What I ate: December 4, 2023

Breakfast: Kimchi scrambled eggs on a bed of rice.

Lunch: Turkey sandwich with 2.8 oz. peppered deli turkey, lettuce, and mayo on Heidelberg multigrain bread. A side salad with romaine, lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Spicy pork with snow peas and rice. And a half glass of Bota Box sauvignon blanc.

What I ate: December 3, 2023

Breakfast: Jimmy Dean hot sausage and salsa verde breakfast bowl with Tapatío hot sauce.

Lunch: Loaded baked potato with butter, bacon, cheese, scallions, sour cream from half of the baked potato left over from yesterday's dinner.

Dinner: Spaghetti with meatballs. With 1.8 oz. spaghetti, 4.5 oz. Bove's marinara, 5 mini meatballs, sourdough garlic bread, and a half glass of Bota Box pinot noir.

What I ate: December 2, 2023

Breakfast: Egg, toast, and bacon. With one egg, a piece of Heidelberg cracked wheat toast with butter, and 3 slices of bacon.

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

Dinner: Steak, baked potato and a side salad with balsamic dressing. And a glass of Bota Box pinot noir.

What I ate: December 1, 2023

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

Lunch: Turkey sandwich with 2.5 oz. peppered deli turkey, lettuce, and mayo on Heidelberg multigrain bread. A side salad with romaine, lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Bacon cheeseburger (4.0 oz) with lettuce and barbecue sauce. 2.6 oz. seasoned French fries. And a Switchback Ale.

What I ate: November 30, 2023

Breakfast: Sausage, egg and cheese English muffin.

Lunch: Chicken noodle soup (10 oz. 145 cal). Caesar garden salad. A piece of Wildgrain sourdough bread with olive oil. And a half glass of Bota Box sauvignon blanc.

Dinner: Rana chicken and roasted garlic ravioli (253 cal). 4.0 oz. Bove's spicy marinara. A piece of Wildgrain sourdough with olive oil. A half glass of Bota Box pinot noir.

What I ate: November 29, 2023

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

Lunch: Turkey sandwich with 2.5 oz. peppered deli turkey, lettuce, and mayo on Heidelberg cracked wheat bread. A side salad with romaine, lettuce mix, cucumber, tomato, and Caesar dressing.

Dinner: Miso marinated pork (3.4 oz. before cooking), rice, and green beans. And a half glass of Bota Box sauvignon blanc.

What I ate: November 28, 2023

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

Lunch: Bacon ranch grilled chicken at Applebee's in Oneonta, NY. And a Sam Adams winter lager.

Dinner: Hunan beef from China City in Sidney, NY, previously frozen. And a half glass of Bota Box pinot noir.