Lunch: My husband and I share the two snack bars pressed upon me by my mother a few days ago. There is a mocha chip Kind bar that is pretty good. There's also something unmarked that has unpleasantly blueberry-flavored blueberries in it, like eating Booberry cereal in granola bar form. We break each of them in half so we get to taste both. Also: coffee and John Oliver.
Dinner: Recipe catch-up time. I make the Honey-Turmeric Pork with Beet and Carrot Salad from July's Bon Appetit. (Phew! Finally done with July.) This involves pounding the pork thin and marinating it in a simple yogurt marinade, then cooking it in a frying pan. That part was easy and also fairly tasty. The beet and carrot salad part, served on top, was stranger. I didn't have baby vegetables and perhaps they would have been better. Instead I just sliced up regular raw carrots and beet, added scallions (the chives the recipe called for had rotted since I bought them), and dressed them with olive oil and lemon. They were awfully crunchy and it was not clear to me why you would serve them on top of a pork chop. Another head-scratcher recipe from Bon Appetit.
Snacks: 2 additional cups of coffee, 1 regular, 1 decaf, with half and half.