.

What I ate: Sunday, July 12, 2026

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

Lunch: Ham and Swiss cheese sandwich with 2.1 oz. ham on Heidelberg French peasant bread. Potato chips.

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 150°F, then transferred it to the Breville SmartOven, 400°F for 3 minutes, plus the preheat time, on a sheet pan. 1/2 glass of Bota Box pinot noir.

What I ate: Saturday, July 11, 2026

Breakfast: Toasted everything bagel with butter. Side of bacon. I forgot to take a picture but it looked like this.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Steak and green beans. 3.3 oz. grilled NY strip steak. Spicy green beans. Half glass of Bota Box pinot noir.

What I ate: Friday, July 10, 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, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Dinner: Club 55 buffet. In Sidney, NY, with Jan and Steve.

What I ate: Thursday, July 9, 2026

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

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

Dinner: Simple goulash with 2.5 oz. ground beef, onion, and garlic (previously frozen), 2.0 oz. marinara (that's all there was left in the jar), and 1.5 oz. pasta elbows.