The Idiot prepares a croissants breakfast with homemade jam for Baby Gaga, his culinary-conscious, trilingual granddaughter who will be three-years-old later this month.

The Idiot’s solo meals are always served in a comforting setting.

The Idiot always attempts to give his homemade dishes a colorfully and inviting allure.

Some dishes prepared by The Idiot during the pandemic, especially those he cooks a few times a week for his 100.9-year-old gluten-free mother, have a  Zen appearance and feel.

The Idiot keeps most of his pandemic meals as healthy as they are hearty.

Sometimes, following his frequent 7-14-mile walks during the pandemic, The Idiot indulges in a simple plate of pasta.

The Idiot’s daily menus during the pandemic are often influenced by St. Patrick’s Day and other holidays.

Sometimes, after a filling holiday meal, The Idiot will let a simple salad suffice.

The Idiot once got a bit tired of eating so much spinach.

Two of The Idiot’s favorite ingredients are portobello mushrooms and beets.

The Idiot occasionally serves cottage cheese because he loves the texture if not the taste.

The Idiot keeps his kitchen (the stove/oven is to the right, the fridge to the left) obnoxiously well-ordered while preparing a meal.

The Idiot often contents himself with a meal featuring a single vegetable accompanied by a French baguette.

The menu given to a guest described this dish as “Better Red Than Dead.”

The Idiot often makes his legendary and patented farmhouse breakfast following a swimming workout.

The Idiot often uses green beans to camouflage the succulent main course.

The Idiot keeps most pandemic desserts very simple.

The Idiot taught Baby Gaga, his granddaughter who turns three on the first day of autumn, how to eat a birthday cake.