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

Lunch: Chana masala and rice.

Dinner:

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

Lunch: Veggie sausage and green pepper stir-fry with rice.

Dinner: Pork ribs and corn on the cob .

Breakfast: Pancakes and bacon.

Lunch: Corn chowder (new recipe). This was delicious! I only made a two-serving tester recipe but I'll make this again. With cream and potatoes in it, freezing would not be ideal, so I refrigerated the other serving to eat this week.

Dinner: Whole wheat pasta with zucchini, tomato and prosciutto (new recipe).

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Lunch: Corn chowder and a slice of homemade ciabatta bread with olive oil.

Dinner: Iron Chef Chinese Buffet with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Meatloaf , rice and gravy. And spicy yellow beans.

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

Lunch: Roasted chicken and cabbage stir-fry with rice.

Dinner: Japanese-style beef curry with rice. Previously frozen, reheated boil-in-bag, 20 minutes.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. I made the filling yesterday so all I had to do is reheat the filling (40 seconds in the microwave) and a tortilla (40 seconds in the microwave in a damp towel) and combine the two for a quick and delicious breakfast!

Lunch: Ham and Swiss cheese sandwich . With Virginia baked ham, Swiss cheese and Dijon mustard on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chipshot jalapeño potato chips.

Dinner: Salad with cucumber, carrot, celery, mushroom, red onion and grape tomatoes. With Annie's Tuscan Italian dressing and Olivia's garlic and herb croutons.

Breakfast: Bacon, egg and cheese English muffin . With a Barowski's whole wheat English muffin, 3 slices of bacon, an organic egg and Cabot cheddar cheese.

Lunch: Pork with broccoli, scallions and noodles .

Dinner: There was lots of food, beer, wine and conversation involved. I didn't take pictures.

Breakfast: Pancakes and bacon. Both previously cooked and frozen; a quick reheat in the oven, 8 minutes at 350°F on a sheet pan.

Lunch: Grilled veggies and bread . With zucchini, red onion, green pepper and grape tomatoes. And homemade ciabatta bread . And a half glass of 90+ Cellars New Zealand sauvignon blanc.

Dinner: Mom's barbecued pork, previously frozen and reheated in the sous vide. With rice. I had a lot of vegetables at lunch. And 2 glasses of Trapiche malbec.

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

Lunch: Veggie sausage and green pepper stir-fry with rice.

Dinner: A speedie (new recipe) and corn on the cob. I only had 2 of the ears of the corn - they were big!

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Lunch: Corn chowder (new batch) and a slice of homemade rosemary bread with butter. In a small oversight I forgot to put potato in my chowder, but it was still excellent. I refrigerated the other serving of soup for lunch later this week. Maybe I'll cook half a potato and add it when I eat that serving.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Corn chowder and a salad with cucumber, carrot, celery, mushroom, red onion and grape tomatoes. With Annie's goddess dressing and Olivia's garlic and herb croutons. I forgot to add the potato to my chowder when I made it yesterday, so I boiled a little potato to add to it today.

Dinner: Fried clams and French fries and a Saranac pale ale.

Breakfast: Homemade Blueberry muffin and bacon.

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Rigatoni with tomato, broccoli, and prosciutto in spicy vodka cream sauce

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

Lunch: Chana Masala and rice.

Dinner: Penne pasta with chicken, zucchini and garlic scape pesto . With homemade ciabatta bread . And a glass of Casal Garcia vinho verde.

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

Lunch: Ham and Swiss cheese sandwich . With Virginia baked ham, Swiss cheese and Dijon mustard on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chips hot jalapeño potato chips.

Dinner: A French Dip sandwich, French fries and a Switchback beer at the Angus and Ale.

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

Lunch: Grilled veggies and bread . With zucchini, red onion, green pepper and grape tomatoes. And grilled homemade ciabatta bread . And a half glass of Casal Garcia vinho verde.

Dinner: Homemade sausage and green pepper pizza (previously frozen).

