Breakfast: French bread French toast and bacon . Both previously cooked and frozen, reheated 8 minutes at 350°F on a sheet pan in the oven.

Lunch: Chana masala with rice. And a Saranac pale ale.

Dinner: Pork spare ribs and French fries. The ribs were previously cooked, smoked, vacuum sealed and frozen. I reheated them in the sous vide, 45 minutes at 155°F from frozen, then deep fried for 30 seconds at 360°F. And 3.0 oz. Cascadian organic French fries, deep fried for 2 minutes at 360°F and seasoned with salt, freshly ground black pepper, garlic powder and cayenne pepper.

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

Lunch: Barbecued pork sandwich . One leftover spare rib from yesterday with barbecue sauce on a whole wheat hamburger bun. With Kettle Chips hot jalapeño potato chips. And a Saranac pale ale.

Dinner: Nachos with taco-seasoned ground beef, black beans, jalapeño and cheddar cheese. And a little less than 2 glasses of Trapiche malbec.

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 beef curry and rice.

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: Japanese-style crushed hamburger . With ground beef, onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

Dinner: Fried chicken sandwich on a whole wheat hamburger bun with lettuce and wasabi mayonnaise. And 3.0 oz. seasoned Cascadian organic French fries. And some Woodstock Farms bread and butter pickles. I previously made, vacuum sealed and froze the chicken; I just defrosted it for an hour or so in cold water, then deep fried it (again) for 45 seconds.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked last night in a freshly heated tortilla. And a half glass of orange juice.

Lunch: Ham and Swiss cheese sandwich .

Dinner: Spaghetti with Italian sausage .

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 with rice. And a Saranac pale ale.

Dinner: Tonkatsu and rice.

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: Homemade clam chowder and a small Caesar salad.

Dinner: Pork with scallion and broccoli stir-fry . I had a delicious but kind of heavy lunch, so this was perfecvt.

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

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

Dinner: Chicken and cheese enchiladas . With salsa fresca and 0.8 oz. tortilla chips. And a Saranac pale ale.

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

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: 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: Homemade clam chowder (made Friday) and a small Caesar salad.

Dinner: Japanese-style beef curry and rice.

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.

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

Lunch: Beef with snow peas stir-fry

Dinner: Japanese-style crushed hamburger . With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

Lunch: French dip sandwich with French fries at Salty's in Clifton Park, NY, with Mom and Dad on the way to our family ski trip in Vermont. And a Blue Moon beer.

Dinner: Cheddar cheeseburger with picked onions at The Farmhouse in Burlington, VT, with Mom, Dad, my brother-in-law and my nephew. And 2 Hill Farmstead Edward IPAs.

Breakfast: Corned beef hash, scrambled eggs and wheat toast at Henry's Diner in Burlington, VT.

Lunch: Crab cakes at Bolton Valley ski area with my nephew. And 2 Switchback beers.

Dinner: A huge pile of food at A Single Pebble in Burlington, VT. .

Breakfast: Sausage, egg and cheese breakfast sandwich at Sneakers in Winooski, VT.

Lunch: Steak and cheese at Bolton Valley. And 2 Switchback beers.

Dinner: Carpachio to start, then veal saltimbocca at Tratoria Delia in Burlington, VT. And 2 glasses of Italian red wine (forgot which one).

Breakfast: Chorizo breakfast burrito at Mirabelle's in Burlington, VT.

Lunch: Cheeseburger of disappointment at the Sugarbush Mt. Ellen cafeteria. To be fair, the cafeteria fare at Bolton is equally disappointing, but it much easier to get into the tavern at Bolton to get a tasty meal instead of having to eat at the cafeteria.

Dinner: Mixed grill, marinated steak and salmon at Guild and Company in South Burlington, VT. And wine.

Breakfast: Corned beef hash, scrambled eggs and wheat toast at Handy's Lunch in Burlington, VT.

Lunch: Roasted turkey BLT at Bolton Valley.

Dinner: Three small plates at Hen of the Wood in Burlington, VT. Coppa, a fish dish whose specifics escape me at the moment, and winter squash fritters. And wine.

Breakfast: Bagel, lox, cream cheese and pickled onions at Juniper in Burlington, VT.

Lunch: Egg drop soup and the Sichuan beef at P.F. Chang's in Albany, NY.

Dinner: After all of the food I've eaten, a half slice of Barowski's wheat bread peanut butter toast.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. I froze the filling last Wednesday and defrosted it in the refrigerator overnight before reheating it in the microwave this morning (0:45). With a freshly heated tortilla (0:45 in a damp kitchen towel).

Lunch: Ham and Swiss cheese sandwich . With Kettle Chips barbecue potato chips.

Dinner: Japanese-style beef curry and rice.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

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

Dinner: Chana masala with rice. And a Saranac pale ale.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's 12-grain English muffin.

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

Lunch: Zucchini and bacon stir-fry with rice.

Dinner: Japanese-style crushed hamburger . With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

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

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

Dinner: Beef Stroganoff .

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

Lunch: Shrimp and onion stir-fry with spinach .

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: 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: Tonkatsu , rice and sautéed cabbage. And a glass of xx New Zealand sauvignon blanc.

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 .

Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce . And a half glass of 90+ New Zealand sauvignon blanc.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. A reheat of the filling I made last Saturday in a freshly heated tortilla.

Lunch: Beef with snow peas stir-fry .

Dinner: Chana Masala . Previously made, vacuum sealed and frozen, reheated boil-in-bag 18 minutes. With a Saranac pale ale.

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: Mom's fried rice. Reheat boil-in-bag, 18 minutes. I was actually going to make salmon, but when I was getting the salmon out of the freezer a package of fried rice fell out, so I decided to have that, instead. With a half glass of 90+ New Zealand sauvignon blanc.

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. I had one with homemade sausage yesterday, but I was in the mood for one with bacon today.

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

Dinner: Pork with scallion and broccoli stir-fry .