What I ate: Friday, May 16, 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: Roast beef sandwich. With 2.9 oz. deli roast beef, arugula, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, arugula, cucumber, tomato, and balsamic dressing.

Dinner: Chicken Old Mill at the Old Mill in Mount Upton, NY, with Jan and Steve. I'm missing some pictures, but I basically split my meal in half so tomorrow's pictures are what it looked like.

What I ate: Thursday, May 15, 2025

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

Lunch: Turkey sandwich with 2.7 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Salmon and eggs stir-fry. A glass of Louis Martini cabernet sauvignon (Sonoma California, 2018).

What I ate: Wednesday, May 14, 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. A Cupcake Prosecco.

Lunch: Pastrami Reuben sandwich with 2.3 oz. deli pastrami. A side salad with lettuce mix, cucumber, tomato, and Thousand Island dressing. A Guinness.

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. Wildgrain ciabatta bread.

What I ate: Tuesday, May 13, 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 cajun ranch dressing (25 grams, 117 cal).

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

What I ate: Monday, May 12, 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 cajun ranch dressing (25 grams, 117 cal).

Dinner: Salmon, broccoli, and rice. With 4.1 oz. salmon (weight before cooking). A half glass of Bota box sauvignon blanc.

What I ate: Sunday, May 11, 2025

Breakfast: Corned beef hash, eggs and toast.

Lunch: Taco salad with 2.0 oz. taco seasoned ground beef, black beans, lettuce, cucumber, tomato, ranch dressing, and shredded Mexican cheese.

Dinner: 1 large 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 a cast iron griddle pan to crisp the crust.

What I ate: Saturday, May 10, 2025

Breakfast: Toasted blueberry bagel and bacon.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Chicken paprika #4 (previously frozen, 5.3 oz), rice, and broccoli. A half glass of Bota box sauvignon blanc.