Steak with mushrooms and asparagus.

Chicken salad with grapes, walnuts, radishes, carrots, and pea sprouts.

Spinach and brie omelet. Yogurt with persimmon.

Roast chicken thighs and cauliflower greens, creamy cauliflower soup, and green beans.

Salad with lamb, radishes, jicama, and tzaziki dressing. Iced tea.

Spinach and brie omelet with yogurt and strawberries.

Easter Dinner. Appetizers of deviled eggs, mini potatoes with sour cream and tobiko or bacon and cheese. Chips and clam dip. Dinner of lamb, salmon, mashed potatoes, peas, broccolini, asparagus, and crescent rolls. Dessert: carrot cake, chocolate dipped strawberries, and a mini slice of key lime pie. Bouchaine Vin Gris, Bouchaine Riesling, and David Bruce pinot noir.

Ham, duck eggs, and a biscuit with butter.

Ham and brie sandwich with potato chips. Iced tea. Leftover donuts.

The Woody Omelet with Woody’s Famous Super Spuds. Raisin toast. Iced tea.

Allen’s family birthday dinner of choice: KFC chicken, mashed potatoes and gravy, coleslaw. Krispy Kreme donuts in lieu of cake.

Tonkotsu Miso ramen. Takoyaki.

Eggs, bacon, and hash browns. Biscuits and butter and gravy. Iced tea.

Leftover pizza, brie and crackers, and pomegranate pistachio date sweets.

Chicken mushroom avocado sandwich and onion rings. Iced tea.

Fried rice and eggs.

Ham and hatch green chile macaroni and cheese. 2018 Bouchaine Riesling.

Roast duck with rice and vegetables. Sesame balls. Iced green tea.

Scrambled eggs with onions and radish greens.

Leftover steak and lobster twice-baked potato.

Pork belly burger with onion rings and tempura green beans. Iced tea.

Leftovers nachos

Chile relleno burrito. Chips with cheese and guacamole. Iced tea.

French toast sticks and bacon. Croissant with butter and jelly.

Lou’s Pizza (adding pepperoni). Blue Moon.