What I ate: Saturday, March 28, 2026

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

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

Dinner: Baby back ribs. 2.6 oz. seasoned French fries. Half glass of Bota Box pinot noir.

What I ate: Friday, March 27, 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: Club 55 Buffet. In Sidney, NY, with Jan and Steve.

What I ate: Thursday, March 26, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.3 oz. ham.

Lunch: Turkey sandwich with 2.0 oz. smoked deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Simple goulash with 3.0 oz. ground beef, onion, and garlic (previously frozen), 4.5 oz. marinara, and 1.6 oz. pasta elbows. A half glass of Bota Box pinot noir.

What I ate: Wednesday, March 25, 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 2.4 oz. deli roast beef, lettuce, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and balsamic dressing.

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

What I ate: Tuesday, March 24, 2026

Breakfast: Corned beef hash, eggs and toast.

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: Pork carnitas tacos (updated recipe), with 2.8 oz. pork. Sauza hornitos tequila.

What I ate: Monday, March 23, 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: Teriyaki salmon. With 4.1 oz. salmon. Green peppers. A half glass of Bota box sauvignon blanc.

What I ate: Sunday, March 22, 2026

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

Lunch: Beer bratwurst. Kettle Chips hot jalapeño potato chips. Founders session IPA.

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.