Breakfast: Pancakes and bacon. Both previously cooked and frozen; a quick reheat in the oven, 8 minutes at 350°F on a sheet pan.

Lunch: Fried chicken sandwich with wasabi mayo and lettuce on a Barowski's whole wheat hamburger bun with Cascadian organic shoestring French fries. And a Saranac pale ale.

Dinner: Japanese-style beef curry with rice. Previously frozen, reheated boil-in-bag, 20 minutes.

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Homemade clam chowder (new recipe) and a salad. Salad with cucumber, carrot, green pepper, celery, red onion and tomato with Annie's Tuscan Italian salad dressing.

Dinner: Cheesesteak sandwich . With 3.0 oz. homemade roast beef, Swiss cheese, onions and green peppers. And Kettle Chips hot jalapeño potato chips.

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Chicken paprika with rice and broccoli. And a glass of Pongo New Zealand sauvignon blanc. It works better than the malbec with this dish.

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

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

Lunch: Beef with snow peas stir-fry and rice.

Dinner: Pasta with meat sauce and zucchini . This is so good! It's 4 oz. (before cooking) ground beef, cooked with onion and garlic, 6.0 oz. homemade pasta sauce and 1/2 of a zucchini. With 2.0 oz. Barilla penne pasta.

Breakfast: Bacon, egg and cheese English muffin . With a Barowski's whole wheat English muffin, 3 slices of bacon, an organic egg and Cabot cheddar cheese.

Lunch: Homemade clam chowder (made a few days ago and refrigerated) with homemade ciabatta bread (previously frozen).

Dinner: Grilled rib-eye steak, grilled veggies (zucchini, green pepper, red onion and tomato) and wild rice mix (new recipe). This was really delicious!

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

Lunch: Veggie sausage and green pepper stir-fry with rice.

Dinner: Grilled chicken quesadilla with tortilla chips and homemade salsa fresca.

Breakfast: Corned beef hash, egg and toast .

Lunch: Grilled veggies, meat and bread (new recipe). There are only four little cubes of beef, but it's a nice addition to the zucchini, red onion, green pepper and tomato. And grilled homemade ciabatta bread.

Dinner: Fried clams and French fries .

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Lunch: Bacon, lettuce and tomato sandwich (BLT) . With 3 slices of bacon on one slice of Barowski's organic wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.

Dinner: Mom's fried rice at the lake.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Mom's fried fish at the lake.

Dinner: Mom's spare ribs at the lake. And 2 glasses of Cupcake malbec.

Breakfast: Homemade Blueberry muffin and bacon.

Lunch: Mom's fried rice at the lake.

Dinner: Mom's salmon, rice and salad at the lake. And 2 glasses of Rex Goliath free range red.

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

Lunch: Thai style pork with peppers and onions . My nephew cut the vegetables for it, and liked eating it, too.

Dinner: Mount Fuji Japanese Restaurant in Oneonta, NY, with Mom and my nephew. Miso soup, salad and sushi regular platter. And a glass of Kendall Jackson chardonnay.

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

Lunch: Mom's left over salmon, fried fish and rice at the lake.

Dinner: Mom's roast beef, rice, gravy and asparagus at the lake. And 2 glasses of Rex Goliath free range red.

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

Lunch: Mom's left over salmon, fried fish and rice at the lake.

Dinner: Mom's roast beef, rice, gravy and asparagus at the lake. And 2 glasses of Rex Goliath free range red.

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

Lunch: Mom's hot dog with Dijon mustard and my homemade pickled jalapeños. With a side of melon, at the lake.

Dinner: Mom's roasted chicken, rice, gravy and broccoli at the lake. With 2 glasses of Alta Vista malbec.

Breakfast: Pancakes and bacon. Both previously cooked and frozen; a quick reheat in the oven, 8 minutes at 350°F on a sheet pan.

Lunch: Grilled chicken Caesar salad at the lake. Mom provided the lettuce and roasted chicken, and I brought the rest of the ingredients from home. It was good!

Dinner: Tingua poblana - pork with smoky tomato sauce and potatoes . And a medium flour tortilla.