Breakfast: 2 pancakes , made fresh today, 0.5 oz. Vermont maple syrup and 3 slices of Vermont Smoke and Cure bacon (previously made and frozen and reheated on the griddle). I made a batch of 8 pancakes, so I have three servings to be frozen and vacuum sealed for a quick breakfast in the future.

Lunch: Coconut fried shrimp at Bolton Valley with Otter Creek Moose Madness beer (a.k.a. Single Chair Ale, if I was at Mad River Glen instead of Bolton).

Dinner: Beef with broccoli and scallion stir fry. And Cannonball cabernet sauvignon.

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen Mad River Grain bread. This dish is quick, easy, inexpensive, sustainable and very tasty. With Sea Glass sauvignon blanc.

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's 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. Misty Knoll turkey breast with broccoli, rice and gravy.

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: Seared tuna with sriracha aioli, pickled onion, lettuce, tomato on a roll with French fries at Bolton Valley. And Switchback beer.

Dinner: Stir-fry of tofu, scallions and broccoli. With rice.

Breakfast: A homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon (previously frozen).

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's 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: Sushi platter. Cucumber, avocado and carrot nori roll. Tuna and cucumber roll. Spicy tuna and cucumber roll (with sriracha). Tuna sashimi. With a glass of Momokawa ruby cold sake.

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: Zucchini stir-fry with bacon and rice.

Dinner: Steak soft taco with salsa fresca and guacamole on a Maria and Ricardo's multi-grain tortilla. With 1.0 oz. corn tortilla chips and the rest of the salsa fresca and guacamole. With 2 small glasses of Switchback beer. It was spicy. Ridiculously spicy.

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

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

Dinner: Japanese style ground beef ("crushed hamburger"), sautéed cabbage with garlic and rice.

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. 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 reduced the portion size to 1 and 1/2 slices (approximately 5 oz.) after I actually weighed two slices of meatloaf. I reheat the previously frozen, vacuum sealed meatloaf in the sous vide for 45 minutes at 134°F. I reheated the gravy in a saucepan, the only way to reconstitute frozen gravy. And cooked the broccoli for 1:20 in the microwave, with a little water and tightly covered.

Breakfast: 1 organic scrambled egg, 1 slice of homemade whole wheat cinnamon raisin toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Mussels with fennel and bacon at Bolton Valley. And Switchback beer.

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. 1 glass of Seaglass sauvignon blanc, New Zealand.

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin . With homemade sausage.

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

Dinner: Tapas at NECI on Main (Main Street Grill). And Switchback beer.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). This is a little time-consuming to prep and cook the filling, but since I make two meals' worth and refrigerate the second serving of filling, it only takes a minute with the microwave to serve the second meal. And it's very delicious.

Lunch: Twice-cooked pork with scallions and broccoli and rice. 3.2 oz. pork.

Dinner: Grilled salmon, sautéed spinach with hana katso and rice with furikake. And 2 glasses of Casal Garcia Vinho Verde, Portugal.

Breakfast: A homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon (both previously frozen).

Lunch: Sausage and green pepper stir-fry with rice. There's one green pepper and one Vermont Smoke and Cure breakfast link sausage in the serving.

Dinner: Delmonico steak with loaded baked potato .

Breakfast: Waffle (new recipe), 3 slices of Vermont Smoke and Cure bacon and 0.5 oz. Vermont maple syrup. I actually ate 3/4 of the waffle, but it was delicious.

Lunch: Beef with broccoli and scallion stir-fry, rice.

Dinner: Shrimp scampi with spinach , a slice of Red Hen Mad River Grain bread, and 2 glasses of Casal Garcia Vinho Verde, Portugal.

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). I reheated the filling for 45 seconds in the microwave and the tortilla wrapped in a damp kitchen towel for 35 seconds.

Lunch: Homemade chicken soup with 1.0 oz. soba noodles and spinach. Served with rice with furikake.

Dinner: Turkey, gravy, mashed potatoes and broccoli.

Breakfast: 1 organic egg scrambled, 3 slices of Vermont Smoke and Cure bacon and 1 slice of homemade whole wheat cinnamon raisin walnuts bread with Earth Balance spread.

Lunch: A bowl of clam chowder at Bolton Valley. And Switchback beer.

Dinner: Grilled salmon (previously frozen and reheated in the sous vide for 40 minutes at 136°F), sautéed spinach and rice with furikake. And 2 glasses of of Schmitt Söhne Riesling.

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing, 1.0 oz. anchovies, 4 Olivia's multi-grain with garlic croutons and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Cabot butter. 

Dinner: Roasted pork , sautéed cabbage and rice.

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: Beef with broccoli and scallions with rice.

Dinner: Pasta with meat sauce and zucchini. With a slice of Red Hen Mad River Grain bread with olive oil. And 1 1/2 glasses of Root: 1 Cabernet Sauvignon. Chile, 2008.

Breakfast: A homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon (both previously frozen).

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

Dinner: Grilled arctic char, rice and sautéed cabbage.

Breakfast: Waffles and 3 slices of Vermont Smoke and Cure bacon (both previously frozen). Reheated on a sheet pan in the oven, 8 minutes at 350°F.

