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 little sample of Chicken Kiev. I was doing an experiment for a friend who asked "how do you keep the butter from leaking out?" and I didn't really know since I'd never made it before. I ate half of this; it was pretty good but I'm going to try changing the cooking process before I publish the recipe.

Dinner: Roast beef taco with salsa fresca . Also 2.0 oz. tortilla chips and the rest of the salsa fresca. And 2 glasses of Switchback beer. Yes, I realize breakfast and dinner look surprisingly similar, and this has actually happened before (1/26/11). For some reason I was in the mood for taco and salsa fresca and I changed my menu at the last minute.

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

Lunch: Beef with broccoli and scallions, rice.

Dinner: Shrimp fra diavolo with spinach and spinach linguini. And a slice of Red Hen Mad River grain bread.  And 2 glasses 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: Sausage and green pepper stir-fry with rice. With 1 large green pepper and 1 1/2 links of Vermont Smoke and Cure breakfast link sausage.

Dinner: Chicken paprika with sour cream sauce, broccoli and rice. And 2 glasses of Schmitt Söhne Riesling.

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

Lunch: 1 slice of Positive Pie carcass (sausage, pepperoni, meatball and mushroom) pizza and a glass of Switchback beer. I spent the morning painting and it seemed like a better late lunch than my planned stir-fry of pork, scallions and bean spouts.

Dinner: Tonkatsu (4 pieces, 3.6 oz.), rice, sautéed cabbage. And 2 glasses of Arca Nova Vinho Verde. I like this one better than the Casal Garcia that I had previously been getting.

Breakfast: Sausage, egg, and cheese on a Barowski's whole wheat English muffin . With homemade sausage , Cabot cheddar cheese and one organic egg.

Lunch: Spicy vegetarian chili with skillet cornbread . I previously vacuum sealed and froze servings of chili; to reheat I boiled a pot of water, added the vacuum sealed bag, brought back to a boil, reduced the heat to simmer, and simmered for 22 minutes.

Dinner: Big plate of nachos with taco seasoned Tangletown Farm ground beef, black beans, Cabot cheddar cheese, tomato, onion and jalapeños. And homemade spicy guacamole . And a few Sauza Hornitos margaritas.

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Pork with scallions and broccoli stir-fry with rice.

Dinner: Homemade sausage, green pepper, onion and mushroom deep dish pizza . I ate half of this. With a glass of Switchback beer.

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

Lunch: Sesame tofu with spicy green beans and rice.

Dinner: Grilled Maple Leaf Farms hamburger (6.0 oz. before cooking) with Cabot cheddar cheese and Vermont Smoke and Cure bacon on a Barowski's wheat hamburger bun. With French fries. And 2 glasses of 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).

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

Dinner: Fried chicken fingers, boneless Buffalo "wings" and jalapeño poppers .

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

Lunch: Stir-fry of tofu, broccoli and scallions.

Dinner: 1 jalapeño popper and a few fried chicken nuggets (from a yesterday) and tempeh fried wontons and shiitake mushroom, Napa cabbage and carrot egg rolls (previously frozen). And a glass of Switchback beer.

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon . I forgot to take a picture, but it looked like this.

Lunch: Stir-fry of turkey (3.0 oz.), cabbage and garlic. With rice.

Dinner: Roast beef, gravy, rice and broccoli. And 2 glasses of Tiasta malbec.

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of Vermont Smoke and Cure bacon, 1 organic egg and Cabot cheddar cheese on a Barowski's wheat English muffin.

Lunch: Beef with broccoli and scallions and rice.

Dinner: Leftover J. Morgans porterhouse steak, rice and sautéed cabbage with garlic. I vacuum sealed and froze the steak (last February) and reheated it from frozen in the sous vide for 45 minutes at 133°F and it was perfect.

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

Lunch: Spicy vegetarian chili with skillet cornbread . I previously vacuum sealed and froze servings of chili. Normally I reheat boil-in-bag but I got sidetracked and microwaved it this time.

Dinner: Pork spare ribs (dry rub for 24 hours, cooked sous vide for 18 hours then smoked) with homemade barbecue sauce . And French fries. 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).

Lunch: Chana masala (previously frozen) and rice. I just took the vacuum sealed, frozen package from the freezer and put it in a boiling water, brought back to a boil, lowered the heat and simmered for 20 minutes.

Dinner: Tonkatsu , rice and sautéed cabbage. And 2 glasses of Arca Nova Vinho Verde.

Breakfast: 2 pancakes (from scratch), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon  previously made and frozen).

