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

Lunch: Mom's toast, roast beef and gravy at the lake with Mom, Dad and my nephew.

Dinner: Mom's sukiyaki at the lake with Mom and Dad. Beef, onion, bamboo shoot, shiitake mushroom and spinach (not pictured). And several more servings.

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: Chana Masala and rice. And a Saranac pale ale.

Dinner: Meatloaf , rice, gravy and broccoli. And 2 glasses of Cupcake malbec. Back home again and back to reasonable portion sizes!

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 Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Beef Stroganoff .

Breakfast: Corned beef hash, egg and toast .

Lunch: Quarter pound cheeseburger on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Grilled chicken quesadilla and 1.0 oz. tortilla chips with salsa fresca. With a glass of Ponga New Zealand sauvignon blanc.

Breakfast: Corned beef hash, egg and toast .

Lunch: Quarter pound cheeseburger on a whole wheat bun with Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Grilled chicken quesadilla and 1.0 oz. tortilla chips with salsa fresca. With a glass of Ponga New Zealand sauvignon blanc.

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 Kettle Chips hot jalapeño potato chips.

Dinner: Mom's sukiyaki leftovers. Beef, shiitake mushroom, bamboo shoots, onions and spinach.

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: Pork with scallion and broccoli stir-fry .

Dinner: Japanese-style curry with rice. And 2 glasses of Cupcake malbec.

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Veggie sausage and green pepper stir-fry . There's a whole green pepper in one serving.

Dinner: Salmon (new recipe) and wild rice mix . I really like this preparation method for a thick cut of salmon where I cook it in the sous vide (30 minutes at 138°F) and then sauté it in butter. Delicious!

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

Lunch: Japanese-style crushed hamburger . The package of ground beef for the meatloaf was 1.77 lbs. which was a little too much, so I used 1 lb. 7 oz. in the meatloaf and the rest for lunch. This was a particularly good batch - just the right amount of fresh ginger and garlic. That's not always a given since I don't measure it for this dish.

Dinner: Grilled chicken Caesar salad with roll . Romaine, grilled chicken, anchovies, Drew's Caesar dressing, Olivia's garlic and herb croutons. And a homemade whole wheat roll with butter. And a glass of 90+ New Zealand sauvignon blanc.

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 , rice. And a Saranac pale ale.

Dinner: Spaghetti and Italian sausage (updated instructions). With 1.7 oz. spaghetti (dry weight), 6.0 oz. homemade tomato sauce and 1 spicy Italian sausage.

Breakfast: Toasted fresh homemade whole wheat bagel with butter.

Lunch: Pork with scallion and broccoli stir-fry

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

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 Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips barbecue potato chips and a Saranac pale ale.

Dinner: Sesame tofu and broccoli with spicy garlic sauce with rice. And a glass of 90+ New Zealand sauvignon blanc. There is usually some celeriac in this, too, but I didn't realize mine had gone kind of bad. This dish is really good, I don't know why I don't make it more often!

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

Lunch: Jalapeño poppers, tortilla chips and homemade guacamole . The little condiment container is raspberry chipotle sauce for the poppers. And a Saranac pale ale.

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: Small cheeseburger and Kettle Chips hot jalapeño potato chips.

Dinner: Pasta with meat sauce .

Breakfast: Homemade blueberry muffin and bacon, both previously cooked and frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Half of a cheesesteak sandwich, French fries and an IPA (oops, forgot which one, I think it was the Shipyard) at The Depot in Oneonta, NY, with Dad.

Dinner: The other half of the cheesesteak, 3.0 oz. Cascadian organic frozen spud puppies (a.k.a. tater tots, deep fried for 2 minutes) 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 last night in a freshly heated tortilla.

Lunch: Japanese-style crushed hamburger with onions, garlic and ginger. I made this with the ground beef left over after portioning burgers.

Dinner: Chana Masala with rice. And a Saranac pale ale. I previously vacuum sealed and froze the chana masala, and reheated it for 18 minutes boil-in-bag from frozen.

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: Tofu, broccoli and scallion stir-fry .

Dinner: Japanese-style beef curry .

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

Lunch: Beef with snow peas stir-fry .

Dinner: Bacon cheeseburger. A grilled quarter pound homemade burger, Cabot extra sharp cheddar cheese, bacon, lettuce, and barbecue sauce on a whole wheat bun. With Kettle Chips hot jalapeño potato chips and Woodstock organic bread and butter pickles.

Breakfast: Pancakes and bacon. Both previously frozen, reheated on a sheet pan, 8 minutes at 350°F from frozen.

