Breakfast: kid's leftover half-sandwich from last night (white bean pate, cheese, pea shoots, on rye). Additional slice of rye toast with butter and jam.
Lunch: open-faced sandwich (because I only had one slice of bread left) of ham, melted gouda, and pickles; 2 mandarin oranges.
Shopping (Co-op, when I decide my headache is better and I feel well enough to walk over there; this was a mistake): pint of Fage whole milk Greek yogurt, half & half, raspberry & cream bulk granola, package of 6 challah rolls, 2 cans cat food, maple syrup, blackberries, strawberries, cage-free white eggs. $46 (what? the challah rolls cost $8.69?).
Dinner: banana-peach muffins in the Amy Dacyczyn pattern, bowls of plain Greek yogurt with berries, maple syrup, and granola. I have never really had Greek yogurt served this way before (my household is partial to the little flavored cups), and it is surprisingly delicious. So much creamier, so much less tart than a low-fat plain yogurt. It would probably even taste good without sweetening it with maple syrup. A revelation. Except, another revelation: I feel queasy after eating it. Too much dairy again. Better in small quantities. Or maybe I am just sick.
Banana-Peach muffin recipe:
1 1/2 c. all-purpose flour
1/2 c. cornmeal
1/4 c. wheat germ
1/2 c. turbinado sugar
slightly heaping 1/2 t. salt
1 T. baking powder
about 3/4 c. frozen peaches, partially thawed and chopped
1 good-sized banana, chopped
1 c. milk
slightly heaping 1/4 c. sour cream
Measurements are approximate! (except the milk.) Don't worry so much! Note that the sour cream is standing in for oil in this recipe, quite successfully.
Mix together dry ingredients. Stir in fruit until coated with flour. Mix in wet ingredients. Divide into 12 (or so) greased muffin cups, and bake 20 minutes at 400 degrees, or until toothpick comes out clean. Remove from pan and cool 20 minutes before eating, preferably warm with butter.