Lunch: Bacon, lettuce, tomato and avocado sandwich. With 4 slices of Vermont Smoke and cure bacon and a little mayonnaise on Vermont Bread Company wheat bread. With a glass of Switchback beer. And Madhouse Munchies mesquite barbecue potato chips.

Dinner: Rigatoni, prosciutto, broccoli and tomato in pepper vodka cream sauce. And 2 glasses of Lacryma Christi Dei Feudi Di San Gregorio, 2009 (Italian white).

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

Lunch: Chicken with snow peas. Usually I make it with sort of a Chinese-style sauce (made with cornstarch) but today I made it they way I make many other dishes: with Lee Kum Kee vegetarian stir-fry sauce (mushroom flavor) and soy sauce.

Dinner: Leftover J. Morgan's prime rib, half of a baked potato and steamed broccoli.

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

Lunch: Spicy vegetarian chili with skillet cornbread .

Dinner: Thai-style shrimp with green pepper, onion, jalapeño, cilantro, toasted and hot pepper sesame oil and chili garlic sauce. With rice. And 2 glasses of Switchback beer because this was so spicy my nose started running while I was cooking it!

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Twice cooked pork with broccoli and scallions. And rice.

Dinner: Fried chicken , sautéed red chard and garlic mashed potatoes . And a glass of Switchback beer.

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

Dinner: Mom's pot roast, previously vacuum sealed and frozen. Reheated in the sous vide for 45 minutes at 140°F. With 2 glasses of Tiasta malbec.

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

Lunch: Stir-fry of pork, scallions and bean sprouts. And rice.

Dinner: Stir-fry of sausage and green peppers. And rice. With Cabria chardonnay.

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

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: Tapas at The (new) Black Door in Montpelier. Very tasty!

Breakfast: Sausage, egg, and cheese on a Barowski's whole wheat English muffin . With homemade sausage , Cabot cheddar cheese and one organic egg.

Lunch: Stir fry of beef, scallions and bean sprouts. With rice.

Dinner: Chicken paprika with broccoli, rice and sour cream sauce.

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. 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: Roast beef , gravy, rice and broccoli. And 2 glasses of Etc. malbec.

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Twice cooked pork stir-fry with broccoli and scallions.

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

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

Lunch: Half of an Uncommon Market roast beef sandwich on wheat with lettuce, mayo and horseradish. And Madhouse Munchies mesquite barbecue potato chips.

Dinner: Pork spare ribs (dry rub for 24 hours, cooked sous vide for 18 hours then smoked) with homemade barbecue sauce . And French fries. And a piece of fried chicken.

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

Lunch: Spicy vegetarian chili with skillet cornbread .

Dinner: Miso marinated pork , broccoli and rice.

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

Lunch: Spicy vegetarian chili with skillet cornbread .

Breakfast: McDonalds sausage, egg and cheese McMuffin and coffee. I forgot to take a picture of it.

Lunch: Mom's open-faced roasted pork sandwich with gravy.

Dinner: Iron Chef Chinese buffer in Oneonta, New York.

Breakfast: A grapefruit and 3 slices of bacon.

Lunch: Mom's fried fish and rice.

Dinner: Mom's salmon, rice and broccoli.

What I ate: May 27, 2011

Breakfast: A grapefruit and 3 slices of bacon.

Breakfast: 2 slices of watermelon and 3 slices of bacon.

Lunch: Mom's shrimp and egg stir-fry with rice.

Dinner: Lobster, salad and rice. I forgot to take a picture.

What I ate: May 28, 2011

Breakfast: Half a grapefruit and 3 slices of bacon.

Lunch: Mom's fried rice.

Dinner: Mom's tempura, rice and salad.

What I ate: May 29, 2011

Breakfast: Half a grapefruit and 3 slices of bacon.

Breakfast: Melon and link sausage at Mom and Dad's.

Lunch: McDonalds quarter pounder with cheese, fries, diet Coke.

Dinner: Sarducci's crab ravioli with shrimp and spinach in cream sauce. And malbec.

Breakfast: Sausage, egg and cheese English muffin from Champlain Farms, now the Shell station, formerly the Exxon. There's a long history of walking across the bridge to the Exxon to get late night food after going to the bars, because it was the only place open with food after 11 PM. This was my favorite hangover breakfast, back in the days before I cooked all of my food from scratch, and I needed hangover breakfasts.

Lunch: Ham and cheese sandwich with spicy mustard and Madhouse Munchies barbecue potato chips from the Uncommon Market.

Dinner: Samosas from Samosaman. Vegetable curry, spicy potato and steak and cheese. And a NcNeill's War Lord Imperial IPA.