Top shelf (and crisper): Real complicated salad, cheeses on the right

Middle shelf: Proteins; cooked salmon and turkey, raw beef and eggs

Low shelf: Tortillas. Guac and celery. Blueberries. All things that probably need to fade some, the way I’m using them–snacks not bridges. Also, coffee, which in the long run belongs down in the freezer with the reserve meat.

Not pictured: the door shelves with things like half and half, and apple cider vinegar. Avocados. Tomatoes. Olive oil. Spices. MCT. Lime juice. Brussels sprouts.

This is how it should always look, and especially at the end of a weekend, ready for the week to come. It’s been a lot of work to conceptualize and execute, and it will be even more important work to keep the dietary machine running smoothly.