Lunch: Tofu, broccoli and scallion stir-fry with rice.

Dinner: Shrimp fra diavolo with spinach and spinach linguini. With Red Hen Bakery Mad River Grain bread and 2 glasses of Schmitt Söhne Riesling.

Breakfast: A very small maple donut from the Very Small Donut company in Waitsfield, Vermont. Very tasty, and, indeed, very small. I think the intended serving size is more than one. That's not a dinner plate, it's a 7" side plate.

Lunch: Cheeseburger and Doritos at the Bolton Valley barbecue. And some Switchback beer. It was too hard to balance a cheeseburger sitting outside on a bench and take a picture. But it was nice sitting out in the sun eating a burger hot of the grill!

Dinner: Thai-style pork (3.2 oz.) with green pepper, onion, jalapeño, garlic, red chile sauce, toasted and hot pepper sesame oil, soy sauce and rice. And 2 glasses of Schmitt Söhne Riesling. The funny thing is that this is, by far, the recipe that I most forget to take a picture of. I have no idea why. It looked kind of like this, but a little smaller.

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

Dinner: Spaghetti with Italian sausage. With a slice of Red Hen Bakery Mad River Grain bread.

Breakfast: Homemade whole wheat bagel with 2.0 oz. Grindstone wild salmon lox, 0.8 oz. Organic Valley cream cheese, tomato and red onion.

Lunch: Shrimp and onion stir-fry with rice.

Dinner: Tonkatsu (4.2 oz.), rice, sautéed cabbage.

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Lunch: Beef with broccoli and scallion stir-fry, rice.

Dinner: Citrus and garlic marinated flounder soft tacos and tortilla chips with salsa fresca , salsa verde and guacamole . This is the food waiting to be served. That really is homemade guacamole - it's in a vacuum sealed bag so the flavors can melt without the avocado turning brown.

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin . With homemade sausage , Cabot cheddar cheese and one organic egg.

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

Dinner: 5.0 oz. roasted turkey , broccoli, rice and gravy. And a glass of Crossroads Sauvignon Blanc, New Zealand.

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

Lunch: A quite tasty fried cod fish sandwich at Bolton Valley. With French fries. And Switchback beer. We were so busy admiring this nice looking sandwich, I forgot to take a picture of it.

Dinner: Roasted pork, sautéed cabbage and rice. And 2 glasses of Finca la Linda Malbec.

Breakfast: Waffles and 3 slices of Vermont Smoke and Cure bacon (both previously frozen). Reheated on a sheet pan in the oven, 8 minutes at 350°F. And this was the waffle that I kind of mangled getting out of the waffle maker.

Lunch: Sausage and green pepper stir-fry with rice. There's one green pepper and one Vermont Smoke and Cure breakfast sausage link in one serving. I pre-cooked the sausage and froze it, then defrosted and reheated it in the microwave, covered, for 0:40. Seasoned with garlic powder, pepper and soy sauce.

Dinner: Delmonico steak with loaded baked potato .

Breakfast: 1 organic scrambled egg, 2 tiny end slices of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Stir-fry of one small zucchini and one slice of bacon. With rice.

Dinner: Big plate of fried food ! Chicken fingers, boneless Buffalo chicken "wings," and jalapeño poppers. The sauces are Buffalo wing sauce, Blue cheese dressing, barbecue sauce and raspberry chipotle. With less than a glass of Switchback beer.

Breakfast: A homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon (both previously frozen).

Lunch: 2.8 oz. Misty Knoll grilled chicken Caesar salad with Romaine lettuce and Drew's 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 cultured butter.

Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce . This was possibly the best tofu I've ever made. Highly recommended!

Breakfast: 1 organic egg scrambled, 3 slices of Vermont Smoke and Cure bacon and 1 slice of homemade whole wheat cinnamon raisin walnuts bread with Earth Balance spread.

Lunch: Fried mozzarella sticks at Bolton Valley skiing. And Switchback beer. I probably should have only eaten half of that. And it's an appetizer! And, actually, snowboarding today, for the first time ever!

Dinner: Japanese style ground beef ("crushed hamburger"), sautéed cabbage with garlic and rice. And 2 glasses of Hacienda đl Plata malbec, Argentina 2008.

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

Lunch: Twice-cooked pork with scallions. Somehow I ended up buying an extra package of scallions, so I didn't want them to go to waste.

Dinner: 5.0 oz. roasted chicken , rice, broccoli and gravy. And 2 glasses of Hacienda đl Plata malbec, Argentina 2008.

Breakfast: 2 pancakes , made fresh today, 0.5 oz. Vermont maple syrup and 3 slices of Vermont Smoke and Cure bacon (previously made and frozen and reheated on the griddle). I made a batch of 9 pancakes, so I have three servings to be frozen and vacuum sealed for a quick breakfast in the future. And one left over. I'm not sure what to do with that one.

Lunch: Beef with broccoli and scallions. And rice.

Dinner: 2 slices of Positive Pie carcass pizza: pepperoni, sausage, meatballs and mushroom. It's half of a "personal" sized pizza, previously frozen and reheated for 12 minutes at 400°F on a sheet pan. And 2 glasses of Las Rocas of San Alejandro garancha, Spain 2008.