Lunch: Ham and Swiss cheese sandwich . With 1 slice of Barowski's whole wheat bread, cut in half, Swiss cheese and Dijon mustard. And Kettle Chips hot jalapeño potato chips.

Dinner: Meatloaf , rice, gravy and broccoli.

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 Kettle Chips hot jalapeño potato chips.

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

Breakfast: Egg, toast and bacon . With one 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 on a whole wheat bun, Kettle Chips barbecue potato chips and a Saranac pale ale. Normally I steam it, but I thought I'd try the microwave. I should stick the steaming. The problem is that even with the hot dog pre-cooked, it's hard to get the cheese to melt in the microwave without overcooking the bun. And there's nothing worse than overcooked microwaved bread, which goes from ridiculously soft to hard as a rock in minutes as it cools.

Dinner: Spaghetti and Italian sausage with homemade tomato sauce and wheat French bread garlic bread.

Breakfast: French toast and bacon . I made wheat French bread french toast yesterday and refrigerated 1 serving and vacuum sealed and froze 2 servings.

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

Dinner: Sautéed salmon with risotto . And a glass of Ponga New Zealand sauvignon blanc. This was delicious!

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

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

Dinner: Mom's fried rice, about 11 oz. Previously vacuum sealed and frozen, reheated boil-in-bag, 20 minutes from frozen.

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

Lunch: Tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce with rice. And a half glass of Ponga New Zealand sauvignon blanc.

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: Cheddar ale soup (new recipe) and a small Caesar salad.

Dinner: Bacon cheeseburger . A grilled quarter pound homemade burger, Cabot extra sharp cheddar cheese, bacon, lettuce, and barbecue sauce on a whole wheat bun. With Kettle Chips hot jalapeño potato chips and Woodstock organic bread and butter pickles. And 8 oz. of Saranac pale ale, what was left over after making soup.

Breakfast: Pancakes and bacon. Both previously frozen, reheated on a sheet pan, 8 minutes at 350°F from frozen.

Lunch: Ham and Swiss cheese sandwich .

Dinner: Fried chicken breast sandwich with wasabi mayonnaise and lettuce on a whole wheat hamburger bun and 3.0 oz. Cascadian organic French fries.

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

Lunch: Cheddar ale soup (made Friday) and a small Caesar salad.

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: Twice-cooked pork with scallions and noodles .

Dinner: Tonkatsu , rice and sautéed cabbage.

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. My microwave is broken, so I took the muffin out of the freezer last night and reheated the defrosted muffin and bacon on a sheet pan in the oven for 8 minutes at 350°F. It was really good this way, though it takes a lot more planning and time to cook!

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

Dinner: Chicken and cheese enchiladas . With 1.0 oz. tortilla chips and more salsa fresca.

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

Lunch: Beef with bean sprouts and scallion stir-fry .

Dinner: Mom's fried rice, about 7.8 oz. Previously vacuum sealed and frozen, reheated boil-in-bag, 20 minutes from frozen. I think this is the correct portion size; the 11 oz. portion I had previously was too big.

Breakfast: Bacon, egg and cheese English muffin . With a Barowski's 12-grain English muffin, 3 slices of bacon, an egg and Cabot cheddar cheese.

Lunch: Tuna salad sandwich . On one slices of Barowski's whole wheat bread, cut in half. With Kettle Chips hot jalapeño potato chips.

Dinner: Meatloaf , rice, gravy and green beans. The meatloaf was previously vacuum sealed and frozen, reheated 45 minutes from frozen at 135°F in the sous vide. Green beans, boiled 4 minutes from frozen in salted water. Gravy, previously refrigerated, reheated in a sauce pan on the induction hot plate. And, finally, rice, previously refrigerated, reheated, covered, in the microwave, 40 seconds on high power.

Breakfast: Bacon, egg and cheese English muffin . With a Barowski's 12-grain English muffin, 3 slices of bacon, an egg and Cabot cheddar cheese.

Lunch: Tuna salad sandwich . On one slices of Barowski's whole wheat bread, cut in half. With Kettle Chips hot jalapeño potato chips.

Dinner: Meatloaf , rice, gravy and green beans. The meatloaf was previously vacuum sealed and frozen, reheated 45 minutes from frozen at 135°F in the sous vide. Green beans, boiled 4 minutes from frozen in salted water. Gravy, previously refrigerated, reheated in a sauce pan on the induction hot plate. And, finally, rice, previously refrigerated, reheated, covered, in the microwave, 40 seconds on high power.

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 .

Dinner: Filet mignon steak and baked potato .