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: Pork with scallion and broccoli stir-fry .

Dinner: Tonkatsu and rice.

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

Lunch: Tofu, broccoli and scallion stir-fry .

Dinner: Rib-eye steak, salad and fresh peas . I previously grilled, vacuum sealed and froze the steak; all I needed to do is reheat it for 45 minutes from frozen at 132°F in the sous vide.

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: Teriyaki tempeh Caesar-style garden salad and a homemade whole wheat and oat dinner roll with butter. Instead of using just plain lettuce, I added carrots, celery, green pepper, mushroom and red onion, but still used Caesar dressing. And a half glass of Kim Crawford New Zealand sauvignon blanc.

Dinner: Mom's barbecued pork at the lake with the family.

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

Lunch: Brook's barbecued chicken (1/2 chicken) at the lake with the family. And a Saranac pale ale.

Dinner: Mom's roast beef, rice and gravy at the lake with the family. With Cupcake cabernet sauvignon.

Breakfast: Corned beef hash, egg and toast . And a mimosa.

Lunch: Mom's tuna sashimi at the lake with the family.

Dinner: Mom's tempura at the lake with the family. Shrimp, fish, asparagus, green pepper, onion and more shrimp. With salad and rice.

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

Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Samuel Adams summer ale.

Dinner: Filet mignon steak and salad. About 4.8 oz. after cooking weight. (Well, I know the exact after cooking weight, but the variable is how much I fed to my dog, Roscoe. I cut of a bit before taking the picture, and cut off a little more later.)

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 crushed hamburger with 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.

Lunch: Spicy shrimp and kale rice bowl (new recipe). This was good!

Dinner: Spaghetti Italian sausage and a salad. With 1.8 oz. spaghetti, 5.0 oz. organic marinara and 1 Italian sausage.

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

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Sushi regular platter at Mt. Fuji Japanese restaurant in Oneonta, NY, with Mom and my nephew. With miso soup and salad. And a glass of Kendall Jackson chardonnay.

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

Lunch: Sautéed tat soi, sardines and rice . I previously ate a half can of sardines in each meal, but then I was left with a half a can of sardines, and it was just a pain, so I decided to increase the serving to a full can.

Dinner: Pasta with prosciutto, peas and garlic scape pesto (new recipe). And a salad.

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

Lunch: Zucchini and bacon stir-fry with rice.

Dinner: Birdie's barbecued chicken, quarter, breast, 2.5 oz. Cascadian organic French fries and a salad. The chicken was previously vacuum sealed and frozen; I reheated it for 45 minutes at 150°F in the sous vide from frozen. Then deep fried it for 30 seconds to crisp the skin.

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

Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Goose Island IPA.

Dinner: Veal Parmesan, a side of spaghetti and a salad. The veal was left over from a visit to Roma Italian restaurant in Sidney, NY. It's 1/3 of a serving, because I ate part of it, and I ended up vacuum sealing and freezing two servings! There's 1.6 oz. of spaghetti and 5.0 oz. organic marinara, also previously frozen. I defrosted both in cold water for a few hours in their vacuum sealed bags, reheated the veal for 10 minutes at 350°F in the oven, and the sauce in a saucepan on the stove.

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

Lunch: Mom's fried rice at the lake with Mom, Dad and my nephew.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom, Dad and my nephew. The first picture is from 2 weeks ago because I forgot to take a picture, but it looked almost exactly like this:

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: Bratwurst on a whole wheat bun with sauerkraut and a Samuel Adams summer ale. I was going to have a spicy pork and kale rice bowl , but had a craving for bratwurst.

Dinner: Steak and corn. Well, mostly corn. It's the first fresh sweet corn on the cob of the year from Johnson's Covered Bridge Farm Market! With a tiny 3.2 oz. steak, because it's a little ridiculous to only eat corn for dinner. It looks big because it's on a side plate, not a regular dinner plate.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla. This is normally my Wednesday breakfast, but I'm baking homemade bagels tomorrow since it's supposed to be cooler.

Lunch: Homemade fresh corn chowder and a side Caesar salad (made with regular lettuce from CSA Week #5 ). With anchovies, Drew's Caesar Romano dressing and freshly grated Parmesano Romano cheese. I forgot the croutons.

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

Dinner of sautéed salmon , risotto and spicy green beans .

Breakfast: Toasted whole wheat bagel with butter and a side of bacon.

Lunch: Spicy pork and mustard green brown rice bowl (new recipe).

Dinner: Chicken picatta with lemon beurre blanc and wild rice at the Angus and Ale in Sidney, NY, with Mom and my nephew.

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

Dinner: Meatloaf , rice, gravy and fresh peas.

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. I switched from Mission medium flour tortillas to Chi Chi's fajita size whole wheat tortillas for today's breakfast, and I like the whole wheat. I think I might switch permanently.

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Pasta with meat sauce and zucchini and a salad. With 1.8 oz. whole wheat penne, 1/3 of zucchini, 1.8 oz. of ground beef with onions and garlic (after cooking weight) and 5.0 oz. organic marinara.

Breakfast: Blueberry buttermilk pancakes and bacon, both previously frozen.

Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Goose Island IPA.

Dinner: Veal Marsala with angel hair pasta at Toscana restaurant in Oneonta, NY, with Mom and Dad. And a glass of red wine.

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

Lunch: Mom's shrimp and eggs at the lake with the family.

Dinner: Bratwurst on a whole wheat bun with sauerkraut and a salad. I know I had one yesterday for lunch, but I was really in the mood for one again!

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 with rice.

Dinner: Sautéed salmon , risotto and spicy green beans .

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: Beef with bean sprouts and scallion stir-fry .

Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce . And a half glass of Ponga 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: Beef with bean sprouts and scallion stir-fry .

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

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

Lunch: Pork with bean sprouts and scallion stir-fry . With scallions from CSA Week #7 .

Dinner: Pasta with meat sauce and zucchini and a salad. With 1.8 oz. organic whole wheat fucilli pasta, 1.8 oz. of ground beef, onions and garlic, 4.8 oz. organic marinara and a half of a zucchini from CSA Week #6 .

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

Lunch: Bratwurst on a whole wheat bun with sauerkraut and a Switchback ale.

Dinner: Steak and corn on the cob. The steak is a 3.2 oz. (after cooking weight) rib-eye. And I only ate 3 of the ears of corn.

Breakfast: Corned beef hash, egg and toast . And a mimosa.

Lunch: Turkey and cabbage stir-fry with rice.

Lunch: Grilled Hebrew National hot dog with Cabot extra sharp cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a salad.

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

Lunch: Tofu, broccoli and scallion stir-fry with 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: Zucchini and bacon stir-fry . With zucchini from CSA Week #7 .

Dinner: Japanese-style curry .

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: Pasta with chicken, summer squash and garlic scape pesto . With 1.8 oz. whole wheat penne, 2.4 oz. grilled chicken, a small summer squash from CSA Week #7 and 1.9 oz. homemade garlic scape and basil pesto.

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

Lunch: Turkey sandwich . With deli black forest turkey, lettuce and mayo on one slice of Barowski's wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.

Dinner:  Teriyaki tempeh Caesar salad with anchovies, Olivia's butter and garlic croutons, freshly grated Parmesan and Drew's Romano Caesar dressing. With a homemade whole wheat and oat roll with butter. And a half glass of Ponga 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: Pork with scallion and broccoli stir-fry .

Dinner: Bacon cheeseburger and a salad. And some Kettle Chips barbecue potato chips. And 2 glasses of Hacienda Los Haroldos malbec.