Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito.

Lunch: Spinach salad with raspberry vinaigrette, maple candied walnuts and goat cheese. There's about 0.5 oz. cheese on the salad. And a whole wheat and oat roll with butter.

Dinner: Mussels fra diavolo . 1.5 oz. fine linguini, 1 dozen PEI mussels (about 1/2 lb.), 1 slice of Red Hen Bakery ciabatta bread and 2 glasses of Per Linda trebbiano d'Abruzzi.

Breakfast: Homemade bagel with 0.7 oz. cream cheese, tomato, red onion and 2.0 oz. lox.

Lunch: Twice cooked pork (3.0 oz.) with scallions and rice.

Dinner: Meatloaf, gravy, rice and broccoli. And 1 1/2 glasses of Sebastiani zinfandel.

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon.

Lunch: Stir-fried zucchini, 1 slice of bacon and rice.

Dinner: Shrimp pad Thai . And 2 glasses of Polka Dot Riesling.

Breakfast: Homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

Lunch: Spinach salad with raspberry vinaigrette, maple candied walnuts and goat cheese. There's about 0.5 oz. cheese on the salad. And a whole wheat and oat roll with butter.

Dinner: Smoked pork spare ribs with barbecue sauce, sweet potato fries and sautéed rainbow chard. And a glass of Switchback beer.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito.

Lunch: 3.0 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a whole wheat and oat roll with butter.

Dinner: Japanese-style chicken curry (9.6 oz.) and rice. And two glasses of Per Linda trebbiano d'Abruzzi.

Breakfast: 1 piece of Vermont Bread Company whole wheat toast with Earth Balance spread, a scrambled egg and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese, and homemade maple candied walnuts .

Dinner: Mom's steak (7.4 oz., though Roscoe ate part of it), a small olive oil and salt rubbed baked potato (4.6 oz.) with Vermont Butter and Cheese company butter and broccoli. With Ravenswood Cabernet Sauvignon 2008, California.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito .

Lunch: Roasted pork (3.0 oz.), scallion, and bean sprout stir-fry with rice.

Dinner: 8 oz. of chana masala (spicy Indian chickpeas with peppers and tomato), rice and homemade nan (previously frozen). I doubled the cayenne and used a large Coop jalapeño with the seeds and ribs and it was unbelievably spicy. Served with 2 glasses of Schmitt Söhne Riesling.

Breakfast: Sausage, egg, and cheese on a whole wheat English muffin. With homemade sausage.

Lunch: Broccoli and celeriac stir-fry with Chinese-style sweet and spicy garlic sauce and rice. I made this before, also adding Brussels sprouts , but I didn't have any Brussels sprouts today.

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen ciabatta bread. This dish is quick, easy, inexpensive, sustainable and very tasty. I make it so often I had to get new dishes, well, technically, 12" soup bowls, to serve it in!

Breakfast: Homemade bagel with 1.0 oz. cream cheese, tomato, red onion and 1.6 oz. lox.

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese, and homemade maple candied walnuts .

Dinner: Rigatoni with tomato, broccoli and prosciutto in spicy vodka cream sauce . With a slice of Red Hen ciabatta bread. And 2 glasses of Gabbiano Chianti, 2008. Unfortunately I did the calorie counts after eating, and they're high. Very high. Yikes.

Breakfast: 1 scrambled egg, 3 slices of Vermont Smoke and Cure bacon and 1 slice of homemade 9-grain bread with Earth Balance spread.

Lunch: Turkey and cabbage stir-fry and rice.

Dinner: Mom's shiskabobs and rice. I previously vacuum sealed and froze them, then reheated them for 45 minutes in the sous vide at 135°F.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

Lunch: 2.6 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with butter.

Dinner: Thai-style pork. 3.0 oz. roasted pork, green pepper, onion, jalapeño and cilantro. With chili garlic sauce, toasted sesame oil, hot pepper sesame oil and soy sauce.

Breakfast: 2 pancakes and 3 slices of bacon.

Lunch: Broccoli and celeriac stir-fry with Chinese-style sweet and spicy garlic sauce and rice. I made this before, also adding Brussels sprouts , but I didn't have any Brussels sprouts today either.

Dinner: Italian sausage, green pepper, onion and mushroom deep-dish pizza and a glass of Switchback beer. I ate 3/4 of this personal pan pizza, which is about 1/4 more than I probably should have eaten. But it was very delicious!

Breakfast: 1 scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.6 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll . This is an older picture, but it looked like this:

Dinner: Tonkatsu , sautéed Napa cabbage and rice with furikake. The tonkatsu (panko breaded deep fried pork cutlet) was previously frozen, but it reheats really well in the oven on a sheet pan at 350°F for 9 minutes.

Breakfast: Sausage, egg, and cheese on a whole wheat English muffin. With homemade sausage.

Dinner: Left over pot roast . I had previously frozen it and reheated it in the sous vide (45 minutes at 145°F). The picture didn't really come out.

Breakfast: Homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

Lunch: 3.0 oz. pork with broccoli and scallions stir-fry with rice.

