Breakfast: chocolate hazelnut linzer cookie, homemade ginger ale, handful of actual hazelnuts, leftover potatoes with portobello mushrooms.
Lunch (late, after work): half-dozen homemade cheez-its, leftover cabbage slaw with dates, hard-boiled egg, a few pieces of gouda cheese.
Shopping (Co-op): Dr. Bronner's orange-ginger lip balm, organic lactose-free 1% milk, organic whole milk, half and half, organic medjool dates, 6 Liberte individual yogurts (assorted flavors). $26.
Dinner: Madhur Jaffrey's Eggplants with Spicy Shallot-Tomato Sauce, white rice, tofu the usual way, and clementine oranges. Notes on eggplant: deep-frying the eggplant that has previously had liquid removed by salting makes for tender, delicious eggplant that is also insanely filling. There was a lot of sauce here for the quantity of eggplant; it might have been nice with pasta.
Snacks: 3 cups coffee, 2 regular, 1 decaf, with half and half. 1 cup of coconut green tea, because I was out of half and half. Cup of sake while cooking dinner.
Breakfast: I forget exactly. This is sad.
Lunch: After work, sitting on a bench outside on the street. Grilled dill havarti cheese sandwich with tomato on sourdough bread.
Dinner: My husband and I go to our local Thai restaurant. He has red curry with pork. I have a yellowtail and scallion roll, a cup of tom yum goong soup, and a big plate of rice paper and vegetable spring rolls with peanut sauce. And hot jasmine tea. This is perfect. And our dinner only costs $5 more than the gross restaurant meal we don't yet know we will have the next morning.
Snacks: 2 cups regular coffee, 2 cups decaf, with half and half. A few spoonfuls of assorted milkshakes and about 3 oz. of grapefruit-strawberry juice during the work day. Cup of sake in the evening.