Dinner: Roast beef (3.0 oz.) soft taco with homemade salsa fresca on a Richard and Maria's multi-grain organic tortilla (100 % whole grains) with lettuce. Also 1.0 oz. tortilla chips and the rest of the very spicy salsa fresca.

Breakfast: 1 scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.6 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen ciabatta bread. This dish is quick, easy, inexpensive, sustainable and very tasty.

Breakfast: Homemade bagel , toasted, half with Vermont Butter and Cheese creamery cultured butter, the other half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Tangletown Farm T-bone steak with a salt and olive oil-rubbed local gold baked potato and broccoli.

Breakfast: Homemade bagel , toasted, half with Vermont Butter and Cheese creamery cultured butter, the other half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Tangletown Farm T-bone steak with a salt and olive oil-rubbed local gold baked potato and broccoli.

Breakfast: 2 pancakes, 3 slices of Vermont Smoke and Cure bacon and 0.5 oz. Vermont maple syrup.

Lunch: Turkey (3.0 oz.) and Napa cabbage stir-fry with rice.

Dinner: Thai-style pork. 3.0 oz. roasted pork, green pepper, onion, Serano pepper, cilantro, cooked in toasted sesame oil with hot pepper sesame oil and red chili garlic sauce. This time I removed some of the ribs and seeds from the Serano peppers so my lips are still tingling but my mouth is not on fire like the last time. Served with Schmitt Söhne Riesling.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

Lunch: At Bolton Valley skiing: A big plate of mussels (there must have been 2 dozen!) with shaved fennel and a grilled bread. Way too much food, and it's considered an appetizer! And 2 Switchback beers.

Dinner: Japanese style curry with rice. I previously made, vacuum sealed, and froze this serving. To reheat: Bring a pot of water to a boil. Add the vacuum sealed bag. Bring back to a boil, lower the heat to simmer, and simmer for 22 minutes. And 2 1/2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

Breakfast: Homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.6 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: 5.0 oz. roasted local, organic Tangletown Farm chicken, pan gravy, rice and broccoli. And 2 1/2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Shrimp scampi with 2.0 oz. spinach fetuccini, 4.0 oz. Gulf of California white shrimp and a slice of Red Hen bakery ciabatta bread. And 2 glasses of Tiasta torrontes white wine.

Breakfast: 1 scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

Lunch: I ate too much for lunch again. This time it was the turkey chili in a boule (bread bowl) at Bolton Valley. It's good but just too much food for me. And two Switchback beers. I guess I should take pictures of the food when I eat out too.

Dinner: Meatloaf, gravy, rice and broccoli. I re-made my standard meatloaf recipe . And 2 glasses of Tiasta malbec.

Breakfast: Homemade bagel , toasted, half with Vermont Butter and Cheese creamery cultured butter, the other half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.6 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Thai-style pork and peppers. 3.2 oz. roasted pork, green pepper, serano pepper, onions, garlic, red chili garlic sauce, cilantro, toasted sesame oil, hot pepper sesame oil, soy sauce. Served with rice and 1 glass of Schmitt Söhne Riesling.

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon.

Lunch: Turkey (3.0 oz.) and Napa cabbage stir-fry with rice.

Dinner: Sushi: Tuna and cumber roll. Avocado, cucumber and carrot roll. And tuna sashimi. And a glass of Momokawa Silver cold sake.

Breakfast: Waffles and a Vermont Smoke and Cure breakfast sausage. And 0.7 oz. maple syrup. I actually ate 3/4 of the waffle, it's kind of big, though very light and fluffy!

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: 5.0 oz. Roast beef , rice, gravy and broccoli. And 2 glasses of 2008 Owen Roe Sharecropper's Cabernet Sauvignon, Columbia Valley, Washington.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

Lunch: Roasted pork (3.0 oz.) stir-fry with scallions and broccoli, rice.

Dinner: 1 1/2 slices of Positive Pie "Carcass" (Pepperoni, sausage, meatball and mushroom) pizza and 1 glass of Switchback beer.

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon. Somehow I forgot to take a picture of it, but it looked just like this:

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Organic roast beef (3.2 oz.) soft taco with homemade salsa fresca and lettuce in a Richard and Maria's organic 100 % whole grain multi-grain soft tortilla. With 1.0 oz. tortilla chips and rest of the salsa fresca. And 2 glasses of Schmitt Söhne Riesling.

Breakfast: Homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.6 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Shrimp pad Thai . And 2 glasses of Schmitt Söhne Riesling.

Breakfast: 2 pancakes (previously made then frozen) and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen).

Lunch: Small plate of pork fried dumplings and 2 Switchback beer (while skiing).

Dinner: Japanese style curry with rice. I previously made, vacuum sealed, and froze this serving. To reheat: Bring a pot of water to a boil. Add the vacuum sealed bag. Bring back to a boil, lower the heat to simmer, and simmer for 22 minutes. 2 glasses of Marosso malbec.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Meatloaf, gravy, rice and broccoli. I re-made my standard meatloaf recipe . And 2 glasses of Marosso malbec.

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

Lunch: Turkey and Napa cabbage stir fry, rice.

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen ciabatta bread. This dish is quick, easy, inexpensive, sustainable and very tasty. With 2 glasses of Per Linda Trebbiano d'Abruzzi.